Mexican Spanish Rice
User Reviews
5
Mexican Spanish Rice
Description
This recipe begins by heating vegetable or canola oil in a pan, then adding long grain rice to toast it until golden brown. Toasting the rice imparts a nutty aroma and prevents it from becoming mushy. Next, chicken stock, water, tomato sauce, and dried seasonings are added and stirred together. The mixture is brought to a simmer, then covered and cooked without stirring for about 20 minutes to allow the rice to absorb the liquid evenly. After cooking, the lid is removed, and the rice is fluffed gently to release steam and separate grains.
The resulting rice holds a slightly loose texture with a balanced tomato flavor complemented by mild notes from cumin and chili powder. This dish pairs well with a variety of Mexican dishes such as tacos, enchiladas, or grilled meats. The seasoning can be adjusted according to preference, and substitutions like fresh garlic or bouillon for the stock are also possible if desired.
Adjusting the amount of liquid can yield wetter or drier rice depending on your preference. Adding an additional quarter to half cup of water or stock will make the rice moister. This recipe offers a measured balance to achieve classic Mexican-style Spanish rice consistently on the stovetop.
Ingredients
- 2 cups long grain rice I use Mahatma Rice
- 1/8 cup neutral cooking oil vegetable or canola, generic cooking oil
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups chicken stock or broth
- 2 cups water
Instructions
- Heat oil in a large pan over medium heat. Add rice to oil, stir well, cook until browned.
- Once rice has browned, add chicken stock, water, tomato sauce, salt, garlic powder, onion powder, cumin and chili powder. Stir well and bring to a simmer.
- Cover and allow to cook for 20 minutes. Keep pot covered during cooking and do not open to stir. If desired, check around 15 minutes, but resist stirring!
- Remove lid, fluff and enjoy!
Notes
- Rice texture and flavor can be customized by adjusting the spice amounts or switching spices in or out.
- Fresh garlic may be used in place of garlic powder if preferred.
- Using chicken bouillon dissolved in four cups water can substitute for the combined chicken stock and water.
- For wetter rice, add an extra 1/4 to 1/2 cup of water or chicken stock during cooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings
Amount Per Serving
Calories kcal
% Daily Value*
| Calories | 230kcal | 12% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 2mg | 1% |
| Sodium | 532mg | 22% |
| Potassium | 214mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 2g | 4% |
| Vitamin A | 141IU | 3% |
| Vitamin C | 2mg | 2% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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