Spanish Rice

Spanish Rice, also known as “Arroz Rojo,” is a flavorful and colorful side dish commonly served in Mexican and Tex-Mex cuisine. It’s made with long-grain rice, tomatoes, onions, garlic, and spices, offering a perfect companion to tacos, enchiladas, or grilled meats. Its rich tomato flavor and fluffy texture make it a staple on dinner tables.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long-grain white rice
vegetable oil
onion
garlic
tomato sauce or fresh tomatoes
chicken broth (or vegetable broth for a vegetarian version)
salt
cumin
chili powder (optional, for a bit of heat)
peas or diced carrots (optional, for added texture and color)

directions

Heat oil in a large skillet over medium heat.

Add the rice and sauté, stirring constantly, until the rice is golden and slightly toasted.

Stir in the chopped onion and garlic, cooking until softened and fragrant.

Add the tomato sauce, cumin, salt, and chili powder (if using), and stir to coat the rice evenly.

Pour in the chicken broth and bring the mixture to a boil.

Reduce the heat to low, cover the skillet, and simmer for about 18–20 minutes, or until the rice is tender and the liquid is absorbed.

Add peas or diced carrots in the last 5 minutes of cooking if desired.

Fluff the rice with a fork and let it rest for a few minutes before serving.

Servings and timing

This recipe yields approximately 4 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Total time: 30 minutes

Variations

Use fresh chopped tomatoes instead of tomato sauce for a more rustic texture.
Add chopped jalapeños or green chilies for extra spice.
Stir in cooked ground beef or shredded chicken for a complete one-pan meal.
Sprinkle with chopped cilantro or a squeeze of lime juice for freshness.

storage/reheating

Store Spanish Rice in an airtight container in the refrigerator for up to 5 days.
Reheat on the stovetop with a splash of broth or water to prevent drying out.
Can be frozen for up to 2 months; thaw in the fridge overnight before reheating.

FAQs

What’s the difference between Spanish Rice and Mexican Rice?
The terms are often used interchangeably, but Spanish Rice may sometimes include saffron, while Mexican Rice typically features cumin and tomatoes.

Can I use brown rice?
Yes, but increase the liquid slightly and extend the cooking time to 40–45 minutes.

Can I make this in a rice cooker?
Yes, just sauté the rice, onion, and garlic first, then transfer everything to a rice cooker and cook as directed.

Why toast the rice first?
Toasting enhances the nutty flavor and helps the grains stay separate while cooking.

Is it spicy?
Not inherently, but you can add spice with chili powder, jalapeños, or hot sauce.

Can I make it vegan?
Yes, use vegetable broth instead of chicken broth.

Can I add beans?
Absolutely—black beans or pinto beans make a hearty addition.

What type of rice works best?
Long-grain white rice provides the ideal fluffy texture.

Can I use tomato paste instead of sauce?
Yes, but dilute it slightly with water or broth to match the consistency of tomato sauce.

Why is my rice mushy?
Too much liquid or overcooking can lead to mushy rice—follow the ratios and timing closely.

Conclusion

Spanish Rice is a vibrant, versatile side dish that brings warmth and flavor to any meal. Easy to prepare and endlessly adaptable, it’s a must-have recipe for your dinner rotation. Whether served with tacos or enjoyed on its own, it’s sure to please any crowd.

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