Spanish Spicy Rice
it's one of the most requested recipes in my household. It is the perfect combination of flavors and the Jalapeños gives this Spice Spanish Rice the perfect heat.
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Servings: people
Calories: 273kcal
Ingredients
- 2 cups white rice long grain
- 1 15.25 oz. can of Whole Kernel Golden Corn drained
- 2 tablespoon Avocado oil
- 4 cloves garlic (peeled and minced)
- ¼ tablespoon salt
- ¼ teaspoon black pepper
- 4 sprig cilantro
- ½ cup tomato sauce
- 1 cube chicken bouillon
- 2 ½ cups water
Instructions
- On a nonstick pan, heat the 2 tablespoons of oil over medium-low heat. Add 3 to 4 cloves of minced garlic, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper . Sautee for a couple of minutes.
- Then, add 1/2 cup tomato sauce and the corn (if you use a can of corn make sure to drain the water). Add 2 1/2 cups of water and increase the heat to medium-high
- Continue by adding a handful of cilantro , 1 or 2 Jalapeños pepers for some heat (optional). Add 1 chicken bouillon ( or you can add 1 tablespoon of my Sofrito). stir to combine.
- After the water starts boiling, add 2 cups of rice ( I like to rinse my rice a couple of times). Make sure to stir a few times to prevent the rice from sticking to the bottom and burning ( this is very important).
- Once the water has evaporated, cover the pan and lower the temperature to low heat for about 20 minutes or until rice grains are soft.
Notes
- Another substitute is a hot sauce or cayenne pepper.
- You can use fresh jalapenos or from a can. Another substitute is a hot sauce or cayenne pepper. *If spicy is not your preference just skip this step, the rice taste delicious as well.
Nutrition
Serving: 0g | Calories: 273kcal | Carbohydrates: 51g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 407mg | Potassium: 150mg | Fiber: 1g | Sugar: 1g | Vitamin A: 179IU | Vitamin C: 2mg | Calcium: 26mg | Iron: 1mg