Quick and Easy Spanish Rice

Notes

My kids absolutely love the rice at our favorite Mexican restaurant, so I decided to just make it at home. Let me tell you, it is really just as good, if not better!
I generally just follow the 2 to 1 rule when making rice. Meaning for every 1 cup of rice you are cooking, add 2 cups of liquid. You can also make it per the instructions on your rice if you want.
Use a long grain or jasmine rice for this recipe.
I make mine in a ceramic skillet, but you can use whatever pan you have.
Jazz it up by throwing in some green chilis or salsa. Top it with cilantro or green onions.
This is a perfect side for tacos and fajitas or as the base for a good fajita bowl.

	2 tablespoons extra-virgin olive oil
	2 tablespoons butter
	2 cups white rice
	2 cups chicken broth
	2 cups tomato sauce
	1 tablespoon paprika
	1 – 2 tablespoons cumin
	1 teaspoon garlic powder
	1 teaspoon salt
	2 chopped scallions

1.	In a large skillet, heat olive oil and butter over medium heat.
2.	Add rice and cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted and well-coated.
3.	Stir in chicken broth, tomato sauce, paprika, cumin, garlic powder and salt.
4.	Bring to a boil, stirring occasionally over high heat. Reduce heat to low. Stir well and place lid on pot. Simmer for approximately 20 minutes. Add an additional 3-5 minutes if rice is not tender or if all of the liquid is not absorbed.
5.	Remove from heat, leaving and the lid and let rest for 8-10 minutes. Fluff rice with a fork, top with scallions and serve.