Spanish Rice

Spanish rice, also known as Mexican rice or Arroz rojo, is easily my favorite side dish to serve alongside Mexican food.  It doesn’t matter whether we’re eating chicken enchiladas, carne asada street tacos, or even pork carnitas.  I always make a big batch of this delicious rice to round out the meal.  And today I’d like to show you just how easy it is to make Spanish rice right at home with our simple recipe.

What is Spanish rice?

Spanish rice is basically a type of rice pilaf that is distantly related to other rice dishes from Spain, most notably paella.  This means that the rice is actually sauteed and browned up in some sort of fat before adding and cooking the rice in liquid.  In fact, if there is one step for making Spanish rice that you DO NOT want to skip, it is browning up the rice.  Not only does it shorten the cooking time, but most importantly it gives the dish a distinctive earthy and nutty flavor.

The other key component of Spanish rice is the liquid that it is cooked in.  Instead of using plain water, this rice dish is cooked in a mixture of chicken broth and tomato sauce.  This gives the dish a rich and savory flavor, while also imparting its distinctively reddish-yellow hue.  

Tips, Tricks & Suggestions

• You can easily add more vegetables to your rice if you prefer.  For example, diced carrots, and corn can be added at the same time that you add in the onion.  Or if you want to add peas, then simply toss them in at the end.  
• It is best if you use regular long-grain rice for this recipe.  However, you can use medium-grain rice if that is all you have, or brown rice if you want to make it whole grain.  Just make sure to use the right liquid to rice ratio, and adjust the cooking time if needed.
• Can you make Spanish rice in an instant pot?  Of course!  Just follow the recipe and sautee the rice and onion in the instant pot just like you would do in a normal pot.  However, you might need to adjust the amount of chicken broth used, along with the cooking time. 
• Check out some of our other great rice dishes like spicy Jollof Rice, simple & easy Saffron Rice, or classic Egg Fried Rice.

Spanish Rice Recipe

Prep time: 5 minutes

Cook time: 30 minutes

Servings: 6

Ingredients

¼ Cup of olive oil

2 Cups of long grain rice

1 Small onion, finely diced

1 Clove of garlic, minced

3 to 4 Cups of chicken broth or stock, see note*

1 Tablespoon of tomato paste, dissolved in the chicken broth

1 Teaspoon of salt

½ Teaspoon of paprika

½ Teaspoon of oregano

¼ Teaspoon of cumin

1 Serano pepper, slit down the middle but not all the way through (optional)

*Note: The amount of chicken broth needed for this recipe can vary depending on what type of rice you use.  To know how much you need simply look at the ratio of water needed per cup of rice on its packaging.  And simply apply that same ratio with the chicken broth.

Instructions

1. Brown up the rice: Pour the olive oil into a medium-sized pot and place it over medium-high heat.  Then toss in the rice and saute it until it achieves a golden brown color.  This should take about 5 minutes.

2. Add in the onion and continue to saute for a couple of minutes.  Then add the garlic and saute for another 30 seconds.

3. Add liquid and spices: Pour in the chicken broth and tomato paste mixture into the pot along with the salt and all of the spices.  Stir this into the rice and add the serrano pepper if you are using it.  Let the liquid come to a boil, and then cover the pot and turn down the heat to low so that it liquid is simmering. 

4. Let the rice simmer undisturbed until all of the liquid has been absorbed by the rice.  This should take 20 to 30 minutes.

5. Remove the lid from the pot and use a wooden spoon to gently stir and fluff the rice.  Taste the rice and add more salt to your liking.

6. Serve & enjoy!

Print Recipe

Spanish Rice Recipe

Prep Time5 minutes mins

Cook Time30 minutes mins

Servings: 6

Ingredients

• ¼ Cup of olive oil
• 2 Cups of long grain rice
• 1 Small onion finely diced
• 1 Clove of garlic minced
• 3 to 4 Cups of chicken broth see note*
• 1 Tablespoon of tomato paste dissolved in the chicken broth
• 1 Teaspoon of salt
• ½ Teaspoon of paprika
• ½ Teaspoon of oregano
• ¼ Teaspoon of cumin
• 1 Serano pepper slit down the middle but not all the way through (optional)

Instructions

• Brown up the rice: Pour the olive oil into a medium-sized pot and place it over medium-high heat. Then toss in the rice and saute it until it achieves a golden brown color. This should take about 5 minutes.
• Add in the onion and continue to saute for a couple of minutes. Then add the garlic and saute for another 30 seconds.
• Add liquid and spices: Pour in the chicken broth and tomato paste mixture into the pot along with the salt and all of the spices. Stir this into the rice and add the serrano pepper if you are using it. Let the liquid come to a boil, and then cover the pot and turn down the heat to low so that it liquid is simmering.
• Let the rice simmer undisturbed until all of the liquid has been absorbed by the rice. This should take 20 to 30 minutes.
• Remove the lid from the pot and use a wooden spoon to gently stir and fluff the rice. Taste the rice and add more salt to your liking.
• Serve & enjoy!

Notes

The amount of chicken broth needed for this recipe can vary depending on what type of rice you use. To know how much you need simply look at the ratio of water needed per cup of rice on its packaging. And simply apply that same ratio with the chicken broth.