Easy Spanish Rice

• Produce

  • 1/2 tsp Oregano, dried
  • 1/4 cup Tomatoes, fresh

• Canned Goods

  • 1 cup Chicken broth or stock

• Pasta & Grains

  • 1 cup White rice

• Baking & Spices

  • 1 1/2 tsp Chili powder
  • 1/2 tsp Garlic salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 tsp Cumin

• Dairy

  • 1 tbsp Butter

• Other

  • Approximately 1 cup tomato sauce or puree (see Tips & Tricks below

Found on fivehearthome.com

Description

Directions

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (see Tips & Tricks below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.