Description
A flavorful and simple Mexican Spanish Rice recipe that features perfectly browned long grain rice simmered in tomato sauce, chicken broth, and a blend of aromatic spices for a delicious side dish.
Ingredients
Scale
Rice & Oil
- 2 cups long grain rice (I use Mahatma Rice)
- 1/8 cup oil (vegetable or canola)
Liquids & Seasonings
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups chicken stock or broth
- 2 cups water
Instructions
- Heat oil and toast rice: In a large pan over medium heat, warm the oil, then add the long grain rice. Stir well to coat the rice with oil and cook until the rice is browned, stirring occasionally to prevent burning and ensure even toasting.
- Add liquids and spices: Pour in the chicken stock, water, and tomato sauce. Add salt, garlic powder, onion powder, cumin, and chili powder. Stir everything together thoroughly and bring the mixture to a simmer.
- Simmer covered: Cover the pan with a lid and cook over low heat for 20 minutes without stirring. This allows the rice to absorb the flavorful liquid and steam properly. It’s best to keep the lid closed, but if needed, peek after 15 minutes without stirring.
- Fluff and serve: After cooking, remove the lid carefully, fluff the rice gently with a fork to separate the grains, and serve as a perfect Mexican-style side dish.
Notes
- Use a heavy-bottomed pan to prevent the rice from burning during toasting and simmering.
- Resist the urge to lift the lid too often during cooking to ensure proper steaming of the rice.
- Adjust salt and spices to your taste preferences.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Leftover rice can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican rice, Spanish rice, rice side dish, seasoned rice, tomato rice, easy Mexican recipe
