Spanish Rice
Making homemade Spanish Rice is super easy and the taste, texture, and ingredients far exceed anything you'll find in a box. Long grain rice is toasted in a pan to create the most amazing flavor. Sautéed onion, spices, tomatoes, and roasted green chile come together in this simple recipe to create restaurant style Mexican rice.
Servings: 8 servings
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil divided
- 1 tablespoon butter
- 2 cups uncooked long-grain white rice
- 1 cup yellow onion finely chopped, from one small onion or half of a large onion
- 1 garlic clove minced
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1 tablespoon tomato paste
- 3 cups chicken broth
- 14 ounces diced fire roasted canned tomatoes fire roasted chopped tomatoes recommended
- 1/2 cup roasted green chile chopped
Instructions
- Using a 4-quart covered sauce pan, add 1 tablespoon butter and half of the 1 tablespoon extra virgin olive oil. Heat over medium high heat. Once butter and oil are hot, add 2 cups uncooked long-grain white rice and sauté for about 5 minutes, stirring only a couple of times, until it starts to turn golden brown. It will smell almost like popcorn. Transfer browned rice to a bowl and set aside.
- Add remaining oil to the pan. Still cooking over medium high heat, add 1 cup yellow onion (chopped) and allow to slightly brown, cooking about 5 minutes and stirring only to prevent burning. Add 1 garlic clove (minced), stir, and cook for another minute. Add 1 teaspoon salt, 1/2 teaspoon chili powder, 1/2 teaspoon cumin, and 1/4 teaspoon dried oregano, stir to coat, and allow to toast in the hot pan for a couple minutes. Finally, add 1 tablespoon tomato paste, stir, and allow to cook for a minute or so.
- Add 3 cups chicken broth, 14 ounces diced fire roasted canned tomatoes, 1/2 cup roasted green chile, and the rice to the pot. Stir to combine. Increase heat so that it starts to come to a boil and then reduce heat as low as you can to still maintain a very gentle boil (simmer). Cover with a lid but allow a small space for steam to escape. Stir only occasionally to prevent sticking. Cook for about 30 minutes, or until rice is tender and all of the liquid has been absorbed.
Notes
Recipe makes at least 8 large servings.
Nutrition
Calories: 231kcal | Carbohydrates: 44g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 4mg | Sodium: 744mg | Potassium: 326mg | Fiber: 2g | Sugar: 4g | Vitamin A: 223IU | Vitamin C: 14mg | Calcium: 44mg | Iron: 1mg
