The BEST Spanish Rice Recipe (Mexican Rice)
User Reviews
5.0
81 reviews
Excellent
The BEST Spanish Rice Recipe (Mexican Rice)
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Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.
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Ingredients
- 2 tomatoes , stemmed and quartered
- ½ yellow onion , peeled and quartered
- 2 cloves garlic , peeled
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- 1 cup uncooked long grain white rice
- 1 ½ cups chicken broth
Instructions
- Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
- Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.
Nutrition Information
Show Details
Calories
223kcal
(11%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
910mg
(38%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
514IU
(10%)
Vitamin C
16mg
(18%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 910mg | 38% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
81 reviews
Excellent
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