Gluten-Free Spanish Rice (Mexican RIce)
This Spanish rice recipe is full of flavor and ready in under 30 minutes. This easy side dish is perfect as a burrito bowl base or serve this rice with your favorite tacos and enchiladas.
Servings: 6
Calories: 224kcal
Ingredients
- 1½ cup long grain white rice
- 2 Tablespoons unsalted butter
- ⅓ cup white onion minced
- 2 cloves garlic minced
- 1 teaspoon kosher salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ⅓ teaspoon dried oregano
- 1 ¾ cup chicken broth
- 1 cup tomato sauce or crushed tomatoes
Instructions
- Thoroughly rinse your rice before beginning. In a medium saucepan set over medium heat, melt the butter. Add rice and onion. Cook, stirring frequently, for about 2 to 3 minutes, until rice is toasted.
- Add the garlic, salt, and other spices. cook for 30 seconds. Stir to coat the rice with the seasoning.
- Add the chicken broth and tomato sauce. Increase heat to high and bring to a boil, stirring occasionally. Reduce heat to low, place lid on pot, and cook at a gentle simmer for 20 minutes.
- Remove from heat and allow to rest for 5 minutes. Remove lid and fluff with a fork and salt to taste before serving.
Notes
- The cooking time and total liquid will vary. Consult the rice bag and adjust the recipe accordingly. Keep the tomato sauce amount the same but increase or decrease the chicken broth.
- Optional add-ins include fresh cilantro, diced bell pepper, frozen peas, or diced tomatoes.
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