This tastes like it came straight from the restaurant. Here’s how to make Spanish rice in your own kitchen. To be honest, it’s easier than you might think.
Growing up in California, we ate our fair share of Spanish rice. From family holidays, graduation parties, or a Saturday night… our meals typically consisted of a taco-party-fiesta. This is a restaurant-style version, but feel free to spruce it up with peas, corn, cojita cheese, or whatever your little heart desires. Serve this with Green and Red Enchiladas, Copycat Mexican Pizzas (Hello, Taco Bell Fans!), or these Avocado Stuffed Flautas.
WATCH ME MAKE THIS ON THE GRAM!
INGREDIENTS FOR THIS RECIPE:
Less than 10 ingredients and you have the most flavorful rice. Here’s what you’ll need:
- Vegetable Oil
- Long Grain Rice
- Garlic Cloves
- Chicken Stock
- Tomato Sauce
- Chicken Boullion
- Fresh Cilantro
Of course, there’s variations you a use… any high-heat cooking oil will work. You an also sub the garlic cloves for garlic powder if that’s what you have on hand. The chicken bouillon isn’t mandatory, but I really enjoy it.
WHY DO YOU TOAST THE RICE?
I often toast rice before cooking, as it adds an extra depth of flavor. You’ll still cook the rice according to the packaged directions, just sauté it first. The little browned pieces are my favorite!
MORE RECIPES YOU’LL LOVE:
Spicy and Savory Nigerian Jollof Rice
My Mom’s Peruvian Chimichurri Rice
Red Rice Skillet with Sausage, Onions, and Peppers
Hatch Chili Mexican Street Corn Dip
Southwestern Stuffed Pasta Shells
Mexican Macaroni and Cheese Casserole
Pan Fried Chimichurri Rice Cakes
VIEW ALL RECIPES BY CLICKING HERE!
- ¼ cup Vegetable Oil
- 2 cups Long Grain Rice
- 4 Garlic Cloves, minced
- 3 cups Chicken Stock
- 15 oz. Tomato Sauce
- 1 tbsp. Chicken Boullion
- 1 tsp. Cumin
- 8 - 10 Cilantro Stems
- 1 tsp. Salt
- Juice of ½ Lime
- Add the oil to a frying pan over medium-high heat. Sauté the rice until golden brown, about 5 - 8 minutes, then transfer to a large stock pot. Add the minced garlic to the frying pan and cook for 1 minute.
- Pour in the sautéed garlic, chicken stock, tomato sauce, chicken bouillon, cumin, and mix in the cilantro stems to the rice in the large stock pot. Simmer for 25 - 30 minutes, or until the liquid has absorbed.
- Remove the cilantro stems and season with salt and lime juice. Add more to taste, if needed. Serve immediately.
NOTES ON THIS RECIPE:
- We always add an obscene amount of garlic to pretty much everything. If you’re a semi-garlic fan (not fanatics like us), substitute with 1 – 2 small cloves instead of four.
- The rice can be made a day or two in advance, and to be honest… I actually prefer it because all the flavors have time to marry together. Simply store in the refrigerator, covered, and reheat before you’re ready to eat.
- Salt is to taste. With the addition of chicken stock… it’s not usually needed. I honestly use chicken bone broth, but I know not everyone has that so I listed the broth in the recipe.
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