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Spanish Rice
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Author:
Catherine McCord
Cook Time
1
minute
minute
Total Time
1
minute
minute
Ingredients
▢
1
tbsp
olive oil
▢
1
small onion, finely chopped
▢
1
garlic
clove, minced
▢
2
cups
brown rice (i used short grain brown rice)
▢
3
cups
chicken stock (i used low sodium)
▢
1
14 oz can diced tomatoes, undrained
▢
1/2
tsp
oregano
▢
1
tsp
cumin
▢
2
tsp
kosher salt
Instructions
Heat the olive oil in a heavy bottomed pot.
Saute the onions for 5 minutes or until translucent. Add the garlic and cook another minute.
Place rice in the pot and stir to coat with oil.
Add the chicken stock, diced tomatoes and remaining ingredients and stir.
Bring the mixture to a boil, reduce the heat to low, cover and cook for 1 hour or until tender.
Serve.
Nutrition
Calories:
310
kcal
|
Carbohydrates:
57
g
|
Protein:
9
g
|
Fat:
6
g
|
Cholesterol:
5
mg
|
Sodium:
960
mg
|
Fiber:
3
g
|
Sugar:
4
g
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