Spanish Rice
A comforting, flavorful side dish made with long-grain rice, broth, diced tomatoes, and spices, perfect for pairing with Mexican meals.
Ingredients
Main ingredients
- 1 cup long-grain rice
- 2 cups chicken or vegetable broth Using broth adds depth of flavor.
- 1 small onion, diced Aromatics to enhance flavor.
- 2 cloves garlic, minced For additional flavor.
- 1 can (14.5 oz) diced tomatoes with green chilies Adds a gentle kick of flavor.
- 1 tablespoon olive oil For sautéing.
- 1 teaspoon chili powder
- 1 teaspoon cumin
- to taste Salt and pepper Adjust seasonings as desired.
- to taste Chopped cilantro for garnish Optional based on preference.
Instructions
Cooking
- In a large skillet, heat olive oil over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add the rice and toast for a few minutes until lightly golden.
- Pour in the broth, diced tomatoes (with juices), chili powder, cumin, salt, and pepper.
- Bring to a boil, then reduce heat to low and cover.
- Cook for about 20 minutes or until rice is tender and liquid is absorbed.
- Fluff the rice with a fork and garnish with chopped cilantro if desired.
- Serve as a side dish to your favorite Mexican meal.
Notes
Let the rice rest covered for five minutes after cooking. If your rice is too firm after cooking, add a tablespoon of broth at a time and cover again. If it's gluey, you may have stirred too much or used the wrong type of rice.