Spanish Rice
A delicious marriage of fluffy rice, aromatic vegetables, and warming, south-of-the-border spices.
Servings 4
Calories 437kcal
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.
Nutrition
Calories: 437kcal | Carbohydrates: 80g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 4mg | Sodium: 865mg | Potassium: 323mg | Fiber: 2g | Sugar: 3g | Vitamin A: 206IU | Vitamin C: 5mg | Calcium: 62mg | Iron: 2mg