Fluffy, tomatoey, and seasoned just right, this Spanish Rice Recipe deserves a spot on your plate—perfect for Taco Tuesday!
I’m a sucker for rice dishes. From fried rice to risotto, I’m always up for a carb coma. My kids love rice, too. I can usually get them to try anything, provided that rice (or pasta) is the catalyst. Thank goodness, because if it were up to them, they’d live on burgers and pizza with the occasional chicken fingers for variety.
We’re one of those cliché families who shamelessly adhere to weekly meal themes. You know, like Meatless Monday, Fish Friday, and Tofu Thursday, the latter not enjoying the same fanfare as the first two (it should). And if you’re wondering whether we celebrate Taco Tuesday, then you haven’t been paying attention, because of course we do!
But I don’t just make ground beef tacos. Any given Tuesday, you’ll find blackened chicken fajitas, barbacoa, or fish tacos served at Casa del Porter. However, I do have a couple of non-negotiables: beans and rice.
Now, if you’ve ever gone for Mexican, you’ve no doubt realized that the rice often paired with taco dinners is bland. It’s like they just poured tomato sauce over plain white rice. Yeah, that’s not going to fly in my house. Life is too short for bland sides, which is why this Spanish rice recipe shows up on our kitchen table a lot. It’s simple and flavorful.
All you have to do is toast the rice, then add the broth and tomato sauce, along with the herbs and spices. That’s it. Just make sure you’ve got some cumin on hand. It brings a warm earthiness that complements the mild heat from the chili powder. Sprinkle a little cilantro at the end for brightness, and you’ve got a rice that’s better than your average Tex-Mex joint!
Using brown rice
My wife has been pestering me to add more whole grains to our main meals. I know she’s right, but it’s hard to break a habit. However, I have been making an effort to follow her request. So, can you use brown rice for this recipe? Yes—as long as you make a few adjustments.
Brown rice takes longer to cook, and it definitely requires more liquid. So, if you’re using two cups of brown rice, add an extra half cup of broth, for a total of four and a half cups. You’ll also want to cover the pan just like you would with white rice. Most importantly, you need to bump up the cook time to 45 minutes.
Since brown rice is a whole grain, expect a more hearty texture. Think chewy, rather than fluffy!
How do I store leftovers?
Refrigerate in an airtight container for up to 4 days. When it’s time to reheat, I recommend adding a splash or two of broth to reinvigorate the rice. For stovetops, turn the dial to medium-low and stir occasionally. And for microwaves, heat in short bursts, and use a fork (or spoon) to fluff the rice between rounds.
Serving suggestions
Spanish rice goes well with everything you’d expect, from Barbacoa to Grilled Halibut Fish Tacos. Of course, it’s okay to think outside of the box. Like, have you ever tried a Fried Burrito? It’s not exactly low-calorie, but once in a while I like to indulge in a deep-fried treat! Some creamy Shredded Chicken Enchiladas are a good option, too, and don’t forget the beans. This simple Instant-Pot Pinto Beans is a great place to start.
Spanish Rice Recipe
Ingredients
- 1 1/2 tablespoons olive oil
- 1 small yellow onion finely diced
- 1 1/2 teaspoons minced garlic
- 2 cups long grain white rice rinsed and drained
- 4 cups low-sodium chicken broth or vegetable broth for a vegetarian version
- 8 ounces tomato sauce
- 1 teaspoon salt
- 3/4 teaspoon ground cumin
- 1 pinch dried oregano
- 1/2 teaspoon chili powder
- Chopped fresh cilantro for garnish optional
Instructions
- Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook until softened, about 3 to 4 minutes. Stir in the garlic and rinsed rice and toast for another 2 minutes until the rice starts to turn light golden.
- Add the chicken broth, tomato sauce, salt, cumin, oregano, and chili powder to the skillet. Stir well, bring to a boil, then reduce heat to low.
- Cover and let simmer for 20 to 30 minutes until the liquid is absorbed and the rice is tender. Fluff with a fork and garnish with chopped cilantro if desired.
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