Homemade Spanish Rice Recipe
User Reviews
5
Homemade Spanish Rice Recipe
Description
Homemade Spanish Rice Recipe starts with long-grain white rice toasted in olive oil alongside diced onion and red bell pepper, bringing out a mild sweetness and depth. Adding minced garlic briefly enhances the aroma before mixing in tomato sauce, crushed tomatoes, and spices like cumin and paprika create a rich, subtly smoky base. Chicken broth is poured in to cook the rice until tender and the liquid soaks in completely. After resting, the rice is fluffed to maintain a light texture and garnished with fresh cilantro for brightness.
The simmering method without stirring allows the rice to absorb flavors evenly while preserving grains that are firm yet tender. This dish is versatile enough to be served with various Mexican entrees or as a standalone flavorful side. Its blend of vegetables, herbs, and spices make it a wholesome complement to meats, beans, or grilled foods.
For best results, rinse rice if preferred and ensure excess water is drained before toasting to prevent mushiness. Toasting the rice carefully while stirring helps avoid burning and enhances the final dish. Optionally, adjust heat with cayenne or chili powder to increase spiciness to taste.
Ingredients
- 1 ½ cups long-grain white rice like Jasmine rice or basmati rice
- 3 tablespoon olive oil
- ½ cup yellow onion or white onion, diced
- ½ red bell pepper diced
- 3 cloves garlic minced
- 8- ounce tomato sauce
- 14- ounce crushed tomato not drained, can
- 1 teaspoon cumin ground
- 1 teaspoon paprika
- ½ teaspoon black pepper
- 1 teaspoon salt
- 2 cups chicken broth
- ¼ cup cilantro for garnish
Instructions
- In a large pan or skillet that has a lid, heat olive oil.
- Add onion, red bell pepper, and rice to the pan.
- Saute rice on medium heat until rice begins to turn golden brown. Keep stirring regularly to prevent rice and vegetables from burning.
- Once the rice is browned add minced garlic and saute for a few seconds.
- Add tomato sauce, crushed tomato, ground cumin, paprika, pepper, and salt to the rice. Pour in chicken broth.
- Stir everything together.
- Bring it to a boil. Then cover the skillet with a lid, reduce heat to low, and cook for 20-23 minutes or until rice is tender and all liquid is absorbed.
- Remove the skillet from heat and let it rest undisturbed with the lid on for 10 minutes.
- Gently fluff rice with a fork or silicon spatula.
- Garnish with fresh cilantro leaves before serving.
- Serve Spanish rice with any Mexican meal of your choice.
Notes
- Toast the rice with onion and bell pepper, stirring frequently to avoid burning and build flavor.
- If rinsing rice, drain it thoroughly to prevent excess moisture making the dish mushy.
- Adjust spices such as cayenne or chili powder for a spicier version.
- Follow rice-to-liquid ratios carefully for consistent rice texture; typically 1:2 for long-grain white rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Calories | 209kcal | 10% |
| Carbohydrates | 35g | 12% |
| Protein | 4g | 8% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Cholesterol | 1mg | 0% |
| Sodium | 712mg | 30% |
| Potassium | 329mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 624IU | 12% |
| Vitamin C | 17mg | 19% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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