Spanish Rice

We eat a lot of rice in our house. I started making this dish after watching my mother-in-law make it several times. Her Spanish rice is amazing and it is a staple in her home as well as being one of my husband’s favorites.

This versatile dairy free side dish is great with any protein or just vegetables. I like to make a double batch for leftovers that can be used to make a quick meal on busy days. It is delicious on the second or even third day.

Spanish rice is a great way to use up vegetables that you may have in your refrigerator. If they are raw, dice them up and add them to the skillet to cook with the rice and onion. If they have already been cooked, just dice them up and add with the broth.

Depending on what I am serving my rice with, I will adjust the spices, accordingly. There are no rules and is delicious with just salt and pepper.

Serve your Spanish Rice with our Cowboy Caviar, tacos or fajitas. Perfect for Cinco de Mayo or any day of the year, this rice will soon become a family favorite.

For more delicious dairy free recipes, please visit NowFindDairyFree.com.

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Spanish Rice

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Course

Side Dishes

Cuisine

Mexican

Prep Time

15 minutes

Cook Time

45 minutes

Servings

servings MetricUS Imperial

Ingredients

• 1 onion medium, diced
• 2 tbsp olive oil or neutral flavored oil
• 1 cup rice medium or long grain, white or brown
• 2 cup chicken stock may substitute vegetable stock or water
• 2 tbsp tomato paste gluten free
• 1 tsp garlic minced
• 1/2 - 1 tsp chili powder optional

Course Side Dishes Cuisine Mexican Prep Time 15 minutes Cook Time 45 minutes Servings servings MetricUS Imperial Ingredients 1 onion medium, diced 2 tbsp olive oil or neutral flavored oil 1 cup rice medium or long grain, white or brown 2 cup chicken stock may substitute vegetable stock or water 2 tbsp tomato paste gluten free 1 tsp garlic minced 1/2 - 1 tsp chili powder optional

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Instructions

1. In a large skillet, heat oil over medium heat.
2. Add diced onion and rice, stirring occasionally, until the onion is soft rice is golden brown.
3. In a saucepan, measure out the chicken broth and tomato paste. Stir to mix. Heat until broth and paste are blended and warm.
4. When rice is golden brown, add broth mix to skillet and stir.
5. Add garlic and if desired, chili powder.
6. Bring to a boil, then reduce to a simmer. Cover and simmer until rice is tender, about 30 minutes. If the liquid is absorbed before the rice is cooked, add an additional 1/4 cup of warm broth.
7. Serve immediately. Refrigerate in an airtight container.

Recipe Notes

This Spanish Rice recipe is gluten free, dairy free, vegetarian and vegan.

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Renee Lumbreras