This recipe for restaurant style Spanish-Mexican rice is the perfect side dish; it’s simply spiced, mild, and fluffy, this rice is simple to put together and goes wonderfully with any Spanish-Mexican dish.
RINSE YOUR RICE
First, check to see if your rice needs to be rinsed, it should give instructions on your package. I admit, I usually 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.
TIP | Keep your uncooked rice in the crisper drawer of your fridge for ultimate freshness!
How to Make Skillet Spanish Rice
Heat your oil in a large skillet over medium heat, I especially love my cast iron skillets.
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 the minced garlic for a minute, then combine with the rest of the rice. Pictures a little blurry, sorry!
Cover and bring to 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.
This rice is perfect with my ultra cheesy Cheese Enchiladas, a long-time favorite of mine! Cheese-cheese and more cheese, yes puh-lease!
Also try my Cilantro Lime Rice with your Mexican-Spanish dishes.
If you try this recipe, I’d appreciate if you’d give it a 5 star rating and comment below.
Don’t forget to snap a pic and tag it on Instagram.
- 2 cups long-grain rice (I use organic Basmati), rinsed and drained
- 1/4 cup oil (I like Avocado oil)
- 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 absorbed. 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 holes in the baggie and heat 2-3 minutes until steamy hot.
- Lodge Seasoned Cast Iron Skillet w/Tempered Glass Lid (12 Inch) - Medium Cast Iron Frying Pan With Lid Set
- Eddington 50002 Italian Olive Wood Cooking Spoon, Handcrafted in Europe, 12-Inches
- Cuisinart CTG-00-3MS Set of 3 Fine Mesh Stainless Steel Strainers
- Decorative Cast Iron Trivet For Kitchen Or Dining Table | Square with Vintage Pattern - 6.5 x 6.5" | With Rubber Pegs/Feet - Recycled Metal - Vintage, Rustic Design - Rust Brown Color - by Comfify
- OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored
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Serving Size:1/2 cup
Amount Per Serving: Calories: 111 Total Fat: 7g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 2mg Sodium: 767mg Carbohydrates: 11g Fiber: 2g Sugar: 2g Protein: 2g
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