Easy Spanish Rice
396kcal
Ingredients
- 2 tbsp Butter or oil
- 250 grams Basmati White Rice or Jasmine
- 400 grams Canned Plum Tomatoes chopped
- 1 tbsp Tomato Puree
- 1 medium Red Onion
- 2 Garlic Cloves or 1-2 tsp garlic puree
- 1 Red Bell Pepper
- 1 Green Bell Pepper
- 1 tsp Ground Cumin
- 1 tsp Smoked Paprika
- 1 tsp Chili Powder mild or hot
- 500 ml Stock chicken or vegetable
- 1-2 pinch Himalayan Salt to season
- 50 grams Fresh Cilantro (coriander leaves), for garnish, (optional)
Method
Preparation
- Rinse the rice under cold water until the water runs clear. Drain and set aside.
- Dice the bell peppers, chop the onions, and mince the garlic.
Cooking
- Heat the butter in a large skillet or pan over medium heat. Add the chopped onion and minced garlic. Sauté until the onions turn translucent and the garlic is fragrant about 2-3 minutes.2 tbsp Butter, 2 Garlic Cloves, 1 medium Red Onion
- Add the diced red and green bell peppers to the skillet. Cook for another 2-3 minutes until they start to soften.1 Red Bell Pepper, 1 Green Bell Pepper
- Add the rinsed rice to the skillet along with, paprika, ground cumin and chili powder. Stir well to coat the rice with the spices and cook for 1-2 minutes until the rice is lightly toasted.250 grams Basmati White Rice, 1 tsp Ground Cumin, 1 tsp Smoked Paprika, 1 tsp Chili Powder
- Pour in the canned tomatoes, tomato puree, and stock. Stir well to combine.400 grams Canned Plum Tomatoes, 500 ml Stock, 1 tbsp Tomato Puree
- Bring the mixture to a simmer, then reduce the heat to low. Cover the skillet with a lid and let it cook for about 20-30 minutes, or until the rice is cooked through and the liquid is absorbed. Stir very occasionally to prevent sticking.
- Once the rice is cooked, remove the skillet from the heat. Fluff the rice with a fork. Taste and adjust seasoning with salt if needed.1-2 pinch Himalayan Salt
- Garnish the rice with fresh cilantro leaves, and serve hot.50 grams Fresh Cilantro
Nutrition
Calories396kcalCarbohydrates65gProtein9gFat13gSaturated Fat8gPolyunsaturated Fat1gMonounsaturated Fat3gTrans Fat0.5gCholesterol30mgSodium1656mgPotassium1047mgFiber8gSugar15gVitamin A4115IUVitamin C87mgCalcium147mgIron5mg
Notes
Here are some top tips to help you succeed in making Spanish Rice like a pro:
- Cook the rice in a nonstick pan. If you don't use a nonstick pan, stir it every 5-10 minutes to prevent it from sticking to the bottom.
- Spanish rice works best with Basmati or Jasmine. When cooked, the grains stay separate and fluffy.
- Rinsing your rice may appear to be an additional step, but it is highly recommended to ensure perfectly cooked rice. The purpose of rinsing is to remove excess starch from the grains which can cause them to clump together. Make sure to rinse your rice thoroughly until the water runs clear to achieve the best results.
- Toasting the rice in oil or butter before adding liquid adds a lot more flavor and helps prevent it from becoming mushy. Stir the rice frequently while toasting to prevent burning. We prefer butter over oil because it adds a lot more flavor.
- Use the correct water-to-rice ratio for fluffy and well-cooked rice.
- Sautéing onions, peppers, and garlic before adding the rice also enhances the flavor.
- Opt for diced canned tomatoes without added seasonings. Fresh tomatoes can also be used; just make sure they are ripe and flavorful. Out of the two, we think canned works better for this dish.
- Make sure you use low-sodium stock as your rice may come out too salty.
- Don’t be tempted to uncover the rice while it’s cooking to peek at it. Leave the lid on to let the steam do its magic!
- Allowing the cooked rice to rest with the lid on for a few minutes helps redistribute moisture and ensures a fluffy texture.
- Extra Vegetable Twist: You can also add extra vegetables like corn, peas, or carrots for added texture and flavor.
- Protein Boost: You can also add cooked diced chicken, shrimp, or tofu for a heartier dish.
- Cheesy Goodness: For a creamy and cheesy twist, stir in some shredded cheddar, Monterey Jack, or queso fresco before serving. This is obviously dependent on the main dish you plan to serve it with.
Private Notes
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