Description

This Spanish Rice is a classic side dish made with long-grain rice simmered in a savory tomato and broth mixture, along with garlic, onions, and a touch of spice. It’s fluffy, full of flavor, and the perfect partner for tacos, enchiladas, or grilled meats.

Ingredients

1 tbsp olive oil or vegetable oil
1 cup long-grain white rice
1/2 small onion, finely diced
2 cloves garlic, minced
1/2 tsp ground cumin
1/2 tsp chili powder (optional, for a kick)
1 1/2 cups chicken broth (or vegetable broth)
1/2 cup tomato sauce (or canned crushed tomatoes)
Salt, to taste
Fresh cilantro or lime wedges (optional, for garnish)

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Instructions

Toast the rice:
Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring frequently, for 4–5 minutes or until lightly golden and fragrant.
Sauté aromatics:
Add onion and garlic to the pan. Cook for another 2–3 minutes, until softened.
Add seasonings and liquid:
Stir in cumin, chili powder, tomato sauce, and broth. Season with a pinch of salt.
Simmer:
Bring mixture to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
Fluff and serve:
Remove from heat, let sit covered for 5 minutes, then fluff with a fork. Garnish with chopped cilantro or a squeeze of lime if desired.

Notes

For extra flavor, stir in a tablespoon of salsa or a dash of hot sauce.
Use brown rice if preferred—just adjust the liquid and cook time accordingly.
Leftovers make a great filling for burritos or stuffed peppers!