Name: Best Spanish Rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 servings
Ingredients: Ingredients; Here’s what you need to grab from the pantry:; 2 tbsp oil (vegetable or olive works fine); 2 tbsp chopped onion; 1 ½ cups uncooked white rice; 2 cups chicken broth; 1 cup picante sauce (pick your favorite spice level!)

AuthorrecipesCategoryRecipes, Side DishesDifficultyBeginner
 

 

Yields1 ServingServings
Prep Time15 minsCook Time20 minsTotal Time30 mins
 

 Ingredients
 Here’s what you need to grab from the pantry:
 2 tbsp oil (vegetable or olive works fine)
 2 tbsp chopped onion
 1 ½ cups uncooked white rice
 2 cups chicken broth
 1 cup picante sauce (pick your favorite spice level!)
 

1Get your stuff together. Measure out the broth and chop up that onion before you turn on any burners.
Trust me, it makes life way easier.
2Grab a big, heavy skillet. Turn the burner to medium and toss in the oil. Once it gets hot, throw in the onions.
Cook them until they're soft and kind of see-through. Takes about 5 minutes.
3Dump the dry rice right into the hot oil with the onions. Keep stirring! You want the rice grains to toast up and turn a light golden color.
Watch the heat here. Don't let the rice burn, just get it nice and toasted.
4Pour in the chicken broth and picante sauce.
Give everything a really good stir to scrape up any tasty bits stuck to the bottom of the pan.
5 
Turn the burner down to low so it's just barely bubbling. Slap a lid on it. Walk away for about 15 to 20 minutes.
You'll know it's done when all that liquid is sucked up and the rice is super tender.

Ingredients

Here’s what you need to grab from the pantry:

2 tbsp oil (vegetable or olive works fine)

2 tbsp chopped onion

1 ½ cups uncooked white rice

2 cups chicken broth

1 cup picante sauce (pick your favorite spice level!)

Directions

Get your stuff together. Measure out the broth and chop up that onion before you turn on any burners.

Trust me, it makes life way easier.

Grab a big, heavy skillet. Turn the burner to medium and toss in the oil. Once it gets hot, throw in the onions.

Cook them until they're soft and kind of see-through. Takes about 5 minutes.

Dump the dry rice right into the hot oil with the onions. Keep stirring! You want the rice grains to toast up and turn a light golden color.

Watch the heat here. Don't let the rice burn, just get it nice and toasted.

Pour in the chicken broth and picante sauce.

Give everything a really good stir to scrape up any tasty bits stuck to the bottom of the pan.

Turn the burner down to low so it's just barely bubbling. Slap a lid on it. Walk away for about 15 to 20 minutes.

You'll know it's done when all that liquid is sucked up and the rice is super tender.

Best Spanish Rice

Ingredients Directions