Recipe of the Week: Easy Spanish Rice


doctor arial,sans-serif;”>Ingredients:

1-1/2 Cups Rice
2-1/2 Cups Chicken Broth
1 Cup plain Tomato Sauce
3 Cloves finely chopped Garlic
1/4 of a Medium Onion
2 Tbsp. Olive Oil
4 Heaping Tbsp. of finely chopped Parsley (optional)
1/8 Tsp. Cumin (or to taste)
1/8 Tsp. Paprika (or to taste)


In a medium sauce pan, heat oil over medium heat. Add fresh garlic and onions.
Saute for 1 to 2 minutes until softened.
Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.
Add in broth and tomato sauce slowly into rice.
Add in cumin, paprika and parsley.
Stir it up and bring to boil, then turn the heat to low and cover.
Let simmer for 20 minutes and fluff with a fork.

Note: You can substitute tomato sauce with unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

Marty Williams, Thousand Oaks


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One Response to Recipe of the Week: Easy Spanish Rice

  1. William "Bill" Hicks February 3, 2016 at 1:17 pm

    Marty, it sounds great. But why not substitute cilantro for parsley?


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