Spanish Rice

Spanish Rice

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Christina Vasquez


I usually use a different recipe to make my Spanish Rice but that one requires more work. Tonite I had very little time to spare so I tried a shorter version and what do you know, it was delicious.


★★★★★ 1 vote

5 Min
20 Min


  • 2-3 Tbsp
    olive oil or vegetable oil
  • 1 1/2 c
    long or short grain rice
  • 1/2 tsp
    chopped dehydrated onions
  • 1/8 tsp
    lawry's garlic powder (coarse ground with parsley)
  • 1 large
  • ·
    you will need enough water to add in a blender along with the tomato to make 3 cups
  • 1/4 c
    knorr chicken flavor bouillon

How to Make Spanish Rice


  1. Add the tomato and enough water to make 3 cups in a blender then liquify, set aside.
  2. In a med. sauce pan add the 3 Tbsp. oil and heat on med. high.
  3. When the oil is hot enough add 1 1/2 cups of rice and stir every 10 seconds until at least half of the rice has turned a slight golden brown.
  4. Then add 1/8 tsp. of garlic powder and 1/2 tsp. dehydrated onion and stir for at least 30 seconds.
  5. Add the 3 cups of liquified tomato juice and 1/4 cup of chicken bouillon (DO NOT STIR UNTIL IT COMES TO A COMPLETE BOIL) Stir once, cover, turn heat down to low for 10 min. Stir once more and continue cooking on low for 10 more min. for a total cooking time of 20 minutes.
  6. Remove from heat and let sit for at least 5 min., fluff and enjoy!

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