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Spanish Rice Recipe

A warm, flavorful, foolproof Spanish Rice made with toasted long-grain rice, tomato sauce, and savory spices. It’s fluffy, aromatic, and perfect for weeknight dinners, potlucks, or taco night.
Print Recipe
Prep Time 10 minutes
Cook Time 25 minutes
resting 5 minutes
Total Time 40 minutes
Servings: 6
Course: Side Dish
Cuisine: Mexican Inspired
Calories: 220
Ingredients Method

Ingredients
  

  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice uncooked
  • 1 small onion finely diced
  • 2 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 4 ounce can tomato sauce
  • 2 cups chicken broth or vegetable broth
  • 1 teaspoon salt or to taste
  • 1 cup diced tomatoes optional
  • 1 diced jalapeño for heat optional
  • 1 cup frozen peas or corn for mix-ins optional
  • Fresh cilantro for garnish optional

Method
 

  1. Heat the oil in a medium saucepan over medium heat. Add the rice and stir continuously for about 4 to 5 minutes. The grains should turn golden and smell toasty. This step gives the rice its signature flavor and helps it stay fluffy instead of mushy.
  2. Add the diced onion and cook for 2 minutes until softened. Stir in the garlic and cook for another 30 seconds. The mixture should smell aromatic.
  3. Sprinkle in the cumin and paprika. Stir for 10 to 15 seconds to bloom the spices. This helps release their flavor.
  4. Pour in the tomato sauce and stir to coat the rice evenly. Add the chicken broth and salt. Mix everything well and bring to a gentle simmer.
  5. Cover the pot with a tight-fitting lid and reduce the heat to low. Cook for 18 to 20 minutes without lifting the lid. The rice should absorb all the liquid and turn tender.
  6. Turn off the heat and let the rice rest, still covered, for 5 minutes. This helps the steam finish cooking the grains.
  7. Fluff gently with a fork. Stir in peas, corn, diced tomatoes, or jalapeño if desired. Taste and adjust seasoning. Garnish with cilantro before serving.