Spanish rice is the perfect side dish for just about any Mexican food. This simple recipe uses chicken broth and fresh tomatoes to make a rich and creamy version.
Servings: 4
2 cup rice
4 cups chicken broth
1 Roma tomato, diced
1 1/2 teaspoon garlic powder
2 teaspoon chili powder
Salt and pepper, to taste
Cook rice according to directions, substituting chicken broth for water. Once rice is cooked, add tomato and spices and cook till tomato is softened.
Serve hot.
