Description
Spanish Rice, also known as Mexican Rice, is a flavorful and vibrant side dish made with rice, tomatoes, and spices. It's a perfect accompaniment to dishes like tacos, enchiladas, or grilled meats.
Ingredients
- 1 cup long grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 ½ cups chicken broth
- 1 cup canned diced tomatoes (with juices)
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the rice and cook, stirring often, until golden brown, about 5 to 7 minutes.
- Stir in the chopped onion and garlic, and cook for another 2 minutes until the onion softens.
- Pour in the chicken broth and diced tomatoes with their juices.
- Stir in the cumin, chili powder, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low and cover.
- Simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.
- Remove from heat and let it sit, covered, for 5 minutes.
- Fluff with a fork and garnish with chopped cilantro before serving, if using.
Notes
- For vegetarian version, substitute chicken broth with vegetable broth.
- Add chopped jalapeños or hot sauce for a spicier flavor.
- Mix in frozen peas and carrots for extra texture and color.
- To make it a complete meal, stir in cooked ground beef or shredded chicken.
- Store leftovers in the fridge for up to 4 days or freeze for up to 2 months.
