Description

A flavorful and easy Spanish rice recipe made with tomatoes, garlic, onions, and spices. Perfect as a side dish for Mexican or Spanish-inspired meals.

Ingredients

1 cup long-grain white rice
2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup canned diced tomatoes (with juice)
1/2 teaspoon ground cumin
1/4 teaspoon chili powder
Salt to taste
Fresh chopped cilantro (optional, for garnish)

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Instructions

Heat the olive oil in a large skillet over medium heat.
Add the rice and cook, stirring frequently, until the rice begins to turn golden brown, about 5 minutes.
Stir in the chopped onion and garlic, and cook for another 2-3 minutes until fragrant.
Add the chicken broth, diced tomatoes (with juice), cumin, chili powder, and salt. Stir to combine.
Bring 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 with a fork and garnish with chopped cilantro if desired. Serve warm.

Notes

You can substitute vegetable broth for a vegetarian version.
Use fresh tomatoes if preferred—about 2 medium tomatoes, diced.
Add chopped bell peppers or peas for extra texture and flavor.