Description
This homemade Spanish rice features fluffy grains simmered in a rich tomato base with onions, garlic, jalapeño, and warm spices. It’s an easy, flavorful side dish that pairs perfectly with a variety of meals.
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ medium white onion, finely diced
- 1 cup long-grain white basmati rice, rinsed and drained
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ½ cup diced fresh tomatoes or canned tomato sauce
- 1 jalapeño pepper, stemmed, seeded, and finely chopped
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1½ cups vegetable broth
Instructions
- Heat olive oil in a medium pot or Dutch oven over medium heat. Add diced onion and cook for 5–8 minutes until soft and translucent.
- Add the rinsed rice and cook for 2 minutes, stirring often, until lightly toasted.
- Stir in tomato paste and garlic. Cook briefly to coat the rice.
- Add diced tomatoes or tomato sauce, jalapeño, sea salt, oregano, and vegetable broth. Stir to combine.
- Bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender.
- Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Notes
- Rinse rice well to prevent it from getting sticky.
- Use tomato sauce for a smoother texture and richer flavor.
- Substitute jalapeño with bell pepper for a milder version.
- Add peas, corn, or carrots near the end for extra veggies.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving (of 4)
- Calories: 180
- Sugar: 2g
- Sodium: 320mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 0mg
