Spanish Rice Recipe

Prepare rice

Rinse the long-grain rice under cold running water in a fine-mesh sieve until the water runs mostly clear (about 20–30 seconds). Drain well. This removes excess starch and helps the rice stay separate after cooking.

Sauté aromatics and toast rice

Heat a heavy-bottomed skillet or medium saucepan over medium heat. Add the vegetable oil and let it warm for about 30 seconds. Add the chopped onion and sauté until translucent and softened, about 4–5 minutes. Add the minced garlic and cook another 30–45 seconds until fragrant. Add the drained rice to the pan and stir constantly for 3–4 minutes, to lightly toast the rice and coat it in oil and aromatics; the rice will take on a slightly nutty aroma and a hint of golden color.

Add tomato and spices

Reduce heat slightly and stir in the tomato sauce and diced tomatoes with green chiles (if using). Add the ground cumin, paprika, chili powder, salt, and black pepper. Stir to evenly combine and let the mixture simmer for 1–2 minutes so the tomato flavors meld with the rice.

Add broth and simmer

Pour in the chicken or vegetable broth and bring the mixture to a steady simmer over medium-high heat. Give everything a final stir, cover the pan with a tight-fitting lid, reduce heat to low, and let simmer gently for 18–20 minutes without lifting the lid. The liquid should be absorbed and the rice tender.

Rest and fluff

Turn off the heat and let the rice rest, covered, for 5–10 minutes. This resting period allows steam to finish cooking the rice and prevents it from becoming gummy. After resting, remove the lid and gently fluff the rice with a fork to separate the grains.

Finish and serve

Stir in the chopped fresh cilantro, if using, and adjust seasoning with additional salt and pepper to taste. Serve hot with lime wedges on the side to squeeze over individual portions.