Name: 8 Ingredient Spanish Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: 1 Tablespoon canola oil (or vegetable oil, or olive oil); 1/2 cup instant Jasmine rice (uncooked); 1/4 cup diced onion; 1 Tablespoon tomato paste; 1/2 teaspoon ground cumin; 1/2 teaspoon garlic salt; 1/2 teaspoon oregano; 1 cup chicken broth (or water)

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This 8 Ingredient Spanish Rice has just 4 steps and is ready in 25 minutes. The rice is cooked with onion, tomato sauce, cumin, garlic salt, oregano, and chicken broth for a delicious flavor combination.

Why I love this recipe

It’s a perfect side dish made in just one pan and serves 2 people.

8 Ingredient Spanish Rice in a bowl. — 8 Ingredient Spanish Rice

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Substitutions

You can also use brown rice, white rice, short grain rice, wild rice, white jasmine rice, or any kind of rice but you may need to adjust the cooking time in step 5.

Equipment used for this recipe

medium skillet with a lid

How to make 8 Ingredient Spanish Rice

Step 1 – Place the cooking oil in a medium frying pan with uncooked rice and onions over medium heat for about 2 minutes, stirring occasionally.

Step 2 – When the rice has a toasted color, add the tomato paste, broth, cumin, garlic salt, and oregano, stirring until well mixed.

tomato paste, broth, cumin, garlic salt, oregano, rice and onions cooking in a skillet.

Step 3 – When the rice mixture is bubbling, lower the heat to a simmer. Cover with a glass lid. Cook on low heat for about 10 minutes or until the liquid has evaporated. Stir occasionally.

Step 4 – Remove the lid, stir gently, and serve.

8 Ingredient Spanish Rice in a bowl with a spoon. — 8 Ingredient Spanish Rice

Pro Tips

Store leftover Spanish rice in the fridge in an airtight container for 4-5 days.

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8 Ingredient Spanish Rice

Zona House

5 from 1 vote

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Prep Time 5

Cook Time 20

Total Time 25

Course Side Dishes

Cuisine American Mexican

Servings

Calories 267 kcal

Equipment

12″ high-sided skillet

Ingredients

▢ 1 Tablespoon canola oil (or vegetable oil, or olive oil)
▢ ½ cup instant Jasmine rice (uncooked)
▢ ¼ cup diced onion
▢ 1 Tablespoon tomato paste
▢ ½ teaspoon ground cumin
▢ ½ teaspoon garlic salt
▢ ½ teaspoon oregano
▢ 1 cup chicken broth (or water)

Instructions

Place the cooking oil in a medium skillet with the uncooked rice and onions over medium heat for about 2 minutes, stirring occasionally.
When the rice has a toasted color, add the tomato paste, broth, cumin, garlic salt, and oregano, stirring until well mixed.
When the rice mixture is bubbling, lower the heat to simmer. Cover with a glass lid. Cook on low heat for about 10 minutes or until the liquid has evaporated. Stir occasionally.
Remove the lid, stir gently, and serve.

Notes

Store leftovers in the fridge in an airtight container for 4-5 days.

Nutrition

Serving: 1Calories: 267kcalCarbohydrates: 42gProtein: 6gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.03gSodium: 684mgPotassium: 280mgFiber: 2gSugar: 2gVitamin A: 137IUVitamin C: 3mgCalcium: 38mgIron: 1mg

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Hi and welcome. I’m Zona and I have a passion for recipes. I share recipes, tips, tricks, and resources to help you cook for two. Eat, drink, and enjoy!