Spanish Rice
50 minServes 8
Toasted long-grain rice simmered in tomato-seasoned broth until tender and fluffy.
| 30 ml vegetable oil | Heat oil, toast rice until golden, 5 min | Add broth, tomato sauce & seasonings; simmer 30–40 min | Fluff, top with cilantro if desired |
| 400 g long-grain white rice | |||
| 1 cube chicken-flavored bouillon | |||
| 960 ml water | |||
| 1 (8-ounce / 240 ml) can tomato sauce | |||
| 1 teaspoon minced garlic | |||
| 1 teaspoon salt | |||
| 1 teaspoon ground cumin | |||
| dash garlic pepper | |||
| chopped fresh cilantro (optional) |
Translate
Part of Pro · 19 languages
⋯More
read left to right — each column combines what's behind it.
Make a table from your next recipe
Paste a link, recipe text or a cookbook photo.