Spanish Rice
Recipe: #8191
February 22, 2013
Categories: Side Dishes, Rice, White Rice, Mexican, Spanish, Cinco de Mayo, Sunday Dinner, Gluten-Free, Heart Healthy, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Canned Tomatoes, more
"Very flavorful. Goes well with either Spanish or Mexican food. I made this one because I wanted another option besides Spanish rice with tomato sauce/paste in it. Plus, I am crazy about saffron."
Ingredients
Nutritional
- Serving Size: 1 (279.9 g)
- Calories 287.2
- Total Fat - 8.8 g
- Saturated Fat - 1.3 g
- Cholesterol - 5.8 mg
- Sodium - 815.2 mg
- Total Carbohydrate - 45.2 g
- Dietary Fiber - 3.4 g
- Sugars - 3.7 g
- Protein - 7.7 g
- Calcium - 45.1 mg
- Iron - 1.5 mg
- Vitamin C - 15.4 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat olive oil in a saucepan and add chopped onion and sliced garlic.
Step 2
Cook until tender and lightly browned.
Step 3
Add remaining ingredients, stirring well.
Step 4
Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.
Step 5
Remove from heat, and place a thick towel between the pan lid and pan. This helps draw out excess steam.
Step 6
Allow to sit undisturbed for 5-10 minutes.
Step 7
Fluff with a fork and serve.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Be sure to use long grain rice for this recipe, as it will help the rice absorb the flavors of the other ingredients.
- For a more flavorful Spanish Rice, use chicken broth instead of vegetable broth.
- Substitute the Rotel tomatoes & chilies for diced tomatoes and diced jalapenos - This substitution allows for more control over the heat level of the dish, as jalapenos can be adjusted to taste.
- Substitute the chicken broth for vegetable broth - This substitution allows for the dish to be made vegetarian, as well as providing a richer flavor.
Vegetarian Spanish Rice Replace chicken broth with vegetable broth. Omit black olives and replace with 1/4 cup of diced bell peppers. Add 1/4 cup of diced carrots to the mixture before bringing to a boil.
Mexican-Style Spanish Rice Replace chicken broth with vegetable broth. Omit black olives and replace with 1/4 cup of diced jalapenos. Add 1/4 cup of cooked black beans to the mixture before bringing to a boil. Top with shredded Mexican-style cheese and diced avocado.
Grilled Shrimp Tacos: Grilled shrimp tacos are a great accompaniment to Spanish rice. The sweetness of the shrimp pairs wonderfully with the flavors of the rice, and the crunch of the tacos adds a nice texture. Plus, they're easy to make and can be customized with your favorite toppings.
Black Beans & Rice: Black beans and rice is a classic side dish that pairs perfectly with grilled shrimp tacos. The creamy texture of the beans complements the crunch of the tacos, while the savory flavor of the rice adds a nice balance to the sweetness of the shrimp. Plus, it's easy to make and can be customized with your favorite spices.
FAQ
Q: How long should I cook Spanish Rice?
A: Spanish Rice should be cooked over low heat for 20 minutes or until all the liquid has been absorbed. After that, let it sit undisturbed for 5-10 minutes before fluffing with a fork and serving.
Q: What ingredients are needed to make Spanish Rice?
A: To make Spanish Rice, you will need long-grain white rice, olive oil, onion, garlic, tomato sauce, chicken broth, chili powder, cumin, and salt.
5 Reviews
You'll Also Love
Fun facts:
The use of saffron in Spanish rice is believed to have originated in the Middle Ages when it was used as a preservative and a coloring agent for food. It is said to have been brought to Spain by the Moors in the 8th century.
Spanish rice is a favorite of celebrity chef Bobby Flay, who often serves it as a side dish for his Mexican-inspired dishes. He also likes to add chorizo to the recipe for an extra kick of flavor.