Spanish Rice
User Reviews
5
Spanish Rice
Description
The Spanish Rice recipe features basmati rice sautéed with diced onion until softened and fragrant. Tomato paste and garlic are added to deepen the flavor before mixing in fresh tomatoes and jalapeño pepper, which lend a mild spiciness. Seasoned with sea salt and oregano, the rice is then cooked in vegetable broth until tender. After resting covered, the rice is fluffed to reveal a light texture that holds the aromatic flavors. This method emphasizes blending fresh and dried ingredients for a straightforward, mildly spicy rice dish.
The texture is soft but separate grains, with the jalapeño adding a gentle heat that enhances the tomato base. The use of vegetable broth instead of water enriches the overall taste, making this more flavorful than plain rice.
Serve the Spanish Rice as a side dish to complement protein dishes or as a base for adding beans and vegetables. It pairs well with Mexican-inspired meals and can be garnished with fresh herbs if desired.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ white onion diced
- 1 cup basmati rice rinsed
- 1 tablespoon tomato paste
- 2 garlic minced, cloves
- ½ cup fresh tomatoes diced, or canned tomato sauce
- 1 jalapeno pepper stemmed, seeded, and chopped
- ½ teaspoon salt sea salt
- ¼ teaspoon oregano dried
- 1½ cups vegetable broth
Instructions
- Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.
- Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.
User Reviews
Overall Rating
5
You'll Also Love
