| Level: | Easy |
| Total: | 50 min |
| Active: | 10 min |
| Yield: | 6 to 8 Servings |
Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain parboiled rice
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon sweet paprika
- 1/2 teaspoon celery seeds
- 1/2 teaspoon ground mace or nutmeg
- Kosher salt and freshly ground black pepper
- 4 cups low-sodium chicken broth
- 1 cup tomato sauce
- 1 cup frozen corn
Instructions
- Heat the oil in a large skillet over medium heat. Add the rice and toast, stirring constantly, until it begins to smell nutty, about 2 minutes. Stir in the cumin, garlic powder, paprika, celery seeds, mace and 1 teaspoon pepper and cook, stirring occasionally, 2 minutes more. Stir in the broth, tomato sauce, corn and 1/2 teaspoon salt. Cover the skillet and simmer until the rice is cooked and has absorbed all the liquid, 30 to 40 minutes. Fluff with a fork before serving.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 173 |
| Total Fat | 6 g |
| Saturated Fat | 1 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 659 mg |
Reviews
Sooooo yummy! Will be saving this one in my favorite recipes file. Thank you, Miss Brown.
The family really enjoyed this. Very tasty.
Thank you Miss Brown ! Lovely warm spices in a comfort food.
Killer rice! It takes the ol’ Spanish Rice to another level.