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Spanish Rice Recipe

Easy Spanish Rice

This Spanish rice recipe creates fluffy, flavorful grains that taste like they came straight from your favorite Mexican restaurant. Made with simple pantry ingredients, this authentic side dish features perfectly browned rice with rich tomato and cumin flavors that complement any Mexican meal.
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Prep Time 5 minutes
Cook Time 40 minutes
Resting Time 5 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Mexican, Spanish
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 tablespoons vegetable oil
  • 2 cups long-grain white rice
  • 1 cube chicken-flavored bouillon
  • 4 cups water or 4 cups low-sodium chicken broth (omit bouillon if using broth)
  • 1 can (8 oz) tomato sauce
  • 1 teaspoon minced garlic
  • 1 teaspoon salt
  • 1 teaspoon ground cumin
  • 1 dash garlic pepper
For Garnish
  • 2 tablespoons fresh cilantro chopped, optional

Equipment

  • Large Frying Pan
  • Microwave-Safe Container
  • Wooden spoon
  • Measuring Cups
  • Fork for Fluffing

Method
 

  1. Heat oil in a large frying pan over medium heat. Add rice and cook, stirring constantly, until golden brown, about 5 minutes. This browning step is crucial for developing flavor and preventing mushy rice.
  2. While rice is browning, combine bouillon cube and water in a microwave-safe container. Microwave for 3 minutes to dissolve the bouillon completely.
  3. Once rice is golden brown, add the hot bouillon mixture, tomato sauce, minced garlic, salt, cumin, and garlic pepper to the pan. Stir everything together until well combined.
  4. Cover the pan and reduce heat to low. Let the rice simmer for 30-40 minutes, stirring occasionally, until all liquid is absorbed and rice grains are tender.
  5. Remove from heat and let rest for 5 minutes. Fluff the rice with a fork before serving. Garnish with fresh cilantro if desired.

Notes

Storage: Store leftover Spanish rice in an airtight container in the refrigerator for up to 5 days. Reheat in microwave in 30-second intervals, stirring between each interval.
Freezing: Cooked rice can be frozen for up to 6 months. Thaw overnight in refrigerator or reheat directly from frozen.
Brown Rice Substitute: Add an extra 1/3 cup water per cup of brown rice and extend cooking time by 10-15 minutes.
Spice Level: For more heat, substitute salsa for tomato sauce or add a pinch of cayenne pepper.