This is a dish I make often and is definitely kid approved, even if some of them eat around the tomatoes. It is easy to throw together, though it does take about 25 minutes to cook, still pretty quick though. It isn’t spicy at all so it is great for kids.I have another spanish rice recipe I’ll post another time that is a bit on the spicier side. I like them both but tend to use this one more often. You can substitute the canned tomatoes with a can of tomato sauce if you need or desire. My family likes it both ways. Either way, cook up some enchiladas, easy tacos, or just about anything to go with this, its pretty versatile.
Spanish rice
Adapted from Simply Recipes
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Ingredients- ¼ cup olive oil 1 teaspoon onion powder 3 cloves garlic, minced 2 cups white rice 3 cups chicken broth 1 can diced tomatoes ¼ teaspoon of oregano 1 teaspoon salt 1/2 – 1 cup cooked, diced bacon (If desired, but why wouldn’t you desire?!)
In a large skillet brown rice in olive oil, medium/high heat. Stir in onion powder and minced garlic and bacon, if using. Cook, stirring frequently, about 2 minutes. Stir in broth, tomatoes, oregano, and salt. Bring to a boil and allow boiling 1-2 minutes then bring down to a simmer. Cover and cook on low heat for 15-25 minutes, depending on the type of rice and the instructions on the rice package. Turn off heat and let sit for 5 minutes.
*As always, check all labels to ensure this meal is truly gluten/dairy/corn-free. The ingredients I used do not contain any of these products but brands do vary.
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