Easy Spanish Rice
The perfect one pot side dish to accompaniment your Mexican recipes.
Equipment
- strainer
- measuring cups & spoons
- large pot with lid
- wooden spoon & spatula
- medium bowl with paper towel
- cutting board & sharp knife
Ingredients
- 1 1/2 cups uncooked white long grain rice
- 2 TBS olive oil (DIVIDED)
- 1/2 medium yellow onion, diced
- 2 tsp minced garlic
- 2 cups low sodium chicken broth
- 1 cup chunky salsa
- 1 TBS taco seasoning
Instructions
- Place rice into a strainer and rinse under water until water runs clear. Place rice into a medium bowl with paper towels in it and pat excess water from rice.
- In a large deep skillet heat 1 TBS olive oil over medium high heat. Add in diced onion and cook until softened and lightly golden in color.
- Stir in minced garlic for 1 minute. Add another TBS of olive oil.
- Add in the rinsed and dried rice. Stir until coated well. Keep stirring for 5 minutes until rice is lightly toasted and golden in color.
- Stir in chicken broth, salsa and taco seasoning until well combined. Bring to a boil. Taste for extra seasoning.
- Place a lid on, lower heat to the low setting and cook for 20 minutes until rice is tender and liquid has been absorbed. Enjoy.