My Mom Teaches Me How to Make MEXICAN / SPANISH RICE (Traditional & Easy Recipe)

long-grain rice

🥗Healthier: brown rice

💰Cheaper: white rice

Brown rice is more nutritious, while white rice is often less expensive.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water with seasoning

Vegetable broth is lower in calories, while water with seasoning can be a budget-friendly option.

Heat 1 tablespoon of olive oil in a Dutch oven until warmed up.

Add 3/4 cup of long-grain rice and spread it around to brown it.

Stir the rice to ensure it browns evenly, until it turns a nice golden color.

Add 1/3 cup of tomato sauce to the browned rice and stir it in.

Combine 1 teaspoon of garlic powder, 1 teaspoon of onion powder, a pinch of oregano, 1/2 teaspoon of cumin, and 1 tablespoon of chicken bouillon with the rice and tomato sauce.

Pour in 2 cups of chicken broth, and if needed, add an additional 1/2 cup of broth to ensure there's enough liquid.

Cover the pot and let it cook without stirring for at least 10 minutes.

Check the rice after about 10 minutes to see if it’s cooked and if the water has evaporated too quickly.

If the rice is not cooked, cover it again and let it cook for a few more minutes without stirring.

Once cooked, turn off the heat and let the rice finish cooking with the carryover heat from the pot.

Remove the lid and fluff the rice with a fork to ensure it's not sticky.

Cooking Techniques

Equipment Needed

Spice Level: