My husband grew up eating Spanish rice. As a matter of fact, it was a staple in his home. I started making my own after watching my mother-in-law make it and taking lots of mental notes. My rice must be close enough to his mom’s rice, because it is still one of his favorites.
This versatile side dish is great with any protein or just vegetables. I like to make a double batch for leftovers that make a quick meal on busy days.
Spanish rice is also a great way to use up vegetables. I always seem to have vegetables like peppers and carrots, hiding in the back of my refrigerator. If they are raw, dice them up and add them to the skillet with the rice and onion. If cooked, dice them to add to with the broth.
Depending on what I am serving my rice with, I will adjust the spices, accordingly. There are no rules and it is delicious with just salt and pepper.
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