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This homemade Spanish Rice is an easy recipe that's perfect for pairing with Mexican dishes or enjoying on its own. Made with vibrant ingredients like onions, bell peppers, garlic, and a hint of cumin, this rice is cooked in chicken broth for a savory depth of flavor and finished with a burst of freshness from Rotel and cilantro. It's a versatile side dish that elevates any meal with its perfectly balanced flavors.
Why You'll Love This Rice
This Spanish Rice sets itself apart with its rich base of sautéed vegetables and aromatic spices. The rice absorbs the full-bodied flavor of chicken broth instead of plain water, while Rotel adds a tangy, slightly spicy kick that transforms it from a simple side to a memorable dish. Perfect for busy weeknights or special occasions, this recipe delivers restaurant-quality results with minimal effort.
Ingredients for Spanish Rice
- Rice Base:
- 2 cups long-grain white rice
- 4 cups chicken broth, low sodium
- 1 can (10 oz) Rotel tomatoes with green chiles
- Aromatics and Vegetables:
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Seasonings:
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- Optional Add-ins:
- 1 cup frozen peas
- 1 cup frozen carrots
- Extra lime wedges for serving
Step-by-Step Instructions
- Prepare the Base
- Heat olive oil and butter in a large skillet over medium heat until butter is melted. Add diced onion and bell pepper, cooking for 5-7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- Toast the Rice
- Add rice to the pan, stirring constantly for 2-3 minutes until lightly toasted and coated with oil. Add cumin, salt, and pepper, stirring to combine.
- Add Liquids
- Pour in chicken broth and Rotel tomatoes with their juice. Bring to a boil, then reduce heat to low. Cover tightly with lid.
- Cook and Rest
- Simmer for 20-22 minutes without lifting lid. Remove from heat, let stand covered for 10 minutes.
- Final Touch
- Fluff rice with fork, stir in fresh cilantro. Adjust seasoning to taste.
Pro Tips for Perfect Rice
Rinse rice before cooking to remove excess starch and prevent stickiness. Use a heavy-bottomed pan for even heat distribution. For extra flavor, toast spices with rice before adding liquid. If rice seems dry, add extra hot broth 1/4 cup at a time. For firmer rice, reduce liquid by 1/4 cup. Let rice rest after cooking to ensure perfect texture.
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Serving Suggestions
Serve alongside enchiladas, tacos, or fajitas. Top with additional fresh cilantro and lime wedges. For a complete meal, add grilled chicken or shrimp. Turn leftover rice into burritos or rice bowls with black beans and avocado. This versatile side pairs beautifully with any Mexican or Southwestern main dish.
Storage and Make-Ahead Tips
Cool rice completely before storing. Refrigerate in airtight container up to 5 days. Freeze portions in freezer bags for up to 3 months. To reheat, sprinkle with water and microwave covered, or steam in a pot with a splash of broth. For make-ahead prep, chop vegetables and measure ingredients the day before.
Frequently Asked Questions
- → Can I use brown rice instead of white rice?
- While brown rice can be used, you'll need to adjust cooking time and liquid ratios. Brown rice typically needs about 45 minutes to cook and requires more liquid.
- → Why toast the rice?
- Toasting the rice with the spices and aromatics adds depth of flavor and helps keep the grains separate when cooked.
- → Can I make this spicier?
- Yes, you can use hot Rotel instead of regular, add fresh jalapeños with the bell pepper, or include red pepper flakes to increase heat.
- → Can I make this vegetarian?
- Yes, simply substitute vegetable broth for the chicken broth. The rice will still be flavorful from the other ingredients.
- → How can I prevent sticky rice?
- Don't lift the lid while cooking, avoid stirring during cooking, and fluff with a fork once done. Using the correct liquid-to-rice ratio is also crucial.