Whenever I get a hankering for a good enchilada or chicken taquitos, one of my go-to side dishes is Spanish rice. It’s one of the typical sides you eat at an authentic Mexican restaurant, and it’s incredibly delicious. One of my friends had tried about a million different recipes for homemade Spanish rice, and didn’t feel like any of them measured up until he tried mine. I mean honestly I can’t say if it’s truly authentic, but it’s definitely delicious!
How to Adjust the Heat in this Recipe
The seasoning in this rice is simple and incredible. The blend of chili powder, garlic salt, cumin, and oregano creates a perfect combination of flavor and spice. If you want more heat, add more cumin or a dash of cayenne pepper. I also use tomatoes with diced green chilis in this recipe for a little extra kick. You can substitute fire-roasted diced tomatoes in this recipe if you prefer less heat.
Spanish Rice Variations
I love that this is so versatile. You can make it plain and serve it on the side, or you can add some shredded rotisserie chicken and make it the main course. We have done both, and never been disappointed. Definitely a meal worth trying!
Optional Spanish Rice Ingredients:
- Canned corn
- Black beans (Check out my slow cooker hack for making beans in bulk to save money)
- Cooked chicken (I bulk cook chicken and store it in the freezer or use leftover shredded rotisserie chicken)
Spanish Rice
Ingredients
- 1 T olive oil
- 1 T butter
- 1 cup white rice
- 1 cup chicken broth
- 1 8 oz can tomato sauce
- 1 1/2 tsp chili powder
- 1 tsp cumin
- 1/2 tsp garlic salt
- 1/2 tsp oregano
- 1 can tomatoes with diced green chilis
- 1 can corn optional
- 1 can black beans optional
Instructions
- In a medium saucepan over medium heat melt butter together with olive oil. Add rice and stir to coat. Cook, stirring frequently until rice is toasted.
- Stir in chicken broth, tomato sauce, chili poweder, garlic salt, cumin, oregano, and diced tomatoes with green chilies. Stir well, reduce heat to low, place the lid on the pot and cook on low for 20 minutes.
- After 20 minutes, remove lid, fluff rice, and add corn and black beans. Replace the lid and let sit for 5 minutes or so on very low heat.
- Remove from heat and serve.
Jenny is a wife and stay at home mother of two. She loves good food, and enjoys experimenting in the kitchen. When she’s not busy chasing kids, you can find her digging into a good book, enjoying the great outdoors, and trying not to kill her houseplants.
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