Mexican
Spanish Rice
Long-grain rice is toasted in oil with onion, pepper, and garlic, then simmered in tomato and chicken broth. The grains finish separate, stained red, and soft all the way through.
- Prep
- 10 min
- Cook
- 25 min
- Total
- 35 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Toasting the dry rice in oil coats the grains so they stay separate in the tomato liquid.
- A measured amount of broth, and a lid, cooks the rice through without stirring it into a porridge.
- Cumin and chili powder season the rice itself, not just the top.
- Resting off the heat lets the last steam finish the grains.
Ingredients
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Instructions
- 1
Heat the olive oil in a saucepan over medium heat. Cook the onion and green bell pepper until softened, about 4 minutes.
- 2
Stir in the garlic and cook 30 seconds.
- 3
Add the long-grain white rice and stir until the grains look coated and slightly toasted, about 2 minutes.
- 4
Stir in the tomato sauce, chicken broth, cumin, chili powder, kosher salt, and black pepper. Bring to a boil.
- 5
Cover, lower the heat, and simmer 18 minutes. Do not lift the lid and do not stir.
- 6
Take the pan off the heat and let it stand, covered, 5 minutes.
- 7
Fluff with a fork, fold in the cilantro, and serve.
Pro tips
- If liquid is still pooling at 18 minutes, cover and cook 3 minutes more. If the bottom is dry and the top is firm, add 2 tbsp broth, cover, and cook 3 minutes.
- Rinse the rice only if it is very starchy, then drain it well so you are not adding extra water.
- Use a saucepan with a tight lid. A loose lid lets the steam escape and the top stays crunchy.
Easy substitutions
- Chicken broth
- Vegetable broth
- Tomato sauce
- 1 cup canned crushed tomatoes
- Cilantro
- Parsley
Storage and reheating
Storage
Refrigerate in a covered container up to 4 days.
Reheating
Sprinkle with a tablespoon of water, cover, and warm on the stove over medium-low heat until hot. Fluff with a fork.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 242
- Protein
- 5 g
- Carbs
- 42 g
- Fat
- 6 g
- Fiber
- 2 g
Budget friendly · Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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