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Square casserole dish with red Spanish rice.
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Spanish Rice

Course Side Dish
Cuisine Spanish
Keyword Brown Rice, Chicken Stock, Garlic, Garlic Cloves, Olive Oil, Onion, Rice, Spanish Rice, Tomato Paste, Vegetable Stock
Dietary Need Vegetarian
Cooking Method Stovetop
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5
Calories 344kcal
Author Recipe adapted from: Simply Recipes

Equipment

  • Stovetop
  • Large Skillet
  • Saucepan

Ingredients

  • 2 Tablespoons Olive Oil
  • 1 Onion Finely chopped
  • 1 clove Garlic Minced
  • 2 cups Brown Rice
  • 3 cups Stock Chicken or vegetable
  • 1 Tablespoon Tomato Paste
  • 1 pinch Oregano Or cilantro
  • 1 teaspoon Salt

Instructions

  • Heat olive oil in large skillet on medium-high heat.
  • Add the rice and stir it so that the rice is lightly coated with the oil.
  • Cook on medium-high heat, stirring often, until much of the rice has browned.
  • Add the onion and cook, stirring frequently another 3 minutes, until the onions begin to soften.
  • Add the garlic and cook until the onions are translucent and softened, about a minute more.
  • Bring the stock to a simmer in a separate pot, with the tomato, oregano, and salt.
  •  Add the browned rice to the simmering broth.
  • Bring everything to a simmer, cover the pot and lower the heat to barely maintain a low simmer.
  •  Cook for 15-25 minutes, depending on the type of rice.
  • Remove from heat and let sit for 5 minutes.
  • Fluff with a fork or spoon to serve.

Notes

  • Substitute tomato paste for 1 cup diced tomatoes (rinsed and drained.)
  • If you desire spicy Spanish rice add a teaspoon of cayenne or chili powder along with a teaspoon of cumin.

Nutrition

Calories: 344kcal | Carbohydrates: 63g | Protein: 6g | Fat: 8g | Saturated Fat: 1g | Sodium: 1059mg | Potassium: 271mg | Fiber: 3g | Sugar: 3g | Vitamin A: 350IU | Vitamin C: 3mg | Calcium: 33mg | Iron: 2mg