Spanish Rice
Prep Time 5 minutes minutes Cook Time 40 minutes minutes Total Time 45 minutes minutes
- 1 Tablespoon olive oil
- 2 cups uncooked long grain white rice
- 4 cups low-sodium chicken broth
- 1 (8 ounce) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon garlic minced
- 1/4 teaspoon cumin
- Salt and pepper to taste
Heat oil in a large skillet over medium heat. Add rice and cook until it begins turning golden brown.
Add chicken broth and mix until combined, being sure to scrape any rice from the bottom of the skillet to avoid burning.
Add tomato sauce, salt, garlic, cumin, salt and pepper; stir to combine.
Bring to a boil then cover with a lid, reduce heat to low and let simmer for 30-40 minutes or until all liquid is absorbed. Fluff rice before serving.
MFP: MFF Spanish Rice
February 2021
Serving: 5.6ounces | Calories: 239kcal | Carbohydrates: 39.2g | Protein: 11.3g | Fat: 4.1g