Spanish Rice

Every time we have good spanish rice, I think, “How hard can this be? We should make this.” So we did. And it was delicious.


  • 1 cup long grain rice (uncooked)
  • 2 T. cooking oil
  • 1 onion, finely chopped
  • 2 cloves garlic
  • 1 tsp. salt
  • 1 cup water
  • 1 cup chicken stock or vegetable broth
  • 1/4 cup petite diced tomatoes (canned)
  • 1/3 cup frozen peas (thawed)
  • 1/3 cup diced cooked carrot


  1. In a large skillet or dutch oven, heat oil and saute rice until lightly browned.
  2. Lower heat to medium-low, then add onion and salt. Saute until onion turns translucent.
  3. Add garlic, cook for another minute.
  4. Add water and cover, cooking until water is absorbed.
  5. Add stock, tomatoes, carrots, and peas. Cover and simmer until liquid is absorbed and rice is tender.
  6. Taste and adjust seasoning.

Source: Adapted fromĀ


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