This is one of my hands down favorite, go to recipes: easy classic spanish rice.
My mom has made this spanish rice recipe for as long as I can remember. I would sit at the kitchen counter while she toasted the rice in the skillet just waiting for it’s nutty aroma to fill the room 😊.
It’s so easy and is the perfect dish to literally any Mexican food dinner….So here’s the thing. The ultimate spanish rice secret.
In case you didn’t catch that…Toast. The. Rice.
Toast it in a little oil and it’ll smell nutty and wonderful and taste SO GOOD. By the way, toasting the rice literally just means throwing it in the skillet and cooking it before adding anything else. Super easy and definitely worth it.
In my humble opinion, spanish rice isn’t spanish rice unless you toast it 😁. Recipe below!Print
A delicious side dish to Taco Tuesday that tastes like it came straight from the restaurant! Simple to make, done in one pot.
- 3 cups long grain white rice
- 1/2 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon coarse salt
- 2 cups mild or medium red salsa (depends if you like a little spice to your rice!)
- 6 cups chicken broth
- 2 tablespoons extra virgin olive oil
- Fresh cilantro, roughly chopped for garnish
- In a large skillet, heat the olive oil over medium high heat.
- Toast the rice: add the rice to the skillet and cook until it starts to brown, about 3-4 minutes, stirring frequently.
- Stir in the onion and garlic and cook until garlic is fragrant, about 1 minute.
- Add all the remaining ingredients, except the cilantro garnish, and bring to a boil. Reduce to a simmer, cover, and cook 20-25 minutes until rice is tender and there is no liquid left.
- Fluff the rice with a fork and top with cilantro.