I’ve tried to make Spanish rice several times over the years and the seasoning is never quite right. I finally asked for my sister-in-law, Linda’s recipe because she’d made it for a gathering, and it’s delicious. This is the recipe her mom and grandmother have been using for decades. She noted it tastes a bit better over gas heat, but I have electric and thought it was perfect. Thank you Linda!
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Perfect Spanish rice
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 12 1x
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Ingredients
- 2 cups of long grain rice (I used jasmine rice)
- 3 tablespoons of butter (I used plant based)
- 4 cups of chicken broth (I used vegetable broth)
- 8 oz tomato sauce
- 1 cup of onion, diced
- 1/2 cup of tomatoes, diced
- 2 teaspoons of minced garlic
- 3/4 teaspoon salt
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon oregano
- 1/4 cup chopped cilantro (optional)
Instructions
- Melt butter in pan and rinse rice in colander
- Saute onion and tomatoes until onion is translucent
- Add rice and saute about 5 minutes until golden brown
- Add spices and saute them in for a minute
- Pour in broth and tomato sauce, bring to a boil
- Cover and simmer for about 15 minutes and then remove from heat
- Let sit for 5 to 10 minutes and then fluff with fork
- Stir in cilantro and serve!
- Category: Sides
- Method: Saute
- Cuisine: Tex-Mex
Keywords: authentic spanish rice, mexican rice, delicious!
Equipment / Ingredients Used: