Easy Spanish Rice
User Reviews
5
Easy Spanish Rice
Description
Easy Spanish Rice begins by rinsing and browning long-grain basmati rice in oil, which helps separate the grains and adds a toasted flavor. The rice is then combined with tomato sauce, garlic, cumin, onion powder, and kosher salt before adding broth and simmering gently until the liquid is fully absorbed. This slow simmering softens the rice while creating a balanced blend of savory, tangy, and aromatic notes from the spices and tomato.
The result is a fluffy rice dish with individual grains that hold their shape, infused with a subtle depth from the tomato base and spices. Adding fresh cilantro or a squeeze of lime before serving enhances freshness and brightness. The recipe can be customized by adding beans or mixed vegetables for a heartier dish, or swapping tomato sauce for salsa to increase spice and texture variation.
Rinsing the rice is important to prevent clumping and remove any impurities. Leftover rice stores well refrigerated for up to five days or frozen for up to three months and reheats easily by microwaving or gently heating with some water.
Ingredients
- 2 cups long-grain rice I use organic Basmati, rinsed and drained
- 1/4 cup neutral cooking oil I like Avocado oil, use grapeseed or olive oil too, generic cooking oil
- 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
- cilantro chopped (optional, fresh
- 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.
Notes
- Rinse rice thoroughly to avoid clumping and remove debris.
- Use basmati or other long-grain rice for best texture.
- Choose vegetable or chicken broth based on dietary preference; either works well.
- Add diced chiles or chili powder for extra heat if desired.
- Include vegetables like peas, carrots, or bell peppers to make it a complete meal.
- Store cooked rice in airtight containers; reheat with a splash of water for moisture.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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