Hey y’all! A quick, but scrumptious post today – I’m sharing with you my go to recipe for homemade Spanish rice. We don’t have taco or fajita night without it! We originally found a similar recipe online, but over time we’ve tweaked it and made small changes to suit our tastes. I hope you’ll enjoy it the next time you have taco night at your house!
- 2 tbsp oil (I use olive oil, but any oil will do)
- 1/4 medium onion, diced
- 1 1/2 cup rice
- 3 cloves finely chopped garlic
- 1 can Rotel with liquid (I generally use mild, but any will do. If you have kiddos, I would recommend mild.)
- 2 1/2 cups chicken broth
OK here’s how easy it is:
Heat up the oil and saute your diced onion. Once you can smell them cooking, and they’re beginning to become translucent, add the rice and cook until it begins to turn golden. I stand and stir, but you don’t have to. I just like to toast the rice evenly. You may need to add a smidge more oil there – but NOT much.
Once the rice is golden, add the garlic and saute for one minute. Just like the onions, you want to smell the garlic. Once you smell it, you’re good to go on to the next step.
Now add your broth and the can of Rotel. Bring it all up to a boil, and then turn it back down to low and cover it. Simmer for 20 minutes and then fluff with a fork before serving it up!
Last night, we tried it with the cilantro lime Rotel and it was a nice variation to go with a chili lime pork brisket we were having. I can also see grabbing herbs from my herb garden to mix things up a bit.
If you try it, or tweak it, please let me know. And if you blog about it, link back to this post and I’ll hop over! I’d love to hear what you’ve done!