Spanish Rice
Fluffy long-grain rice toasted in oil then simmered in seasoned tomato broth until tender and fragrant. A classic Mexican-American side dish that pairs with tacos, enchiladas, or grilled meats.
Ingredients
- 1 1/2 cups long-grain white rice
- 2 tbsp vegetable oil
- 1/2 white onion, finely diced
- 2 cloves garlic cloves, minced
- 8 oz tomato sauce
- 1 1/2 cups vegetable broth (or chicken broth)
- 1/2 tsp ground cumin
- 1/2 tsp chili powder
- 1/2 tsp salt
- 2 tbsp fresh cilantro, chopped
Instructions
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1
Heat 2 tbsp vegetable oil in a medium saucepan over medium-high heat. Add 1 1/2 cups long-grain white rice and toast, stirring frequently, until lightly golden, about 3-4 minutes.
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2
Add 1/2 finely diced white onion and cook 2 minutes until softened. Add 2 cloves minced garlic cloves and cook 30 seconds more.
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3
Stir in 8 oz tomato sauce, 1 1/2 cups vegetable broth (or chicken broth), 1/2 tsp ground cumin, 1/2 tsp chili powder, and 1/2 tsp salt. Bring to a boil.
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4
Reduce heat to low, cover tightly, and simmer until all liquid is absorbed and rice is tender, 18-20 minutes. Do not lift the lid.
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5
Remove from heat, rest 5 minutes covered. Fluff with a fork and garnish with 2 tbsp chopped fresh cilantro.