Spanish Rice Recipe
Spanish rice jazzes up plain white rice with lots of tomato flavor, garlic, onion, and herbs. It’s simple to make and easy to pair with so many Tex-Mex main dishes!
Servings: 8 servings
Equipment
- 1 large skillet
Ingredients
- 2 ½ tablespoons extra virgin olive oil
- 1 yellow onion finely diced
- 2 garlic cloves minced
- 2 tablespoons tomato paste
- 2 cups long-grain white rice
- 3 1/2 cups chicken stock
- ¼ teaspoon dried oregano or italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- In a large skillet over medium-high heat, heat the olive oil until shimmering.
- Stir in the rice and cook on medium high heat, stirring frequently, until the rice has started to brown.
- Add the onion, stirring often for another 3-4 minutes until the onions begin to soften. Stir in the garlic and cook until the onions are softened and translucent, approximately 1 minute.
- Stir in the tomato paste and continue to cook for an additional 2-3 minutes, stirring constantly to ensure the mixture does not scorch.
- Add the chicken stock, dried oregano, salt and pepper stirring to combine.
- Bring the rice to a simmer and cover the pot. Turn the heat down to low and cook for 15-20 minutes or until the rice has absorbed the broth.
- Remove from the heat and let the rice sit for 5 minutes.
- Uncover and fluff with a fork.
- Serve immediately.
Notes
Leftover rice can be stored in an airtight container for up to 5 days.
Nutrition
Calories: 250kcal | Carbohydrates: 43g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 3mg | Sodium: 454mg | Potassium: 213mg | Fiber: 1g | Sugar: 3g | Vitamin A: 65IU | Vitamin C: 2mg | Calcium: 23mg | Iron: 1mg