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Easy Spanish Rice

Close up of freshly cooked Spanish rice in a black pan, ready to serve.
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Learn how to make fluffy, restaurant-style Spanish rice with a simple tomato base. This easy side dish is perfect for tacos, meal prep, and weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1 cup long-grain white rice, uncooked
  • 1/2 cup finely chopped yellow onion
  • 1 clove garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 2 cups chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin

Instructions

  1. Heat olive oil in a medium saucepan over medium heat. Add the uncooked rice and chopped onion. Cook, stirring frequently, until the rice is lightly golden and the onion is softened, about 5-7 minutes.
  2. Add the minced garlic and cook for 30 seconds more until fragrant.
  3. Stir in the tomato sauce, chicken broth, salt, and cumin. Bring the mixture to a boil.
  4. Once boiling, reduce the heat to low, cover the saucepan tightly, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.
  5. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Fluff the rice with a fork before serving.

Notes

  • For make-ahead convenience, cook the rice and store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
  • You can substitute vegetable broth for chicken broth for a vegetarian option.
  • Adjust the amount of salt to your preference.
  • For extra flavor, add a pinch of chili powder or a bay leaf while simmering.

Nutrition

Find it online: https://www.purecookingjoy.com/spanish-rice-recipe/

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