Spanish Rice

Recreate a classic restaurant side dish with my homemade Spanish Rice. This tomato-infused stovetop version is exactly how they make it in Mexico, and it's destined to be a new favorite for your weekly menu.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings (3/4 cup each)

Calories 253kcal

Author Meggan Hill

Ingredients

2 medium vine-ripened tomatoes
1/4 medium onion peeled and coarsely chopped
1/4 cup vegetable oil (see note 1)
2 cups long-grain white rice (see note 2)
1 clove garlic minced
1 cube Consomate tomato-chicken bouillon or 1 tablespoon tomato paste (see note 3)
1 teaspoon chicken base or vegetable base
2 1/2 cups water
1 cup frozen peas, carrots, and corn blend thawed
Salt to taste

US Customary - Metric

Instructions

In a food processor or blender, puree the tomatoes and onions until smooth. Pour into a liquid measuring cup; you should have about 2 cups of puree.
Meanwhile, heat oil in a large Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
Stir in garlic until fragrant, about 15 seconds. Stir in tomato puree, bouillon, chicken base, water, vegetables, and 1 ½ teaspoons salt. Bring to a boil.
Cover and simmer until rice is tender, about 13 to 16 minutes. Fluff rice with a fork and season to taste with additional salt if desired.

Video

Notes

Oil: Vegetable oil or olive oil both do the job nicely. See "tips and variations" for an oil-free method.
Rice: For best results, start with long-grain white rice. Basmati rice works too. If you prefer brown rice, feel free to trade that in. (See "recipe tips and variations" for more specifics.)
Consomate: This tomato-chicken bouillon is the secret ingredient in Spanish rice made in Mexico. You'll find the cubes at Mexican grocery stores or can buy Consomate on Amazon (Culinary Hill may earn money if you buy through this link). Or, for a vegetarian alternative, substitute 1 tablespoon tomato paste.
Yield: My Spanish Rice recipe makes eight side dish-sized servings that are about 3/4-cup each.
Storage: Store leftovers covered in the refrigerator for up to 4 days.
Freezer: Spanish rice is one of my favorite recipes to freeze! Cool the rice (spread it on a rimmed baking sheet to speed up the process), then pack into freezer-safe containers (I use a measuring cup to do 2 cups or 4 cups depending on the size of the container). Label, date, and freeze for up to 3 months. Thaw overnight in the refrigerator or in the microwave.

Nutrition