1/2(14.5 oz) canfire roasted tomatoes with green chiles(Muir Glen brand is what I used)
4oztomato sauce
1(14.5 oz) canlow sodium chicken broth
Instructions
Add rice to a large colander, rinse under cold water for 1 minute.
In a large pan set over medium-high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
When the onion is tender and the garlic is translucent, add the bouillon, cumin, chili powder, paprika, black pepper, fire-roasted tomatoes with chilies, tomato sauce, and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout.
Remove from heat and serve immediately.
Video
Notes
-If you like your rice to have less tomato flavoring, just add 2 tablespoons of tomato sauce.-I garnished mine with a bit of chopped cilantro. This is totally optional but adds a bit of additional flavor.To STORE Spanish Rice, place it in an airtight container and refrigerate it in the fridge for up to 4 days. To FREEZE, store in a freezer-safe container for up to 3 months.To REHEAT, thaw in the refrigerator overnight if frozen. Then, reheat in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. Alternatively, warm it on the stove in a covered pan over low heat, adding a splash of broth or water to keep it moist.