Our Easy Spanish Rice recipe is sure to become a family favorite! An authentic tasting rice that’s perfect as a side dish and so much more!
Ingredients
Scale
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 cup diced onion
- 1 teaspoon chopped garlic
- 2 cups white rice
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon ground cumin
- 2 1/2 cups chicken stock
- 8 ounces tomato sauce
- Chopped cilantro for garnish (optional)
Instructions
- Add the oil and butter to a 4 quart round or wide dutch oven (see post for sample pot sizes) over medium-low heat.
- Add the onion and cook for 3 minutes to soften, then add the garlic and cook for 1 minute longer.
- Pour in the rice, stir and cook for 7-8 minutes, stirring often, until sightly browned. Add the salt, pepper and cumin, stirring to combine.
- Slowly pour in the chicken broth and tomato sauce and bring to a simmer. Stir the rice to make sure it isn’t sticking to the bottom of the pot, then turn the heat down to the lowest setting and cover.
- Cook the rice for 18 minutes. Turn the heat off and let the rice sit, covered, for another 5 minutes off the heat.
- Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.
Recipe Notes
Store: Store leftover rice in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat rice in the microwave until warmed through.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
