The BEST Spanish Rice Recipe (Mexican Rice)
This Spanish Rice recipe combines blended fresh tomato, onion, and garlic with long grain white rice toasted in oil before simmering in chicken broth. Toasting the rice first creates a nutty flavor and a lightly firm texture. The tomato and aromatics puree infuse the rice with a subtle savory tang, simmered gently until fully absorbed and fluffy. It's a classic side that pairs well with Mexican dishes or as a simple, flavorful base for proteins and vegetables. Fluffing the cooked rice incorporates any tomato bits from the top for added zest.
Ingredients
- 2 tomato stemmed and quartered
- ½ yellow onion , peeled and quartered
- 2 garlic peeled, cloves
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- 1 cup long grain white rice uncooked
- 1 ½ cups chicken broth
Instructions
- Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
- Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.
Nutrition Information
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 223
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Sodium | 910mg | 38% |
| Potassium | 296mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 514IU | 10% |
| Vitamin C | 16mg | 18% |
| Calcium | 31mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.