Spanish Rice

2 cups long-grain rice, such as jasmine or basmati, thoroughly rinsed until the water runs clear and drained

1 cup diced Roma tomatoes (about 2 medium)

1 cup packed mixed fresh herbs, such as dill, cilantro, and flat-leaf parsley (we use ⅓ cup each), finely chopped

½ cup canned tomato sauce

1 small yellow onion, diced

3 medium garlic cloves, minced

2 tablespoons extra-virgin olive oil

1½ teaspoons fine sea salt

½ teaspoon freshly ground black pepper

In a medium saucepan, stir together the rice, 1¼ cups water, the tomatoes, herbs, tomato sauce, onion, garlic, olive oil, salt, and pepper.
Bring to a boil over high heat.
Reduce the heat to medium-low, cover, and cook until the rice is tender, about 20 minutes.
Uncover and gently fluff the rice with a fork and dig in.
Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop or in the microwave with a splash of water to help fluff the rice back up.

Course🍚Side Dish

Diets🌱Vegan...

Category🍚Rice Dish

Cuisine🇪🇸Spanish

Occasions🍽️Casual Dining📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 25m