Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings
Description
This Spanish Rice is a simple yet flavorful side dish made with rice, tomatoes, onions, and spices. Cooked until fluffy and infused with savory, slightly smoky flavor, it’s a perfect match for your favorite Mexican meals and so much better than store-bought versions.
Ingredients
2 tbsp vegetable oil
1 cup long grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth (or vegetable broth for vegetarian)
1 cup tomato sauce (or crushed tomatoes)
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
Salt and pepper, to taste
Fresh chopped cilantro or lime wedges (optional, for garnish)
Instructions
In a large skillet with a lid, heat oil over medium heat. Add rice and cook, stirring frequently, for about 5 minutes or until golden and lightly toasted.
Add chopped onion and sauté for another 2–3 minutes, until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and tomato sauce. Add cumin, chili powder, paprika, salt, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Garnish with chopped cilantro or a squeeze of lime, if desired. Serve warm.
Notes
For a spicy kick, add a pinch of cayenne or chopped jalapeño with the onions.
Brown rice can be used but will require longer cook time and more liquid.
Great with grilled meats, tacos, or as a burrito filling!
Spanish Rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Spanish Rice is a simple yet flavorful side dish made with rice, tomatoes, onions, and spices. Cooked until fluffy and infused with savory, slightly smoky flavor, it’s a perfect match for your favorite Mexican meals and so much better than store-bought versions.
Ingredients
2 tbsp vegetable oil
1 cup long grain white rice
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth (or vegetable broth for vegetarian)
1 cup tomato sauce (or crushed tomatoes)
1/2 tsp cumin
1/2 tsp chili powder
1/4 tsp paprika
Salt and pepper, to taste
Fresh chopped cilantro or lime wedges (optional, for garnish)
Instructions
In a large skillet with a lid, heat oil over medium heat. Add rice and cook, stirring frequently, for about 5 minutes or until golden and lightly toasted.
Add chopped onion and sauté for another 2–3 minutes, until softened.
Stir in garlic and cook for 30 seconds until fragrant.
Pour in chicken broth and tomato sauce. Add cumin, chili powder, paprika, salt, and pepper. Stir to combine.
Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
Garnish with chopped cilantro or a squeeze of lime, if desired. Serve warm.
Notes
For a spicy kick, add a pinch of cayenne or chopped jalapeño with the onions.
Brown rice can be used but will require longer cook time and more liquid.
Great with grilled meats, tacos, or as a burrito filling!