Spanish Rice

RatingDifficultyBeginner

Have you ever wanted to make Spanish Rice just like your favorite Mexican restaurant does? If so, than this authentic Spanish Rice Recipe is just what you've been looking for!

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Spanish Rice
Yields4 Servings
Prep Time5 minsCook Time20 minsTotal Time25 mins
Ingredients:
 2 cups Long Grain White Rice
 2 tbsp Oil
 1 Tomato, chopped(or use 1 8oz can tomato sauce & reduce water by 1/2 cup)
 ½ Onion, chopped
 4 cups Water
 2 tbsp Cilantro, chopped
 ½ tsp Cumin
 ¼ tsp Black Pepper
 ½ tsp Salt (or to taste)
Directions:
1

Add the oil to a sauce pan and heat on medium high heat. Add the rice to the sauce pan and cook until the rice starts to brown, stirring occasionally.

2

When the rice has just started to brown, add the onion and chopped tomato.

3

Add the water, chicken bouillon, cumin, salt, pepper and cilantro.

4

Bring to a boil and then reduce heat to low. Cover and simmer on low for 15 minutes.

5

Continue to cook on low, moving the lid in such a way to leave about 1/4" of the pot uncovered. This will allow the steam/moisture to escape and give the rice that dry Spanish rice texture like you get in your favorite Mexican restaurant.

6

When the rice has dried enough to your liking (don't do it so long as to cause the bottom to burn!), fluff it carefully with a fork. Don't use a spoon or you'll get mush!

CategoryCuisineCooking Method

Ingredients

Ingredients:
 2 cups Long Grain White Rice
 2 tbsp Oil
 1 Tomato, chopped(or use 1 8oz can tomato sauce & reduce water by 1/2 cup)
 ½ Onion, chopped
 4 cups Water
 2 tbsp Cilantro, chopped
 ½ tsp Cumin
 ¼ tsp Black Pepper
 ½ tsp Salt (or to taste)

Directions

Directions:
1

Add the oil to a sauce pan and heat on medium high heat. Add the rice to the sauce pan and cook until the rice starts to brown, stirring occasionally.

2

When the rice has just started to brown, add the onion and chopped tomato.

3

Add the water, chicken bouillon, cumin, salt, pepper and cilantro.

4

Bring to a boil and then reduce heat to low. Cover and simmer on low for 15 minutes.

5

Continue to cook on low, moving the lid in such a way to leave about 1/4" of the pot uncovered. This will allow the steam/moisture to escape and give the rice that dry Spanish rice texture like you get in your favorite Mexican restaurant.

6

When the rice has dried enough to your liking (don't do it so long as to cause the bottom to burn!), fluff it carefully with a fork. Don't use a spoon or you'll get mush!

Spanish Rice

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