Description
This flavorful Spanish Rice recipe is a classic side dish made with long-grain white rice simmered in a savory blend of crushed tomatoes, chicken broth, and spices. A simple yet delicious accompaniment to a variety of meals, it features a perfect balance of tender rice and rich tomato flavor, garnished with fresh parsley for added freshness.
Ingredients
Rice and Cooking Base
- 1 cup long-grain white rice
- 1 tablespoon olive oil
- ¼ onion, diced
- 1 teaspoon garlic powder
Liquids and Seasonings
- 2 cups hot chicken broth
- ⅓ cup crushed tomatoes
- 1 teaspoon salt
- Freshly ground pepper, to taste
Garnish
- Fresh parsley, for garnish
Instructions
- Heat olive oil: In a large skillet, heat 1 tablespoon of olive oil over medium heat to prepare for toasting the rice.
- Toast rice: Add 1 cup of long-grain white rice to the skillet and cook, stirring often, until the rice turns lightly golden, about 5 minutes. This step enhances the flavor and texture of the rice.
- Add aromatics and liquids: Stir in the diced onion (¼ onion), 1 teaspoon garlic powder, 2 cups hot chicken broth, ⅓ cup crushed tomatoes, 1 teaspoon salt, and freshly ground pepper to taste. Mix everything well to combine.
- Simmer the rice: Cover the skillet and reduce the heat to a low simmer. Cook for 30 to 40 minutes, stirring occasionally, until the rice is tender and has absorbed all the liquid.
- Finish and serve: Fluff the cooked rice gently with a fork to separate the grains. Garnish with freshly chopped parsley and serve warm as a flavorful side dish.
Notes
- For a vegetarian version, substitute vegetable broth for chicken broth.
- To add more depth of flavor, sauté the diced onion in the olive oil before adding the rice.
- If you prefer a spicier rice, add a pinch of cayenne pepper or chili flakes along with the garlic powder.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
