Description
Spanish Rice, also known as Mexican Rice, is a flavorful side dish made with rice, tomatoes, onions, and garlic, often served alongside Mexican meals.
Ingredients
Units
Scale
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups chicken broth
- 1 cup tomato sauce
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- Salt to taste
- Fresh cilantro for garnish (optional)
Instructions
- In a large skillet, heat vegetable oil over medium heat.
- Add rice and cook, stirring frequently, until lightly browned.
- Stir in chopped onion and cook until softened, about 3 minutes.
- Add minced garlic and cook for 1 minute more.
- Pour in chicken broth and tomato sauce; stir to combine.
- Add cumin, chili powder, and salt. Stir well.
- Bring the mixture to a boil, then reduce heat to low.
- Cover and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
- Remove from heat and let sit covered for 5 minutes.
- Fluff rice with a fork and garnish with chopped cilantro if desired. Serve warm.
Notes
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add diced bell peppers or peas for extra color and nutrition.
- Leftovers can be stored in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 3g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg