Spanish Rice

This easy and colorful side dish pairs well with tacos and fajitas.

Serves: 4Hands-on: 10 minutesTotal: 25 minutesDifficulty: Medium

Serves: 4


  • 1 1⁄2 cups chicken broth
  • 2 chicken bouillon cubes
  • 1 cup uncooked long-grain white rice
  • 2 medium tomatoes, peeled, seeded, and quartered
  • 2 Tbsp. olive oil
  • 1⁄4 small onion, peeled and minced
  • 1 Tbsp. chopped garlic
  • 1 tsp. chili powder
  • 2 Tbsp. chopped fresh cilantro


  • Bring the chicken broth, bouillon cubes, and rice to a boil in a saucepan over medium heat.
  • When the broth is boiling, partially cover and lower the heat to medium low. After 8 to 10 minutes or when the broth is nearly absorbed, cover the rice and cook for approximately 5 more minutes over low heat until the broth is completely absorbed.
  • Purée the tomatoes in a food processor or blender.
  • Heat a wok or skillet over medium heat until it is nearly smoking. Add the olive oil. Add the rice and stir-fry, stirring it in the oil until it turns golden brown.
  • Add the onion and garlic. Sprinkle the chili powder over the mixture. Stir in the puréed tomato. Continue stir-frying for about 2 minutes or until the onion is softened. Garnish with cilantro and serve hot.