Spanish Rice

Whether it’s for a side, burrito or taco, this Spanish Rice is the perfect crowd pleaser.

Anyone who knows me, knows that I used to hate Mexican food. Come to find out, I just don’t like beans very much. I’m really in my Mexican food era right now and last night we had some carne asada for dinner and I’m going to make burritos with the leftovers! I may have made too much rice but I’m so glad, because then I can make some freezer burritos for lunches. I like the idea of having a bunch of different kinds so that I will have them for lunch at work. I’m trying really hard to regulate my calorie intake and eat for fuel while still enjoying my food. It’s a hard balance to achieve, but we’re getting there. This Spanish Rice was awesome and will continue to be awesome in other meals. I doubled the recipe that’s why I have leftovers, because I was planning on using it for other recipes.

Ingredients

2 cups long grain rice
1/8 cup olive oil
8 oz. tomato sauce
1 teaspoon salt
2 cloves of garlic minced
4 cups low sodium beef broth
dash of cumin

Directions

Heat oil in large frying pan on medium heat.
Add rice and cook until golden brown.
When rice is brown, beef broth, tomato sauce, salt, garlic, and cumin to pan.
Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving.