One thing is certain: most of us have some rice in our pantries. Not only is this grain really cheap and delicious, but it is also very versatile. Since rice is very neutral in flavor, it is perfect to be used as a side dish.
It pairs extremely well with veggies, red meat, chicken, seafood, or any other protein replacement. With this advantage, you can be as creative as you wish when cooking rice, play with spices, and be inspired by all the different recipes from around the world. Yes, almost every culture has a recipe that includes rice, it is that versatile!
Today, we bring you a recipe Spanish rice and some tricks and tips to improve and level up your rice game. If you run out of ideas and are bored of eating the same rice recipe, continue reading and try this recipe at home; improve your weekly meals with this delicious Spanish rice.
Spanish Rice Recipe
Spanish rice is also called Mexican rice because it is a Mexican dish. It is believed that the reason why both names are used interchangeably is that this recipe was introduced by the Spaniards to the Mexicans. This tomato, garlic, and onion rice recipe is typically made in the northern region of Mexico and the southwest region of the United States as well.
Here is what you will need to make it:
- 1 ½ cups of white rice
- 2 cups of vegetable/chicken broth
- ½ cup of chopped onion
- 1 diced bell pepper
- 8 oz. of tomato sauce
- 2 minced garlic cloves
- 14 oz. of roasted tomatoes
- Chili powder
- Olive oil
- 3 tablespoons of butter.
How to Make It
- First of all, you need to rinse your rice. Rinse it thoroughly four or five times. The water needs to be quite clear and the starch should be gone completely.
- Prep all the remaining ingredients. This way, cooking will be much easier. Chop and dice your vegetables. Measure your rice and the stock. Let the butter reach room temperature. It will make a huge difference.
- Grab a large skillet (make sure it has a lid) and place it over medium heat. Once it is hot enough, add three tablespoons of butter and some olive oil.
- After the butter has melted, add the rinsed rice, chopped onion, and bell peppers. Cook them until they are all translucent; veggies should be tender and cooked, so make sure the fire is never too high. Stir frequently, it should take you about fifteen minutes. Add the minced garlic.
- Now is the time to add the roasted diced tomatoes, tomato sauce, and your broth of choice. It is paramount that all grains are covered with liquid.
- Add your spices: cumin, chili powder, pepper, salt, and paprika. Stir to combine.
- Turn the heat up and bring this to a boil. Let it all simmer for about twenty minutes.
- Make sure the rice is thoroughly cooked when the liquid is gone; if it is not, add some extra stock.
- After the grains are ready, turn off the heat and place a lid over your skillet. Let the rice rest (covered) for about ten to fifteen minutes.
- With a fork, fluff the rice grains and serve!
- If you’ve made this recipe and have some leftovers, it is possible to store your Mexican or Spanish rice and consume it a few days after making it. It is paramount that you let it cool completely before putting it in a container with a lid. It can last for up to four days in the fridge. It can also be frozen if you pack it in airtight freezer bags.
- Spanish rice goes perfectly well with enchiladas, tacos or burritos, but you can pair it with roasted chicken, beef, or seafood. If you follow a plant-based diet, try it with roasted mushrooms or tofu.
- You can also try this recipe with brown rice. This grain is richer in calcium, iron, manganese, and magnesium, and it is less refined than white rice. It is higher in fiber and it helps you feel fuller for longer. Bear in mind that cooking times may vary with white rice, so you may need to cook it for longer and add more liquid to it.