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Easy One-Pot Restaurant-Style Spanish Rice

A perfectly molded mound of fluffy, orange-red Spanish rice garnished with fresh cilantro on a white plate.
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Make fluffy, flavorful Spanish rice, also known as Mexican Rice, in one pot. This recipe uses simple pantry staples and delivers restaurant-quality results perfect for any weeknight Tex-Mex meal.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice
  • 1 small yellow onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (10 ounce) can Ro-Tel diced tomatoes and green chilies, undrained
  • 1 (8 ounce) can tomato sauce
  • 2 cups chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped (for garnish)
  • 1 lime, cut into wedges (for serving)

Instructions

  1. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  2. Add the rice to the pot and cook, stirring frequently, until the rice is lightly golden brown, about 5 to 7 minutes. This step is key for fluffy Spanish rice.
  3. Add the chopped onion to the pot and cook until softened, about 3 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the Ro-Tel tomatoes and green chilies, tomato sauce, chicken broth, cumin, chili powder, salt, and pepper. Stir well to combine all ingredients.
  6. Bring the mixture to a boil over medium-high heat.
  7. Once boiling, immediately reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 to 20 minutes without lifting the lid. Do not stir during simmering.
  8. Remove the pot from the heat and let it stand, covered, for an additional 10 minutes. This allows the rice to steam and become fluffy.
  9. Remove the lid, fluff the rice gently with a fork, and stir in half of the fresh cilantro.
  10. Serve the Spanish rice hot, garnished with the remaining cilantro and lime wedges on the side.

Notes

  • For a richer flavor, use low-sodium chicken broth.
  • If you prefer a spicier dish, use the full can of Ro-Tel or add a pinch of cayenne pepper with the other spices.
  • This recipe is naturally vegetarian; substitute vegetable broth for chicken broth to make it vegan.

Nutrition

Find it online: https://cookingbyjade.com/easy-spanish-rice-restaurant-style-recipe/