Spanish Rice
This is a great side to go with chicken, tacos, fajitas, etc. You can also use it as a filling for tacos or burritos or you can make rice bowls with it by using it as a base and adding veggies and a protein on top.
- Yield: 4 servings 1x
- Category: Side
- Method: Stovetop
- Cuisine: Spanish
Ingredients
1 tablespoon extra-virgin olive oil
1 cup sprouted rice
1 cup chicken broth* see notes
3/4 cup tomato sauce* see notes
2 teaspoons chili powder
1 teaspoon cumin
1 tsp dried oregano
1/2 tsp salt
1/4 powdered garlic
Instructions
- Put all ingredients into a medium saucepan and stir together. Bring to a boil, stirring occasionally. Once it is boiling, reduce the heat to a simmer and place a lid on the pot. Let it simmer for the time instructed on the rice package (mine is 45 minutes but I’ll typically end up doing it a little longer). Check it every so often and stir it together, scraping the bottom of the pan to make sure nothing is sticking and burning.
- Once the rice has absorbed everything, turn heat off, stir the rice mixture, and place the lid back on the pot to keep it warm until serving.
Notes
*the measurements of the broth and the tomato sauce are approximate. Be sure to follow the instructions on your rice package. My instructions were 1 3/4 cup liquid for 1 cup of rice. If yours calls for 2 cups of liquid for 1 cup of rice, then use 1 1/4 cup broth and 3/4 cup tomato sauce. So be sure to use as much liquid as the rice calls for, and err on the side of more broth than tomato sauce. Feel free to do 50/50 though if you want the rice a thicker mixture.
