Spanish Rice Recipe: An Easy Side for Your Tex-Mex Meals

This Spanish Rice recipe is the one I use  in my home.  I decided awhile back to stop buying  prepackaged rice dishes.  They are overpriced, over salted and nothing spectacular.  This Spanish rice recipe is the result of many batches of rice (we eat Tex-Mex a lot).  I purposely kept ingredients to pantry ready items.  The recipe is quite easy, and I think you will be pleased with the results.  I always make a side of this rice to go with my Chicken Enchiladas recipe.

Spanish Rice Recipe

Ingredients:

1 1/2 cups converted/parboiled rice  (holds up well to simmering with the tomatoes without getting too soft)

15 oz can of Hunt’s fire roasted tomatoes

3 cups water

2 packets of powdered chicken base ( I use Goya Cubitos Pollo)

1 tsp. paprika

1 tsp. dried cilantro

1 tsp. chili powder

1/4 tsp. minced garlic

1/4 tsp. Kosher salt

Directions:

1. Put all ingredients except rice into a sauce pan and bring to a boil.

2. Add the rice, allow to come back up to boil.  Reduce heat to simmer & cover.

3. Rice will be done when liquid is absorbed (about 20 minutes)

This Spanish rice recipe makes an excellent side dish for tex-mex food, meatloaf, spicy grilled meats and a host of other meals.  I have also added meat while cooking to make a stuffed pepper filling, as well.

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