A quick and easy Mexican side dish, this Spanish rice pulls together in no time and with basic ingredients. Chock-full of fresh tomatoes, onions, garlic, cilantro and lime juice, it’s the perfect accompaniment to your favorite Mexican dish!
Hello, my favorite people. How’s your week going so far? Can you believe it’s Thursday already and the weekend is almost here?
Since I started blogging full-time and working from home, I can’t seem to keep track of time. I woke up today thinking it was Tuesday. Really, seriously! I think I should go out more and have some semblance of a social life. Or better yet, buy a calendar.
Anyway, I told you a few days ago about G’s birthday party last Saturday and I also promised to share with you all the great food that went into that delicious Mexican-themed feast. Pollo asado, guacamole, salsa roja, and homemade corn tortillas are already up on the blog and I’ll be posting carne asada and charro beans soon.
Today, however, will be all about my favorite comfort food: Spanish rice.
Spanish rice is a Mexican accompaniment made mainly from rice, tomatoes, onions and garlic. The raw rice is first browned in oil until toasted and golden and then gently cooked in a tomato-based broth until tender and fluffy.
It’s a quick and easy side dish you can toss together in no time. And with fresh tomatoes, cilantro, and lime juice, it’s loaded with wonderful flavors your family won’t get enough of!
Successful rice dishes are not only about the flavor but also about texture, with the cooked grains tender but not mushy. I find the ratio of 2 cups uncooked rice and 3 1/2 cups liquid perfect for the consistency I like. Depending on the brand or type of rice you have, you might have to use more or less. Please check the instructions on the rice package and adjust accordingly.
As I use fresh tomatoes, my version of this Mexican-inspired rice dish does not have the ruby-red tint as what you’ll find in restaurants. You can always add a tablespoon or so of tomato paste to amp up the color if you like.
Make sure to finish off the rice with generous squeezes of lime juice! While the few dashes of cumin add a smoky layer of flavor, the citrus juice brightens the whole dish!
And what to pair this Spanish rice with? It will go great with any of these delicious meals below!
- Beef or Shrimp Fajitas
- One-Pan Creamy Salsa Verde Chicken
- Camarones a la Diabla
- Pork Chili Verde
- Chicken Soft Tacos with Secret Sauce
- 2 tablespoons oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups long grain rice
- 2 large Roma tomatoes, chopped (about 1 cup)
- 3½ cups chicken or vegetable broth
- 1 teaspoon salt
- ½ teaspoon cumin
- ¼ cup cilantro, stemmed and chopped
- juice of 1 lime
- In a heavy-bottomed sauce pot over medium heat, heat oil until sizzling. Add rice and cook, stirring regularly to coat with oil, until lightly toasted and golden.
- Add onions, garlic and tomatoes. Cook for about 1 to 2 minutes or until softened.
- Add broth, salt and cumin. Stir until combined. Bring to a boil. When bubbling, lower heat, cover tightly, and simmer for about 15 to 20 minutes or until liquid is absorbed and rice grains are tender and fluffy. Remove from heat and let stand for about 5 minutes.
- Add cilantro and lime juice. Fluff rice with a fork. Serve hot.