Spanish rice is a combination of onions, peppers, garlic, rice and salsa. This easy and reliable recipe is made in one pan and comes together quickly. It’s the perfect accompaniment to tacos, enchiladas and burritos.
- 2 tablespoons Butter
- ½ Small diced red pepper
- ½ Green pepper, diced
- 1 Small sweet onion, chopped
- 3 cloves minced garlic
- 2 tablespoons Olive oil
- 1-½ cup Uncooked long grain white rice
- 2 cups Chicken broth
- 1 box (14 1/2 oz. size) Salsa Style Tomatoes
Melt the butter in a large skillet over medium heat. Add peppers and onions and cook until slightly tender, about 4 to 5 minutes, stirring several times. Reduce the heat to medium-low and add the garlic and cook for about 1 minute, stirring constantly so the garlic doesn’t burn. Remove the vegetables to a plate.
In the same skillet, heat the oil over medium heat. Add the rice and cook until it begins to brown. Stir in chicken broth and salsa-style tomatoes. Return the pepper and onion mixture to the skillet. Bring the mixture to a full boil.
Cover with an airtight lid and bring to a simmer. Do not look. Cook for 20 minutes or until all the liquid has been absorbed. Remove from the heat and let stand for 5 minutes. Fluff with a fork.