This dish is super easy to make. I've always been afraid to make Spanish rice (or any rice on the stovetop for that matter... I tend to stick with my rice cooker), but not anymore! I found the recipe in an online search but changed it enough that I am going to claim it as my own :) This recipes make a lot so I recommend either cutting it in half or making the full batch and freezing smaller portions!
Servings: about 8
1 ½ cups rice
2 ½ cups chicken broth
1 (15 oz.) can diced tomatoes, undrained
3 cloves garlic, minced
1 teaspoon onion powder
2 tablespoons olive oil
3 green onions, cut into ½-inch slices
1. In a medium sauce pan, heat oil over medium heat. Add the garlic and saute for just a minute. Add dry rice. Stir until rice turns golden brown (about 5 minutes - do not burn!).
2. Slowly stir in broth and diced tomatoes. Bring to a boil, reduce heat, cover and simmer for 15 minutes. Do not remove the lid - the rice needs to steam!
3. Stir in green onions and simmer 5 minutes more, covered.
This went really well paired with the chipotle marinade below.