Spanish Rice

Spanish Rice

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  • Prep Time


  • Total Time


  • Servings



  • 1

    T. oil

  • c. long grain rice

  • 1

    yellow onion, finely diced

  • 2

    – 3 cloves garlic, finely diced

  • 8

    oz. tomato sauce

  • ½

    t. cayenne pepper

  • ½

    t. cumin

  • salt

  • pepper

  • 30

    oz. chicken broth

  • 1

    jalapeno pepper, finely diced


Remove lids from cans and set aside. Heat oil in a saucepan on medium high. Add rice, stirring constantly. When rice is brown, add onion and garlic. Continue to stir. Add tomato sauce, cayenne pepper, cumin, salt and pepper. Stir well. Add ¾ of the chicken stock. Bring to a full boil, cover and reduce heat to medium low. Let simmer until rice is tender and most of the broth has evaporated; 20 – 30 minutes. The remaining broth can be added if your rice is still a little hard. Remove rice from heat and leave covered until ready to serve. Serves 8.


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