Mexican Spanish Rice
Side Dish • Rice
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Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 small onion, finely chopped
- 1/2 cup tomato sauce
- 1 1/2 cups chicken stock
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/4 teaspoon paprika
- 1/2 cup frozen peas and carrots, optional
- kosher salt to taste
- Fresh cilantro for garnish, optional
Directions
- Rinse the rice under cold water in a fine mesh strainer until the water runs clear. This removes excess starch and helps make the rice fluffy.
- Heat the vegetable oil in a medium-sized skillet or saucepan over medium heat. Add the rinsed rice to the pan and cook, stirring occasionally, until the rice is golden brown, about 5-7 minutes.
- Once the rice is browned, add the chopped onion to the pan. Stir and cook for 2-3 minutes until the onion is softened. If you're using peas and carrots, add them at this point and stir to combine.
- Stir in the tomato sauce, garlic powder, cumin, chili powder, and paprika. Cook for about 1-2 minutes, allowing the spices to bloom in the oil and tomato sauce.
- Pour in the chicken stock and add salt to taste. Stir everything together. Bring the mixture to a simmer, then lower the heat to low. Cover the pan with a lid and let it cook for about 20 minutes, or until the rice is tender and the liquid has been absorbed.
- Once the rice is cooked, remove the pan from the heat and let it sit, covered, for about 5 minutes. Fluff the rice with a fork to separate the grains. Garnish with fresh chopped cilantro if desired, and serve hot with your favorite Mexican dishes!
