Easy Spanish Rice Recipe
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Spanish or Mexican rice made with tomato paste, spices, and broth for a fluffy side dish with warm cumin and chili flavor. Simple pantry ingredients create aromatic, restaurant-quality rice.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 5- 3 tablespoons olive oil
- 1 cup onion, chopped
- 3 fat garlic cloves, roughly chopped
- 1 ½ cups long-grain white rice, white basmati works great here *see note. Do not rinse.
- 1 teaspoon chili powder
- ¾ teaspoon cumin
- ½ teaspoon coriander
- ½ teaspoon dried oregano
- 1 ¼ teaspoon salt
- ½ teaspoon pepper
- ¼ cup tomato paste
- 3 cups veggie broth (or chicken stock)
- 1-2 serrano chilies split lengthwise, top intact
- 1-2 bay leaves
- ¾ cup frozen green peas (thaw)
- Squeeze of lime, to taste
- Garnishes: chopped cilantro, green onions, lime wedges
At a glance
PER SERVING · TIME 45M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 35m
- Sodium
- 1020mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 176mg
- Calcium
- 27mg
- Iron
- 0.99mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1020MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.