This recipe for restaurant style Spanish-Mexican rice is the perfect side dish, it’s simply spiced, mild, and fluffy.
What do you call it anyway? Spanish rice? Mexican rice? I’ve always called it Spanish rice, whatever you want to call it, this rice is simple to put together and goes wonderfully with any Spanish-Mexican dish.
The first step is to check to see if your rice needs to be rinsed, all too often I admit I skip this step. But for this recipe, it’s crucial so that your rice doesn’t clump or get gummy, plus it washes away any debris. Grab a strainer and rinse away under cool water. Then set and allow to drain while you prep your ingredients. I like a nice long grain basmati rice for this dish.
TIP | Keep your rice in the crisper drawer of your fridge for ultimate freshness!
Heat your oil in a large frying pan over medium heat.
Carefully add your rice and cook, stirring until golden brown, it will “pop” a little.
As the rice browns, scoot the rice to the side and quickly saute in your minced garlic for a minute, then combine with the rest of the rice. Pictures a little blurry, sorry!
Bring to a simmer, cover and simmer on low for 30-40 minutes or until all liquid is absorbed. Fluff with a fork just before serving and garnish with chopped cilantro if desired.
Also try my Cilantro Lime Rice with your Mexican-Spanish dishes.
If you try this recipe, be sure to tag @thefreshcooky on Instagram and hashtag #thefreshcooky.Print
Simply spiced, mild, fluffy; the perfect side dish for any Mexican food you choose to cook up.
- 2 cups long-grain rice (I use organic Basmati), rinsed and drained
- 1/4 cup oil (I like Avocado)
- 1 8 oz can organic tomato sauce (I split a 16 oz can)
- 1 1/2 teaspoons kosher salt
- 1-2 cloves garlic, minced
- 1/2 teaspoon cumin
- 1/2 teaspoon onion powder
- 4 cups chicken broth (32 oz carton)
- fresh cilantro, chopped (optional)
- Rinse your rice in a fine strainer, let drain.
- Heat oil over medium heat in a large frying pan, I love cast iron pans
- Add rinsed rice, carefully add to the hot oil and stir until browned.
- When rice is browned, scoot to one side and toss in your garlic sauteing for 1 minute.
- Add tomato sauce, cumin, salt, onion powder, and salt, stir to combine.
- Pour in your chicken broth and bring to a simmer.
- Cover and simmer on low for 30-40 minutes, or until all of the liquid is abosrbed.
- Fluff rice with a fork just before serving.
- Store leftovers in quart sized freezer bags, allow to cool completely before freezing. To reheat poke a couple wholes in the baggie and heat 2-3 minutes until steamy hot.
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