Serves 6
35 min
Spanish Rice
Recipe GLPR946c1caf683962
A classic Spanish rice dish where fluffy white rice is sautéed with aromatic vegetables and simmered in savory chicken or vegetable broth with tomato and oregano. This vibrant, one-pot side dish is naturally dairy-free and gluten-free, making it a versatile complement to any main course.
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Ingredients
2 tablespoons olive oil
1 onion, chopped fine
1 garlic clove, minced
2 cups medium or long-grain white rice
3 cups chicken stock or vegetable stock
1 tablespoon tomato paste or 1 cup diced fresh or cooked tomatoes, strained
1 pinch oregano
1 teaspoon salt
Directions
Heat the olive oil in a large, heavy-bottomed pot or deep skillet over medium heat.
Add the chopped onion and sauté for 3 to 4 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
Stir in the minced garlic and cook for about 1 minute, until it becomes aromatic.
Add the rice to the pot and stir continuously for 2 to 3 minutes, allowing the grains to become slightly golden and toasted.
Pour in the tomato paste (or diced tomatoes if using) and stir to distribute evenly throughout the rice.
Add the oregano and salt, stirring to combine.
Pour the chicken or vegetable stock into the pot, bring the mixture to a boil, then immediately reduce the heat to low.
Cover the pot with a tight-fitting lid and simmer for 18 to 20 minutes, until the rice is tender and has absorbed the liquid.
Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and serve hot.
