Spanish Rice Recipe

Introduction

Spanish Rice is a flavorful and vibrant side dish that pairs perfectly with a variety of Mexican and Spanish-inspired meals. With its rich tomato base and aromatic spices, it’s a comforting and easy recipe to master at home.

Ingredients

• 2 tablespoons vegetable oil
• 2 cups long-grain white rice
• 1 cube chicken-flavored bouillon
• 4 cups water (or 4 cups low-sodium chicken broth, no bouillon needed)
• 1 (8-ounce) can tomato sauce
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• Dash garlic pepper
• Chopped fresh cilantro (optional)

Instructions

1. Step 1: Heat the vegetable oil in a large frying pan over medium heat.
2. Step 2: Add the rice and cook, stirring constantly, until it turns golden brown, about 5 minutes.
3. Step 3: In a microwave-safe container, combine the bouillon cube and water, then microwave for 3 minutes until hot.
4. Step 4: Once the rice is browned, add the hot bouillon mixture, tomato sauce, minced garlic, salt, ground cumin, and garlic pepper to the pan.
5. Step 5: Stir to combine, cover the pan, and let the rice simmer for 30-40 minutes. Stir occasionally until all the liquid is absorbed and the rice is cooked through.
6. Step 6: Fluff the rice with a fork before serving and sprinkle with chopped fresh cilantro if desired.

Tips & Variations

• For a richer flavor, toast the rice until golden before adding the liquids.
• Use low-sodium broth to control the salt level better.
• Add diced bell peppers or peas during the simmering step for extra color and nutrients.
• Fresh cilantro brightens the dish but can be omitted if you prefer.

Storage

Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle with a little water and warm in a microwave or on the stove until heated through, fluffing to refresh the texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but brown rice will require more liquid and a longer cooking time. Adjust accordingly and monitor the liquid absorption as it cooks.

What if I don’t have a microwave for heating the broth?

You can heat the broth and bouillon on the stovetop until hot before adding it to the rice—just be sure it’s warm to help the rice cook evenly.

Spanish Rice Recipe

Print Recipe

★★★★★

5 from 117 reviews

This classic Spanish Rice recipe features long-grain white rice toasted to a golden brown and then simmered in a flavorful mixture of chicken broth, tomato sauce, garlic, and spices. The result is a warm, aromatic, and savory side dish perfect for complementing Mexican and Tex-Mex meals. A fresh cilantro garnish adds a bright, herbaceous finish.

• Author: Sienna
• Prep Time: 10 minutes
• Cook Time: 45 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: Mexican

Ingredients

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Rice and Seasonings

• 2 tablespoons vegetable oil
• 2 cups long-grain white rice
• 1 teaspoon minced garlic
• 1 teaspoon salt
• 1 teaspoon ground cumin
• Dash garlic pepper
• Chopped fresh cilantro (optional, for garnish)

Broth and Sauce

• 1 cube chicken-flavored bouillon
• 4 cups water (or 4 cups low sodium chicken broth as an alternative to water and bouillon)
• 1 (8-ounce) can tomato sauce

Instructions

1. Heat oil: Place a large frying pan over medium heat and add the vegetable oil, warming it until shimmering.
2. Toast rice: Add the long-grain white rice to the pan and cook while stirring continuously for about 5 minutes, or until the rice turns a golden brown color, which adds a nutty flavor.
3. Prepare broth mixture: In a microwave-safe container, combine the chicken-flavored bouillon cube and 4 cups of water. Microwave the mixture for 3 minutes to dissolve the bouillon and warm the liquid.
4. Add liquids and seasonings: Once the rice is golden, pour in the prepared bouillon mixture along with the tomato sauce. Add the minced garlic, salt, ground cumin, and a dash of garlic pepper. Stir everything together to combine.
5. Simmer the rice: Cover the frying pan tightly and reduce the heat to low. Let the mixture simmer gently for 30 to 40 minutes, stirring occasionally to prevent sticking, until the rice has absorbed all the liquid and is tender.
6. Fluff and garnish: Remove the pan from heat, fluff the rice gently with a fork to separate the grains, and sprinkle with chopped fresh cilantro if desired. Serve immediately.

Notes

• You can substitute low sodium chicken broth for the water and bouillon cube to reduce sodium intake.
• Stir the rice occasionally during simmering to avoid sticking and uneven cooking.
• For a spicier version, consider adding chopped jalapeños or a pinch of cayenne pepper.
• Ensure the pan is tightly covered to allow the rice to steam properly.
• This recipe works well as a side dish for grilled meats, beans, or enchiladas.

Keywords: Spanish rice, Mexican rice, side dish, savory rice, tomato rice, cumin rice