Spanish Rice (Easy, Delicious, The BEST!)

Spanish Rice (Easy, Delicious, The BEST!)

Spanish Rice is a quick, delicious side dish that's as simple as cooking a pot of rice using chicken broth, tomato sauce, and seasonings. This easy Spanish Rice recipe will be your go-to side dish for Mexican entrees. You’ll never wonder how to make Spanish rice again!

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 169kcal

Author Samantha Skaggs

Equipment

Medium (2-quart) Saucepan

Ingredients

1 tablespoon extra-virgin olive oil
1 tablespoon butter
1 cup long grain white rice
1 cup (APPROXIMATELY) chicken broth or stock see NOTES below
1 cup (APPROXIMATELY) tomato sauce or puree see NOTES below
1 ½ teaspoons chili powder
1 teaspoon cumin
½ teaspoon garlic salt
½ teaspoon dried oregano
¼ cup diced fresh tomatoes seeded & drained (optional)

Instructions

In a medium saucepan set over medium heat, melt together olive oil and butter. Add rice and stir to coat with oil/butter. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
Stir in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Increase heat to high and bring to a boil, stirring occasionally. Stir well, reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes (or whatever amount of time is directed on your bag of rice; see NOTES below). If rice is not quite tender or liquid is not absorbed after 20 minutes, replace lid and cook for 2 to 4 minutes longer.
Remove from heat, leave covered, and allow to rest for a few minutes. Fluff Spanish Rice with a fork and serve.

Video

Notes

The amounts of liquid and the cooking time for this recipe should be considered guidelines. Follow the directions on your bag of rice to determine how much liquid to use (per 1 cup of rice) and how long to cook when you make your Spanish Rice. For example, if your bag of rice calls for 2 cups of water to every 1 cup of rice, substitute 1 cup chicken broth and 1 cup tomato sauce for that water. I keep the ratio of chicken broth/tomato sauce at about 50/50, leaning towards more chicken broth and less tomato sauce, if necessary. So if my rice called for 1 ¾ cups of water for cooking, I’d use 1 cup chicken broth and ¾ cup tomato sauce to make this Spanish Rice.
After you have toasted your rice, stirred in the remaining ingredients, brought it to a boil, and then reduced it to a simmer, finish cooking your rice based on the number of minutes listed in the directions on the bag of rice.
If you'd like to add some diced, drained green chiles (mild) or jalapenos (hot), stir those in at the same time as the diced tomatoes.
Garnish this rice with fresh cilantro and/or salsa, if desired. Serve as a side dish or as a base for a rice bowl.

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