Homemade Spanish Rice

Spanish rice

Have you ever made homemade spanish rice?

Spanish rice

I had never made it or for that matter tasted it until I met my Handsome.  I don’t know what took me so long.  It’s not any more difficult than making white rice!  The same amount of liquid goes in as white rice and a few seasonings and there you have it…Spanish rice.  He never added the corn, that was my suggestion, I love that pop of the corn.

Spanish Rice

The beauty of cooking from scratch is you can add and/or take out flavors to your liking.  If you don’t like corn, don’t add it in.

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Spanish Rice
  • 1 Tablespoon Oilve Oil
  • 1 Tablespoon Butter
  • 1 Cup White Rice
  • 1½ Cups Chicken Stock
  • 1 14.5 oz Can Stewed Tomatoes (I chop the tomatoes up into smaller pieces)
  • ½ a Grated Onion
  • ½ Teaspoon Salt
  • 1 Teaspoon Garlic Powder
  • 1 Teaspoon Cumin
  • 1 Teaspoon Pepper
  • 2 Green Onion, chopped
  • ½ Cup Frozen Corn
  • ¼ Cup Cilantro (chopped)
  1. In a medium sauce pan, add oilive oil and butter together over medium heat.
  2. Add in rice and continue to stir until rice is coated and is slightly turning golden brown.
  3. Stir in stock, stewed tomatoes with liquid, graded onion, salt, garlic powder, cumin, and pepper.
  4. Bring rice and liquid to a boil and stir.
  5. Place the lid on the pan and turn the heat down to low and cook for 15 minutes.
  6. Add the corn and the chopped green onions to the rice and continue to cook for 5 minutes more until the corn is heated through.
  7. Take the pan off the heat.
  8. Fluff rice with a fork and add chopped cilantro.
*I grate the onion because it gives the flavor of onion without biting into a large piece of onion.

This spanish rice would be the perfect side to this, this, or this.

Until next Time…



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