There’s nothing quite like the aroma of garlic and onions dancing in olive oil to transport me straight to my happy place, and this savory rice dish is my go-to comfort food for a cozy evening at home.
Cuban Style Rice is a delightful dish I love for its simplicity and flavor. With elements like olive oil, finely chopped onion, and a hint of cumin, it brings a fragrant depth.
I think it’s a wholesome choice, with white rice and peas or corn offering both nutrition and taste.
Cuban Style Rice Recipe Ingredients
- Long-grain white rice: Rich in carbohydrates, it provides energy and has a light, fluffy texture.
- Olive oil: Adds healthy monounsaturated fats, enhancing flavor and providing richness.
- Onion: Offers antioxidants and adds a sweet, savory base to the dish.
- Garlic: Contains compounds with potential health benefits, offering bold flavor.
- Ground cumin: Adds earthy, warm notes and may aid digestion.
- Peas or corn (optional): Adds sweetness and a pop of color, with fiber and nutrients.
Cuban Style Rice Recipe Ingredient Quantities
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- Optional: 1/4 cup peas or corn kernels for added flavor
How to Make this Cuban Style Rice Recipe
1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Add the rice to the pan and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
6. Pour in the water and add the salt, bay leaf, ground cumin, and black pepper. Stir to combine.
7. Bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 16-18 minutes until the rice is cooked and the water is absorbed.
9. If using, add the peas or corn kernels in the last 5 minutes of cooking, stirring them gently into the rice.
10. Remove the saucepan from the heat, take out the bay leaf, and let the rice sit, covered, for another 5 minutes. Fluff with a fork before serving.
Cuban Style Rice Recipe Equipment Needed
1. Measuring cups
2. Measuring spoons
3. Fine-mesh sieve or colander
4. Medium saucepan with a lid
5. Wooden spoon or spatula
6. Chef’s knife
7. Cutting board
8. Garlic press (optional, for mincing garlic)
9. Fork
FAQ
- Can I use brown rice instead of white rice? Yes, you can substitute brown rice, but you will need to adjust the cooking time and water accordingly, as brown rice takes longer to cook.
- How can I add more flavor to the rice? You can add chicken or vegetable broth instead of water for more flavor, and some people also like to add a splash of lime juice before serving.
- What can I serve with Cuban Style Rice? This rice pairs well with black beans, grilled chicken, or any Cuban-style main course like ropa vieja.
- Is the bay leaf necessary? The bay leaf adds a subtle depth of flavor, but if you don’t have one on hand, you can omit it.
- Can I make this rice dish in a rice cooker? Yes, you can prepare this dish in a rice cooker by sautéing the onion and garlic separately, then adding all ingredients to the rice cooker.
- What can I use instead of olive oil? You can substitute any mild vegetable oil or even butter for a slightly different taste.
- How do I prevent the rice from becoming mushy? Make sure to use the correct water-to-rice ratio and avoid stirring too much during cooking. Let the rice rest covered after cooking to help it firm up.
Cuban Style Rice Recipe Substitutions and Variations
- Olive oil: Substitute with vegetable oil or canola oil.
- Onion: Substitute with shallots or leeks for a milder flavor.
- Garlic: Substitute with 1/4 teaspoon garlic powder or roasted garlic for a different taste.
- Bay leaf: Substitute with a pinch of dried oregano or thyme for a slight herbal undertone.
- Ground cumin: Substitute with ground coriander or a dash of chili powder for a different spice profile.
Pro Tips
1. Use Broth Instead of Water: For richer flavor, consider using chicken or vegetable broth in place of water. This will enhance the overall taste of the rice.
2. Toast the Rice Thoroughly: When toasting the rice in the pan, make sure it is lightly golden to deepen the flavor. This step adds a nutty aroma to the finished dish.
3. Deglaze with a Splash of White Wine: After sautéing the onion and garlic, deglaze the pan with a small splash of white wine before adding the rice. Allow the alcohol to cook off, enhancing the dish with a subtle acidity.
4. Fluff with a Fork: After resting the cooked rice, use a fork to fluff it instead of a spoon. This helps keep the grains separate and prevents the rice from becoming mushy.
5. Add Fresh Herbs Before Serving: For added freshness and color, consider sprinkling some chopped fresh cilantro or parsley over the finished rice just before serving.
Cuban Style Rice Recipe
My favorite Cuban Style Rice Recipe
Equipment Needed:
1. Measuring cups
2. Measuring spoons
3. Fine-mesh sieve or colander
4. Medium saucepan with a lid
5. Wooden spoon or spatula
6. Chef’s knife
7. Cutting board
8. Garlic press (optional, for mincing garlic)
9. Fork
Ingredients:
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1 bay leaf
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- Optional: 1/4 cup peas or corn kernels for added flavor
Instructions:
1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a medium saucepan, heat the olive oil over medium heat.
3. Add the finely chopped onion and sauté until it becomes translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for another 30 seconds until fragrant.
5. Add the rice to the pan and cook for 2-3 minutes, stirring frequently, until the rice is lightly toasted.
6. Pour in the water and add the salt, bay leaf, ground cumin, and black pepper. Stir to combine.
7. Bring the mixture to a boil over high heat.
8. Once boiling, reduce the heat to low, cover the saucepan with a tight-fitting lid, and let it simmer for 16-18 minutes until the rice is cooked and the water is absorbed.
9. If using, add the peas or corn kernels in the last 5 minutes of cooking, stirring them gently into the rice.
10. Remove the saucepan from the heat, take out the bay leaf, and let the rice sit, covered, for another 5 minutes. Fluff with a fork before serving.
