THIS RECIPE COMES FROM CROIX VALLEY PIT CREW MEMBER DAN DICKE, AKA @922BBQ
As a kid, I never liked to eat much rice. The one thing we did eat a lot of was packets of Spanish rice because that's about the only way I'd eat it. Fast forward to today and I'm making rice for just about everything.
One of the things that have stuck with me since I started cooking my own rice is just how easy it is to add a lot of flavor to your dish by flavoring your rice.
This Spanish Rice is perfect as a side dish. Great for meal prep, tacos, fajitas, and more, and it's super simple.
Prep time: 2 minutes
Cook time: 35 minutes
- 2 cups water
- 1 cup rice
- 1 cube of chicken bouillon
- 2 tbs Croix Valley Southwest Barbecue Booster
- In a saucepan boil two cups of water and add the Croix Valley Southwest Booster and bouillon cube mix.
- Add the rice, give it one quick stir, cover, and reduce to a low simmer for 30 minutes or until the water has been absorbed and the rice is tender.
You can get this down to less than 10 minutes using minute rice and that's perfectly fine. Just keep your water and seasoning ratios the same and you'll be good to go.
To somebody who's never seasoned rice before, this broth might taste intense, but I assure you it will cook out. Rice absorbs a lot of flavor. This is going to be a staple for me weekly.