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Easy Spanish Rice Recipe
This version of Spanish Rice (aka Mexican Rice) is that exact kind you find at your favorite Tex Mex restaurant. It doesn't use tomato sauce, but instead, uses a different seasoning to get that flavor that's hard to pin point that you only find in those hole in the wall Tex Mex restaurants.
Prep Time
5 mins
Cook Time
5 mins
Total Time
20 mins
Servings: 4 people
Calories: 233 kcal
Course:
Side Dish
Cuisine:
American , Mexican , Tex-Mex
Ingredients
- 2 tbsp olive oil or avocado oil
- ¼ cup chopped onion
- 1 teaspoon garlic powder
- 1 cup long grain rice
- 2 cups water
- 1 cube Knorr's Tomato Bouillon with Chicken Flavor
Instructions
- Heat the olive oil in a medium-sized pot, and saute the onion until translucent.
- Stir in a couple of dashes of garlic powder, along with the rice. Stir constantly until the rice starts to brown.
- Add the water, and break up the bouillon cube into the pot, stirring until completely dissolved. Bring to a boil, then cover and simmer on low for 15 minutes.
- When the time's up, turn off the heat, and let rest for 5 minutes, covered.
- Fluff with a fork, and serve.
Cup of Yum
Notes
- If you're rinsing your rice, try to let it drain and dry out a little before you put it in the pan so that it can toast.
Nutrition Information
Serving
1g
Calories
233kcal
(12%)
Carbohydrates
38g
(13%)
Protein
3g
(6%)
Fat
7g
(11%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
9mg
(0%)
Potassium
62mg
(2%)
Fiber
1g
(4%)
Sugar
0.1g
(0%)
Vitamin C
0.01mg
(0%)
Calcium
17mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 233
% Daily Value*
| Serving | 1g | |
| Calories | 233kcal | 12% |
| Carbohydrates | 38g | 13% |
| Protein | 3g | 6% |
| Fat | 7g | 11% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 9mg | 0% |
| Potassium | 62mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 0.1g | 0% |
| Vitamin C | 0.01mg | 0% |
| Calcium | 17mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.