A favorite in Mexican restaurants, this recipe for Spanish rice serves as a side dish that can work with chicken, pork, and beef. Spanish rice gained mainstream popularity in the 1950s and ’60s when magazine advertisements printed versions using quick-cook rice and canned tomatoes.
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 1 tablespoon chopped jalapeño (optional)
- 1 teaspoon minced garlic
- 1 cup long-grain white rice
- 1 teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- 1 cup chicken broth
- 1 cup tomato sauce
- 1 cup frozen peas, thawed
- 1 tomato, diced
- ¼ cup salsa
- Hot sauce, as desired
How to Make It
- In a medium pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic and cook, stirring, for 1 minute, until aromatic. Add the rice and cook, stirring, for about 3 minutes, until the rice turns translucent. Add the chili powder, cumin, and oregano and stir for 1 minute more. Add the broth and tomato sauce and bring the mixture to a boil. Reduce the heat to maintain a simmer and cover. Cook for 20 to 25 minutes, until the rice is tender. Stir in the peas, remove from heat, and allow to sit for 5 minutes to heat the peas through.
- Stir in the fresh tomato, salsa, and hot sauce to taste just before serving.
