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Katie's Cucina

Chef Duane’s Spanish Rice

I am always looking for a good spanish rice recipe. That would be why I’ve already blogged once about this, and now onto another recipe. I found this recipe in my handy-dandy Super Supper’s cookbook. This recipe was good and makes a lot of rice. If it’s just 2 or 4 of you don’t feel bad about freezing a container or two to use for later use (that’s what I did)! I waited along while until I could find the tomato-flavored bouillon cubes; I finally found powder and used 1 tbsp. If you can’t find it then use one chicken bouillon cube and 1 tablespoon of tomato paste. It will work just the same and tastes just as good! 

Prep: 5 minutes
Cook: 20 minutes
Serves: 6-8


  • 2 cups uncooked long grain white rice
  • 3 cups chicken stock
  • 1 tomato-flavored bouillon cube
  • 2 tbsp vegetable oil
  • 1 cup chopped onion
  • 2 tsp minced garlic
  • 1 tsp ground cumin
  • 2 tsp chili powder
  • 1 tbsp salt
  • 1/2 tsp black pepper

1. Place rice in strainer, rinse well with cold water. Set aside. 

2. In a small saucepan heat chicken stock and bouillon cub until the cube dissolves. Set aside. 

3. In a large saucepan heat vegetable oil. Saute onion and garlic until tender. Add rice to the pan and saute until translucent. Stir in cumin, chili powder, salt, pepper, and chicken stock mixture. Bring to a boil; cover and simmer 20 minutes. Turn off heat, uncover rice and fluff with a fork. Enjoy!


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