Description
This classic Spanish Rice recipe features fluffy long-grain white rice cooked with sautéed onions, garlic, diced tomatoes, and a blend of aromatic spices. Enhanced with green bell pepper and fresh cilantro, this vibrant and flavorful side dish pairs perfectly with Mexican and Southwestern meals.
Ingredients
Scale
Rice & Broth
- 1 cup long-grain white rice
- 1 3/4 cups chicken broth
Vegetables & Herbs
- 1/2 cup onion, finely chopped
- 1 clove garlic, minced
- 1 can (14.5 oz) diced tomatoes
- 1/4 cup green bell pepper, chopped
- 1/4 cup fresh cilantro, chopped
Oils & Spices
- 2 tablespoons olive oil
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon paprika
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat the oil: Heat olive oil in a medium-sized skillet or saucepan over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the finely chopped onion to the skillet and cook for about 3-4 minutes until soft and translucent, which develops a sweet and savory base flavor.
- Add garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant to enhance the aromatic profile.
- Toast rice: Add the long-grain white rice to the skillet and cook for 2-3 minutes, stirring frequently to toast the rice lightly and infuse it with the onion and garlic flavors.
- Add tomatoes: Pour in the diced tomatoes with their juices, evenly distributing them with the rice to incorporate moisture and a rich tomato base.
- Add broth: Pour the chicken broth into the skillet and stir to combine all ingredients, ensuring the rice is fully immersed for proper cooking.
- Season: Sprinkle in chili powder, cumin, paprika, salt, and black pepper, then stir well to evenly coat the rice and infuse the dish with warm, earthy spices.
- Add bell pepper: Stir in the chopped green bell pepper to add a fresh, slightly sweet crunch and color contrast.
- Simmer: Bring the mixture to a gentle boil, then reduce the heat to low to begin simmering the rice slowly.
- Cook covered: Cover the skillet with a tight-fitting lid and let the rice simmer for 18-20 minutes, or until fully cooked and all liquid is absorbed.
- Rest the rice: Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to firm up and finish steaming.
- Fluff rice: Use a fork to fluff the rice gently, separating the grains and enhancing the texture.
- Add cilantro: Stir in the freshly chopped cilantro, distributing it evenly throughout the rice for brightness and freshness.
- Serve: Serve the Spanish Rice warm as a flavorful side dish to complement your main entree.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Adjust the chili powder amount based on your preferred spice level.
- Use a skillet or saucepan with a tight-fitting lid to ensure proper steaming of the rice.
- Allowing the rice to rest after cooking helps improve texture and fluffiness.
- Fresh cilantro added at the end provides a fresh herbal note and vibrant color.
