Mild & Flavorful Spanish Rice
You’re throwing together a quick enchilada or taco night and want to add that classic side of Spanish rice. Sure, it’s easy to grab a boxed mix, but you start wondering what’s really in there. Plus, you’re cooking for a crew that doesn’t do spicy — yet you still want that full, rich flavor. The good news? Making it from scratch is easier than you think, and you can easily adjust the flavors to suit everyone’s taste buds.
Start with dicing, mincing and chopping your produce. Tip: If you have any bell pepper in the fridge you can add a 1/4 cup or so, diced to the veggies.
Like the box, this dish begins with toasting your rice. Use one cup of long grain rice in a bit of vegetable oil over medium heat, and toast until the rice begins to become a bit translucent.
Add the diced onion and stir it in with the rice, sautéing until the onion softens. Add the garlic during the last minute of cooking so it doesn’t burn. Sprinkle in the spices and stir everything together. Tip: Mix your spices in a small bowl first — take a quick taste or whiff to be sure you’ve got the flavor you’re after before adding spices to the pan.
Add the can of tomatoes with their juice to the rice. Stir well. Next, add the chicken broth.
Bring the rice with the tomatoes and broth to a boil. Reduce the heat, cover and simmer on low for 18-20 minutes. Resist the urge to peak!
All done! The rice is soft and fluffy and the aroma of the spices should be just what you need to accompany your meal.
Stir in the cilantro, saving enough for a garnish.
Finish With Lime
A little squirt of lime, right before stirring in the cilantro, will finish the rice off with a bit of bright flavor.
Spanish Rice
Family-friendly Spanish rice with white rice, tomatoes, mild chili powder, and a touch of lime — full of flavor, not heat.
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- ½ cup finely chopped onion
- 2 cloves garlic, minced (optional but adds nice flavor)
- 1 can (14.5 oz) diced tomatoes (with juice)
- 2 cups chicken broth
- 1 teaspoon ground cumin
- 1 teaspoon mild chili powder (not spicy—adds flavor and color)
- ½ teaspoon paprika (optional, for color)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper
- ¼ cup fresh cilantro, chopped
- Juice of ½ lime (about 1–2 teaspoons, to taste)
Instructions
- Toast the rice: Heat the oil in a large skillet or saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden and nutty (about 4–5 minutes).
- Stir in the onion (and garlic, if using) and cook for 2–3 minutes until softened.
- Stir in cumin, chili powder, paprika, salt, and pepper. Add the diced tomatoes with their juice and stir well to coat the rice.
- Pour in chicken broth. Stir, bring to a boil, then reduce heat to low. Cover and simmer 18–20 minutes, until rice is tender and liquid is absorbed.
- Remove from heat. Let sit covered for 5 minutes. Fluff with a fork, then stir in cilantro and a squeeze of lime juice. Taste and adjust salt or lime as needed. Enjoy!
