Easy Spanish Rice

5 from 7

This easy Spanish Rice recipe is made with garlic, onions, tomatoes and green chiles, and steams in chicken broth instead of water for extra flavor. It’s the perfect accompaniment to all Mexican recipes, chicken, steak, in burritos, or all by itself!

Prep Time10

Cook Time22

Total Time32

Course: Side Dish

Cuisine: Mexican

Keyword: Easy Mexican Rice, Spanish Rice

Servings:

Ingredients

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
1 medium sweet onion , diced small
1 small red bell pepper , seeds and ribs removed, diced small
3 cloves garlic , minced
1 teaspoon cumin
1/4 teaspoon kosher salt
1 cup long grain white rice
10 ounce can ROTEL (diced tomatoes with green chilies) , undrained
2 cups low-sodium chicken stock
fresh chopped cilantro , for serving, optional

Instructions

In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly to toast lightly.
Add the Rotel and chicken stock to the skillet with the onion mixture. Bring to a boil, then reduce heat to medium-low; cover and simmer for about 22 minutes.
Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.
(Sometimes I'll brown some seasoned ground beef or sausage on the side and mix that into the cooked rice for a meal - so good!)

Nutrition