Description
This easy and delicious Spanish Rice recipe is made the simple way like grandma used to cook, featuring toasted long-grain white rice simmered in a flavorful blend of chicken broth, tomato sauce, and spices. Perfect as a classic Mexican-American side dish.
Ingredients
Scale
Main Ingredients
- 1 tablespoon olive oil
- 1 cup long-grain white rice
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 3/4 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1 tablespoon tomato paste
- 1/4 cup chopped fresh cilantro (optional)
Instructions
- Toast the rice: Heat olive oil in a large skillet over medium heat. Add the rice and cook, stirring frequently, until the grains are golden brown and lightly toasted, about 5–7 minutes.
- Sauté onion: Stir in the chopped onion and cook for 2–3 minutes until softened.
- Add garlic and spices: Add minced garlic, cumin, chili powder, smoked paprika, salt, and black pepper. Stir for about 30 seconds until fragrant.
- Add liquids: Pour in the chicken broth, tomato sauce, and tomato paste. Stir well to combine and bring the mixture to a gentle boil.
- Simmer the rice: Once boiling, reduce heat to low, cover the skillet, and let the rice simmer for 18–20 minutes or until the liquid is absorbed and the rice is tender.
- Rest and fluff: Remove from heat and let the rice sit covered for 5 minutes. Fluff with a fork.
- Finish and serve: Stir in fresh chopped cilantro if desired before serving.
Notes
- You can substitute vegetable broth to make this dish vegetarian.
- For extra flavor, add diced bell peppers or peas during the last 5 minutes of cooking.
