Eosinophilic Esophagitis Friendly Classic Spanish Rice
Total time50 min
Prep time10 min
Cook time30 min
4.9(15)
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Learn more →Ingredients
6 servings
- 2 tbsp vegetable oil
- 1 ½ cups long-grain white rice
- ½ medium white onion, finely diced
- 3 cloves garlic, minced
- 2 medium roma tomatoes, cored and roughly chopped
- 2 cups low-sodium chicken broth
- ½ cup tomato sauce
- 1 tsp ground cumin
- ½ tsp chili powder
- 1 tsp kosher salt, plus more to taste
- ¼ tsp black pepper
- ½ cup frozen peas (optional)
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
Instructions
- 1
Blend or grate the Roma tomatoes into a smooth purée — a blender takes about 30 seconds; a box grater works well too. Set aside. You should have about 3/4 cup purée.
- 2
Heat the vegetable oil in a large (12-inch) skillet over medium-high heat until shimmering. Add the rice and cook, stirring frequently, until the grains are golden and smell nutty, about 4–5 minutes.
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