About this recipe

A hearty, one-pot Spanish rice that's a staple of family dinners everywhere. Long-grain white rice is toasted in oil until golden, then simmered with tomatoes, onion, garlic, and warm spices until every grain is fluffy and packed with flavor. It comes together in a single skillet with minimal fuss — perfect as a satisfying main or a bold side.

Instructions

1. 1

   Heat the vegetable oil in a large skillet over ^[medium-high heat]. Add the uncooked long-grain white rice and stir constantly for 3–4 minutes, until the grains turn golden and smell nutty. This toasting step is key — it gives the rice a deeper flavor and helps keep the grains separate.

2. 2

   Add the diced medium yellow onion to the skillet and cook with the long-grain white rice for 2–3 minutes, stirring often, until the onion softens and turns translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

3. 3

   Stir in the tomato paste, chili powder, cumin, garlic powder, and salt. Cook for 1 minute to bloom the spices. Pour in the diced tomatoes with juices and the chicken broth. Stir everything together and bring to a boil.

4. 4

   Once boiling, reduce the heat to ^[low], cover the skillet tightly with a lid, and simmer for 18–20 minutes — without lifting the lid — until the long-grain white rice has absorbed all the liquid and is tender.

5. 5

   Remove from heat and let the long-grain white rice rest, still covered, for 5 minutes. Fluff with a fork, taste and adjust salt if needed, then garnish with fresh cilantro before serving.