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Spanish Rice Print Version
spanish rice

  • 2 cups white rice
  • 4 cups chicken broth (look at liquid ratio on rice box)
  • 2 Tablespoons oil
  • 1 white onion, large chopped
  • 1 cup diced tomatoes with liquid
  • 2 teaspoons Basic Mexican Flavor Seasoning Blend
  • to taste salt
In large skillet, heat oil. Add onion and stir until slightly soft. Add white rice in and cook until lightly brown, stirring occasionally. Add seasoning blend (recipe can be found under "Seasoning Blends and Rubs) and stir to cover well. Add in broth (make sure it is appropriate ratio as stated on rice container) and tomatoes. Mix together well. Cover and simmer as directed on rice package - should be about 20-25 minutes. Let sit covered off heat for 5 minutes before serving.

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