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Directions
- This is the way to make Spanish rice just like from a Mexican restaurant. I got this recipe from my latin friend after helping with countless barbecues and parties. This is the way her family has made it for years.Heat the butter or possibly oil in a frying pan on medium heat. When hot, add in rice to frying pan and let get nice and toasty not burnt, have water ready and just as the rice starts giving off a toasted smell add in the water to the pan.
- It will sizzle; as it's sizzling, add in the tbsp of tomato bouillon to the frying pan and stir. Cover with a lid and let cook just like you would normally, (about 20 min).
- Which is all there is to it, very simple and very easy. You could also add in about a 1/4 cup of diced up carrots, corn or possibly green beans if you choose to do so, while the rice is cooking.
- *Tomato bouillon can sometimes be found in the ethnic aisle of your local supermarket. If you cannot find it there, then try a Mexican market and they should have it.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 343g | |
| Recipe makes 2 servings | |
| Calories 439 | |
| Calories from Fat 106 | 24% |
| Total Fat 12.13g | 15% |
| Saturated Fat 7.46g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 96mg | 4% |
| Potassium 110mg | 3% |
| Total Carbs 73.96g | 20% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.12g | 0% |
| Protein 6.72g | 11% |
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