Spanish Rice
A delicious marriage of fluffy rice, aromatic vegetables, and warming, south-of-the-border spices. Also known as Mexican rice, this savory pilaf not only makes an excellent side dish, it easily transforms into a complete meal. Even better? It’s made in one pan and ready in about 30 minutes.
This recipe was written for the Arizona Republic.
What is Spanish rice? Spanish rice is a colorful, flavorful rice pilaf that features onion, garlic, tomatoes, and warming spices. True Spanish rice often contains saffron, an expensive ingredient that yields a mild flavor and vibrant color. In this recipe, I prefer using ground cumin for its rich, smoky essence. Spanish rice is served throughout northern Mexico and the American Southwest.
And while this Spanish rice makes an excellent side dish for Mexican dishes like tacos, fajitas, and enchiladas, you can add your favorite protein (beef, chicken, pork) to turn it into a satisfying main dish.
Here’s what you for this easy Spanish rice recipe
- Rice. The best rice for Spanish rice is long grain white rice. Long grain rice keeps its shape and firm texture after cooking, ensuring the dish ends up light and fluffy, not sticky or mushy. I prefer basmati rice for its aromatic, nutty flavor. If desired, you may substitute brown rice – but when using brown rice, you will need to add 2/3 cup of broth and increase the cooking time from 15 minutes to 45 minutes. How much rice do you need per person? This recipe uses 2 cups of rice and serves 8 people. When considering how much rice to use, plan on 1/4 cup of uncooked rice per person. Once cooked, 1/4 cup of rice will yield about 3/4 cup.
- Onion and garlic. Sautéed onion and garlic add savory depth of flavor to every grain of rice.
- Olive oil. Olive oil is used to sauté the onion and garlic, and to toast the rice. Use a good-quality olive oil for the best flavor. If desired, you may substitute avocado oil.
- Tomato paste. Thick, tangy tomato paste adds richness to the rice and lends its signature red color. If desired, you may substitute 1 cup of diced tomatoes, mild or hot salsa, Rotel tomatoes, or tomato sauce for the tomato paste – just note that the flavor of tomato paste is much deeper.
- Chicken broth. Chicken broth is used instead of water to ensure the rice has great flavor. You may use regular or low-sodium chicken broth. Chicken bone broth is also acceptable. For a vegan dish, use vegetable broth.
- Cumin and oregano. Smoky cumin and floral oregano infuse the rice with savory Tex-Mex flavors.
- Salt and pepper. Salt and freshly ground black pepper ensure this Spanish rice is seasoned to perfection.
Rinse, Steam, Fluff! Three tips for perfect Spanish rice
- Rinse. Rinse your rice before using it in this recipe. Why? Rinsing the rice removes excess starch that can cause the rice to clump. To ensure most of the starch is removed, place the rice in a fine mesh strainer and nestle the strainer in a bowl. Rinse until the water in the bowl is clear, not cloudy.
- Steam. Once we cook the rice for 15 minutes, we allow it to steam, covered, for 10 minutes. This important resting period allows the heat to evenly distribute throughout the rice, creating uniformly cooked, fluffy grains.
- Fluff. After the rice has steamed, fluff it gently with a fork to separate the grains.
What toppings should you add to your Spanish rice? A simple sprinkling of fresh cilantro is really all you need to garnish the rice before serving. That said, feel free to add addition garnishes, such as chopped green onions, bell peppers, and/or minced jalapenos.
How should you serve your Spanish rice? Spanish rice compliments all your favorite Mexican-inspired dishes, such as tacos, fajitas, and enchiladas. You can also use the rice as the base of taco bowls, or filling for burritos, and stuffed peppers. Adding cooked chicken, beef, and pork can also turn Spanish rice into a wholesome main dish.
How should you store leftover Spanish rice?
Once cool, transfer the Spanish rice to an airtight container and refrigerate for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. To reheat the Spanish rice, add a little water or chicken broth and reheat in a large skillet over medium heat. You can also reheat the rice in the microwave on the reheat setting.
Spanish Rice
Ingredients
- 2 tablespoons olive oil, or avocado oil
- 1/2 cup chopped white onion
- 2 cups long-grain white rice, such as basmati rice, rinsed well and drained
- 3 tablespoons tomato paste
- 3 cloves garlic, minced
- 1 1/2 teaspoons ground cumin
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 3 1/2 cups chicken broth, or chicken bone broth, regular or low-sodium
- Chopped fresh cilantro for serving
Instructions
- Heat the oil in a large saucepan or stock pot (with a lid) over medium-high heat.
- Add the onion and cook for 3 to 5 minutes, until soft.
- Add the rice and cook for 2 minutes, or until lightly toasted and fragrant, stirring frequently to prevent the rice from sticking to the bottom of the pan.
- Stir in the tomato paste, garlic, cumin, oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 30 seconds, until the cumin and oregano are fragrant.
- Add the broth and bring to a boil. Cover, reduce the heat to low, and simmer for 15 minutes.
- Remove the pan from the heat and let the rice steam, covered, for 10 more minutes.
- Fluff with a fork. Season to taste with salt and black pepper.
- Top with cilantro and serve.