The BEST Spanish Rice Recipe (Mexican Rice)
Light and fluffy in every forkful, this restaurant-style Spanish rice recipe is quick and easy to make at home, turning out perfectly cooked grains that don't clump every single time.
Servings 4
Calories 223kcal
Ingredients
- 2 tomatoes , stemmed and quartered
- ½ yellow onion , peeled and quartered
- 2 cloves garlic , peeled
- 1 teaspoon kosher salt
- 1 tablespoon canola oil
- 1 cup uncooked long grain white rice
- 1 ½ cups chicken broth
Instructions
- Place the tomato, onion, garlic and salt in a blender or food processor and blend until smooth, then set aside.
- Add the oil to a large skillet over medium heat. When the oil is hot, add the rice and cook for about 5 minutes or until golden brown, stirring constantly so it doesn't burn. Add the tomato mixture to the skillet (be careful, it will sizzle and splatter) and cook for 2 minutes while stirring. Add the chicken broth, stir, and cover with a ild. Reduce to a simmer and cook for about 30 minutes or until the liquid is totally absorbed. Fluff with a fork to stir in the tomato bits that have risen to the top. Serve warm.
Nutrition
Calories: 223kcal | Carbohydrates: 42g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 910mg | Potassium: 296mg | Fiber: 2g | Sugar: 2g | Vitamin A: 514IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg