Spanish Rice Recipe
This Spanish rice recipe is fluffy, flavorful, and better than any boxed mix. Make this classic Mexican side dish step by step! It’s the perfect side dish for any Mexican meal — enchiladas, tacos, grilled chicken, you name it. Uses pantry staples like long grain white rice, tomato sauce, and chicken broth. No boxed rice mix needed!
Ingredients
- 2 tablespoons vegetable oil or olive oil
- 1 cup long grain white rice uncooked
- 1/4 cup finely diced onion
- 2 cloves garlic minced
- 1/2 cup tomato sauce
- 1 3/4 cups chicken broth or vegetable broth for vegetarian
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt & black pepper to taste
- Fresh cilantro chopped, for garnish (optional)
Instructions
- Heat oil & toast rice:
- In a medium skillet or saucepan, heat oil over medium heat. Add the uncooked rice and cook, stirring constantly, for about 5–7 minutes or until the rice is golden brown and smells nutty. (5–7 minutes)
- Add aromatics:
- Stir in the diced onion and cook another 2–3 minutes until softened. Add minced garlic and cook just until fragrant, about 30 seconds. (3 minutes)
- Stir in liquids & seasoning:
- Pour in the tomato sauce and chicken broth. Sprinkle in chili powder, cumin, and a pinch of salt and pepper. Stir well to combine. (2 minutes)
- Bring to a simmer:
- Raise the heat to medium high and bring the mixture to a gentle boil, then reduce heat to low. Cover with a tight-fitting lid. (1 minute)
- Cook & steam:
- Let the rice simmer on low heat for about 20 minutes, or until all the liquid is absorbed and the rice is tender. Don’t lift the lid while it cooks! (20 minutes)
- Fluff & serve:
- Turn off the heat and let the rice rest, covered, for 5 more minutes. Fluff gently with a fork. Sprinkle with chopped fresh cilantro if desired. (5 minutes)
Notes
- Toast the rice well: This step is what gives the rice its signature flavor and keeps it from getting mushy.
- Use a tight lid: It traps the steam to cook the rice evenly. A loose lid means uneven rice!
- Don’t peek: Keep that lid on while the rice cooks — it’s tempting, but worth the wait.
- Fluff with a fork: A spoon can break up the grains and make the rice sticky.
- Add broth warm: Warm broth speeds up cooking and helps the rice steam perfectly.