I’ve wanted to make Spanish Rice for quite a while now. So, I found what looked like the perfect recipe, pulled out my pan and began cooking. At first glance, the recipe looked like it served more than I needed, so I halved everything. Then as I continued cooking, I noticed that the rice to liquid ratio seemed quite a bit off – there just wasn’t enough rice. I ended up adding more rice. Thankfully, when all was said and done, everything turned out just fine! I thought this Spanish Rice had great flavor!
In a sauce pan over medium heat, brown rice in oil. Stir in tomatoes, chicken broth, onions, and taco seasoning. Bring to a boil. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. (Or at least most of it is absorbed.)
This rice is quite tasty by itself, but after Trent scooped some up with tortilla chips I had to taste it for myself. Oh boy was it yummy! As you can imagine the possibilities with this recipe are endless!