Spanish Rice

Easy to make, flavorful, spanish rice, perfect for accompanying tacos, burritos, tostadas, nachos, and the like!

I believe in Mexican Food Monday, Taco Tuesday, and Whatever (AKA TACO) Wednesday, Thank Heavens for Leftovers (Tacos again) Thursday, Fresh Mex Friday, and….well, you get the idea. I love tacos, and Mexican food, so this has become a staple at our house, and it was high time I came up with a side to accompany them.

When I make Mexican food, like tacos, I almost never make sides. Like seriously, almost never. Probably because I like to chow down on the crunchy taco shells, the melty cheese, seasoned and flavorful meats, and all the avocado I can manage to add without things falling off all over the place. But when I go out and order Mexican food, it almost always comes with beans and rice. Those are, like, total staples.

I decided to make my own version of “beans and rice” and combine the two, but also give it a little spanish flare. When I first served it to my family my daughter looked at me and asked, “Uh, mom, is this for the blog?” When I told her yes she asked, “Well, can you make it again some time, it is really good? And, I like having something with my tacos.” Obviously she takes after her father.

As a food blogger, we rarely eat the same things twice, except those family favorites that always seem to be in the rotation. And guys, since Tacos are a REALLY big thing at our house, this rice is heading into the rotation. And I will definitely be making it again and again, to eat as a side if you are my kids, and to eat inside my tacos, burritos, and the like if you are me!

Either way, all I can say is yum. You want to try this.

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Spanish Rice

An easy to make Spanish Rice that perfectly compliments tacos, burritos, nachos, quesadillas, and other Mexican or Spanish dishes.

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Course: Side Dish

Cuisine: Mexican

Keyword: easy, spanish rice

Cook Time: 25 minutes

Total Time: 25 minutes

Servings: 4 people

Calories: 294kcal

Author: Rachael

Ingredients

• 1 tablespoon olive oil
• 1 cup uncooked long grain white rice
• 2 Tbs minced garlic
• 1 can green chiles
• 1 Tbs onion powder
• 2 tsps ground cumin
• 1 tsp salt
• 1 tsp Mexican oregano
• 1/2 tsp chili powder
• 1/2 tsp fresh ground black pepper
• 2 cups chicken stock
• 1/3 cup tomato sauce
• 1/2 cup black beans

Garnish (optional)

• Fresh cilantro
• Fresh cut tomatoes
• Avocado

Instructions

• Heat the oil in a skillet on medium high heat
• Saute rice until golden brown
• Add garlic and seasonings, sauté for 1-2 additional minutes
• Add chicken stock, tomato sauce, and black beans, and stir
• Bring to a boil
• Cover, and turn down to let simmer for 20 minutes, or until liquid is absorbed.
• Remove from heat, let stand 2-3 minutes, keep covered
• Fluff with a fork, garnish, and serve.

Nutrition

Calories: 294kcal | Carbohydrates: 51g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 3mg | Sodium: 872mg | Potassium: 374mg | Fiber: 3g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 3.3mg | Calcium: 52mg | Iron: 2.2mg

Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.

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So next time you are making tacos, burritos, enchiladas, tostadas, or some other Mexican themed dish, compliment it with this fast, easy, and oh so yummy Spanish Rice!