Spanish Rice
This is a classic with all the flavors you want in a Spanish rice recipe and it's perfectly moist every single time!
Servings: 6
Ingredients
- 2 Tomatoes roma or vine
- 1 Small White Onion
- 2 Jalapeno Chiles medium
- 2 Cups Rice long grain white
- 1/3 Cup Canola Oil
- 1/2 teaspoon Cumin
- 4 Cloves Garlic minced or pressed through garlic press (about 4 teaspoons)
- 2 Cups Chicken Broth low-sodium or vegetable broth
- 1 Tablespoon Tomato Paste
- 1 ½ teaspoons Salt
- ½ Cup Cilantro Leaves minced fresh-I omitted this
- 1 Lime cut into wedges for serving
Instructions
- Adjust oven rack to middle position and heat oven to 350 degrees.
- Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary.2 Tomatoes, 1 Small White Onion
- Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups).
- Remove ribs and seeds from 1 jalapeño and discard; mince flesh and set aside.2 Jalapeno Chiles
- Mince remaining jalapeño, including ribs and seeds; set aside.2 Jalapeno Chiles
- Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes.2 Cups Rice
- Shake rice vigorously in strainer to remove all excess water.
- Heat oil in heavy-bottomed oven-safe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes.1/3 Cup Canola Oil
- Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and cumin and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes.1/2 teaspoon Cumin
- Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes.4 Cloves Garlic
- Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil.2 Cups Chicken Broth, 1 Tablespoon Tomato Paste, 1 ½ teaspoons Salt
- Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes.
- Stir in cilantro and reserved minced jalapeño with seeds to taste.½ Cup Cilantro Leaves
- Serve immediately, passing lime wedges separately.1 Lime
Notes
** Adapted from America's Test Kitchen
Spanish rice can be frozen for up to 3 months. Let it cool and then put it in an airtight container or heavy duty freezer bag to freeze.
Nutrition
Serving: 0.5cup | Calories: 350kcal | Carbohydrates: 52g | Protein: 5g | Fat: 13g | Saturated Fat: 1g | Sodium: 894mg | Potassium: 204mg | Fiber: 1g | Sugar: 1g | Vitamin A: 206IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg