Spanish Rice Recipe

Name: Spanish Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked long grain rice; 1 sweet onion, chopped; 10 cloves garlic, peeled and sliced; 2 tablespoons olive oil; 1 (10 ounce) can Rotel tomatoes & chilies; 1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth; 1/2 teaspoon saffron thread; 1/4 cup sliced black olives (may use sliced stuffed green olives as well); 1/4 cup frozen peas, thawed; 1/2 teaspoon kosher salt; 1/4 teaspoon black pepper

Servings: persons

1 cup uncooked long grain rice
1 sweet onion, chopped
10 cloves garlic, peeled and sliced
2 tablespoons olive oil
1 (10 ounce) can Rotel tomatoes & chilies
1 (14 1/2 ounce) can chicken broth or (14 1/2 ounce) can vegetable broth
1/2 teaspoon saffron thread
1/4 cup sliced black olives (may use sliced stuffed green olives as well)
1/4 cup frozen peas, thawed
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

1
Heat olive oil in a saucepan and add chopped onion and sliced garlic.
2
Cook until tender and lightly browned.
3
Add remaining ingredients, stirring well.
4
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
5
Remove from heat, and place a thick towel between the pan lid and pan.
6
Allow to sit undisturbed for 5-10 minutes.
7
Fluff with a fork and serve.

312

kcal

Calories

Fat

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 11 ingredients. The key ingredients include: 1 cup uncooked long grain rice, 1 sweet onion, chopped, 10 cloves garlic, peeled and sliced, 2 tablespoons olive oil, and more.

Yes, Spanish Rice falls under the Soups & Stews 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

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