Description
A flavorful and easy-to-make Spanish Rice recipe that is perfect as a side dish for any Mexican-inspired meal. This dish is packed with aromatic flavors like cumin, chili powder, and paprika, mixed with tender rice and juicy diced tomatoes.
Ingredients
Scale
Main Ingredients:
- 1 tablespoon olive oil
- 1 cup long-grain white rice
Additional Ingredients:
- ½ cup finely chopped onion
- 2 cloves garlic (minced)
- 1 (14.5-ounce) can diced tomatoes (with juice)
- 1 ¾ cups chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional)
Instructions
- Heat Olive Oil: In a medium saucepan, heat olive oil over medium heat.
- Cook Rice: Add rice and cook until lightly golden and fragrant, about 5 minutes.
- Add Onion and Garlic: Stir in chopped onion and garlic, cooking for 2–3 minutes until softened.
- Combine Ingredients: Add diced tomatoes, chicken broth, cumin, chili powder, paprika, salt, and pepper. Bring to a boil.
- Simmer: Reduce heat, cover, and simmer for 18–20 minutes until rice is tender.
- Rest and Fluff: Remove from heat, let sit covered for 5 minutes. Fluff with a fork and stir in cilantro if desired.
- Serve: Enjoy warm as a delicious side dish.
Notes
- For a vegetarian version, swap chicken broth for vegetable broth.
- Enhance with sautéed bell peppers or peas for added color and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: ¾ cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg
