Homemade Spanish Rice
Toasted long grain rice simmered with tomato sauce, onion, garlic, and cumin until fluffy.
Equipment
- Large pan with lid
- Wooden spoon
Ingredients
Main Ingredients
- 1 cup long grain white rice uncooked
- 2 tbsp neutral oil
- 1 small onion finely chopped
- 1 garlic clove minced
- 1 cup tomato sauce
- 1 cup water
- ½ tsp salt
- 1 tsp ground cumin
- 1 pinch chili powder optional
Instructions
Cooking
- Toast. Heat the oil in a large pan and stir the dry rice for about 3 minutes until slightly golden.
- Aromatics. Stir in the onion and garlic and cook 1 minute.
- Liquid. Add the tomato sauce, water, salt, cumin, and chili powder and stir.
- Simmer. Bring to a low bubble, cover, and cook 15 to 20 minutes without lifting the lid.
- Rest. Rest covered for 5 minutes, then loosen the grains with a fork.
Notes
Substitutions: Broth replaces water, and blended fresh tomatoes replace tomato sauce.
Tips: Do not lift the lid while the rice cooks.
Storage: Refrigerate for up to 3 days and reheat once, or freeze up to 2 months.
Nutrition does not include the optional chili powder.