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This DIY Spanish Rice makes a fantastic companion for Mexican meals or stands up nicely by itself. Whipped up with colorful stuff like onions, bell peppers, garlic, and a touch of cumin, this dish gets its rich taste from being cooked in chicken broth and finishes with a pop of Rotel and cilantro. It's such a flexible side that can make any dinner better with its well-balanced flavors.
What Makes This Rice Special
This Spanish Rice really stands out because of its tasty foundation of cooked veggies and fragrant spices. The rice soaks up all the goodness from chicken broth instead of just water, while Rotel brings a zesty, mildly hot punch that turns it from basic to amazing. Great for quick dinners or fancy gatherings, you'll get restaurant-worthy results without much fuss.
What You'll Need for Spanish Rice
- Rice Foundation:
- 2 cups long-grain white rice
- 4 cups chicken broth, low sodium
- 1 can (10 oz) Rotel tomatoes with green chiles
- Veggies and Flavor Boosters:
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Flavor Mix:
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro, chopped
- Extra Goodies:
- 1 cup frozen peas
- 1 cup frozen carrots
- Extra lime wedges for serving
How To Make It
- Get Everything Ready
- Warm olive oil and butter in a big skillet over medium heat until butter melts. Toss in diced onion and bell pepper, cook them for 5-7 minutes till soft. Add garlic and let it cook another minute till you can smell it.
- Brown the Rice
- Put rice into the pan, keep stirring for 2-3 minutes until it looks slightly golden and gets coated with oil. Mix in cumin, salt, and pepper by stirring everything together.
- Pour in the Wet Stuff
- Add chicken broth and Rotel tomatoes with all their juice. Let it come to a boil, then turn the heat down low. Put the lid on tight.
- Let It Simmer
- Cook for 20-22 minutes without peeking under the lid. Take it off the heat, but keep it covered for 10 more minutes.
- Finish It Off
- Fluff the rice using a fork, mix in fresh cilantro. Taste it and add more seasoning if needed.
Tricks for Amazing Rice
Wash your rice before cooking to get rid of extra starch so it won't clump together. Go with a thick-bottomed pan for better cooking. Want more flavor? Toast those spices with the rice before adding any liquid. Rice looking too dry? Just add hot broth a quarter cup at a time. Like firmer rice? Just use a quarter cup less liquid. Always let your rice sit after cooking for the best texture.
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Ways to Enjoy It
Dish it up next to enchiladas, tacos, or fajitas. Sprinkle more fresh cilantro on top and add lime wedges. Want a full meal? Throw in some grilled chicken or shrimp. Got leftovers? Turn them into burritos or rice bowls with black beans and avocado. This side goes great with anything Mexican or Southwestern.
Keeping It Fresh
Let rice cool all the way before you put it away. Store in the fridge in a sealed container for up to 5 days. Freeze portions in bags for up to 3 months. When reheating, add a splash of water and microwave with a cover, or warm it in a pot with a bit of broth. Want to prep ahead? Chop all your veggies and measure everything out the day before.
Frequently Asked Questions
- → Can I swap brown rice for white?
- Yes, but brown rice takes longer and needs more liquid. Plan for about 45 minutes of cooking.
- → What’s the point of toasting the rice?
- It builds flavor and helps the grains stay loose instead of clumping.
- → How can I make it spicier?
- Use spicy Rotel, add chopped jalapeños, or throw in a pinch of chili flakes for an extra kick.
- → How do I make this vegetarian?
- Switch out chicken broth for veggie broth. It's just as tasty!
- → How do I keep the rice from getting sticky?
- Don’t stir while it’s cooking, keep the lid on, and fluff it lightly when it's done. Accurate liquid amounts are key too.