Ingredients:

  • 2 Tbsp (30 ml) Neutral Cooking Oil (e.g., Canola, Rapeseed, or Light Olive Oil)
  • 1 ½ cups (300 g) Long-Grain White Rice (Basmati or Carolina style preferred), rinsed and well-drained
  • ½ cup (75 g) Yellow Onion, finely diced
  • 3 cloves (1 Tbsp / 15 g) Garlic, minced
  • 1 cup (240 ml) Tomato Purée or Tomato Sauce (Passata)
  • 2 ½ cups (600 ml) Low-Sodium Chicken Stock (or Vegetable Stock for vegetarian)
  • 1 Tbsp (15 g) Tomato Paste (concentrated flavour boost)
  • 1 tsp (5 g) Ground Cumin
  • ½ tsp (2.5 g) Dried Mexican Oregano
  • ½ tsp (2.5 g) Smoked Paprika (Pimentón)
  • 1 tsp (5 g) Fine Sea Salt (or to taste)
  • ½ tsp (2.5 g) Freshly Ground Black Pepper
  • 1 small Bay Leaf (optional)
  • ¼ cup (35 g) Fresh Coriander (Cilantro), roughly chopped (Garnish)
  • ½ medium Lime, cut into wedges for serving (Garnish)

Instructions:

  1. Rinse the Rice: Place the rice in a fine-mesh sieve and rinse thoroughly under cold water until the water runs clear. Drain completely. This removes excess starch and is crucial for fluffy rice.
  2. Sauté Aromatics: Heat the oil in a heavy-bottomed pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Add the minced garlic and cook for 1 minute until fragrant.
  3. Toast the Rice (Tostado): Add the drained rice to the pot. Stir constantly and sauté for 5–7 minutes until the grains are lightly golden and smell nutty. The grains should look opaque around the edges. This is the magic step for separate, fluffy grains.
  4. Cook the Tomato Base: Stir in the tomato paste, smoked paprika, cumin, and oregano. Cook for 2 minutes, stirring constantly, until the spices are fragrant and the tomato paste has darkened slightly.
  5. Add Liquid: Pour in the tomato purée and chicken stock. Add the salt, pepper, and the bay leaf (if using). Stir gently once to combine all ingredients.
  6. Bring to Boil: Increase the heat to high and bring the mixture to a rapid boil.
  7. Simmer and Cover: Once boiling, immediately reduce the heat to the absolute lowest setting. The mixture should barely bubble. Cover the pot tightly with the lid.
  8. Cook Undisturbed: Cook for exactly 15 minutes. DO NOT LIFT THE LID during this time.
  9. Rest: Turn off the heat entirely, but leave the pot covered and undisturbed on the burner for an additional 10 minutes. This allows the steam to fully absorb.
  10. Fluff and Serve: Remove the lid, discard the bay leaf, and gently fluff the Spanish Rice with a fork. Garnish with fresh coriander and serve immediately with lime wedges.