Spanish Rice
Bring a taste of Spain to your table with this vibrant Spanish Rice—a perfect side dish that complements any main course with its rich flavors and aromatic spices.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Yield: 8 servings 1x
- Category: Dinner
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion, chopped small
- 6 cloves garlic, minced
- 28 ounces petite diced tomatoes, do not drain
- 1 1/2 – 2 tablespoons chili powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- Kosher salt, to taste
- Optional: fresh cilantro, chopped for garnish
Instructions
- In a large skillet, combine rice and chicken broth. Bring to a boil over high heat. Reduce heat to low, cover with a lid, and simmer for 18-20 minutes until rice is cooked. Fluff with a fork and transfer to a separate dish, keeping it covered to stay warm.
- Melt butter in the same skillet over medium-high heat. Add chopped onions and sauté until translucent and slightly browned, about 2 minutes. Add minced garlic and cook for another 30 seconds.
- Stir in diced tomatoes (with juices) and add chili powder, cumin, and smoked paprika. Bring to a boil over high heat. Cover with a lid, reduce heat to medium-low, and simmer for 10 minutes, stirring occasionally.
- Add the cooked rice to the tomato mixture in the skillet. Stir well to combine thoroughly. Turn off heat, cover with a lid, and let it sit for a few minutes to absorb flavors. If desired, garnish with fresh chopped cilantro before serving.
Nutrition
- Calories: 260
- Sugar: 4g
- Sodium: 500mg
- Fat: 6g
- Saturated Fat: 3g
- Carbohydrates: 47g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg