There’s many Mexican dishes that I love to make like enchiladas, tacos or burritos, “refried” beans, carne asada.. well the list goes on. With all those dishes, you have to have just the right side dish to bring the entree together. Many times the perfect addition is some Spanish Rice.
I absolutely love a good Spanish Rice. I like it to have some tomato flavor and spices, but not too spicy, not too bland. It has to be just the right amount of flavors and aromas for it to be a well rounded side dish to all of my favorite Mexican food. I’ve played with different flavors, always looking for something easy to throw together yet substantial enough to stand the flavors of many dishes I like to pair it with. This recipe uses items I always have stocked in my kitchen, so the prep work is a cinch. It’s become one of those dishes that is in regular heavy rotation in our home, and I hope you enjoy it just as we do.
Ingredients:
- 2 tablespoons extra virgin olive oil
- 2 cups white rice
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 3 cups low sodium chicken broth
- 1/2 small red bell pepper
- 1 tablespoon tomato paste
- 1 can Original Rotel Diced Tomatoes and Green Chilies, drained
- pinch of oregano
- 1 teaspoon cumin
- 1/2 teaspoon chili powder
- 1 teaspoon salt
Stir to combine.
- 2 tablespoons extra virgin olive oil
- 2 cups white rice
- 1 yellow onion, chopped
- 1 clove garlic, minced
- 3 cups low sodium chicken broth
- ½ small red bell pepper
- 1 tablespoon tomato paste
- 1 can Original Rotel Diced Tomatoes and Green Chilies, drained
- pinch of oregano
- 1 teaspoon cumin
- ½ teaspoon chili powder
- 1 teaspoon salt
- In a medium saucepan brown the rice in the olive oil over medium heat.
- Add onion and garlic and saute until rice is browned sufficiently and the onion is soft and garlic fragrant.
- Add chicken broth, red bell pepper, tomato paste, drained rotel and spices and seasonings.
- Stir to combine.
- Bring to a boil, cover and reduce heat.
- Continue to cook, covered, for about 20 minutes or until rice has reached desired consistency.
- Fluff with fork, then serve.
- Enjoy!
Ohhh…love it!! And this looks so simple! I know that I could cook that up in a cinch!…and it LOOKS like it smeels good!! Thank you!
Thank you! I love Spanish Rice and it’s easy to cook up with a quickness!
Hello! This sounds wonderful, I’m Indian and love rice, will try this. However, I’m from UK, don’t think the sell Original Rotel, what can I use instead of that? Also, when u said chicken broth, do you desperate recipe for that? If not, I can just take of Internet. Thank you! Sorry for any inconvenience.
Hello!
I’ve corrected the ingredients and have linked to Rotel online. If it’s not available to you, you can just use diced tomatoes and green chili peppers. It’s easily adaptable to what is available in your area. As far as chicken broth, I used a canned broth but you can use chicken stock as well or make your own. Some people even just use plain water with Spanish Rice, but I like the flavor the chicken broth provides.
Yummy in my tummy! One of my faves!
Very good and very easy. Thanks
I think this has become my ‘go to’ Spanish Rice recipe. I believe you have a typo regarding the tomatoes, I ‘think’ you intended to have the Rotel tomatoes drained instead of the paste, right? lol I didn’t drain my tomatoes and it still came out nice, but next time I will. Thanks for the recipe!
I’m so glad this has become a part of your regular rotation. You’re absolutely correct about my error, I’ll fix immediately! Thank you for catching it. 🙂
How many servings is this dish? Thanks!
It serves a lot! Usually my whole family of 7 and there’s a lot leftover too.