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Spanish Rice

This delicious rice is a wonderful side dish to tacos, burritos, and enchiladas!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Dinner, Main
Cuisine: Hispanic, Mexican
Keyword: rice, spanish

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!