(Vegan) Easy Flavorful Spanish Rice


Serves 6

2 cups white rice

2 tablespoons olive oil

1 small onion, finely chopped

3 cloves garlic, minced

1 teaspoon ground cumin

1 teaspoon chili powder*

½ teaspoon sweet paprika

¼ teaspoon black pepper

1 cup vegetable broth

1 (14.5 oz) can diced tomatoes (I used Muir Glen fire roasted diced tomatoes)

1 (15 oz) can tomato sauce

*Chili powders vary from country to country, I recommend using one that is fairly mild and increase if necessary.


Rinse rice under cold water for 1 minute. Set aside.

Heat olive oil in a large pan (or skillet) over medium-high heat. Add onion and sauté for 6 minutes, until translucent. Add garlic, cumin, chili powder, paprika, and pepper and sauté for 1 more minute, until fragrant.

Add rice and cook, stirring, until just starting to turn translucent but not brown(rice will start making a clicking sound), about 2 to 3 minutes.

Add vegetable broth, diced tomatoes, and tomato sauce and give a good stir.

Bring to a simmer, cover, and cook for 15 to 20 minutes, stirring every now and then, until the rice is cooked throughout and most of the liquid has been absorbed.

The rice should be tender (but not mushy) and suspended in liquid with the consistency of heavy cream. If not, add more vegetable broth (½ cup at a time) until the rice is tender.

Remove from the heat, sprinkle with chopped fresh cilantro (or parsley) and serve.