Easy Spanish Rice
Recipe GLPR68dd0332420091
A vibrant, aromatic one-pot rice dish infused with tomato, garlic, and classic Spanish spices. This versatile side dish is naturally wholesome, quick to prepare, and pairs beautifully with any protein or as a satisfying vegetarian main course.
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Ingredients
2 tablespoons Extra virgin olive oil
1 medium Onion, finely chopped
1 clove Garlic clove, minced
2 cups White rice (medium or long-grain)
3 cups Chicken or vegetable stock
1 tablespoon Tomato paste
¼ teaspoon Dried oregano
1 teaspoon Salt
Directions
Heat the olive oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add the chopped onion and sauté until softened and translucent, about 4–5 minutes, stirring occasionally.
Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Add the white rice to the pot and stir constantly for 2–3 minutes, toasting it lightly until it becomes slightly opaque and nutty in aroma. This step develops deeper flavor.
Pour in the chicken or vegetable stock all at once, stirring gently to combine. Add the tomato paste, oregano, and salt, mixing well to distribute the seasonings evenly.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a tight-fitting lid, and simmer undisturbed for 18–20 minutes, or until the rice is tender and has absorbed all the liquid.
Remove from heat and let rest, covered, for 5 minutes to allow the rice to finish cooking gently and settle. Fluff with a fork and serve warm.
