Classic Stovetop Spanish Rice

Name: Classic Stovetop Spanish Rice
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 3 tablespoons (45 ml) vegetable oil or olive oil; 1½ cups (280 g) long-grain white rice, not rinsed; ½ cup (80 g) yellow onion, finely diced (about ½ medium onion); ½ cup (75 g) green bell pepper, finely diced (about ½ medium pepper); 2 cloves (6 g) garlic cloves, minced; 1 teaspoon (2 g) ground cumin; ½ teaspoon (1 g) smoked paprika; 1 teaspoon (3 g) chili powder; 1 cup (240 ml) canned tomato sauce, plain, unseasoned (one 8-ounce can); 1½ cups (360 ml) low-sodium chicken broth, at room temperature or warmed; ¾ teaspoon (4 g) kosher salt, plus more to taste; 2 tablespoons (8 g) fresh cilantro, finely chopped, for serving (optional)

From the MyKitchenBank Kitchen

Fluffy long-grain rice toasted until golden, then simmered in tomato sauce and chicken broth with onion, bell pepper and garlic. A savory, lightly spiced side that comes together in one pot.

Prep: 10 min
Cook: 30 min
Wait: 10 min
Total: 50 min
Makes: About 6 cups (6 side servings)

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Ingredients

6 servings

3 tablespoons (45 ml) vegetable oil or olive oil
1½ cups (280 g) long-grain white rice, not rinsed
½ cup (80 g) yellow onion, finely diced (about ½ medium onion)
½ cup (75 g) green bell pepper, finely diced (about ½ medium pepper)
2 cloves (6 g) garlic cloves, minced
1 teaspoon (2 g) ground cumin
½ teaspoon (1 g) smoked paprika
1 teaspoon (3 g) chili powder
1 cup (240 ml) canned tomato sauce, plain, unseasoned (one 8-ounce can)
1½ cups (360 ml) low-sodium chicken broth, at room temperature or warmed
¾ teaspoon (4 g) kosher salt, plus more to taste
2 tablespoons (8 g) fresh cilantro, finely chopped, for serving (optional)

Equipment (4)

3-quart (2.8 L) saucepan or straight-sided sauté pan with a tight-fitting lid
Wooden spoon or heatproof spatula
Measuring cups and spoons
Fork for fluffing

Steps

Before you start

Measure the rice, broth and tomato sauce before you start, because the toasting step moves quickly.
Use a pot with a tight-fitting lid; a loose lid lets steam escape and leaves the rice crunchy.
Do not rinse the rice. The surface starch helps it toast and gives a slightly creamy texture.
Use low-sodium broth if you can, then adjust the salt at the end.

1
Heat the oil
- Set a 3-quart (2.8 L) saucepan with a tight lid over medium heat.
- Add the oil and warm for about 1 minute, until it shimmers.
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Ready when: Oil shimmers and flows easily across the pan.
2
Toast the rice
- Add the dry rice and stir constantly with a wooden spoon for 4 to 6 minutes.
- The grains will turn from bright white to a light golden brown and smell nutty.
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Ready when: Most grains are light golden and smell toasty.
Tip: Keep stirring; rice goes from golden to burnt quickly and scorched grains taste bitter.
3
Soften the vegetables
- Stir in the onion and bell pepper.
- Cook for 2 to 3 minutes, stirring often, until the onion turns translucent.
- Add the garlic and stir for 30 seconds until fragrant.
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Ready when: Onion is translucent and the garlic smells fragrant but is not browned.
4
Bloom the spices
- Sprinkle in the cumin, smoked paprika, chili powder and salt.
- Stir for 30 seconds so the spices coat the rice and release their aroma.
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Ready when: Rice looks evenly brick-colored and smells spicy and warm.
5
Add the liquids
- Pour in the tomato sauce and chicken broth.
- Scrape the bottom of the pot to loosen any stuck bits, then stir well.
- Raise the heat to high and bring to a full boil, about 2 to 3 minutes.
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Ready when: Liquid is bubbling across the whole surface.
Tip: Taste the liquid now. It should be pleasantly seasoned, slightly salty, since the rice will absorb it.
6
Cover and simmer
- Give the rice one last stir, then reduce the heat to low and cover tightly.
- Simmer for 18 minutes without lifting the lid or stirring.
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Ready when: Small steam holes appear on the surface and the liquid is absorbed.
Tip: Lifting the lid lets steam escape and can leave the rice undercooked or uneven.
7
Rest off the heat
- Remove the pot from the heat, keep the lid on, and let it sit for 10 minutes so the moisture redistributes.
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Ready when: Rice is tender with no crunch in the center.
8
Fluff and serve
- Uncover and fluff the rice gently with a fork, lifting from the bottom.
- Taste and add a pinch more salt if needed.
- Top with cilantro and serve hot.
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Ready when: Grains are separate, tender and evenly orange-red.
Tip: If the rice is still slightly firm, add 2 tablespoons hot water, cover, and steam on low for 5 more minutes.

Good to know

Tips

Toasting the rice until golden is the key to nutty flavor and separate grains.
Use a measured 1.5 cups of rice to 2.5 cups total liquid for this ratio; don't add extra liquid.
Cook on a burner that matches the pot size, and keep the heat truly low during the simmer to avoid scorching on the bottom.
Stir in a handful of frozen peas or corn kernels with the liquids for a more colorful version.

Make ahead

"Cook the rice up to 2 days ahead, cool it within 1 hour, and refrigerate in an airtight container. Reheat before serving."

Storage & reheating

"Room temperature: no more than 1 hour after cooking. Refrigerator: airtight container up to 4 days. Freezer: up to 2 months in a freezer-safe bag. Reheat with 1 to 2 tablespoons water per cup of rice, covered, in a microwave or skillet until steaming hot."

Substitutions

low-sodium chicken broth → vegetable broth. Makes the dish vegetarian; use the same amount.
green bell pepper → jalapeño or poblano pepper. Use the same amount, finely diced, for more heat or smoky flavor.
long-grain white rice → medium-grain white rice. Works with the same measurements, but the result will be slightly stickier.
smoked paprika → sweet paprika. Use the same amount if you want a milder, less smoky flavor.