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Easy Classic Spanish Rice with wooden spoon in blue le creuset braiser on white marble

Easy Classic Spanish Rice

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  • Author: Aberdeen
  • Total Time: 25 minutes
  • Yield: Serves 3-4 1x


A delicious side dish to Taco Tuesday that tastes like it came straight from the restaurant! Simple to make, done in one pot.


Units Scale
  • 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


  1. In a large skillet, heat the olive oil over medium high heat.
  2. Toast the rice: add the rice to the skillet and cook until it starts to brown, about 3-4 minutes, stirring frequently.
  3. Stir in the onion and garlic and cook until garlic is fragrant, about 1 minute.
  4. 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.
  5. Fluff the rice with a fork and top with cilantro.
  • Prep Time: 5
  • Cook Time: 20 minutes