1. What is Spanish rice made of?

Spanish rice typically includes long-grain rice, tomato sauce, onions, garlic, and flavorful spices such as cumin and paprika. Additionally, it often incorporates chicken or vegetable broth to create a rich and aromatic dish.

2. How do I make Spanish rice not sticky?

To prevent Spanish rice from becoming sticky, rinse the rice thoroughly before cooking to remove excess starch. Furthermore, toasting the rice in oil before adding liquid ensures each grain remains fluffy.

3. What is the difference between Spanish rice and Mexican rice?

Although often used interchangeably, Spanish rice may include saffron, giving it a yellow hue, while Mexican rice is typically red from tomato sauce and lacks saffron.

4. Can I make Spanish rice vegan?

Yes, Spanish rice can easily be made vegan by using vegetable broth instead of chicken broth. Additionally, ensure all other ingredients, such as tomato sauce, are free from animal products.

5. Is Spanish rice gluten-free?

Yes, Spanish rice is naturally gluten-free when made with gluten-free broth and seasonings. Always check labels to ensure no hidden gluten-containing ingredients are included.

6. How can I add more flavor to my Spanish rice?

To enhance the flavor, consider adding diced bell peppers, fresh cilantro, or a splash of lime juice. You could also experiment with spices like smoked paprika or chili powder.

7. Can I use brown rice instead of white rice for Spanish rice?

Yes, brown rice can replace white rice in a Spanish rice recipe. However, the cooking time and liquid ratio may need adjustment because brown rice takes longer to cook.

Spanish Rice Recipe – Quick and Authentic

Description

This quick and authentic Spanish rice recipe is a perfect side dish or a standalone meal. Fluffy rice, bold spices, and a rich tomato base come together for a flavorful and easy-to-make dish.”

Ingredients

Scale

1 cup long-grain white rice
2 tablespoons vegetable oil
1 small yellow onion, finely chopped
2 cloves garlic, minced
1/2 cup tomato sauce
2 cups chicken or vegetable broth
1 teaspoon ground cumin
1/2 teaspoon paprika
Salt to taste
Optional: diced bell peppers, peas, chopped cilantro

Instructions

Heat the vegetable oil in a large skillet over medium heat.
Add the rice and toast, stirring frequently, until it turns golden brown.
Stir in the chopped onion and garlic, and sauté for 2 minutes until fragrant.
Pour in the tomato sauce, broth, cumin, paprika, and salt. Mix well.
Bring the mixture to a gentle boil, then reduce the heat to low and cover the skillet.
Let the rice simmer for 18-20 minutes or until the liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.

Notes

For a smoky flavor, add a pinch of smoked paprika.
Adjust salt based on the type of broth used.
Leftovers can be stored in the fridge for up to 5 days or frozen for 3 months.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Spanish-Mexican

Nutrition

Serving Size: 1 cup
Calories: 200 kcal
Sugar: 3 g
Sodium: 300 mg
Fat: 5 g
Saturated Fat: 0.5 g
Unsaturated Fat: 4.5 g
Trans Fat: 0 g
Carbohydrates: 35 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 0 mg

Keywords: Spanish rice, Mexican rice, easy rice recipe, authentic side dish