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+ servings
An overhead picture of the finished Spanish Rice recipe in a big pan.
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5 from 3 votes

Spanish Rice

This Spanish Rice recipe is a delicious and flavorful side dish that goes perfectly with enchiladas, tacos, fajitas, and more!
Prep Time5 mins
Cook Time30 mins
Total Time35 mins
Course: Side Dish
Cuisine: Mexican
Keyword: rice
Servings: 6 people
Calories: 292kcal
Cost: $4.10

Equipment

  • medium saucepan
  • Wooden mixing spoon
  • measuring cups
  • Liquid measuring cup
  • Measuring spoons
  • cutting board
  • chef's knife

Ingredients

  • 2 Tablespoons vegetable oil
  • 1 large yellow onion finely chopped
  • ½ red bell pepper finely chopped
  • 2 large garlic cloves finely minced
  • 2 cups long-grain rice
  • 2 cups chicken broth
  • 8 oz can tomato sauce
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano
  • ½ teaspoon ground cumin
  • Salt and pepper to taste

FOR SERVING: (optional)

  • Green onions finely chopped
  • Cilantro

Instructions

COOK VEGGIES:

  • Heat oil in a medium saucepan over medium heat. Add onion and red pepper and cook until slightly soft, 2-3 minutes.
  • Add garlic and continue cooking 1-2 minutes or until garlic is fragrant and the vegetables are soft.

TOAST RICE:

  • Add rice and cook until golden brown, stirring frequently about 6-8 minutes.

COOK RICE:

  • Stir in broth, tomato sauce, and seasonings.
  • Bring the mixture to a boil over high heat, reduce to low heat, and cover with a lid and cook until all the liquid is absorbed, about 8-10 minutes, stirring often.

FINISH AND SERVE:

  • Remove the rice from the heat and fluff the rice with a fork.
  • Season with salt and pepper and serve with green onions or cilantro, both optional. Serve.

Nutrition

Serving: 0.66cup | Calories: 292kcal | Carbohydrates: 55g | Protein: 6g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 495mg | Potassium: 322mg | Fiber: 2g | Sugar: 3g | Vitamin A: 580IU | Vitamin C: 22mg | Calcium: 39mg | Iron: 1mg