Serves 5
35 min
Spanish Rice
Recipe GLPRa71c30c586426f
A vibrant, one-pot rice dish infused with sautéed onions, garlic, tomatoes, and aromatic oregano. This classic Spanish preparation yields tender, flavorful rice that serves as a perfect side or light main course. The grains are cooked in chicken or vegetable stock until they absorb all the savory liquid, creating a simple yet satisfying meal.
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Ingredients
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, minced
2 cups medium or long-grain white rice
3 cups chicken stock or vegetable stock
1 heaping tablespoon tomato paste or diced fresh tomatoes
pinch oregano
1 teaspoon salt
Directions
Heat the olive oil in a large pot or skillet over medium heat. Once the oil is hot, add the chopped onion and sauté for about 3–4 minutes, stirring occasionally, until the onion softens and becomes translucent.
Add the minced garlic to the pot and cook for 1 minute more, stirring frequently, until fragrant.
Stir in the white rice and cook for 2–3 minutes, stirring constantly, so that each grain becomes coated with oil and lightly toasted.
Add the tomato paste (or strained diced tomatoes), stirring well to combine with the rice mixture.
Pour in the chicken or vegetable stock, add the pinch of oregano and the salt, and stir well.
Bring the mixture to a boil, then reduce the heat to low, cover the pot with a lid, and simmer for about 18–20 minutes, until the rice is tender and has absorbed all the liquid.
Remove from heat and let the rice rest, covered, for 2 minutes. Fluff with a fork before serving.
