Spanish Rice Recipe
Short Intro Paragraph
Craving a vibrant side dish? This Spanish Rice Recipe brings together fluffy grains, tangy tomato, garlic, onion, and warm spices for an easy, homemade Arroz rojo that’s ready in under 30 minutes.
Full Recipe Introduction
Spanish rice—also called Arroz rojo—is a beloved Mexican side dish that brightens up any meal. What makes this traditional arroz rojo special is its balance of flavors: sweet tomato, savory garlic and onion, and a hint of cumin and chili powder for warmth. I’ve served it alongside family tacos, grilled chicken, and veggie fajitas; honestly, it’s the most versatile side you’ll ever cook. As someone who’s been testing recipes since my kids were little, I love how simple ingredients turn into something festive and comforting. And yes—this is one of those easy, no-fuss recipes that tastes like you spent hours in the kitchen.
Why You’ll Love This Recipe
• Ready in under 30 minutes—perfect for busy weeknights
• Uses pantry staples (tomato sauce, rice, spices)
• Fluffy, not mushy—thanks to a simple sauté and simmer method
• Gluten-free and vegetarian-friendly (just swap chicken broth for veggie)
• Bursting with homemade flavor—no canned rice here!
• Scales beautifully: double it for a crowd or halve it for two
• Pairs with tacos, enchiladas, grilled meats, or as a taco bowl base
• Keeps well—make-ahead friendly for meal prep
Ingredients
• 1 cup long-grain white rice (I like Mahatma or Goya)
• 2 tablespoons olive oil (or avocado oil)
• 1/2 cup finely chopped yellow onion (about half a small onion)
• 2 cloves garlic, minced (sub with 1/2 teaspoon garlic powder)
• 1 cup tomato sauce (canned Hunt’s or homemade puree)
• 1 3/4 cups low-sodium chicken broth (or vegetable broth)
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder (adjust to taste)
• 1/4 teaspoon smoked paprika (optional, for a smoky note)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons chopped fresh cilantro (for garnish)
Tips:
- Rinse rice under cold water until water runs clear to remove excess starch.
- Use a tight-fitting lid to prevent steam from escaping.
- If you prefer brown rice, increase broth to 2 cups and simmer 40–45 minutes.
Directions
1. Heat the oil. In a medium saucepan over medium heat, warm the olive oil until it shimmers. This helps the rice toast evenly.
2. Sauté the rice. Add the rinsed, drained rice and stir constantly for 3–4 minutes, or until grains turn golden. You’ll smell a nutty aroma—this step keeps it fluffy.
3. Cook onion and garlic. Push rice to one side, add chopped onion, and cook 2 minutes until softened. Stir in garlic for 30 seconds until fragrant—don’t let it brown too much.
4. Add spices and sauce. Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the rice, then pour in tomato sauce, mixing until evenly distributed.
5. Pour in broth and simmer. Carefully add chicken broth; stir once, bring to a gentle boil. Reduce heat to low, cover, and simmer 18–20 minutes—no peeking!
6. Rest off the heat. Remove saucepan from burner, keep the lid on, and let it rest 5–7 minutes. This steam finish is key for perfect texture.
7. Fluff and serve. Remove lid, fluff rice with a fork, stir in cilantro, and transfer to a serving bowl. If you like a touch more zest, squeeze fresh lime juice on top.
Servings & Timing
Yield: Serves 4–6 as a side dish
Prep Time: 5 minutes (plus rinsing)
Cook Time: 20 minutes
Rest Time: 7 minutes
Total Time: About 32 minutes—fast enough for a busy evening, but fancy enough for guests.
Variations
• Chipotle Spanish Rice: Swap chili powder for 1 teaspoon ground chipotle pepper for a smoky kick.
• Cauliflower “Rice” Twist: Use riced cauliflower; cook 8–10 minutes after adding tomato sauce for a low-carb side.
• Cilantro-Lime Boost: Stir in zest and juice of one lime at the end, and garnish with extra cilantro.
• Cheesy Arroz Rojo: Fold in ¼ cup shredded Monterey Jack off heat, allowing it to melt into creamy goodness.
