Spanish Rice

By Christian Guzman


Diced Tomatoes Chicken Broth Sea Salt Cumin Olive Oil Onion Long Grain White Rice

Start by infusing the olive oil with part of the onion. Sauteeing the onion this way adds additional layers of flavor.

Saute the rice next. This seals it so it doesn't release as much gluten. You will have soft, fluffy rice instead of sticky.

Serve with a perfectly roasted serrano chile and bits of cut lime.