We are especially fortunate in Nashwil, there are many international restaurants in the city. My family's favorite splurge going out for Mexican food! My daughter may be a selective lizard, but Spanish rice (and black beans!) Always win with her! We live in the country, so if we have a busy day in the field and our budget is especially tight, we love to walk home on some of our favorite menu items. This is super simple and budget-friendly spanish rice If It's easy to whip with just 5 components – we never exclude!
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What is Spanish rice?
Spanish rice, known as 'Aeros Rojo' or Mexican rice, is a popular Mexican side dish. It is made with rice with onions, then tomatoes, broth and sometimes spices are cooked to give it a delicious taste. Despite the Mexican side dish, it is believed that the name 'Spanish Rice' was introduced to Mexico by Spanish settlers in the 2006s. There are many variations of this dish, but my recipe is a simple and delicious version that you can make any night of the week!
You need to make this simple Spanish rice recipe:
- Yellow onion: When I cut half the yellow onion (any variety will work), the rice disappears once it is cooked. Before adding your rice to the pan, make sure that in olive oil until translucent and glossy!
- White rice: This recipe works best with long-term white rice. Avoid small grain or sticky rice varieties, as they will not give you the same fluffy texture. Brown rice can work, but it takes a long time to cook and may require more liquid than I specified in the recipe card below.
- Vegetable broth: To cook the rice. I use better than a bowl to make my broth because it is expensive and the taste is nice. If you use a separate brand or homemade broth, I recommend a season to taste with salt.
- Tomatoes died with green chilli: These are canned dice tomatoes with a little extra taste with green chilli bits. I have seen the original, gentle and fire-baked versions in the grocery store, but will do any work for this recipe! I use two 10 ounces of cans with juices.
- Olive Oil: To soften the onion and toast the rice.
Masala!
Canyon with green chilli already add a little kick to this recipe, but that is not enough Very Spicy (my daughter eats without any problem). But if you like things a little hot, freely to add some spicy Taco masalaChilli powder or red pepper. You can also place your rice on top with a rimzim of fresh jalalypios or hot sauce for a serious heat kick!
- Don't forget to wash your rice. Rinse a well under cold water before adding to the pan. This helps to remove excess starch and stops your rice from being too sticky.
- Toast the rice before adding the liquid. Once I soften my onions, I add to the rice and let it toast a few minutes before adding any liquid. This step adds a nut, delicious taste to the rice and helps to remain different during cooking.
- Boil it! When the rice is often stirred, the grain can break and it can be confused. I recommend allowing your rice to cook cooking until all the liquid is absorbed. Then, remove it from the heat and fluff the cut before serving.
- Keep an eye on your rice. I do not recommend stirring constantly, but after absorbing all the liquid, it is important to check your rice and remove heat. However, if your rice is still slightly reduced (different stoves, pan and rice brands can affect the cooking time), you can add a little extra liquid and continue cooking until the rice is tender.
Instructions for serving
It doesn't matter if I am making homemade Sheet pan freeds Or a Vegetable Tamle PieThis simple Spanish rice is always on the menu. It is practically good with any Mexican or Tex-Ix dish and also makes a great pair of it Cheese and Bean Buroto Or as a side of any taco, such as Tajan shrimp tacos?? I sometimes add this rice to me Taco salad For my family too for an additional filling lunch option.
How to store Spanish rice
Let your spanish rice cool completely before stored in airtight containers in the refrigerator. Do not leave at room temperature for more than 2 hours to prevent bacterial growth. Heat the stovetop or a microwave until heated. I add water or broth to the rice before heated, just to ensure that it will not dry.
For long storage, you can freeze it in a freezer-safe container or bag for 3 months. Be sure to melt it before heated again on the stove or microwave.
Spanish rice recipe
This recipe of Spanish rice is made with 5 simple ingredients and is the perfect side dish for any Mexican-induced meal. Easy and budget-friendly!
Prevent your screen from being darkened
- 2 Tbsp Olive oil ($ 0.38)
- ½ Yellow onion, grated (about 1 cup) ($ 0.45)
- 2 Cup White rice ($ 0.44)
- 2 Cup Vegetable broth* ($ 0.18)
- 2 10 ounces Cany of dysed tomatoes with green chilli ($ 1.92)
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Heat the olive oil with grated onions in large skillet until glossy.
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Add the rice to the skillet. Toss and toast to coat.
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Add the broth and canned cooking tomatoes with juice.
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Boil all the liquid for 20 minutes until it absorbs all the liquid. Fluff and serve the rice with a cut!
We see how it is Calculate the recipe costs here??
*We would like to use better than boilon to keep the cost less. The recommended ratio for the broth is better than the bullon is 1 TSP Bowlon to 1 cup water. Since the bowl is already salty, I have not added any extra salt to this recipe. If you do not use a builin, you will have to add 1 tsp salt when you add your broth to the skillet.
Service: 1CupCalories: 217KcelCarbohydrates: 41GProtein: 4GFat: 4GSodium: 535MillilgramFiber: 1G
Read our full At nutrition disconnection.
How to make Spanish rice -step -by -step photo
Heat 2 tbsp olive oil with a grated yellow onion in a large skillet until glossy.
Add 2 cups of white rice to the skillet. Toss and toast to coat.
Add 2 cups of vegetable broth with juice and 2 10 ounces of canned tomatoes.
Stir lightly for 20 minutes until all the liquid is absorbed. Fluff and serve the rice with a cut!
