Easy Spanish Rice

Ingredients

• ▢ 1 tablespoon extra-virgin olive oil
  
• ▢ 1 tablespoon butter
  
• ▢ 1 cup white rice
  
• ▢ 1 cup (APPROXIMATELY) chicken broth or stock, see NOTES below
  
• ▢ 1 cup (APPROXIMATELY) tomato sauce or puree, see NOTES below
  
• ▢ 1 1/2 teaspoons chili powder
  
• ▢ 1 teaspoon cumin
  
• ▢ 1/2 teaspoon garlic salt
  
• ▢ 1/2 teaspoon dried oregano
  
• ▢ 1/4 cup diced fresh tomatoes, seeded & drained (optional)
  

Instructions

• In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
  
• Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer. Remove from heat, leave covered, and allow to rest for a few minutes. Fluff rice with a fork and serve.
  

Notes

• The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to use (per 1 cup of rice) and how long to cook when you make your Spanish Rice. For example, if your bag of rice calls for 2 cups of water to every 1 cup of rice, substitute 1 cup chicken broth and 1 cup tomato sauce for that water. I keep the ratio of chicken broth/tomato sauce at about 50/50, leaning towards more chicken broth and less tomato sauce, if necessary. So if my rice called for 1 3/4 cups of water for cooking, I’d use 1 cup chicken broth and 3/4 cup tomato sauce to make this Spanish Rice.