Easy Spanish Rice with Tomato Sauce
This recipe for Spanish Rice with Tomato Sauce is a must have side dish for your dinner table. Just like in this Garlic Turmeric Rice, the long grain rice is sauteed in olive oil along with onion and garlic for optimal flavor. Then it’s seasoned with simple spices- salt, pepper and cumin. Spanish rice is best as a lunch or dinner side dish or meal prep.
This Spanish Rice With Tomato Sauce recipe has been on repeat in my kitchen for over 25 years and I call it the Perfect Arroz. It’s one of those recipes that hits everytime- and it even earned an A+ from the head chef when I was in culinary school.
It was inspired by a friend’s recipe, who made hers traditionally with fresh tomatoes-, onion, and bouillon and then blended into a flavorful base. My version simplifies the process with no blending and no bouillon.
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Why this recipe works
- Simple ingredients. This recipe uses pantry staples without needing bouillon.
- Perfect texture. Allowing the rice to rest after it’s done and fluffing with a fork gives it the best texture every time.
- Pair it with just about anything. Spanish Rice made with tomato sauce goes with all kinds of proteins such as chicken, beef, seafood or bison. Pair it with readers’ main dish favorites such as Bison Tacos, Gluten Free Shrimp Tacos, Cod Tacos, Mahi Mahi with Mango Salsa, or Paprika Chicken.
Ingredients you’ll need
- Extra virgin olive oil.
- Long grain rice.
- Low sodium chicken broth.
- Tomato sauce.
- White onion.
- Garlic cloves.
- Salt and pepper.
- Cumin.
How to make Spanish Rice With Tomato Sauce
Step One: Heat the oil in a large dutch oven or pot over medium heat. Once the oil is shimmering, add the uncooked rice and diced onion. Saute for about 6-7 minutes, stirring occasionally, until the onions sweat and the rice turns lightly golden. Reduce heat if browning too quickly.
Step Two: Add the minced garlic and saute for 30-45 seconds (watch carefully because it can burn quickly). Continue to stir the garlic into the rice and onion.
Step Three: Pour in the broth and tomato sauce and stir to combine. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, or until the liquid has evaporated and the rice is tender.
Step Four: Remove from the heat and add the cumin, salt and pepper. Gently fluff the rice with a fork to combine. Put the lid back on and let it sit for 5 minutes before serving. Taste and adjust the seasoning and salt if needed.
Storing and reheating
Store any leftover Spanish Rice in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes.
Helpful tips for this Spanish Rice with Tomato Sauce recipe
- When sauteing the rice, it should turn golden, not burn.
- Seasoning can be added as it cooks as well, I just have always added it last.
- Start with ¼-½ teaspoon of salt and then add more as needed.
- For more flavor and spice, add chopped jalapenos as it cooks or fresh cilantro in the end.
- Vegetable broth works if you want it vegetarian/vegan.
- Allowing the rice to rest for 5 minutes will give it the best texture. Don’t skip this step or you may end up with mushy rice.
- Use long grain white rice- brown rice will give you a much different result.
- The liquid ratios matter. If you add too much, it can become mushy.
Serving suggestions
This simple rice side dish goes with other Mexican-inspired dishes such as Butternut Squash and Black Bean Enchiladas, Crispy Chicken Tacos , Loaded Carne Asada Fries and Ground Turkey and Butternut Squash Tacos.
Homemade Spanish rice with tomato sauce also pairs perfectly with other easy dinner recipes such as Honey Mustard Chicken Thighs, Rosemary Salmon, Harissa Chicken Thighs, Middle Eastern Spatchcock Chicken, or Rosemary Carrots.
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Easy Spanish Rice with Tomato Sauce
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Ingredients
- 3 tablespoons extra virgin olive oil
- 2 cups long grain rice
- 3 cups low sodium chicken broth
- 8 ounces tomato sauce
- 1 medium white onion diced/chopped
- 4 large garlic cloves minced
- ½ teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoon cumin
Instructions
- Heat the oil in a large dutch oven or pot over medium heat. Once the oil is shimmering, add the uncooked rice and diced onion. Saute for about 6-7 minutes, stirring occasionally, until the onions sweat and the rice turns lightly golden. Reduce heat if browning too quickly.
- Add the minced garlic and saute for 30-60 seconds (watch carefully because it can burn quickly). Continue to stir the garlic into the rice and onion.
- Pour in the broth and tomato sauce and stir to combine. Bring the mixture to a gentle boil, then cover and reduce the heat to low. Let it simmer for about 20 minutes, or until the liquid has evaporated and the rice is tender.
- Remove from the heat and add the cumin, salt and pepper. Gently fluff the rice with a fork to combine. Put the lid back on and let it sit for 5 minutes before serving. Taste and adjust the seasoning and salt if needed.
Notes
- Store any leftover Spanish Rice in an airtight container in the fridge for up to 3-4 days. Reheat in the microwave for 1-2 minutes.
- When sauteing the rice, it should turn golden, not burn.
Seasoning can be added as it cooks as well, I just have always added it last. - Start with ¼-½ teaspoon of salt and then add more as needed.
For more flavor and spice, add chopped jalapenos as it cooks or fresh cilantro in the end. - Vegetable broth works if you want it vegetarian/vegan.
- Allowing the rice to rest for 5 minutes will give it the best texture. Don’t skip this step or you may end up with mushy rice.
- Use long grain white rice- brown rice will give you a much different result.
- The liquid ratios matter. If you add too much, it can become mushy.
Nutrition
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