How to Make Spanish Rice: Simple Mexican Rice Recipe

• 1 cup uncooked long-grain rice, such as white jasmine rice
• 2 tablespoons vegetable oil or olive oil
• ½ yellow onion, diced
• 2 garlic cloves
• 4 Roma tomatoes, diced
• 1 tablespoon tomato paste
• 1 teaspoon salt
• ¼ teaspoon ground cumin
• ¼ teaspoon garlic powder
• ⅛ teaspoon dried Mexican oregano
• ¼ cup chicken broth or chicken stock (or water)
• Cilantro, to garnish (optional)

1. 1

   Rinse rice, then cook it in a rice cooker or on the stovetop until al dente. Soaking your rice ahead of time will keep the grains from becoming mushy.

2. 2

   Meanwhile, prepare the vegetables. In a sauté pan over medium-high heat, heat oil until shimmering. Add onion, and cook until translucent, about 10 minutes. Add garlic, and cook until fragrant, about 1 minute. Add diced tomatoes, and cook until softened, about 5 minutes. Add tomato paste, salt, cumin, garlic powder, and oregano and stir to combine.

3. 3

   Reduce to medium heat and add cooked rice and chicken broth to the sautéed vegetables. Cook, stirring occasionally, until the chicken broth has evaporated and the rice has taken on a red-orange color, about 5 minutes. Fluff rice before serving.

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