Easy Spanish Rice Recipe
Spanish rice (AKA Mexican rice) is a versatile side dish that’s quick and easy, flavorful, and perfect to make ahead!
Servings: 4 servings
Ingredients
- 1 ½ cups chicken broth low sodium if preferred
- 1 cup long grain white rice
- 2 large garlic cloves minced
- 1 small yellow onion finely chopped
- ¼ cup tomato paste
- 1 tablespoon extra virgin olive oil
- ½ tablespoon chili powder
- Salt to taste
Instructions
- Add olive oil, rice, onion, and garlic to a small pot over medium heat. Sauté and toast rice until fragrant, about 5-7 minutes.
- Add tomato paste and stir until combined.
- Add broth, chili powder and salt. Stir. NOTE: different types of rice other than “long grain white rice” may require a different broth amount. Check the back of the rice package.
- Bring to a boil, and then simmer (covered) for 20-25 minutes, until rice is soft and the liquid has reduced down. NOTE: Check the back of the rice package for broth amount if not using “long grain white rice”. Simmer rice for 5-10 minutes past the simmer time listed on the rice package. No need to steam after simmering.
Video
Notes
- There’s no need to rinse rice prior to cooking.
- Look for “long grain white rice” or else cooking times and broth amounts will vary.
- If halving or doubling the recipe, use the amount of oil and broth listed on the back of the rice package.
- Chili powder is a blend of spices such as ground chili peppers, cumin, garlic, oregano, and paprika. It takes the hassle out of blending your own spices together! I love McCormick chili powder since it is mild and delicious (this is not an ad).
- You can add a dash of Sazón seasoning which is often used in Spanish/Mexican rice.
Nutrition
Serving: 1serving | Calories: 243kcal | Carbohydrates: 45g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 176mg | Potassium: 361mg | Fiber: 2g | Sugar: 3g | Vitamin A: 547IU | Vitamin C: 6mg | Calcium: 35mg | Iron: 1mg