Easy Spanish Rice
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5.0
18 reviews
Excellent
Easy Spanish Rice
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Simply spiced, mild, and fluffy this vegetarian Spanish rice recipe is the perfect side dish for any Mexican dish. Vegan, gluten-free, kicked up spice options, one pan rice!
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Ingredients
- 2 cups long-grain rice I use organic Basmati, rinsed and drained
- 1/4 cup oil I like Avocado oil, use grapeseed or olive oil too
- 8 oz tomato sauce I split a 16 oz can, organic
- 1 1/2 teaspoons kosher salt
- 1-2 cloves garlic minced
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 4 cups broth 32 oz carton, use vegetable or chicken broth
- fresh cilantro chopped (optional)
- lime a little fresh squeeze on top (optional)
Instructions
- Rinse the rice in a fine strainer, let drain. Heat oil over medium heat in a large frying pan, I love cast iron pans. Carefully add rinsed rice, to the hot oil and stir until browned.
- When rice is browned, scoot to one side and toss in your garlic sauteing for 1 minute. Add tomato sauce, cumin, salt, onion powder, and salt, stir to combine. Pour in your chicken broth and bring to a simmer.
- Cover and simmer on low for 30-40 minutes, or until all of the liquid is absorbed. Fluff rice with a fork just before serving.
- Cool completely and store leftovers in quart sized freezer bags or airtight container. Keeps well up to 5 days in the fridge, 3 months frozen. To reheat poke a couple holes in the baggie and microwave on high heat 2-3 minutes until steamy hot. Or thaw in fridge and add to covered pot with a little water and heat over low heat.
Equipments used:
Notes
- Chicken broth
- Do you really need to rinse the rice? I admit, I usually skip this step, but for this recipe, it’s crucial so that your rice doesn’t clump or get gummy, plus it washes away any debris.
- Grab a strainer and rinse away under cool water. Then set and allow to drain while you prep your ingredients. I like a nice long grain basmati rice for this vegan Mexican rice recipe.
- Technically this is Vegan Spanish Rice, as long as you stick with vegetable broth, but I enjoy using Chicken broth as well, for a little more protein. You can also add pinto beans, kidney beans or black beans for more protein.
- Add some KICK! Try adding a can of diced chiles, a teaspoon of chili powder, red pepper flakes, diced jalapeno pepper or even a poblano pepper.
- Use salsa instead of tomato sauce, it will have more of a kick, and have the chunks of tomatoes, but go for it!
- Flavor Boosters | Saute half of a chopped onion or red onion just before the garlic.
- Make it a Main Dish | add frozen green peas, carrots, corn and/or diced green bell pepper. It would also be delicious with some sweet potato.
Nutrition Information
Show Details
Serving
1½ cup
Calories
163kcal
(8%)
Carbohydrates
27g
(9%)
Protein
2g
(4%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Sodium
695mg
(29%)
Potassium
95mg
(3%)
Fiber
1g
(4%)
Sugar
1g
(2%)
Vitamin A
250IU
(5%)
Vitamin C
1mg
(1%)
Calcium
13mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12servings
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Serving | 1½ cup | |
| Calories | 163kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Sodium | 695mg | 29% |
| Potassium | 95mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 250IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 13mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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