Homemade Spanish Rice Recipe

Introduction

Homemade Spanish rice is a flavorful and colorful side dish that perfectly complements any Mexican-inspired meal. This recipe uses simple ingredients to create a tender, savory rice infused with tomato and spices, making it a delicious addition to your dinner table.

Ingredients

• 1 1/2 cups long-grain white rice (like Jasmine rice or basmati rice)
• 3 tablespoons olive oil
• 1/2 cup yellow onion (or white onion, diced)
• 1/2 red bell pepper (diced)
• 3 cloves garlic (minced)
• 8-ounce tomato sauce
• 14-ounce can crushed tomato (not drained)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon salt
• 2 cups chicken broth
• 1/4 cup cilantro for garnish

Instructions

1. Step 1: In a large pan or skillet with a lid, heat the olive oil over medium heat.
2. Step 2: Add the diced onion, red bell pepper, and rice to the pan.
3. Step 3: Sauté the rice mixture on medium heat, stirring regularly, until the rice begins to turn golden brown and the vegetables soften; take care not to burn them.
4. Step 4: Add the minced garlic and sauté for a few seconds until fragrant.
5. Step 5: Stir in the tomato sauce, crushed tomatoes (including the liquid), ground cumin, paprika, pepper, and salt.
6. Step 6: Pour in the chicken broth and mix everything together evenly.
7. Step 7: Bring the mixture to a boil, then cover the skillet with the lid, reduce heat to low, and cook for 20-23 minutes or until the rice is tender and all liquid is absorbed.
8. Step 8: Remove the skillet from heat and let it rest, covered and undisturbed, for 10 minutes.
9. Step 9: Gently fluff the rice with a fork or silicone spatula.
10. Step 10: Garnish with fresh cilantro leaves before serving.
11. Step 11: Serve the Spanish rice alongside any Mexican meal of your choice.

Tips & Variations

• For a vegetarian version, substitute chicken broth with vegetable broth for a similar depth of flavor.
• To add a smoky touch, consider using smoked paprika instead of regular paprika.
• If you prefer a spicier dish, add a diced jalapeño or a pinch of cayenne pepper while sautéing the vegetables.
• Rinse the rice under cold water before cooking to remove excess starch and prevent clumping.

Storage

Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice, cover, and warm it gently in a microwave or on the stovetop to keep it moist and fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, you can substitute brown rice, but increase the cooking time and liquid amount since brown rice takes longer to cook and absorbs more liquid. Adjust accordingly and check for tenderness before serving.

What can I serve with Spanish rice?

Spanish rice pairs well with grilled meats, tacos, enchiladas, beans, or any Mexican-inspired dishes. It also makes a great base for bowls with vegetables and protein.

Homemade Spanish Rice Recipe

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★★★★★

4.8 from 55 reviews

• Author: Rafael
• Total Time: 35 minutes
• Yield: 4 servings 1x

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Description

This Homemade Spanish Rice recipe is a flavorful and aromatic side dish made with long-grain white rice, sautéed vegetables, tomatoes, and a blend of spices. Cooked slowly on the stovetop until tender and fluffy, this vibrant rice pairs perfectly with Mexican meals, adding a delicious pop of color and taste to your plate.

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Ingredients

Scale 1x2x3x

Rice and Vegetables

• 1 1/2 cups long-grain white rice (like Jasmine rice or basmati rice)
• 3 tablespoon olive oil
• 1/2 cup yellow onion (or white onion, diced)
• 1/2 red bell pepper (diced)
• 3 cloves garlic (minced)

Tomato and Spices

• 8-ounce tomato sauce
• 14-ounce can crushed tomato (not drained)
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon pepper
• 1 teaspoon salt

Liquid & Garnish

• 2 cups chicken broth
• 1/4 cup cilantro for garnish

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Instructions

1. Heat the Oil: In a large pan or skillet with a lid, heat 3 tablespoons of olive oil over medium heat to start preparing the rice base.
2. Sauté Vegetables and Rice: Add 1/2 cup diced onion, 1/2 diced red bell pepper, and 1 1/2 cups long-grain rice to the pan. Sauté on medium heat, stirring regularly, until the rice begins to turn golden brown, ensuring the rice and vegetables do not burn.
3. Add Garlic: Stir in 3 minced garlic cloves and sauté for a few seconds to release their aroma without burning.
4. Combine Tomatoes and Spices: Add 8 ounces of tomato sauce, 14 ounces of crushed tomatoes (with juice), 1 teaspoon ground cumin, 1 teaspoon paprika, 1/2 teaspoon pepper, and 1 teaspoon salt. Mix thoroughly to distribute the flavors evenly.
5. Add Broth and Stir: Pour in 2 cups chicken broth and stir all ingredients together until evenly combined.
6. Simmer Covered: Bring the mixture to a boil, then cover the skillet with a lid. Reduce heat to low and cook for 20-23 minutes until the rice is tender and the liquid is fully absorbed.
7. Let Rest: Remove the skillet from heat and let the rice rest undisturbed with the lid on for 10 minutes to finish steaming and set.
8. Fluff Rice: Gently fluff the rice using a fork or silicone spatula to separate the grains and release steam.
9. Garnish and Serve: Sprinkle 1/4 cup fresh cilantro leaves over the rice before serving. Serve alongside your favorite Mexican dishes for a perfect complement.

Notes

• Using long-grain rice like Jasmine or basmati helps keep the rice fluffy and separated instead of sticky.
• Keep stirring the rice while browning to avoid burning and uneven cooking.
• Resting the rice after cooking lets the moisture redistribute for better texture.
• For a vegetarian version, substitute chicken broth with vegetable broth.
• You can adjust the heat level by adding a pinch of cayenne pepper or chopped jalapeños.

• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Keywords: Spanish rice, Mexican rice, homemade Spanish rice, savory rice side, easy rice recipe, stovetop rice dish