Serves 6
38 min
Spanish Rice
Recipe GLPR9b219ff408d353
A classic Spanish rice dish made with long-grain white rice toasted in oil, then cooked with sautéed aromatics, tomato paste, and savory chicken stock. The result is a flavorful, fluffy rice perfect as a side dish or light main course. Simple, wholesome, and naturally low in fat.
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Ingredients
2 teaspoons vegetable oil
½ medium white onion, chopped
1 garlic clove, minced
1 medium carrot, diced
1 cup long-grain white rice
1¾ cups low-sodium chicken stock
1 tablespoon tomato paste
1 teaspoon coarse salt
¼ teaspoon freshly ground black pepper
Directions
Heat the vegetable oil in a large saucepan or shallow pan over medium heat until it shimmers.
Add the chopped onion and minced garlic to the hot oil and sauté for about 2 minutes, stirring occasionally, until fragrant and translucent.
Stir in the diced carrot and cook for another 1 minute, allowing the vegetables to soften slightly.
Add the uncooked rice to the pan and stir constantly for 2 to 3 minutes, toasting the grains until they become light golden and slightly nutty in aroma.
Stir in the tomato paste, mixing well to combine it with the rice and vegetables.
Pour in the low-sodium chicken stock, salt, and black pepper. Stir once to combine all ingredients.
Bring the mixture to a boil over medium-high heat, then reduce the heat to low, cover the pan with a tight-fitting lid, and simmer for 18 to 20 minutes, until the rice is tender and the liquid is absorbed.
Remove from heat and let the rice rest, covered, for 5 minutes. Fluff gently with a fork before serving.
