Description
A quick and flavorful Spanish rice dish, perfect as a side or a main course with added vegetables or proteins.
Ingredients
- 2 cups long-grain white rice
- 4 cups chicken or vegetable broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 teaspoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh cilantro for garnish (optional)
Instructions
- Heat 2 tablespoons of olive oil in a large skillet over medium heat.
- Add the diced onion and minced garlic, sautéing until softened and translucent.
- Stir in the rice, allowing it to toast for a couple of minutes until it takes on a slight golden color.
- Pour in the diced tomatoes along with their juices, broth, chili powder, cumin, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes or until the rice is tender and the liquid has been absorbed.
- Fluff the rice with a fork and garnish with fresh cilantro if desired.
Notes
Rinse rice before cooking for fluffier texture. Feel free to add bell peppers or peas for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Spanish