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Spanish Rice Recipe

Handsome man wearing glasses and a blue polka dot shirt with a Williams Sonoma apron at a cozy kitchen counter.Jonathan Porter
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Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Side Dish
Cuisine spanish
Servings 8 servings
Calories 225 kcal

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.

Nutrition

Calories: 225kcalCarbohydrates: 42gProtein: 6gFat: 4gSaturated Fat: 1gSodium: 466mgFiber: 1g
Keyword Spanish Rice
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