Spanish Rice
A versatile side dish that traditionally accompanies Mexican food (but is great with steak, chicken or even enjoyed on its own)
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Side Dish
Cuisine: English, Mexican, Spanish
Keyword: rice, spanishrice
Servings: 2 people
Calories: 429kcal
- 60 grams butter
- ½ cup basmati rice
- 2 small-medium tomatoes
- ½ large onion (or 1 small onion)
- 1 ½ cups stock (chicken or vegetable)
Melt butter in a large heavy-based saucepan.
Add rice and cook over medium heat for 5 minutes or until rice browns, stirring from time to time.
Add chopped tomatoes and onion and continue cooking for 1-2 minutes.
Add warmed stock and cover saucepan with lid.
Simmer for 20 minutes, covered, stirring occasionally.
Season with salt and pepper and garnish with lemon and chives.
Calories: 429kcal | Carbohydrates: 47g | Protein: 5g | Fat: 24g | Saturated Fat: 15g | Cholesterol: 64mg | Sodium: 929mg | Potassium: 399mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2150IU | Vitamin C: 19.6mg | Calcium: 41mg | Iron: 0.7mg