Spanish Rice
Total Time
45 mins
Prep Time
10 mins
Cook Time
35 mins
Rating
4.97 out of 5 stars
(27)
Ingredients
4 servings
- 1 tablespoon extra-virgin olive oil
- ½ white onion, diced
- 1 cup basmati rice, rinsed
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ½ cup diced fresh tomatoes or canned tomato sauce
- 1 jalapeño pepper, stemmed, seeded, and chopped
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1½ cups vegetable broth
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Preparation
Step 1
Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.
Step 2
Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
Step 3
Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.
Step 4
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Chef's notes
Leftover Spanish rice will keep in the fridge for up to 4 days. To reheat it, warm it in the microwave or on the stove with a small splash of water or vegetable broth.
The rice also freezes well. Stash it in an airtight container or bag in the freezer for up to 3 months. Thaw it in the microwave or overnight in the fridge.
