Restaurant Spanish Rice
Bring the vibrant flavors of your favorite Mexican restaurant to your kitchen with this irresistible Restaurant Spanish Rice recipe. Perfectly fluffy and brimming with bold, savory notes, this dish combines long-grain white rice toasted to a golden hue with aromatic onions, garlic, and a rich blend of spices, including cumin and chili powder. Infused with chicken broth and creamy tomato sauce, it achieves the ideal balance of zest and comfort. Optional additions like sweet peas and tender carrots add a pop of color and texture, while a sprinkle of fresh cilantro elevates the final presentation. Ready in just 35 minutes, this one-pot side dish is a guaranteed crowd-pleaser that pairs beautifully with tacos, enchiladas, or grilled meats. Ideal for weeknight dinners or festive gatherings, this Spanish rice is the ultimate companion to your Mexican-inspired meals.
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Recipe Information
Ingredients
- 1.5 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon salt
- 0.5 cup frozen peas (optional)
- 0.5 cup diced carrots (optional)
- 2 tablespoons fresh cilantro, chopped (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to eliminate excess starch and prevent the grains from sticking together. Set aside to drain.
Heat the vegetable oil in a large skillet or saucepan with a lid over medium heat.
Add the diced onion to the pan and sauté for 2-3 minutes, or until softened and translucent. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the drained rice and toast it in the oil for about 5 minutes, stirring frequently, until the rice turns golden and develops a nutty aroma.
Add the chicken broth, tomato sauce, ground cumin, chili powder, and salt to the pan, stirring everything together to combine evenly.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover the pan with a tight-fitting lid and let it simmer for 15 minutes without removing the lid.
After 15 minutes, check the rice. If you’re adding peas or diced carrots, stir them in now, then cover and cook for another 5 minutes, or until the rice is tender and the liquid is fully absorbed.
Once cooked, remove the pan from the heat and let the rice rest, covered, for 5 minutes to finish steaming.
Fluff the rice with a fork, garnish with chopped cilantro if desired, and serve warm. Enjoy your restaurant-style Spanish rice!
Nutrition Facts
Calories |
926 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 4.6 g | 23% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4476 mg | 195% | |
| Total Carbohydrate | 132.9 g | 48% | |
| Dietary Fiber | 13.6 g | 49% | |
| Total Sugars | 21.4 g | ||
| Protein | 27.0 g | 54% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 224 mg | 17% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
