Homemade Spanish Rice
This homemade Spanish rice recipe is an easy side dish that is ready in 30 minutes and has lots of flavor from the spices and salsa.
Servings: 8
Calories: 188kcal
Ingredients
- 3 Tablepsoons unsalted butter
- 2 cups white, uncooked, long-grain rice
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- kosher salt
- freshly ground black pepper
- 1 large cooking onion, diced
- 2 garlic cloves, minced
- 2 cups chicken broth
- 1 16-ounce jar red salsa (mild or spicy)
- 1 yellow or orange bell pepper, diced
- Cilantro, finely chopped for garnish (optional)
Instructions
- Heat butter in a large skillet over medium-high heat until it begins to bubble.
- Add rice and stir frequently until it becomes golden brown in color, (about 3-5 minutes).
- Add the chili powder, cumin, and oregano, and season with 1 teaspoon salt and ½ teaspoon pepper. Stir and cook over medium heat until the spices are incorporated into the rice and become fragrant (about 1-2 minutes).
- Add onions and minced garlic and fry until translucent (about 2 minutes).
- Add chicken broth and salsa, and if desired, adjust seasonings by adding more salt and pepper.
- Stir in diced bell pepper.
- Bring the mixture to a boil, cover it, and turn the heat down to a simmer. Cook rice according to package directions (usually about 15-20 minutes). Rice is ready when it is fluffy and tender.
- Sprinkle with optional cilantro and serve.
Notes
Cook times for certain types of rice differ, so please refer to the package directions for reference.
This recipe can be easily reduced by half if you are feeding a smaller crowd.
Store cooled leftover rice in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 188kcal | Carbohydrates: 40g | Protein: 4g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 227mg | Potassium: 130mg | Fiber: 1g | Sugar: 1g | Vitamin A: 121IU | Vitamin C: 29mg | Calcium: 27mg | Iron: 1mg