Spanish Rice Recipe
A rice side dish that goes perfectly beside any Mexican entree. This rice isn't too spicy or doesn't have too much tomato but is full of flavor. You won't have any rice leftover when you make this.
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3 cups water
2 cups (uncooked) long grain white rice
1 tablespoon chicken base (or 3 chicken bullion cubes)
1 cup bell pepper, diced (red, yellow, green, or any combo you like)
1/2 onion, diced small
1 medium tomato, diced small
1/4 cup fresh cilantro, finely diced
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
2 tablespoons butter
1 teaspoon kosher salt (to taste)
2 tablespoons lime juice (to taste)
Preheat oven to 425 degrees F.
In a Dutch oven, add the water, rice, chicken base, vegetables, seasonings and butter, except the salt and lime juice. Bring the water to a boil stirring very little.
Cover the pan and place it in the preheated oven for 15-20 minutes, or until almost all of the water is absorbed.
Remove the pan from the oven but leave it covered and sitting for 5 minutes.
In a small bowl, combine the salt and lime juice.
Remove the lid long enough to stir in the salt and lime juice; recover the pan and let sit another 5 minutes.
Serve and enjoy.
Simple Spanish Rice
Spanish Rice with Onion
chicken bouillon cubes
long grain rice
Spanish Rice with Tomatoes
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"Delicious! Kids even raved about it. Easy to make, too."
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