The other night I wanted to make a fun Mexican-themed dinner. Instead of doing my usual brown rice on the side, I decided to try and make some Spanish rice. This recipe is easy, delicious and tastes super authentic. I put it on the stovetop the same time I made my fajita chicken (recipe to come) and it was a delicious meal.
A few hints: this makes a LOT of rice (like 4 cups), which you can easily portion out and freeze or make for a small crowd. Also, I used brown basmati rice because that’s what I had. Feel free to play around with what type of rice you want to use, just be mindful of liquid to rice ratio and cooking time.
Easy Stovetop Spanish Rice
- 2 tablespoons olive oil
- 1 onion, finely chopped (about 1 cup)
- 1 garlic clove, minced
- 1 1/2 cups of medium or long-grain rice (I used brown basmati, see note above)
- 3 cups chicken stock*
- 1 can Rotel or diced tomatoes, strained
- 1 tablespoon tomato paste
- Pinch of oregano
- Pinch of cumin
- 1 teaspoon salt
*Pay attention to the liquid to rice ratio on the rice package. For my basmati brown rice, the ratio is 2 cups liquid to 1 cup rice, so I used 3 cups chicken broth for 1.5 cups rice.
- Heat olive oil in skillet or cast iron pan on medium heat. Once hot, add the rice, constantly stirring so most of the rice is lightly browned, about 4-5 minutes. Add the onion, stirring frequently until the onions begin to soften. Add the garlic, stirring in with the onions and rice for another minute. Remove from heat
- In a medium pot, combine the broth, tomatoes, tomato sauce, oregano, cumin, salt and bring to a simmer. Add in the rice and onions. Bring everything to a simmer, cover and cook for 35-40 minutes, depending on the type of rice and instructions on the rice package. Remove from heat and let sit for 5 minutes. Fluff with a fork and serve.