Spanish Rice

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Instructions:

  1. Cook the Rice:
    • In a medium saucepan, heat the vegetable oil (or butter) over medium heat. Add the rice and cook, stirring constantly, until the rice is lightly golden brown. This should take about 3-4 minutes.
  2. Sauté the Vegetables:
    • Add the chopped onion to the pan and cook for 2-3 minutes until softened.
    • Add the minced garlic and cook for an additional 30 seconds, just until fragrant.
  3. Add the Liquids and Spices:
    • Stir in the diced tomatoes (with juices), chicken broth, chili powder, cumin, paprika (if using), salt, and pepper. Mix well.
  4. Cook the Rice:
    • Bring the mixture to a boil. Once it starts to boil, reduce the heat to low and cover the saucepan with a lid. Let it simmer for about 15-20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Fluff the Rice:
    • Once the rice is done cooking, remove the saucepan from heat. Let it sit, covered, for 5 minutes.
    • After 5 minutes, fluff the rice with a fork to separate the grains and stir in frozen peas (if using) for added color and texture.
  6. Garnish and Serve:
    • Garnish with freshly chopped cilantro, if desired, and serve alongside your favorite Mexican dishes.