Moist and delicious, the perfect traditional side dish for enchiladas, tamales, tacos and more. Add leftover ground beef or chicken to make it a meal in a bowl.
The best part of Spanish rice is that beautiful color! You get it by sauteeing the rice in oil before adding the liquid. This is really the most important part! Don’t leave it out.
To give this rice even more moist and delicious flavor, use both the drained liquid from the tomatoes AND the chicken stock. You can, of course, use only chicken stock, but you’re going to get more color if you use the tomato liquid too.
The tomatoes I’ve used already have a lot of flavor already but you can also add any other of your favorite seasonings such as cumin, garlic, salt and pepper when you add the tomatoes and liquid to the rice.
I’ve served this as a side dish with my Green Chicken Enchiladas but it’s also delicious with some leftover ground beef or chicken for a meal in a bowl.
Be sure to try it with my recipe for Milanesa De Res Breaded Steak.
Although not technically a refried beans recipe, my recipe for Instant Pot Vegan Bean Dip will work perfectly as a side as well.
Spanish Rice with Tomatoes and Cilantro Recipe
- 14.5 ounces Red Gold Petite Diced Tomatoes, Chiles, Lime and Cilantro
- 2 cups Chicken Cooking Stock
- 2 tablespoons Olive Oil
- 1/2 Onion
- 1 cup Uncooked White Rice
- Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken stock until the total liquid measures 2 cups.
- Heat olive oil over medium heat for about 2-3 minutes.
- Place cut side of onion in heated oil and stir it around, allowing the onion to infuse with the oil, about 3 or 4 minutes.
- Remove onion and set aside for something else.
- Add rice to pan and, stirring often, saute until the rice is golden, about 7 or 8 minutes.
- Add chicken stock mixture and drained tomatoes, stir.
- Reduce heat, cover and simmer 20 minutes, stirring occasionally, until liquid is absorbed, about 20 minutes. 6 servings.
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