Spanish Rice Recipe | Classic Spanish Rice
Servings: 6 servings
Ingredients
- 2 cups Log Grain Rice
- 3 tbsp Olive Oil
- 1 Onion diced
- 3 cloves Garlic minced
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- 8 ounces Tomato Sauce
- 14.5 ounces Diced Tomatoes
- 3 1/2 cups Chicken Broth
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
Instructions
- Rinse and Toast the Rice. Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics. Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings. Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth. Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice. Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy. Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.