This flavorful Spanish Rice recipe goes with almost any dinner! Not only a delicious side dish, but you can use it in burritos, taco bowls and more!
Scale
Ingredients
- 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 3 quart dutch oven or wide, 13 or 14 inch skillet over medium-low heat. (See note)
- Add the onion and cook for 5 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.
- Remove the lid and fluff the rice with a fork. Garnish with chopped cilantro or parsley if desired and serve.
Recipe Notes
Using a large non-stick skillet is our preferred tool for this rice. Sometimes we’ll use an enameled cast iron wide dutch oven, which results in a crispy rice bottom. Using the right pan will make or break this rice recipe, so try and use something similar to what we have here.
Store: Store leftover rice in an air tight container in the refrigerator for up to 5 days.
Reheat: Reheat rice in the microwave for best results.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
