Name: Spanish Style Rice
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
Yield: 8
Cuisine: Mexican
Ingredients: 3 tablespoons Olive Oil; 1/2 Cup Red Onion, Minced; 2 teaspoon Minced Garlic; 1 Jalapeño, ribbed and seeded; 2 Cups White Rice; 2 Cups Chicken or Vegetable Broth; 1 1/2 Cups Water; 1 - 10 ounce can Rotel; 1 1/2 teaspoon Cumin; 1 teaspoon Chili powder; 1/3-1/2 cup Fresh Cilantro, chopped

Jump to Recipe

Taco Tuesday is a regular occurrence in our home and it always comes with a side of Spanish Style Rice. There was a lot of trial and error involved in this recipe creation. I wanted a rice that didn’t clump together and was full of flavor. After weeks of making tweaks and adjustments, I think I’ve got it and my family agrees!

Not only does everyone love it, but it uses just O N E pot! Taco ’bout easy clean up! See what I did there? This recipe is so easy and you probably already have everything you need in your cabinet(except the cilantro)! The cilantro is optional, especially if you don’t love it, but I think it adds an extra special flavor to the rice.

Add this recipe to your taco night, you won’t regret it!

Ingredients for Spanish Style Rice:

3 tablespoons Olive oil
1/2 cup Red Onion, diced
2 teaspoons minced garlic
1 Jalapeño, ribbed and seeded
2 Cups white rice
2 Cups Chicken (or vegetable) broth
1 1/2 cups water
1 (10 ounce) can Rotel
1 1/2 teaspoon Cumin
1 teaspoon Chili Powder
1/3-1/2 Cup fresh Cilantro, chopped

Directions:

Heat the oil in a large deep skillet over medium-high heat.
Sauté the onion, garlic, jalapeño for approximately 1-2 minutes.
Add the rice and sauté another 1-2 minutes, stirring constantly.
Next, pour in the chicken broth, water, rotel, cumin and chili powder. Stir to combine and bring to a boil.
Reduce heat to low, cover and simmer for 25 minutes or until liquid is absorbed.
Remove from heat, fluff with a fork and stir in the cilantro.

Serve immediately