Jennifer Kaye’s Spanish Rice

This is a great side dish for grilled chicken or pork chops.

Original recipe makes 4 servings

Ingredients

2 teaspoons canola oil
1 small onion, minced
2 cloves garlic, minced
1 cup long-grain rice
1 teaspoon chili powder
2 cups water
2 teaspoons vegetable bouillon
1/2 cup frozen peas

Directions

1. Heat oil in a saucepan over medium heat; cook and stir onion and garlic in hot oil until onion is translucent, 5 to 7 minutes. Stir rice into onion mixture until rice to coat with oil. Stir chili powder into rice mixture, reduce heat to medium-low heat, and cook until fragrant, 1 to 2 minutes.
2. Stir water and vegetable bouillon into rice mixture and bring to a boil. Cover, reduce heat to low, and simmer for 10 minutes. Stir peas into rice mixture. Simmer until rice is tender and water is absorbed, 10 to 15 more minutes. Fluff with fork before serving.

Nutrition

Calories: 227 kcal
Carbohydrates: 44.2 g
Cholesterol: 0 mg
Fat: 2.9 g
Fiber: 1.9 g
Protein: 5.1 g
Sodium: 36 mg

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