Best Spanish Rice

If your looking for an easy one pot side dish this Spanish Rice recipe pairs perfectly with chicken, fish, steak and tacos.  Big flavors and done in less than 30 minutes.

What makes this Spanish Rice recipe the best?

• We use fresh veggies for texture.  Chicken stock instead of water to boost the flavor and bold spices for that authentic Spanish Rice that you have grown to love at your local Mexican restaurant.

What you need to make this dish:

• bell peppers – red, green or a combination of both.  A jalapeno if you like the heat!
• onion
• chicken stock
• uncooked rice – short grain is best for this dish
• tomato paste
• diced tomatoes
• chili powder and cumin

How to make Spanish Rice –

Saute the chopped vegetables in a little bit of olive oil and toss in the rice.

Add a can of undrained diced tomatoes along with the spices.    Then in goes the chicken stock.

Reduce the heat to medium low until its just simmering.  Put the lid on and let it simmer for about 5 minutes.  Give it a stir to be sure the rice is  not sticking to the pot.  Continue to simmer with the lid on for about 15 minutes.

Tips to make the Best Spanish Rice!

• Short grain makes the best rice but I have used long grain as well with equal results.
• You can use broth or water but broth adds more flavor.  Stick with the low sodium stuff if you can.
• MOST IMPORTANT:  Spices vary in intensity. Start with the amounts in the recipe and add more if you want a bigger flavor.
• Turn off the heat when there is about 1/2 cup of liquid left.  Put the lid on and let it absorb into the rice.  This makes for a nice tender rice without drying it out.
•  Nice additions would be corn or black beans.  Toss them in after the dish is cooked to warm through so they don’t get to soft.

What can I serve this rice dish with?

• Chicken Fajitas
• Mexican Lasagna
• Shrimp Fajitas
• Taco Pie

LET’S EAT!

Kathi & Rachel

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Best Spanish Rice

Spanish Rice in less than 30 minutes. A perfect one pot side dish.

4.02 from 65 votes

Print Pin Rate

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 6 servings

Author: Kathi & Rachel

Ingredients

• 2 tablespoons olive oil
• 1 cup bell pepper - chopped - any color
• 1 cup yellow onion - chopped
• 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
• 2 cloves garlic - chopped
• 3 tablespoons tomato paste
• 1 cup white rice, uncooked short rice works best but any will do
• 1 15 oz can diced tomatoes undrained
• 2 cups chicken broth
• 2 teaspoons ground cumin
• 1 tablespoon chili powder
• salt and pepper to taste

Instructions

• In large skillet heat olive oil over medium-high heat.
• Saute peppers, onion and garlic until just tender.
•  Add tomato paste and cook for one minute.
• Add rice, broth, canned tomatoes , spices, salt and pepper.  Stir well.  Bring to a simmer, reduce heat to low.
• Add lid to skillet.  Simmer for 5 minutes then give a little stir to be sure rice isn't sticking.  Return lid to pan and cook for another 10-12 minutes or until the rice is tender leaving about 1/2 cup liquid in the pan. Turn off heat and let sit for an additional 5 minutes. Fluff and serve.
• Taste for seasoning!  More cumin, chili powder, salt or pepper?

Notes

Taste for seasoning.  Chili powder and cumin can vary in intensity. 

Store in airtight container in the refrigerator for up to 4 days.  Freeze for up to 3 months.  

Nutrition

Calories: 229kcal | Carbohydrates: 31g | Protein: 7g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 9mg | Sodium: 171mg | Potassium: 270mg | Fiber: 1g | Sugar: 2g | Vitamin A: 620IU | Vitamin C: 4mg | Calcium: 101mg | Iron: 1.4mg