Spanish Rice is bursting with flavor, and now you can make this restaurant favorite at home! It will be the perfect side dish for your next family taco night.
Course: Side Dish
Keyword: Mexican, side dish, spanish rice
Author: Jennifer Fishkind
1½cupslong grain white rice
1bell pepper finely diced
14.5ouncefire roasted diced tomatoesnot drained
8ouncecan tomato sauce
In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
Add the garlic and stir and cook for about 1 minute.
Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
Let the rice sit covered for 5-10 minutes before serving.
Fluff the rice before serving.
Here’s a couple of tricks for reheating rice. If reheating on the stove, add in about 2 tablespoons of water for every cup of rice that you’re heating. Heating on medium heat, place a lid on the pan and stir frequently until the rice is heated through.
If reheating in the microwave, place the rice in a microwave safe dish with a lid. Again, add a bit of water and if you like you can also add butter or oil for flavor and to prevent sticking. Then cover the rice and heat for 1-2 minutes.