Easy Spanish Rice Recipe
A simple stovetop Spanish rice recipe with canned diced tomatoes, corn, and seasonings. Vegan option included. Perfect with tacos or grilled meats.
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Cost: $7
Servings: 6
Equipment
- skillet or pot with lid
- spoon or fork
Ingredients
- 1 tablespoon olive oil
- 1 medium onion; diced diced
- 1 tablespoon minced garlic
- 1-2 tablespoons taco seasoning
- 1 can 14.5 oz diced tomatoes (plain or herb-seasoned)
- 1 cup corn optional
- 3 ¼ cups water or broth
- 2 tablespoons Better than Bouillon optional if not using broth
- 2 cups long grain rice
Instructions
- Heat olive oil in large skillet or sauté pan over medium heat.
- Add diced onion and cook until softened, about 5 minutes.
- Stir in minced garlic and taco seasoning; cook 1 minute.
- Add diced tomatoes, corn, water/broth, and bouillon; stir well.
- Stir in rice, cover with lid, and reduce heat to low.
- Cook for about 20–25 minutes, until rice is tender and liquid is absorbed.
- Fluff with fork before serving.
Notes
For vegan Spanish rice, use vegetable broth. Add an ice cube when reheating to keep rice fluffy and moist.
Nutrition
Calories: 200kcal