Description
A quick and flavorful Spanish rice recipe that’s perfect as a side dish. This one-pan meal comes together in just 15 minutes, making it ideal for busy weeknights.
Ingredients
Scale
- 1 tablespoon olive oil
- 1/2 cup chopped yellow onion
- 1 clove garlic, minced
- 1 cup long-grain white rice, uncooked
- 2 tablespoons tomato paste
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 2 cups chicken broth
- 1/4 cup chopped fresh cilantro, for garnish (optional)
Instructions
- Heat the olive oil in a large skillet or pot over medium heat.
- Add the chopped onion and cook until softened, about 3-4 minutes.
- Stir in the minced garlic and cook for 1 minute more until fragrant.
- Add the uncooked rice, tomato paste, chili powder, cumin, oregano, salt, and pepper. Stir well to coat the rice with the spices and tomato paste.
- Pour in the chicken broth and bring to a boil.
- Once boiling, reduce the heat to low, cover the skillet, and simmer for 10-12 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let it stand, covered, for 5 minutes.
- Fluff the rice with a fork.
- Garnish with fresh cilantro, if desired, before serving.
Notes
- For a spicier rice, add a pinch of cayenne pepper with the other spices.
- You can substitute vegetable broth for chicken broth for a vegetarian option.
- Ensure your skillet has a tight-fitting lid to trap the steam effectively.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: One-Pan
- Cuisine: Spanish-inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: Approx. 200
- Sugar: Approx. 2g
- Sodium: Approx. 400mg
- Fat: Approx. 5g
- Saturated Fat: Approx. 1g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 35g
- Fiber: Approx. 2g
- Protein: Approx. 4g
- Cholesterol: Approx. 0mg