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Bright, homemade Spanish rice is a breeze to whip up, great with all your Mexican favorites or just by itself. You’ll throw in stuff like garlic, onion, bell pepper, and a pinch of cumin for some extra kick. Everything gets cooked up in tasty chicken broth, layered with Rotel tomatoes and a bunch of cilantro for that pop of freshness at the end. This side can really lift up your whole meal—it's got so much going on.
Why This Rice Tastes Awesome
This version stands out since you’ll start with a good pile of sautéed veggies and bold spices. Cooking the rice in chicken broth makes it way more flavorful than just plain water. Rotel throws in a little heat and tang so it’s way more interesting than boring sides. It’s super quick for a weeknight fix, but you could totally serve it for something fancier too. Honestly, you get that dining out vibe without going through a ton of work.
Spanish Rice Ingredient List
- Flavor Boosts:
- 1 can (10 oz) Rotel tomatoes with green chiles
- 4 cups chicken broth, low sodium
- 2 cups long-grain white rice
- Veggies and Aromatics:
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- Seasoning Time:
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon kosher salt
- 2 teaspoons ground cumin
- 1/2 teaspoon black pepper
- Add More If You Like:
- Extra lime wedges for finishing
- 1 cup frozen carrots
- 1 cup frozen peas
Easy Spanish Rice Steps
- Finishing Touches
- Fluff with your fork and toss in cilantro right at the end. Taste, then tweak salt or pepper if needed.
- Time to Rest
- After simmering, take it off the heat and let it sit for 10 minutes with the lid on. Don’t peek—it helps the rice texture.
- Bubbling Away
- Pour in Rotel (juice and all) and chicken broth. Wait for a boil, then drop it down to low, slap on a tight lid.
- Toast Your Grains
- Scoop the rice in and stir for two or three minutes till it starts to brown a tiny bit and gets glossy from the oil. Add your cumin, salt, and black pepper. Mix it all well.
- Get the Base Going
- Warm up your butter and olive oil in a big skillet on medium. Toss in the bell pepper and onion, let them soften for about 5-7 minutes. Garlic goes in at the end—let it hang for a minute.
Top Tips for Great Rice
Give the rice a good rinse before anything else—it keeps it from turning gummy. A thick-bottomed pot spreads out the heat so nothing burns. Want even more flavor? Toast the spices right with your rice. If things dry out, just add a splash of hot broth. Want it a bit firmer? Use a little less liquid. Let your rice chill for a bit after cooking, so it gets fluffy instead of mushy.
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How to Serve It
This is perfect next to tacos, fajitas, or enchiladas. Sprinkle on more cilantro and give everyone a lime wedge. For a real meal, toss in some grilled shrimp or chicken. Leftovers? Stuff them into burritos or make a quick rice bowl with beans and avocado. Basically, it works with any Mexican or Southwestern spread you’re craving.
Keep Leftovers Fresh
Let it cool off all the way before packing it up. Seal it in the fridge for up to 5 days. You can freeze single servings for about 3 months—just use freezer bags. To heat it up, cover and microwave with a splash of water or toss it in a pot with a little broth till it’s warm. Want to prep ahead? Chop your veggies and measure everything out the night before for an easy go.
Frequently Asked Questions
- → Will brown rice work here?
- You can totally swap in brown rice, but bump up your liquid and cook time. It usually takes about 45 minutes for brown rice to soften up.
- → What’s the point of browning the rice?
- It brings out a bolder flavor and helps keep the pieces from sticking together when it cooks up.
- → Anyway to boost the spice?
- Crank it up with spicy Rotel, sliced jalapeños with your peppers, or toss in some red pepper flakes.
- → How can I make this for vegetarians?
- Swap the chicken broth for veggie broth, and you’ll still get lots of good flavor from everything else.
- → How do I stop it from getting mushy?
- Keep the lid on the pot, don’t stir while it cooks, and use a fork to fluff at the end. Keep the water-to-rice balance right, too.