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Spanish Rice

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Author: Catherine McCord
Cook Time 1 minute
Total Time 1 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: 310kcal | Carbohydrates: 57g | Protein: 9g | Fat: 6g | Cholesterol: 5mg | Sodium: 960mg | Fiber: 3g | Sugar: 4g
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