Spanish rice is so easy, I don’t know why I wasn’t making this all my life. It is such a good side dish for tacos, and we stuff our burritos with it. We are practically religious about Taco Tuesdays (sometimes Tostada Tuesdays), and having a side of rice is a must.
Spanish Rice
This delicious rice is a wonderful side dish to tacos, burritos, and enchiladas!
Equipment
- 12" frying pan with lid
- wooden spoon
- garlic press (optional)
Ingredients
- 1 1/2 cups white long grain rice
- 2-3 tablespoons vegetable or canola oil
- 1/2 large onion, diced
- 3 garlic cloves, pressed or diced
- 2 cups chicken or vegetable stock
- 1/2 cup water
- 1 8 oz can tomato sauce
- 1 tablespoons tomato paste
- 1 1/2 teaspoons kosher salt (or to taste)
- 1 teaspoon cumin (optional)
- pepper to taste
Instructions
- Begin by heating up a large 12" frying pan over medium high heat with 2-3 tablespoons oil.
- Saute the onion until translucent.
- Add garlic, cook for 30 seconds. Tip: Garlic cooks very fast, keep your eye on it.
- Add rice, saute in pan until it starts to turn a light golden color, 5-7 minutes. This helps seal in additional flavor in the rice.
- Add chicken or vegetable stock, plus the 1/2 cup water.
- Add tomato sauce, tomato paste, salt, pepper, and the optional cumin. Stir to combine. I don't particularly care for cumin, so I usually make it without.
- Bring all ingredients to a boil.
- Cover with lid and turn heat down to a simmer. Do not disturb the rice while cooking. Keep the lid on for 25-30 minutes, or until all liquid is absorbed.
- Fluff with fork. May garnish with chopped fresh parsley or cilantro if desired.
Notes
Squeeze half a lime over this dish to help brighten the flavors! We love to have this along side tacos and burritos!
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