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Healthy Spanish Rice


for 6 servings:

  • 275g (roughly 6 small) tomatoes, raw
  • 1 1/2 tablespoon olive oil
  • 1/2 tablespoon minced garlic
  • 1 large shallot, diced (or 1/3 cup diced red onion)
  • 1 cup uncooked Basmati rice (you can substitute with brown rice or jasmine rice)
  • 2 1/4 cups vegetable stock
  • 3/4 lb cooked chicken meat, breast (OPTIONAL)
  • Seasonings
    • 1 tablespoon chili powder
    • 1/2 tablespoon cumin
    • 1 teaspoon turmeric
    • pinch of sea salt & pepper
  • Garnish
    • fresh cilantro


Step 1

Set oven to 420F. Place the raw tomatoes in a cast iron skillet (or baking sheet) and roast for 30 minutes. Once finished, remove them from the skillet and set the tomatoes aside.

Step 2

Using the same skillet, set it on low-medium heat, then add olive oil, garlic and shallot. Sauté for about 2 to 3 minutes, careful not to burn the garlic.

Step 3

Add the seasonings (minus the sea salt & pepper) to the skillet and “bloom” the seasonings for 1 to 2 minutes.

Step 4

Increase the heat to medium-high heat and add the tomatoes. Gently mash them with a spatula to create a sauce and cook for about 2 to 3 minutes until you have a fragrant smelling tomato sauce/paste.

Step 5

Add the uncooked rice to the skillet and cook for 2 to 3 minutes.

Step 6

Pour in the veggie stock and add a few pinches of sea salt & pepper.

Step 7

Reduce the heat to low so there is a slight simmer, then cover and cook for at least 25 minutes unbothered.  If you suspect the rice is drying out, simply add about 1/4-1/3 cup veggie stock to the skillet to prevent it from burning.

Step 8

After 25 minutes, gently stir it up, then add in your choice of protein, if desired.

Step 9

Add garnish. Serve immediately.