Mexican Rice “Spanish Rice”
It is so easy to make Mexican Rice “Spanish Rice” so if you are looking for a recipe for basic restaurant style Mexican rice, this is it. Once we learned a bit more on how to flavor this recipe, it has become one of our favorite recipes to make.
Servings: 8 Servings
Calories: 253kcal
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Non-Stick Skillet 12 inch
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Ingredients
- 3 Tablespoons Vegetable Oil
- 2 cups Long-Grain Rice
- 1 pound Tomatoes quartered or a large can of diced tomatoes approximately 2 cups when pureed
- 1/2 cup white onion half an onion quartered
- 4 Cloves Garlic
- 1 Teaspoon Salt or to taste
- ¼ Teaspoon Cumin or to taste
- 2 Cups Chicken Stock That is well-seasoned or use chicken or vegetable soup base mixed with water.
- 2 tablespoons Fresh Cilantro or Parsley
- 2 tablespoons Lime Juice About the juice of 2 limes
text ingredients
Instructions
- In a large skillet heat the oil over medium heat until shimmering. Add the rice and sauté until the kernels are lightly toasted and golden in color. Approximately 5 minutes.
- In a blender or food processor, puree the tomatoes along with the onion, garlic, and salt until smooth. Measure out 2 cups of the tomato puree and add this to the rice.
- Next add the well-seasoned chicken broth. Add the salt and cumin and bring to a boil stirring occasionally.
- Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and gently fluff the rice with the fork. Cover again and set aside to steam for 10 minutes.
- Add the cilantro and lime juice and fluff again to combine. Taste and season with more salt as needed.
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Notes
Adding More Flavor to the Spanish Rice
Add a few tablespoons of picante sauce to ramp up the flavor a bit more. You might be wondering Can you use salsa instead of tomato sauce? Yes, you can. Adding salsa will add even more flavor and a bit more spiciness too. Adjust your recipes to your taste buds. Adjust the cumin to your taste liking. Another option that will add a bit of heat is chili powder. Finishing this rice with lime juice and cilantro adds another level of freshness to this dish that we just love.Storing and Reheating This Rice Side Dish
Store in an airtight container in the refrigerator up to six days. To reheat, add a drizzle of olive oil or a dab of butter and microwave or reheat on the stove for a few minutes. I find that the added oil helps add back moistness to the dish when reheating.Can Mexican Rice Be Frozen?
Yes. This is a great way to make this recipe ahead of time and serve it on your busiest days. Place 2-3 cups in an airtight freezer-safe container. Label and freeze up to 6 months. To reheat in the microwave, there is no need to thaw, just make sure that you are using a microwave safe container and heat for 2 minutes at a time until the rice reaches the desired temperature, stirring between. Alternatively, you can thaw and reheat on the stovetop if you prefer.Nutrition
Calories: 253kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 2mg | Sodium: 383mg | Potassium: 277mg | Fiber: 2g | Sugar: 3g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 27mg | Iron: 1mg
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