I’ve had Spanish Rice a few times at a Mexican restaurant and liked it a lot, but had never made it.  I stumbled upon it in the June issue of Martha Stewart Living and decided to give it a try.

This recipe is very easy. Basically you’re just cooking rice with some onion, garlic, carrot, tomato paste and chicken broth. No additional seasonings or spices.

The rice cooked easily and was moist and a beautiful orange color. I’m a big fan of this dish. It’s simple yet different enough from plain rice that it’s a nice change. The other thing I really love about it is that the rice needs no butter.  I often make rice as a side dish and we like it plain with just butter and salt, but this dish is moist and tasty without any added fat which makes it a big winner in my book!