*Crafted by Kim in the nourish + flex kitchen
Everyone is loving this recipe and I’ve been making it once a week. I was already a fan of rice in general just with butter and salt, but this recipe is fantastic. I paired it with corn tacos, homemade salsa, and sour cream. It’s naturally gluten-free, so this is an easy one for those with Celiac or gluten sensitivities.
2 cups uncooked rice (jasmine rice)
1/8 cup avocado oil
8 oz tomato sauce (Rao’s)
1-2 Tbsp Cilantro chopped
1 tsp salt
1 clove minced garlic
4 cups water or chicken broth
1 Tbsp chicken bouillon
2 dashes cumin
Pepper
Soak rice for 10 minutes and drain water.
Heat oil in pan on medium heat.
Add rice and cook until golden brown, about 5-10 minutes.
Add 4 cups of water or broth and bouillon and stir.
Add tomato sauce, salt, garlic, cumin, pepper, and cilantro.
Stir and cover.
Stir occasionally and let simmer for 20+ minutes or until all liquid has evaporated.
Let me know how your Spanish rice turns out!
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