Spanish Rice Easy (Print Version)

# Ingredients:

→ Base

01 - 1 cup basmati rice (long grain), washed
02 - 1 small onion, chopped finely
03 - ½ or 1 jalapeño, diced without seeds
04 - 2 garlic cloves, minced into small pieces
05 - ½ red bell pepper, seeded then diced
06 - 1 tablespoon olive oil

→ Seasonings

07 - ½ teaspoon salt
08 - ½ teaspoon dried oregano
09 - ½ teaspoon ground cumin

→ Liquids

10 - 1 cup chicken stock (or vegetable stock)
11 - 1 cup tomato sauce

# Instructions:

01 - In a big skillet, heat oil. Toss in onions, jalapeño, and bell pepper. Cook 4 minutes on medium-high until softened.
02 - Mix in garlic and cook for another minute. Make sure to stir constantly to avoid burning.
03 - Pour in the rice, cumin, salt, and oregano. Stir it around and toast for 2 minutes until you smell the spices.
04 - Stir in tomato sauce and stock. Let it boil, lower to medium-low, cover, and leave it to cook 15-20 minutes until the rice is tender.
05 - Give it a taste and tweak seasonings, if needed, before serving.

# Notes:

01 - Toasting the rice adds amazing depth of flavor, so don’t skip it.
02 - Keeps in the fridge for 5 days or freezer for up to 3 months.

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