Ingredients with Measurements:
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1/2 onion, finely chopped
- 2 cloves garlic, minced
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 3/4 cups chicken broth
Special equipment needed:
- Large skillet with a tight-fitting lid
Step-by-step instructions:
1. Rinse the rice in a fine-mesh strainer under cold running water until the water runs clear. Drain well.
2. Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook, stirring occasionally, until softened, about 5 minutes.
3. Add the rice, cumin, chili powder, salt, and black pepper to the skillet. Cook, stirring constantly, until the rice is lightly toasted, about 2 minutes.
4. Add the diced tomatoes and chicken broth to the skillet and stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low and cover the skillet with a tight-fitting lid.
6. Simmer the rice for 18-20 minutes, or until the liquid is absorbed and the rice is tender.
7. Remove the skillet from the heat and let it sit, covered, for 5 minutes.
8. Fluff the rice with a fork and serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Medium heat for sautéing
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 228
- Fat: 7g
- Carbohydrates: 36g
- Protein: 5g
- Sodium: 733mg
- Fiber: 2g
- Sugar: 4g
Substitutions for ingredients:
- Brown rice can be used instead of white rice.
- Vegetable broth can be used instead of chicken broth for a vegetarian version.
- Fresh tomatoes can be used instead of canned tomatoes.
Variations:
- Add diced bell peppers or jalapeños for extra flavor and heat.
- Stir in cooked black beans, corn, or diced avocado for a heartier dish.
- Top with shredded cheese or chopped cilantro before serving.
Tips and tricks:
- To prevent the rice from sticking to the skillet, make sure to stir it frequently while toasting and cooking.
- Use a fork to fluff the rice instead of a spoon to avoid smashing the grains.
- Leftover rice can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
- Store leftover rice in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the rice in the microwave or on the stovetop with a splash of water or broth to prevent it from drying out.
Presentation ideas:
- Serve the rice in a colorful bowl or on a platter garnished with fresh herbs or sliced lime.
Garnishes:
- Chopped cilantro, sliced avocado, or crumbled queso fresco.
Pairings:
- Mexican-style Spanish rice pairs well with grilled or roasted meats, fish, or vegetables.
Suggested side dishes:
- Refried beans, guacamole, or a simple green salad.
Troubleshooting advice:
- If the rice is still undercooked after simmering for 20 minutes, add a splash of water or broth and continue cooking until tender.
Food safety advice:
- Make sure to cook the rice to an internal temperature of 165°F to prevent foodborne illness.
Food history:
- Spanish rice is a popular side dish in Mexican cuisine, although it is not actually a Spanish dish. It is believed to have originated in the United States in the early 20th century.
Flavor profiles:
- Mexican-style Spanish rice is savory, slightly spicy, and tomatoey with a hint of cumin and chili powder.
Serving suggestions:
- Serve the rice as a side dish with your favorite Mexican-inspired main course, such as tacos, enchiladas, or fajitas.
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Region: Mexican