Easy Spanish Rice with Tomatoes and Smoked Paprika
This easy Spanish rice combines fluffy rice with a warmly spiced tomato mixture for a dependable side dish or hearty base for dinner.
Servings: 8
servings
Adjust the serving amount to scale the ingredient list. Written quantities in the steps refer to the original recipe; adjust them in the same proportion. Timing may vary with batch size.
Prep: 5 minutes
Total: 35 minutes
Ingredients
Ingredients
- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion chopped small
- 6 cloves garlic
- 28 ounces petite diced tomatoes do not drain
- 1 1/2 to 2 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- to taste kosher salt
- as desired fresh cilantro chopped, for garnish
Instructions
Instructions
- Combine the rice and chicken broth in a large skillet. Bring to a boil, reduce to a low simmer, cover, and cook for 18 to 20 minutes until tender. Fluff with a fork, transfer to a dish, and cover to keep warm.
- Melt the butter in the hot skillet over medium-high heat. Add the onion and sauté until translucent and slightly browned, about 2 minutes.
- Add the garlic and cook for 30 seconds. Stir in the tomatoes, chile powder, cumin, smoked paprika, and salt. Bring to a boil, cover, and simmer over medium-low heat for 10 minutes.
- Stir the cooked rice into the tomato mixture. Turn off the heat, cover to keep warm, and garnish with cilantro if desired.
Notes
Use broth for a savory base and adjust the chile powder to taste.