Rice comes as a staple side dish at most Spanish and Mexican restaurants. This is surely because not only is it simple, but if done right, it’s packed full of flavor.

There are many ways to make it and this is my favorite. I like to use basmati rice, but most Spanish rice recipes call for a medium grain rice. Then again, I’m a rebel and use basmati rice in every recipe that calls for rice, even rice pudding. I feel that it cooks a bit quicker and is so fluffy.

I also like to use a combo of veggie broth and bouillon for optimal flavor. The best bouillon that I’ve found that is vegetarian friendly is Edward & Sons Not-Beef Bouillon Cubes. They are actually vegan and gluten free. I’ve also used and buy their other flavors and like them too. Just be careful, because they do have quite a bit of salt in them, so adjust accordingly when you use them.

Toasting the rice is also a very necessary step in my opinion. It gives the rice a slightly almost nutty flavor. Now that I think about it, I wonder what toasting the rice would do to rice pudding? I need to try that next.

Pair it with black beans and corn salsa to make nachos. Use it as a filling for rice and bean enchiladas. Or if you don’t want to make it vegetarian, add seared chicken for arroz con pollo, there are so many possibilities. It’s so good that I even like to eat it on its own.

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Spanish Basmati Rice

Author Leslie

Ingredients

• 3 tbsp vegetable oil
• 1 1/2 cups basmati rice
• 2 cups vegetable broth
• 1 can diced tomatoes and green chilies
• 1 tbsp tomato paste
• 1 small onion
• 2 cloves garlic
• 1/2 cube not-beef cube
• 1 tsp salt
• 1/2 tsp pepper
• 1/2 tsp cumin
• 1/2 tsp chili powder

Instructions

• Add the oil to the bottom of a large skillet. Pour the rice in and slowly toast the rice, making sure to stir often. Do not burn.
• In a blender, add the veggie broth, can of tomatoes and chilies, tomato paste, onion, garlic and not-beef cube. Pulse until blended.
• Once the rice becomes a light golden brown color, carefully pour the liquid mixture into the pan.
• Stir the seasonings(salt, pepper, chili powder and cumin) in. 
• Make sure the rice is completely covered by the liquid, if not add more veggie broth until it is.
• Bring to a boil then reduce the heat to low-med.
• Cover and simmer until rice is tender. About 20 mins, depending on size of pan.
• Fluff with a fork and garnish with fresh cilantro.

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