The first time I made this quick and easy Spanish rice I’m pretty sure I polished off almost half the batch before my familly and I even sat down to dinner. And as my husband and kiddos each took their first bite I could see their eyes light up. My oldest daughter claimed it was the best side she she’d ever had—and I have to agree.

This is such a simple recipe to throw together on a weeknight that I don’t just reserve it for serving with Mexican food. I serve it with a variety of dishes and it’s gobbled up every single time. Definitely one to go back to over and over again!

 

Ingredients

1 (15 ounce) can stewed tomatoes

1 1/2 cups chicken stock

1 1/4 cups rice

1 tablespoon butter or margarine

2 teaspoons chili powder

3/4 teaspoon oregano

1/2 teaspoon garlic salt

1 teaspoon cumin

Instructions

In a large sauce pan combine all ingredients and bring to a boil. Then reduce heat to low. Cover and simmer for 25 minutes until rice is tender.

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Quick tip: Do not open lid and stir rice until it is done. This will prevent rice from becoming gooey and sticky.

Recipe and image courtesy of Want 2 Salsa.