Description

This easy Spanish Rice (also known as Mexican Rice) is a flavorful side dish made with long grain rice, tomatoes, onion, garlic, and spices. It’s the perfect companion for tacos, enchiladas, burritos, or grilled meats. Lightly toasted rice cooked in a tomato-based broth gives it that authentic flavor everyone loves!

Ingredients

1 cup long grain white rice
2 tablespoons vegetable oil
1/2 small onion, finely chopped
2 cloves garlic, minced
1 3/4 cups chicken broth (or vegetable broth for vegetarian)
1/2 cup tomato sauce
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
Salt, to taste
Optional: chopped cilantro and lime wedges for garnish

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Instructions

Heat the oil in a large skillet over medium heat.
Add the rice and cook, stirring often, until lightly golden brown (about 5-7 minutes).
Stir in the chopped onion and garlic. Cook for another 2 minutes until softened and fragrant.
Pour in the chicken broth and tomato sauce, then stir in the cumin, chili powder, and salt.
Bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and simmer for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
Remove from heat and let it sit covered for 5 minutes.
Fluff with a fork, garnish with chopped cilantro and lime wedges if desired, and serve.

Notes

You can add diced tomatoes, bell peppers, or peas for extra texture and flavor.
For a spicier version, stir in a diced jalapeño or a pinch of cayenne pepper.
This rice also freezes well—just cool completely before storing in an airtight container.