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Best Spanish Rice

Yields1 ServingPrep 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!)
1

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.

2

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.

3

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.

4

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.

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.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories286
% Daily Value *
Total Fat 6g8%
Cholesterol 51mg17%
Protein 6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.