Easy Spanish Rice with Tomato Sauce
This simple Spanish Rice with Tomato Sauce is a flavorful and easy side dish. It uses pantry staples such as onion, garlic, cumin and chicken broth. No blending or bouillon required. It pairs beautifully with chicken, beef or seafood.
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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
Notes:
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.
- 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
Calories: 197kcalCarbohydrates: 33gProtein: 5gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 248mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 104IUVitamin C: 3mgCalcium: 25mgIron: 1mg
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