Tomato-Garlic Spanish Rice

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10 minutes
40 minutes
Tomato-Garlic Spanish Rice

Make your Mexican dishes feel more authentic with a side of Spanish rice. This staple dish pairs perfectly with enchiladas, tacos, taquitos, and more!


- 2 tbsp. extra-virgin olive oil

- 1/4 medium onion, finely chopped

- 1/2 red bell pepper, finely chopped

- 2 cups long-grain white rice

- 2 cups low-sodium chicken broth

- 1 cup tomato sauce

- Juice of 1/2 lemon

- 1 tsp. chili powder

- 1 tsp. garlic powder

- 1 tsp. dried oregano

- 1/2 tsp. ground cumin

- Kosher salt

- Freshly ground black pepper

- 1 tbsp. freshly chopped cilantro, for garnish


1. In a medium saucepan over medium heat, heat oil. Add onion and pepper, cook until softened slightly, 3 to 4 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, 4 to 6 minutes. Stir in chicken broth, tomato sauce, lemon juice, chili powder, garlic powder, oregano, and cumin. Season liberally with salt and pepper.

2. Increase heat to high and bring to a boil, then reduce heat to low and bring to a gentle simmer. Cover with a lid and cook until all liquid is absorbed, 15 to 18 minutes.

3. Remove from heat and let rest for 3 to 4 minutes, then remove the lid and fluff rice with a fork. Season to taste with salt and pepper, top with cilantro, and serve immediately. 


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