📝 About This Recipe
This vibrant, kid-friendly Spanish Rice is a fiesta of flavors that brings the warmth of the Mediterranean to your kitchen table. Each grain of rice is toasted to nutty perfection and simmered in a savory tomato-garlic broth that is rich in color but gentle enough for little palates. This wholesome grain bowl is the perfect foundation for a nutritious family meal, offering a comforting texture and a beautiful golden hue that kids absolutely love.
🥗 Ingredients
The Grain Base
- 2 cups Long-grain white rice (rinsed until water runs clear and drained well)
- 3 tablespoons Avocado oil or vegetable oil (for toasting the rice)
Aromatic & Flavor Base
- 1/2 piece Yellow onion (very finely diced to 'hide' from picky eaters)
- 3 pieces Garlic cloves (minced)
- 8 ounces Tomato sauce (plain canned sauce)
- 3 1/2 cups Low-sodium chicken or vegetable broth (warm)
Seasoning Blend
- 1 tablespoon Tomato bouillon powder (such as Knorr Caldo de Tomate)
- 1/2 teaspoon Ground cumin (for a warm, earthy aroma)
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Salt (adjust to taste)
The Veggie Boost
- 1 cup Frozen peas and carrots (thawed)
- 1/2 cup Sweet corn kernels (fresh, canned, or frozen)
Garnish & Toppings
- 2 tablespoons Fresh cilantro (finely chopped)
- 1 piece Lime wedges (for a bright finishing squeeze)
👨🍳 Instructions
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1
Rinse the rice in a fine-mesh sieve under cold running water for about 1-2 minutes until the water runs clear. This removes excess starch and prevents the rice from becoming gummy.
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2
Thoroughly pat the rinsed rice dry with a clean kitchen towel or paper towels. Dry rice toasts much better than wet rice.
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3
In a large, heavy-bottomed skillet or saucepan with a tight-fitting lid, heat the oil over medium heat until it shimmers.
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4
Add the rice to the hot oil. Stir constantly for 5-7 minutes. You are looking for the rice to change from translucent to an opaque, golden-brown color. It should smell nutty.
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5
Stir in the finely diced onion and cook for 2-3 minutes until softened. Add the minced garlic and cook for just 30 seconds until fragrant, being careful not to burn it.
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6
Carefully pour in the tomato sauce and stir to coat every grain of rice. Let it sizzle for 1 minute to caramelize the sugars in the tomato.
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7
Slowly pour in the warm broth. Add the tomato bouillon, cumin, garlic powder, and salt. Stir gently to combine all ingredients.
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8
Increase the heat to medium-high and bring the liquid to a rolling boil.
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9
Once boiling, sprinkle the peas, carrots, and corn over the top of the rice. Do not stir them in deeply; let them sit on the surface.
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10
Turn the heat down to the lowest possible setting. Cover the pan with a tight-fitting lid immediately.
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11
Simmer undisturbed for 18-20 minutes. Resist the urge to lift the lid! The steam is what cooks the rice perfectly.
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12
After 20 minutes, turn off the heat but keep the lid on. Let the rice rest for 5-10 minutes. This allows the moisture to redistribute for a fluffier texture.
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13
Remove the lid and use a fork to gently fluff the rice, mixing the vegetables through as you go.
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14
Taste and add an extra pinch of salt if needed. Serve warm in bowls garnished with a sprinkle of cilantro and a lime wedge.
💡 Chef's Tips
Toasting the rice is the most important step; don't rush it as it provides the classic 'Spanish Rice' flavor profile. If your kids dislike 'bits' in their food, blend the onion, garlic, and tomato sauce together before adding to the rice. Always use a heavy-bottomed pot to ensure even heat distribution and prevent the bottom from scorching. If the rice is still slightly crunchy after 20 minutes, add 2 tablespoons of broth and cover for another 5 minutes. For a vegetarian version, ensure you use a high-quality vegetable broth or bouillon.
🍽️ Serving Suggestions
Serve alongside mild cheese quesadillas for a complete 'Taco Tuesday' feel. Top with sliced avocado or a dollop of Greek yogurt (a great sour cream substitute for kids). Add shredded rotisserie chicken on top to turn this side dish into a protein-packed main meal. Pair with a side of mild black beans or pinto beans for extra fiber and texture. Serve with a refreshing glass of horchata or diluted fruit juice.