V Best Spanish Rice Easy
Elevate your side dish game with "V Best Spanish Rice Easy," a vibrant and flavor-packed recipe that's perfect for any meal. This quick and easy Spanish rice combines fluffy long-grain white rice with aromatic sautéed onions and garlic, rich tomato paste, and the bold flavors of cumin and smoked paprika. Cooked in a savory broth and studded with juicy, diced tomatoes, every bite bursts with traditional Spanish-inspired goodness. Ready in just 35 minutes and requiring simple pantry staples, it's an effortless way to bring color and zest to your table. Serve it as a star side for tacos, enchiladas, or grilled meats, and top with fresh cilantro for an optional, herbaceous finish. Perfect for busy weeknights or festive gatherings, this Spanish rice is as versatile as it is delicious!
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Recipe Information
Ingredients
- 1 cup long-grain white rice
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons tomato paste
- 1 cup canned diced tomatoes
- 2 cups chicken or vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
Instructions
Rinse the rice under cold water until the water runs clear to remove excess starch, then set it aside to drain.
In a medium-sized pot, heat the vegetable oil over medium heat.
Add the finely chopped onion and sauté until softened and translucent, about 3-4 minutes.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the tomato paste to the pot and stir well to coat the onions and garlic. Cook for another 1-2 minutes to deepen the flavor.
Mix in the long-grain white rice and stir thoroughly to coat the grains with the oil and tomato paste mixture. Toast the rice for 2-3 minutes, stirring frequently.
Add the canned diced tomatoes, chicken or vegetable broth, ground cumin, smoked paprika, salt, and black pepper. Stir to combine.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the pot with a tight-fitting lid.
Allow the rice to simmer for 18-20 minutes, or until the liquid is absorbed and the rice is tender. Avoid lifting the lid or stirring during this process.
Remove the pot from the heat and let the rice sit, covered, for an additional 5 minutes to steam and finish cooking.
Fluff the rice with a fork and garnish with chopped fresh cilantro, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
714 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 5.9 g | 30% | |
| Polyunsaturated Fat | 18.9 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 2064 mg | 90% | |
| Total Carbohydrate | 87.5 g | 32% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 17.1 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 187 mg | 14% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 1235 mg | 26% | |
*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.
