Spanish Rice 2 Recipe

Name: Spanish Rice 2
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ⅓ cup vegetable oil; 3 cups long grain rice, rinsed; 1 medium onion, chopped; 5 serrano chilies, seeded and chopped; 2 garlic cloves, chopped; 2 cups chicken stock; 1 (15 ounce) can diced tomatoes; 2 (8 ounce) cans tomato sauce; 1 large jalapeno pepper, chopped; 2 teaspoons salt

Servings: persons

⅓ cup vegetable oil
3 cups long grain rice, rinsed
1 medium onion, chopped
5 serrano chilies, seeded and chopped
2 garlic cloves, chopped
2 cups chicken stock
1 (15 ounce) can diced tomatoes
2 (8 ounce) cans tomato sauce
1 large jalapeno pepper, chopped
2 teaspoons salt

1
Preheat oven 350F.
2
In a saucepan, heat the oil over medium low heat.
3
Saute the rice, stirring constantly, until golden and crackling, about 5 minutes.
4
Add the onions and serranos and cook until the onions just soften.
5
Then add the garlic and saute until the aroma is released.
6
Pour in the stock, diced tomatoes, tomato sauce, jalapeno, and salt, mixing well to combine.
7
Transfer to a baking dish or casserole.
8
Cover with foil and bake until the liquid is absorbed and the rice is tender, 30 to 40 minutes.
9
Stir and serve hot.

978

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: ⅓ cup vegetable oil, 3 cups long grain rice, rinsed, 1 medium onion, chopped, 5 serrano chilies, seeded and chopped, and more.

Yes, Spanish Rice 2 falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spanish Rice 2

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