Description
Fluffy, flavorful Spanish rice cooked with sautéed onions, garlic, tomatoes, and spices—an easy, classic side dish.
Ingredients
- 1 Tbsp olive oil
- 1 cup long-grain white rice
- ½ small onion, finely chopped
- 2 garlic cloves, minced
- 1 Tbsp tomato paste or 2 Tbsp canned tomato sauce
- 1 14 oz can diced tomatoes, undrained
- 1 ¾ cups chicken or vegetable broth
- ½ tsp ground cumin
- ½ tsp chili powder (optional)
- Salt and pepper, to taste
- 2 Tbsp fresh cilantro or parsley, chopped (optional)
Instructions
- Heat oil in a medium saucepan over medium heat. Add rice and cook, stirring, until lightly golden, about 2–3 minutes.
- Add onion and cook 2–3 minutes until softened, then stir in garlic and cook 30 seconds until fragrant.
- Stir in tomato paste (or sauce), diced tomatoes, broth, cumin, chili powder, salt, and pepper.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let rest, covered, 5 minutes.
- Fluff rice gently with fork and stir in chopped cilantro or parsley if using.
- Adjust seasoning and serve warm.
- Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat with a splash of broth or water on stovetop or microwave.
Notes
- For deeper flavor, sauté rice with a pinch of smoked paprika.
- Use brown rice—add 10 extra minutes of simmering and ¼ cup more broth.
- Add diced bell pepper or corn for texture and color.
- Make it vegetarian using vegetable broth instead of chicken broth.
- Top with lime wedges and avocado for a fresh twist.