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Spanish Rice Recipe

Rice with a Latin flavor!

Prep:  30 minutes | Cook:  25 minutes | Serves:  6-8

Mexican Rice, Tortilla


  • 2 cups long-grain white rice, uncooked
  • 2 tablespoons olive oil
  • 1 can (14 1/2 ounce) whole tomatoes, undrained
  • 4 cups chicken broth
  • 1/2 onion, chopped
  • 1/2 teaspoon comino (cumin)
  • 1/2 teaspoon saffron, optional
  • 2 jalapeno peppers, seeded and chopped
  • 1 clove garlic, minced
  • salt and pepper, to taste


  1. Place rice and olive oil in skillet* over medium heat.  Stir with wooden spoon until rice is browned.
  2. Add whole tomatoes and break up a bit with spoon.  Slowly stir in chicken stock, onion, comino, saffron, pepper and garlic.
  3. Bring to gentle boil, reduce heat and cover.  Simmer for 25 minutes.  Fluff with fork before serving.
  4. Remove from heat and allow rice to sit uncovered for about 15 minutes.



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