Small Batch Spanish Rice

• servings: 2 servings
• active time: 5 minutes
• total time: 35 minutes

Ingredients

1 tablespoon butter

½ cup long grain white rice

2 tablespoons chopped onions

½ teaspoon kosher salt (-divided)

1 clove garlic (-minced)

⅛ teaspoon smoked paprika

⅛ teaspoon dried oregano

⅛ teaspoon coarsely ground black pepper

½ cup canned diced tomatoes (-with some of the juices from the can.)

1 ½ cups low sodium chicken broth

Directions

Melt butter in a 10-inch skillet over medium-high heat.

Place the rice in the pan and stir it frequently. Continue this process for 1 to 2 minutes or until the rice starts to take on a light brown color.

Add the chopped onions and ¼ teaspoon of kosher salt and cook for 1 minute, stirring frequently.

Place the minced garlic, smoked paprika, dried oregano, and pepper into the pan. Cook the mixture for 30 seconds, making sure to stir it constantly.

Add the diced tomatoes, along with their juices, chicken broth, and the remaining ¼ teaspoon of kosher salt to the pan. Stir the ingredients together, and then heat the mixture until it reaches a boil.Pro Tip: To include some of the juices from the canned tomatoes, spoon the tomatoes directly from the can. This method ensures that some of the juices are included with the tomatoes.

As soon as the mixture begins to boil, lower the heat to low. Then cover the pan and let it simmer for approximately 25 minutes. Pro Tip: You'll know it's ready when the rice becomes tender and the majority of the liquid has been absorbed.

Take off the lid and taste the rice to check the seasoning. If you feel it needs more salt, add it according to your taste. Keep in mind that the saltiness can differ between various brands of chicken broth.

Enjoy hot.

Nutrition

• Calories: 263 kcal
• Total Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Cholesterol: 15 mg
• Sodium: 768 mg
• Total Carbohydrate: 43 g
• Dietary Fiber: 1 g
• Total Sugars: 2 g
• Protein: 8 g