"Spanish Rice"

Serves: 4 - 6 people

Prep Time: 10 - 15 minutes

Cook Time: 30 minutes



  • 2 Cups Long Grain White Rice 
  • 2 Cups Chicken Stock
  • 8 Oz Tomato Sauce
  • 1/4 Cilantro (chopped)
  • 1 Jalapeno (diced)
  • 2 Tbsp Olive Oil
  • 1 Clove of Garlic (minced)
  • 1/2 tsp Chili Powder
  • 1/2 tsp Cumin
  • 1/2 tsp Onion Powder
  • 1/2 tsp Salt
  • 1/4 tsp Crushed Chipotle Chili Pepper
  • 1/4 tsp Cayenne Pepper
  • 1/4 tsp Oregano


  1. On medium, heat oil in large frying pan. Make sure oil is hot before adding rice(you can tell by dropping in a piece of rice and if it moves by itself through the oil then it is hot enough). Add the rice and stir for a couple minutes and cook it till it has a slight golden brown to it.
  2. Once browned add the garlic, cilantro, jalapeno(save a little bit of pepper and cilantro for garnish later) and the tomato sauce. Stir in the tomato sauce really good for about 2 minutes to ensure that the rice gets a nice color.
  3. Pour in your chicken stock concoction, stir well and wait till it comes to a full boil. Place a lid over top, reduce the heat to low. Let that simmer for 20 minutes so it can finish cooking. (*Very Important: Do not take the lid off the entire time, it could ruin your rice and it not turn out. The steam is finishing the cooking process.)
  4. After the 20 minutes is up take the pan off the heat and set it to the side for 10 more minutes. (*Still do not take the lid off until the 10 minutes is up)
  5. Make sure the rice looks kinda dry before you take the lid off. Finish off by sprinkling the last of the cilantro and jalapeno.

Created by: Brent

Inspired by: Kristyn