Spanish Rice Recipe

Rice

1. 1

   Rinse the rice

   Place the rice in a fine-mesh sieve or bowl and rinse under cold running water, stirring with your hand, until the water runs clear. Drain thoroughly. This removes excess surface starch and helps keep the grains separate.

2. 2

   Toast the rice

   Heat the vegetable oil in a medium heavy-bottomed saucepan over medium heat. Add the drained rice and stir constantly for 4–6 minutes, or until the rice is lightly golden and aromatic. Toasting improves flavor and texture.

3. 3

   Sauté aromatics

   Add the chopped onion to the pan with the toasted rice and cook, stirring, for 2–3 minutes until the onion becomes translucent. Add the minced garlic and cook for 30–45 seconds until fragrant, taking care not to burn the garlic.

4. 4

   Build the tomato base

   Stir in the tomato sauce, ground cumin, smoked paprika, and granulated sugar. Cook and stir for 1–2 minutes to warm and slightly reduce the tomato sauce and bloom the spices.

5. 5

   Add liquids and seasonings

   Pour in the chicken broth, then add the bay leaf, kosher salt, and black pepper. Stir once to combine, scraping any browned bits off the bottom. Increase heat and bring the mixture to a gentle boil.

6. 6

   Simmer covered

   Once boiling, reduce heat to low, cover the saucepan with a tight-fitting lid, and simmer gently for 15–18 minutes without lifting the lid, until the liquid is absorbed and the rice is tender.

7. 7

   Rest the rice

   Turn off the heat and keep the saucepan covered. Let the rice rest undisturbed for 8–10 minutes to finish steaming. This yields fluffier grains.

8. 8

   Finish and serve

   Remove the lid, discard the bay leaf, and fluff the rice gently with a fork to separate the grains. Stir in half of the chopped cilantro if you prefer it mixed in, or reserve all for garnish. Adjust seasoning with additional salt/pepper if needed. Serve warm with lime wedges and the remaining cilantro sprinkled on top.