Simple Spanish Rice
Prep time
Cook time
Total time
Author: Sally at Sweet Peas and ABCs
Ingredients
- 1 (15 ounce) can diced tomatoes
- 1 to 1½ cups vegetable broth or chicken broth
- 1 cup jasmine rice
- 1 teaspoon EACH cumin, chili powder and salt
- ½ teaspoon EACH garlic powder, onion powder and black pepper
- Cilantro for garnish
Instructions
- Drain the diced tomatoes, reserving the juice in a measuring cup. I usually get between ⅓ and ½ cup of tomato juice. In the same measuring cup, measure out the broth (chicken broth or vegetable broth) to equal 1½ cups of total liquid (tomato juice and broth).
- In a medium saucepot, add the tomato juice and broth, jasmine rice and all of the spices. Bring to a boil, then reduce the heat to low, cover and cook for 20 minutes. Turn the heat off after 20 minutes and let the rice sit covered for another 10 minutes.
- After 10 minutes, fluff the cooked rice with a fork or spoon. Stir in the reserved diced tomatoes. Season with salt, pepper and cilantro to taste.
Notes
I haven't tried this recipe with brown rice yet, but I think it should work just as well. Simply up the amount of chicken or vegetable broth to reflect what you'd usually use to cook your brown rice.
Recipe by Sweet Peas and ABCs at https://www.sweetpeasandabcs.com/simple-spanish-rice/