Spanish Rice
Adapted from BudgetBytes on June 21, 2025
Prep:
5 minutes
Cook:
30 minutes
Total:
35 minutes
Ingredients
Serves/makes 8
Instructions
1.
Heat the olive oil in a large skillet with the minced onion until glossy.
2.
Add the rice to the skillet. Toss to coat it and toast the rice briefly.
3.
Add the broth and canned diced tomatoes with their juices.
4.
Simmer lightly covered for 20 minutes until all of the liquid is absorbed.
5.
Fluff up the rice with a fork and serve!
Related
Misc.
Notes
For cooking the rice, it is recommended to use Better Than Bouillon to make the broth. If using a different broth, you may need to adjust the salt accordingly.
Make sure to rinse your rice under cold water before adding it to the pan to remove excess starch and prevent stickiness.
Toasting the rice adds a nutty flavor and helps the grains stay separate.
Let the rice simmer undisturbed until all the liquid is absorbed; check occasionally to avoid burning.
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. When reheating, add a splash of water or broth to prevent drying out.