Description
This delicious Spanish-style rice is a perfect side dish, flavored with spices and tomatoes, and can be garnished with fresh cilantro and lime.
Ingredients
Scale
- 1 cup long-grain white rice
- 2 tablespoons cooking oil (vegetable oil, canola oil, or light olive oil)
- 1/2 cup finely diced yellow onion
- 2 cloves minced garlic
- 1/2 finely minced jalapeño (optional)
- 8 oz tomato sauce (or 2–3 tablespoons of tomato paste mixed with a little water)
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon dried Mexican oregano
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups chicken or vegetable broth
- Optional: frozen peas and carrots (thawed)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Instructions
- Rinse the Rice: Place your 1 cup of long-grain white rice in a fine-mesh sieve and rinse it under cold running water for several minutes, or until the water runs clear. Let it drain well.
- Toast the Rice: Heat 2 tablespoons of your chosen cooking oil in a medium-sized heavy-bottomed pot or Dutch oven over medium heat. Add the rinsed and drained rice and cook for about 5-8 minutes, or until the rice grains turn a light golden brown.
- Sauté the Aromatics: Push the toasted rice to one side of the pot. Add 1/2 cup of finely diced yellow onion, 2 cloves of minced garlic, and the optional 1/2 of a finely minced jalapeño. Sauté for 3-4 minutes until the onion softens and becomes translucent.
- Build the Flavor Base: Stir the sautéed aromatics into the toasted rice. Add 8 oz of tomato sauce, 1 teaspoon of ground cumin, 1/2 teaspoon of chili powder, 1/2 teaspoon of dried Mexican oregano, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Stir everything together and cook for another 1-2 minutes.
- Add Broth and Simmer: Pour in 2 cups of chicken or vegetable broth. Stir to ensure nothing is sticking to the bottom of the pot and bring to a rolling boil.
- Cover and Cook: Once boiling, reduce the heat to the lowest setting and cover the pot tightly. Let the rice simmer undisturbed for exactly 20 minutes.
- Rest the Rice: After 20 minutes, turn off the heat but leave the pot covered for another 10 minutes.
- Fluff and Serve: Remove the lid, stir in optional frozen peas and carrots, and use a fork to gently fluff the rice. Serve immediately, garnished with fresh cilantro and a squeeze of lime juice.
Notes
- For a spicier dish, add more jalapeño or include other hot peppers.
- This rice can be made in advance and reheated before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg