Serve this Mexican Rice with Tacos! (Easy Spanish Rice Recipe)

vegetable broth

🥗Healthier: low-sodium vegetable broth

💰Cheaper: water

Using water reduces cost while still cooking the rice.

tomato sauce

🥗Healthier: homemade tomato puree

💰Cheaper: canned tomatoes

Canned tomatoes are often more affordable and can be blended for a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive and has a neutral flavor.

cumin

🥗Healthier: coriander

💰Cheaper: ground cumin

Ground cumin is often cheaper and can be substituted for a similar flavor.

Rinse 2 cups of long grain rice with cold water 4-5 times and soak in cold water for 15 minutes.

Chop onion and add to a pot with 3/4 tsp olive oil; cook until softened.

Slice Sano chilies in half, remove seeds, and thinly slice; set aside.

Add Sano chilies to the pot with softened onions and cook for 1-2 minutes.

Dice 2-4 Roma tomatoes and set aside.

Grate 6 garlic cloves and add to the pot; cook until fragrant.

Drain the soaked rice and add to the pot; sauté for a few seconds with the onions and garlic.

Add 2 tsp salt, 1 heaping tsp dried oregano, 1 tsp paprika, and 1/2 tsp ground cumin; mix well.

Add 2 cups of chicken broth and bring to a boil.

Once boiling, cover the pot and reduce heat to a simmer; cook for 15-20 minutes until rice is fork-tender.

If rice is not done after 15 minutes, squeeze juice of 1 lime on top and cover for an additional 5-6 minutes.

Garnish with thinly sliced scallions before serving.

Cooking Techniques

Equipment Needed

Spice Level: