Spanish Rice

Spanish rice is one of my favorite items to eat at a Mexican Restaurant, but it wasn’t until recently I began cooking it at home. Not only does this Spanish rice taste just as good as at the restaurant, this one is actually healthy without any processed oils, a no guilt rice dish!

This spanish rice is cooked with a few veggies, spices, herbs and broth. Simmered until fluffy and best served with tacos or another protein dish. Also, stores great as leftovers in the fridge for days.

Health Benefits of Spanish Rice:

The spices and herbs in Mexican cuisine are some of the best. Often, full of antioxidants and phytonutrients. In this spanish rice, we use cumin and cilantro. Cumin actually has a long list of benefits, but I am going to focus on its digestive benefits here. The thymol in cumin aids in digestion by stimulating digestive glands including pancreatic lipase which are enzymes required for proper digestion in the stomach and intestines. With so many processed foods fighting against that these days, any food or spice that improves digestion is extra valuable!

Cilantro, or coriander, ironically also aids in digestion. However, I think the most significant benefit of cilantro is its ability to detoxify heavy metals in the body. It does this by attaching itself to heavy metals in the bloodstream and helps get rid of them. With an overexposure to toxins these days, cilantro is an amazing herb to throw on as many dishes as you desire!

To Make:

In a large skillet, add oil over medium heat; add rice and mix for about 5 minutes until slightly golden brown.

Add rest of ingredients to the pan and mix to combine.

Bring to a boil then lower heat to low/medium, add a lid, and simmer for 20-30 minutes or until rice is flaky and liquid is gone.

Sprinkle with cilantro!

If you like this recipe, you will love the Carne Guisada.

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