• Veggie-Packed Rice: Add a cup of frozen peas and carrots with the broth for more color and nutrients.
Storage & Reheating
Refrigerator: Store cooled rice in an airtight container for up to 4 days.
Freezer: Freeze portions in freezer-safe bags for up to 2 months; thaw overnight in fridge.
Reheating: Gently reheat in microwave with a damp paper towel over top, or on stove with a splash of broth to prevent drying.
Make-Ahead Tip: Cook rice earlier in the day, cool it quickly, then reheat just before serving.
Notes
• I once accidentally used double the broth—rice was too soupy. Lesson learned: stick to measurements!
• For a deeper tomato flavor, roast whole Roma tomatoes under the broiler, then blend with garlic for your sauce.
• If rice sticks to the bottom, add a teaspoon of oil before reheating and stir gently.
• Using fresh lime juice at the end brightens flavors more than adding it during cooking.
FAQs
Q: Can I make this vegan?
A: Absolutely—just swap chicken broth for vegetable broth and you’re all set.
Q: Why is my rice gummy?
A: Likely too much liquid or over-stirring; rinse rice, reduce broth by 1–2 tablespoons, and only stir at the start.
Q: Can I use jasmine or basmati rice?
A: You can, but adjust cooking time: jasmine (15 minutes), basmati (12–14 minutes), and use corresponding water ratios.
Q: How spicy is this dish?
A: It’s mildly spiced. Increase chili powder or add a pinch of cayenne for more heat.
Q: My rice burned on bottom—help!
A: Use a heavy-bottomed pan, keep heat low once simmering, and resist lifting the lid until time’s up.
Q: Can I add meat?
A: Stir in cooked sausage or shredded chicken just before resting for a hearty, protein-packed meal.
Q: What’s the best rice-to-liquid ratio?
A: For white rice, 1:1.75 (rice to broth) works perfectly; brown rice needs about 1:2.
Q: Is this safe for meal prep?
A: Yes, it reheats beautifully—just add a splash of broth to revive texture.
Conclusion
This Spanish Rice Recipe is your new go-to side dish: easy, flavorful, and endlessly adaptable. From weekday dinners to festive gatherings, Arroz rojo shines every time. Give it a whirl, then swing back and let me know how you made it your own—or share photos on Instagram and tag me! And if you love this, you might also enjoy my Easy Guacamole Recipe or Family-Friendly Chicken Tacos. Happy cooking!
Spanish Rice Recipe
Ingredients
- 1 cup long-grain white rice I like Mahatma or Goya
- 2 tablespoons olive oil or avocado oil
- 1/2 cup yellow onion finely chopped (about half a small onion)
- 2 cloves garlic minced (sub with 1/2 teaspoon garlic powder)
- 1 cup tomato sauce canned Hunt’s or homemade puree
- 1 3/4 cups low-sodium chicken broth or vegetable broth
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder adjust to taste
- 1/4 teaspoon smoked paprika optional, for a smoky note
- Salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh cilantro for garnish
Instructions
- In a medium saucepan over medium heat, warm the olive oil until it shimmers. This helps the rice toast evenly.
- Add the rinsed, drained rice and stir constantly for 3–4 minutes, or until grains turn golden. You’ll smell a nutty aroma—this step keeps it fluffy.
- Push rice to one side, add chopped onion, and cook 2 minutes until softened. Stir in garlic for 30 seconds until fragrant—don’t let it brown too much.
- Sprinkle in cumin, chili powder, smoked paprika, salt, and pepper. Stir to coat the rice, then pour in tomato sauce, mixing until evenly distributed.
- Carefully add chicken broth; stir once, bring to a gentle boil. Reduce heat to low, cover, and simmer 18–20 minutes—no peeking!
- Remove saucepan from burner, keep the lid on, and let it rest 5–7 minutes. This steam finish is key for perfect texture.
- Remove lid, fluff rice with a fork, stir in cilantro, and transfer to a serving bowl. If you like a touch more zest, squeeze fresh lime juice on top.
