5.0 from 81 votes
The BEST Spanish Rice Recipe (Mexican Rice)
Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.
Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 4
Calories: 223 kcal
Course:
Side Dish
Cuisine:
Mexican
Ingredients
- 2 tomatoes , stemmed and quartered
- ½ yellow onion , peeled and quartered
- 2 cloves garlic , peeled
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- 1 cup uncooked long grain white rice
- 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.
Cup of Yum
Nutrition Information
Calories
223kcal
(11%)
Carbohydrates
42g
(14%)
Protein
4g
(8%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Trans Fat
1g
Sodium
910mg
(38%)
Potassium
296mg
(8%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
514IU
(10%)
Vitamin C
16mg
(18%)
Calcium
31mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4Serving
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.