Easy Homemade Spanish Rice
Delicious Spanish Rice
Basic Ingredients, Amazing Dish
Short on time? Limited ingredients in the cupboard? Spanish rice is an easy dish to make that uses basic ingredients - onion, garlic, tomato (fresh or canned), chicken or vegetable broth, rice, and seasonings. Easy, right? Right! So, I'm going to walk you through the process. I have provided the ingredients and amounts that I used, however, feel free to use what you have.
Easy Spanish Rice
Here's the Deal
First, I will give you the basic recipe. It is very straight-forward and easy to follow. If you want more detail, keep reading! I will take you through the creative process of making Spanish rice. Then you will see how easy it can be to change it up according to what you have or what you want it to be!
How long will this take?
- 1/2 cup - 1 cup onion
- 1 garlic glove
- 2 cans (15 oz) tomato (diced, stewed, or whole)
- 2 cups chicken or vegetable broth
- 2 cups rice
- 2 cups water
- to taste salt
- to taste cumin, cayenne pepper, chili powder, taco seasoning
- As needed Olive oil or vegetable oil
- Dice the onion. Put about 1 tablespoon of oil into a pan over medium heat. Once the oil is heated, add the onion. Cook until onion starts to become translucent.
- Add garlic and onion. Reduce heat. Cook until the rice begins to change color. Some of the rice grains should start to look lightly brown or toasted.
- Add the tomatoes and chicken broth. Stir into the rice.
- Add the water and seasonings. Heat to boiling. Once it is boiling, cover and reduce heat. Cook for 20-30 minutes, until rice is cooked. Make sure that the water doesn't completely cook out.
- Serve as a side or in a tortilla.
Now, the details
So, I just gave you the basic recipe. I will now give you the step-by-step I took in making this Spanish rice, including the process I used in choosing my ingredients. This is a process you can easily follow and adapt according to the ingredients you have in your cupboard.
Easy Spanish Rice - Step One
First, dice your onion. Just use whatever onion you have in your cupboard. I happened to only have purple onion, so that's what I used. However, I usually use yellow onion. Once your onion is finely chopped, get your pan heated up over medium heat.
Once your pan is warm, add oil to the pan. I prefer to use olive oil, but vegetable oil would work as well. Once the oil is warm, add your onion to the pan. I like to hold my hand over the pan. If I can feel the heat on my hand (warm enough that I know it wouldn't be a good idea to touch it) then I know it's warm enough.
Cook your onion until it is translucent or it starts to become see-through.
Starts to look pretty!
Easy Spanish Rice - Step Two
Now, add your garlic and your rice. You can use the bottled, diced garlic if you want (this is what I used) or you could add fresh garlic. The fresh garlic would add a little more flavor. I didn't have any on hand, though, which is why I used the bottled stuff.
Cook your rice until the rice starts to turn color. You want some of the grains to get that lightly toasted look. You don't want every grain of rice to turn that color, only some of them. This helps the flavor of the rice.
Here comes the fun!
Easy Spanish Rice - Step Three
Once the rice looks good and toasted, add the tomatoes. This is where you can go a little crazy. I had some leftover pico de gallo from a Cinco de Mayo meal, so I decided to add about 1 cup of that and 1 can diced tomatoes. It was what I had, so it was what I used! And it turned out great! Of course, that added a little more flavor because of the jalapeno that was in the pico and the extra garlic and onion. You could reach the same flavor if you have canned tomatoes with chilis. So, basically, here are your tomato options:
It is your choice. Just make sure you use about 2 cans worth of tomatoes, whatever you decide. And don't drain them! The juice provides even more flavor! And a little bit of flavor never hurt anyone.
At the same time, add your broth (chicken or vegetable). At this point you can decide if you want a vegetarian dish or not. It all depends on the broth. I used chicken broth and, because I didn't have canned broth, I used the granules. The granules work just as good as the canned broth.
Now, mix everything together. Isn't it looking good?
Finish it up!
Easy Spanish Rice - Step Four
Add the water, salt, and other seasoning. This is the step where you can really add your personality to the dish. Do you like things cool and calm? Limit how much spice you use! Prefer a little excitement? Crank up the heat! Here are some of the options you have:
Depending on the seasoning and how much spice you want, I would add 1/2 tsp - 1 tsp of the spice (except for saffron, click here for more information on this delicate spice). For this dish, I used cayenne pepper and a little chili powder.
Mix everything together and bring to a boil. Once it is boiling, cover with a lid and reduce the heat. Let it simmer for 15-30 minutes. Just keep an eye on it. After the first 15 minutes, give it a stir. Make sure that it isn't sticking to the bottom of the pan. If it looks like it is but the rice isn't done, add more water or broth. (Broth is preferred, but if you use water that is okay).
How did you use it?
How did you serve your Spanish rice?
Easy Spanish Rice - Step Five
This is my favorite step - serve and enjoy! It can be a great side dish to a Mexican style meal or as part of the main dish. For example, my husband and I enjoyed it as part of a burrito. We dished the rice into a flour tortilla, topped it with some leftover chicken (from Cinco de Mayo, again), some cheese, lettuce, sour cream...yum! A delicious, satisfying burrito. I would love to hear how you used your rice!
Serve and Enjoy!
|Serving size: 1 cup|
|Calories from Fat||45|
|% Daily Value *|
|Fat 5 g||8%|
|Carbohydrates 27 g||9%|
|Sugar 8 g|
|Fiber 2 g||8%|
|Protein 3 g||6%|
|Cholesterol 0 mg|
|Sodium 872 mg||36%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|