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Spanish Rice in a bowl
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5 from 8 votes

Homemade Spanish Rice

Simple but flavorful Mexican style rice that you can make in 30 minutes. Great as a side for Taco Tuesday and it's vegetarian.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 Servings
Calories: 241kcal
Author: Cyndy Ufkes at The Art of Food and Wine

Ingredients

  • 2 Tbsp olive oil
  • ¾ cup onion, diced
  • 1 pinch salt
  • cups long or medium grain white rice
  • 2 cloves garlic, minced
  • cup tomato sauce
  • 2 cups vegetable broth (or chicken broth)
  • ½ cup carrots, diced Optional
  • ½ cup frozen peas Optional
  • 1 Tbsp cilantro, finely chopped Optional for garnish

Instructions

  • In a large skillet, heat 2 Tablespoons of olive oil until shimmering, on medium-high heat.
  • Add diced onion and pinch of salt, and saute for 30 seconds, then add rice. Stir constantly until rice and onions begin to lightly brown. Stir in garlic and reduce heat to medium.
  • Add tomato sauce and mix well to coat the rice.
  • Stir in broth and mix well. Make sure rice is settled into an even layer in the pan.
  • Bring to a boil, reduce heat to simmer and cover. Cook for 15 minutes.
  • Add diced carrots and cover.
  • Cook for about 5 more minutes, or until all liquid is absorbed. Add the peas and cover again for 1 minute to allow peas to cook.
  • Remove cover, fluff rice with a fork, and mix vegetables.
  • Sprinkle with cilantro (optional) and serve in a dish with a lid to keep warm.

Nutrition

Calories: 241kcal | Carbohydrates: 44g | Protein: 5g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 402mg | Potassium: 195mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2105IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 1mg