Description
This Spanish Rice recipe is a savory, vibrant side dish made with long-grain white rice, simmered in a tomato-based broth and seasoned with garlic, onion, and spices. Quick, easy, and full of flavor, it pairs perfectly with Mexican and Tex-Mex dishes like tacos, enchiladas, or grilled meats. Customize it with jalapeños or brown rice for a unique twist. Ready in just 30 minutes, this is the perfect side for any meal!
Ingredients
1 cup long-grain white rice
2 tablespoons olive oil
1 small onion, finely chopped
2 garlic cloves, minced
1 1/2 cups chicken broth (or vegetable broth for a vegetarian option)
1/2 cup tomato sauce
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt and pepper to taste
2 tablespoons chopped fresh cilantro (optional)
Instructions
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Cook the Rice:
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Heat olive oil in a medium saucepan over medium heat.
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Add the rice and cook, stirring often, for 5-6 minutes until the rice turns lightly golden.
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Sauté the Aromatics:
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Add the chopped onion to the rice and cook for 2-3 minutes until softened.
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Stir in the minced garlic and cook for another 30 seconds until fragrant.
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Add the Liquid:
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Pour in the chicken broth and tomato sauce. Add cumin, chili powder, salt, and pepper. Stir to combine.
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Simmer the Rice:
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Bring the mixture to a boil, then reduce heat to low. Cover and simmer for 18-20 minutes until the rice is tender and liquid is absorbed.
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Finish and Serve:
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Remove from heat and let sit, covered, for 5 minutes.
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Fluff with a fork and stir in chopped cilantro (optional). Serve warm.
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Notes
For a spicier version, add diced jalapeños or red pepper flakes when sautéing the onion.
For a healthier option, use brown rice, but be sure to adjust the cooking time and liquid accordingly.
Add lime juice or roasted vegetables for extra flavor.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
