Description
This Homemade Spanish Rice recipe is a flavorful, easy-to-make side dish perfect for complementing a variety of meals. With toasted rice simmered in a savory tomato and chicken broth base, infused with garlic, cumin, and garnished with fresh cilantro, it’s a classic dish that brings vibrant taste and color to your table in just 45 minutes.
Ingredients
Scale
Main Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 1 cube chicken-flavored bouillon
- 4 cups water (or 4 cups lower sodium chicken broth – and no bouillon)
- 1 (8-ounce) can tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Dash garlic pepper
- Chopped fresh cilantro (for garnish)
Instructions
- Heat the Oil: In a large frying pan, warm the 2 tablespoons of vegetable oil over medium heat until it is shimmering, preparing it for toasting the rice.
- Brown the Rice: Add the 2 cups of long-grain white rice to the pan and cook, stirring frequently, for about 5 minutes until the rice turns a golden brown. This enhances flavor and reduces stickiness during cooking.
- Prepare the Bouillon Mixture: Place the chicken-flavored bouillon cube into a microwave-safe container with 4 cups of water. Microwave for 3 minutes until the bouillon dissolves completely. If using lower sodium chicken broth instead, skip this step and use the broth directly.
- Add Remaining Ingredients: Pour the bouillon mixture (or chicken broth), 1 (8-ounce) can of tomato sauce, 1 teaspoon minced garlic, 1 teaspoon salt, 1 teaspoon ground cumin, and a dash of garlic pepper into the pan with the browned rice. Stir everything thoroughly to combine all ingredients evenly.
- Simmer: Cover the pan with a lid and reduce the heat to low. Let the rice simmer for 30 to 40 minutes, stirring occasionally, until all the liquid is absorbed and the rice is tender and fully cooked.
- Fluff and Serve: Remove the pan from heat and fluff the rice gently with a fork to separate the grains. Garnish with chopped fresh cilantro if desired and serve the Spanish rice warm as a delicious side dish.
Notes
- For a vegetarian version, substitute the chicken bouillon and broth with vegetable broth and bouillon cubes.
- Be sure to toast the rice well to develop a nutty flavor and prevent clumping.
- If you prefer a spicier dish, add a pinch of cayenne pepper or diced jalapeños during the simmering step.
- Covering the pan tightly during simmering is key to cooking the rice evenly and absorbing all liquids.
- This rice pairs exceptionally well with Mexican, Southwestern, or Spanish-inspired dishes like tacos, enchiladas, or grilled meats.
