This Spanish rice recipe is a quick, flavorful, and versatile side dish perfect for any Mexican or Tex-Mex meal. Made with white rice, chicken broth, chunky salsa, and a blend of spices like cumin and garlic salt, this dish offers a savory, aromatic base that complements tacos, burritos, enchiladas, and more. It’s a great way to add a burst of flavor to your meals in under 30 minutes!
Ingredients:
- 2 tbsp olive oil
- 1/4 cup onion, finely chopped
- 1 1/2 cups uncooked white rice
- 2 cups chicken broth
- 1 cup chunky salsa
- 1 tsp garlic salt
- 1 tsp cumin
Instructions:
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes.
- Stir in the uncooked rice, cooking it until it begins to lightly brown, stirring occasionally.
- Add the chicken broth, salsa, garlic salt, and cumin to the skillet. Stir well to combine.
- Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the liquid has been absorbed and the rice is tender.
- Fluff the rice with a fork, serve warm, and enjoy!
Why You’ll Love This Recipe:
- Quick and easy: A flavorful side dish made in just 30 minutes!
- Savory and fragrant: The combination of salsa, garlic salt, and cumin creates a perfect balance of flavors.
- Versatile: This rice pairs wonderfully with any Mexican or Tex-Mex meal, from tacos to grilled chicken.
- Customizable: Adjust the heat level with mild or spicy salsa to suit your taste.
Tips:
- For extra flavor, try sautéing the rice with a little more oil or butter to give it a richer taste.
- If you prefer a firmer texture, reduce the simmer time by a few minutes.
- Add fresh cilantro at the end for a fresh burst of flavor.
Variations and Substitutions:
- Vegetarian version: Replace the chicken broth with vegetable broth for a vegetarian-friendly option.
- Spicy version: Use a spicier salsa or add a pinch of chili powder or cayenne pepper to increase the heat.
- Add vegetables: Toss in diced bell peppers, corn, or peas for added color and nutrition.
FAQs:
Can I make this rice ahead of time?
Yes! You can make the rice ahead of time and store it in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop with a little extra chicken broth or water.
Can I use brown rice?
You can use brown rice, but the cooking time will be longer. You may need to increase the liquid by 1/2 cup and simmer for about 40 minutes.
Serving and Suggestions:
- Serve this Spanish rice as a side dish with your favorite Mexican meals like tacos, burritos, enchiladas, or grilled chicken.
- Pair it with a fresh salad or guacamole to complete your meal.
- Add a dollop of sour cream or sprinkle shredded cheese on top for an extra indulgence!
Spanish Rice Recipe
6
servings5
minutes25
minutesIngredients
2 tbsp olive oil
1/4 cup onion, finely chopped
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup chunky salsa
1 tsp garlic salt
1 tsp cumin
Directions
- Heat the olive oil in a skillet over medium heat. Add the chopped onion and sauté until tender, about 5 minutes.
- Stir in the uncooked rice, cooking it until it begins to lightly brown, stirring occasionally.
- Add the chicken broth, salsa, garlic salt, and cumin to the skillet. Stir well to combine.
- Reduce the heat to low, cover the skillet, and simmer for 20 minutes, or until the liquid has been absorbed and the rice is tender.
- Fluff the rice with a fork, serve warm, and enjoy!
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