I’ve been looking for a good Spanish rice recipe that I can just throw into my rice cooker and tada! It’s done! I found this original recipe online and then made a couple adjustments, but I thought it turned out really well! I love making taco bowls with a rice base so that is what I did tonight, but obviously this would be a great side to any fajita/taco/nacho/TexMex meal!
This recipe can be made on the stovetop too if you would prefer doing it that way, you can check out the link here for those instructions. Personally, I like throwing everything in the rice cooker and then ignoring it for the next 30-40 minutes and having perfect rice ready for me when it dings haha…
Ingredients: (I doubled this in my rice cooker so we would have plenty leftover!)
- 3 tablespoons vegetable oil (I used Olive Oil)
- 1 cup uncooked long-grain rice (I used Jasmine rice because it cooks up fluffy, thick and little sticky)
- 1 teaspoon garlic salt
- ½ teaspoon ground cumin
- ¼ cup chopped onion
- ½ cup tomato sauce
- 2 cups chicken broth
- Can of diced tomatoes, drained (my addition – I did it without this first time so the pictures obviously don’t show this!)
I also have taco seasoning recipe that is super easy, and if you want to see how to make plantain rice for your taco bowls I have that too! Rachel’s Homemade salsa is here and Ashley’s Pico de Gallo would be great additions to this too! Hope you enjoy!