Classic Spanish Rice (Printable Version)
Delicious Spanish rice cooked with golden-browned rice, fresh veggies, tomatoes, and flavorful spices. Great side for Mexican meals.
# What You'll Need:
01 -
1 tablespoon olive oil.
02 -
3 tablespoons butter.
03 -
1 bell pepper, diced small.
04 -
½ cup onion, diced finely.
05 -
1½ cups of long-grain white rice.
06 -
2 teaspoons garlic, minced.
07 -
8 ounces of tomato sauce.
08 -
14.5 ounces of fire-roasted tomatoes with juices.
09 -
2 cups of chicken broth.
10 -
½ teaspoon black pepper.
11 -
1 teaspoon salt.
12 -
1 teaspoon cumin.
13 -
1 teaspoon paprika.
14 -
1 teaspoon chili powder.
# Steps to Follow:
01 -
Melt butter with olive oil in a wide pan with a lid.
02 -
Combine rice, onion, and bell pepper in the pan. Stir over medium heat until veggies are soft and rice turns golden. Keep stirring so it doesn’t stick—takes roughly 15-20 minutes.
03 -
Toss in garlic, stirring for about a minute before moving on.
04 -
Pour in tomato sauce, fire-roasted tomatoes, chicken broth, and spices (salt, black pepper, chili powder, paprika, and cumin). Stir together until mixed well.
05 -
Turn the heat up to boil, then lower it to a simmer. Cover with the lid and let cook for 20-25 minutes. Make sure the liquids are fully soaked up when the rice is done.
06 -
When it’s done cooking, let it sit covered for 5-10 minutes.
07 -
Give the rice a light mix before serving.
# Additional Notes:
01 -
Mexican rice goes by the name Spanish rice too—they’re the same thing.
02 -
Stir often while toasting to make sure the rice doesn’t burn.
03 -
You can toss it in a slow cooker to finish. Set it to high for 2½-3 hours after browning the rice.