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
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2 tbsp vegetable oil
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1 cup long grain white rice
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1 small onion, finely chopped
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2 cloves garlic, minced
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1 1/2 cups chicken broth (or vegetable broth for vegetarian)
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1 cup tomato sauce (or crushed tomatoes)
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1/2 tsp cumin
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1/2 tsp chili powder
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1/4 tsp paprika
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Salt and pepper, to taste
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Fresh chopped cilantro or lime wedges (optional, for garnish)
Instructions
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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.
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Add chopped onion and sauté for another 2–3 minutes, until softened.
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Stir in garlic and cook for 30 seconds until fragrant.
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Pour in chicken broth and tomato sauce. Add cumin, chili powder, paprika, salt, and pepper. Stir to combine.
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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.
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Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
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Garnish with chopped cilantro or a squeeze of lime, if desired. Serve warm.
Notes
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For a spicy kick, add a pinch of cayenne or chopped jalapeño with the onions.
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Brown rice can be used but will require longer cook time and more liquid.
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Great with grilled meats, tacos, or as a burrito filling!