Easy Spanish Rice

This Spanish Rice is a fluffy, tomatoey, one pan side made from scratch with fresh cherry tomatoes, garlic, and warm Tex Mex spices.

Course Side Dish

Cuisine Mexican

Keyword Spanish Rice

Prep Time 10

Cook Time 25

Servings servings

Calories 203kcal

Add the butter and garlic to a large skillet over medium heat. Cook until fragrant, about 30 seconds.
1 tablespoon salted butter, 1 clove garlic
Add the tomatoes and saute for 1 minute.
5 cherry tomatoes
Add the rice and cilantro and let fry in the fat for about 3 minutes, stirring occasionally.
1 cup long grain white rice, 1/8 cup fresh cilantro
Add the water, tomato paste, oregano, paprika, cumin, lime juice, salt and pepper. Stir to combine, and let come to a boil.
2 cups water, 1 teaspoon tomato paste, 1/4 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper
Bring the temperature down to low heat and cook, covered for 20 minutes.
After 20 minutes turn off the heat and let sit for 5 minutes, then fluff with a fork. Serve immediately.

Make sure to cook the rice in a large skillet to give it enough room to fluff up.
Adding the lime juice at the end keeps its fresh flavor intact.
Let the rice sit for a few minutes after cooking before fluffing with a fork.
For an authentic touch, try adding a bit of diced tomatoes or fresh tomatoes.
Use a medium heat setting to avoid burning the garlic and rice.