Spanish Rice

Name: Spanish Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups long-grain white rice; 2 tbsp vegetable oil; 1/2 white onion, finely diced; 2 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

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.

35 minEasyServes 6210 cal/serving

MexicanSideStovetopVeganGluten-FreeDairy-FreeEgg-FreeNut-FreeLow-SodiumAlcohol-Free

Ingredients

1 1/2 cups long-grain white rice
2 tbsp vegetable oil
1/2 white onion, finely diced
2 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

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.
2

Add 1/2 finely diced white onion and cook 2 minutes until softened. Add 2 minced garlic cloves and cook 30 seconds more.
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.
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.
5

Remove from heat, rest 5 minutes covered. Fluff with a fork and garnish with 2 tbsp chopped fresh cilantro.

Questions

How long does Spanish Rice keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Spanish Rice?

Yes. As written it serves 6. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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