Spanish Rice

1 1/2 cups rice (raw)
2 1/2 cups chicken broth
1 cup plain tomato sauce
3 cloves finely chopped garlic
1/4 of a medium onion
2 TBSP oil
4 heaping tablespoons of finely chopped parsley (optional)

In a medium sauce pan, heat oil over medium heat. Add he fresh garlic and onion. Saute for 1 - 2 minutes until softened. Add in dry rice. Stir for about 4 minutes until rice becomes golden brown color.

Add broth and tomato sauce (slowly into rice, not directly onto hot pan!). Add in the parsley if you're using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*D: So in my family they make Spanish rice, and it's a little different from this...but I have yet to get the recipe. So I had to make due with a recipe I did have, and I think it's quite tasty. Make sure you use the called for amount of broth and tomato sauce. If not, you will have crunchy rice. Here's a tip: 1 can of broth is not enough! I made this a few weeks ago and didn't realize I was only adding 1 1/2 cups of broth instead of two. The rice was too crunchy to enjoy. Don't make that mistake. Second time around I soaked my rice for about 10 minutes, but if you follow the recipe, you shouldn't have to do that either.


Variations: you can add chopped cooked chicken to make it a little more substantial. I've read of people who had a small can of chilies or instead of regular tomato sauce they had a spiced tomato sauce with chilies.


You can use this recipe (as it is) as a side dish or as a filling in burritos. The possibilities are endless! OK, not endless, but there are a lot of them. Pin It