Recipe: Spanish Rice
Prep time
Cook time
Total time
Quick, fluffy Spanish rice.
Recipe type: Side
Cuisine: Mexican
Serves: Serves 4
  • 1 Tablespoon olive oil
  • 1 small sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 cup white rice (medium or long-grained is fine)
  • 1¾ cup low sodium chicken stock (can use Vegetarian stock)
  • 1 can diced tomatoes, lightly strained (to skip next step use canned diced tomatoes with jalapenos)
  • ½ jalapeno or poblano, seeded, finely chopped (or to save time use canned diced tomatoes with jalapenos)
  • ½ teaspoon cumin
  • ½ teaspoon oregano
  • ½ teaspoon salt
  • ½ cup chopped cilantro (optional)
  1. Heat olive oil in large skillet on medium-high heat. Add the rice and stir until lightly toasted, about 2 minutes. Add the onion and cook, stirring frequently until they begin to soften. Add the garlic and continue to cook for another minute.
  2. Add the chicken stock, strained tomatoes, jalapeno or poblano (if using), cumin, oregano and salt. Bring mixture to a boil, cover the skillet and lower heat to simmer. Cook for 15 to 20 minutes, depending on the rice you used. Check the instructions on the rice package. Once the liquid is absorbed fluff with a fork, top with chopped cilantro and serve.
All rice cooks differently. If you found your final product to be too dry, add a bit more stock next time. If it's too moist, decrease the stock on the second run.
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