Spanish Rice Recipe
This easy-to-make Restaurant-Style Spanish Rice (also known as Mexican Rice) tastes just like your favorite restaurant’s version—fluffy, flavorful, and the perfect sidekick to any Mexican entrée!
Servings: 8 Serving
Calories: 90kcal
Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 1 cube chicken-flavored bouillon
- 4 cups water 4 cups chicken 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
Topping - extra
- chopped fresh cilantro (optional)
Instructions
- 1-Heat oil or melt butter in a large, heavy skillet or large pot over medium heat. Add long grain rice and chopped onions, then sauté, stirring frequently, until the rice becomes lightly browned and develops a delicious, nutty flavor, about 2-3 minutes.
- 2-Add in spices, including minced garlic, cumin, garlic pepper, chili powder, and oregano. Continue to sauté for one minute, mixing well.
- 3-Next, carefully pour in chicken broth (or chicken stock), tomato sauce or fire roasted tomatoes, and include a bay leaf for extra flavor. Bring to a boil.
- 4-Once boiling, immediately reduce heat to low and allow the rice mixture to gently simmer until the liquid is absorbed, typically around 15-20 minutes. Keep in mind that cook times may be shorter or longer, depending on rice used—always check the back of your rice package.
- 5-After the rice is done, remove from heat, carefully fluff with a fork, and season with salt and pepper according to your taste. Your delicious side dish is ready—serve immediately and enjoy!