Every south Asian loves a warm bowl of perfectly seasoned rice and, honestly, who doesn’t?! Hence, we are quick to embrace rice from a variety of other cultures. Spanish rice is one of my favorites – it can be the perfect complement to Mexican foods or enjoyed just by itself. Interestingly, it bears an uncanny resemblance to Tomato rice from the southern coastal region of India. If you’re leaning more towards “Madras”, feel free to throw in some curry leaves with the onions but if you’re feeling more “Manassas” you can always sprinkle a little grated cheddar cheese on top, at the end!

Ingredients (Spicy Spanish Rice)

  • 1 (28-ounce) can tomato sauce
  • 1 medium onion, peeled and chopped
  • 2 cups low-sodium chicken broth
  • Salt to taste
  • 1/3 cup vegetable oil
  • 1/2 teaspoon ground cumin
  • 2 cups long-grain white rice, soaked in water
  • 1 to 2 chilli peppers, chopped (or more if you like!)
  • 3 to 4 cloves garlic, finely chopped
  • 1/4 cup finely chopped fresh cilantro
  • Juice of 1 medium lemon/lime

Prep Time: 15-20 min

Cook Time: 30 min

(Serves 15-20)

  1. Heat the oil in a large pot over medium heat. Add the garlic and jalapenos and saute for a minute.
  2. Add the onions and fry till golden brown. Then mix in the rice and sauté, stirring frequently, until lightly golden (5 min)
  3. Measure out the tomato sauce and chicken broth. Add extra water to bring the volume of the mixture to 4 cups. Later, add this tomato mixture over the sautéed rice and stir to combine. Finally, add the salt and cumin. Bring to a boil.
  4. Reduce the heat to low. Cover and cook until the liquid is absorbed and the rice is tender, about 15 minutes. Remove from the heat and gently fluff the rice with the fork.
  5. Cover again and set aside to steam for 10 minutes. Add the cilantro and lime/lemon juice and fluff again to combine. Taste and season with more salt as needed.
  6. Serve and Enjoy!