Spanish rice with fresh tomatoes, onions, garlic, cilantro, and lime juice is the perfect accompaniment to your favorite Mexican entrees. Quick and easy to make and cooks in one pan!
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 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 recipes 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.
If you love Mexican food, then Spanish rice is a must on your repertoire of side dishes. It’s quick and easy to make with simple ingredients and can be pulled together in one pan! The raw rice is first browned in oil until toasted and golden and then gently simmered in broth until tender and fluffy. With fresh tomatoes, cilantro, and lime juice to kick things up, 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 and fluffy but not mushy and gloppy. Here are a few more tips to note:
- I use Jasmine rice at home and I find 1 1/2 cups liquid to 1 cup uncooked rice ratio yields the perfect texture for this long grain rice. If you want to swap brown rice in this recipe, increase the liquid to 2 cups per 1 cup uncooked rice.
- Use a large enough cookware to allow space for the rice to expand and make sure it has a tight-fitting lid to trap in the steam.
- After the rice is done, allow it to sit covered for about 5 minutes before fluffing.
- Once the rice is cooked, fluff it with a fork and do not stir as this will activate the starch and will make the rice gloppy.
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? I love it with Beef fajitas! In the mood for a seafood combo? This rice will be amazing with Camarones a la Diabla. How about some delish Pork Chili Verde? Enjoy!
- 2 tablespoons oil
- 1 small onion, peeled and chopped
- 2 cloves garlic, peeled and minced
- 2 cups uncooked long grain rice
- 2 large Roma tomatoes, chopped
- 3 cups chicken or vegetable broth
- 1 teaspoon salt
- 1/2 teaspoon cumin
- 1/4 cup cilantro, stemmed and chopped
- 1 lime, juiced
- In a heavy-bottomed pan over medium heat, heat oil. Add onions and garlic and cook until limp.
- Add rice and cook, stirring regularly to coat with oil, until lightly toasted and golden.
- Add tomatoes. Cook for about 1 to 2 minutes or until softened and begins to release juice.
- 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.