Description
A basic recipe for flavorful Spanish rice.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 small onion, chopped
- 1 clove garlic, minced
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Heat olive oil in a medium saucepan over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Add garlic and cook for 1 minute more until fragrant.
- Stir in rice and cook for 2 minutes, stirring constantly, until lightly toasted.
- Pour in chicken broth, diced tomatoes with juice, cumin, salt, and pepper.
- Bring the mixture to a boil.
- Reduce heat to low, cover the saucepan, and simmer for 20 minutes, or until all liquid is absorbed and rice is tender.
- Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.
Notes
- For a richer flavor, use low-sodium chicken broth.
- You can add 1/2 cup frozen peas during the last 5 minutes of simmering.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 3
- Protein: 8
- Cholesterol: 0
Keywords: Spanish rice, Mexican rice, side dish, cumin rice