Spanish Rice Recipe

Outline

• Title: Spanish Rice Recipe
• Short Intro Paragraph
• with personal context
• ## Why You’ll Love This Recipe (H2) – 6–10 benefit-driven bullets
• ## Ingredients (H2) – detailed list with measures, substitutions, prepping tips
• Image tag
• ## Directions (H2) – numbered steps with friendly language and inline tips
• ## Servings & Timing (H2) – yield, prep, cook, total time
• ## Variations (H2) – 4–6 one-sentence twists
• ## Storage & Reheating (H2) – fridge/freezer guidance, shelf life, make-ahead notes
• ## Notes (H2) – personal testing tips and flavor/texture tweaks
• ## FAQs (H2) – 6–8 questions with concise answers
• ## Conclusion (H2) – recap highlights + call-to-action

Spanish Rice Recipe

Short Intro Paragraph
A vibrant, easy Spanish Rice Recipe that turns humble grains into a flavorful side dish bursting with tomato, garlic, and traditional Mexican spices.

Spanish rice—often called arroz rojo—has a special place on my table. Originating from Mexican home kitchens, it transforms simple white rice into a sunset-hued, fragrant side dish. You know what makes it extra comforting? The combination of sautéed garlic, diced onion, and tomato sauce, all simmered until the rice soaks up every drop of flavor. Over the years, I’ve tweaked this Recipe to keep it perfectly fluffy, never mushy. I serve it alongside grilled chicken, tacos, or even just a green salad for a wholesome, colorful meal. And honestly, it’s so easy and homemade; you’ll feel like a kitchen pro in no time.

Whether it’s a weeknight supper or a casual fiesta, this Spanish Rice Recipe feels both festive and homey. I first tried my hand at arroz rojo when my daughter asked for “something red†for her birthday spread—little did she know she’d spark a new family staple. Now, every time I taste that warm, slightly tangy tomato base, I’m instantly transported to sunlit patios and shared laughter. Plus, it’s gluten-free, vegetarian, and can easily adapt for vegan diets—talk about a versatile side dish!

Why You’ll Love This Recipe

• Ready in under 30 minutes—you’ll be amazed at how quickly it comes together.
• No oven required; just a trusty saucepan and stove top.
• Flavors that sing: garlic, onion, tomato, plus cumin and paprika for depth.
• Perfectly fluffy rice every single time—no more gummy grains.
• Versatile as a Side dish or main with beans, veggies, or protein.
• Traditional Mexican flair without complicated techniques.
• Easily doubles or triples for gatherings or meal prep.
• Budget-friendly ingredients you probably already have.

Ingredients

• 1½ cups long-grain white rice (rinse until water runs clear for fluffiness)
• 2 tablespoons olive oil (or avocado oil for a neutral taste)
• 1 small onion, finely chopped (yellow or white; Vidalia works in season)
• 2 garlic cloves, minced (fresh—avoid jarred for best aroma)
• 1 teaspoon ground cumin (adds earthy warmth)
• 1 teaspoon smoked paprika (or sweet paprika for milder flavor)
• ¼ teaspoon chili powder (optional, for a gentle kick)
• 1 (8-ounce) can tomato sauce (La Preferida or Mutti suggested)
• 2½ cups low-sodium chicken or vegetable broth (homemade if possible)
• ½ teaspoon salt, plus more to taste (sea salt or kosher)
• Freshly ground black pepper, to taste
• 2 tablespoons chopped cilantro (optional garnish)

Directions

1. Heat the pan
   Warm the olive oil over medium heat in a heavy saucepan. You want it shimmering but not smoking—a sign it’s ready for the rice.
2. Toast the rice
   Add the rinsed rice and stir continuously for 3–4 minutes, until edges look translucent. This little toasting trick delivers lighter, separate grains.
3. Sauté aromatics
   Push rice to one side, add onion and garlic. Stir for 2 minutes until the onion softens and the garlic smells irresistible—watch it carefully so it doesn’t burn.
4. Spice time
   Sprinkle in cumin, paprika, chili powder, salt, and pepper. Stir everything together so each grain is lightly coated—this builds layer upon layer of flavor.
5. Add tomato sauce
   Pour in the tomato sauce and cook for another minute, stirring to combine. You’ll notice the color deepen—rich, warm, and inviting.
6. Pour in broth
   Slowly add the broth, scraping up any toasted bits from the bottom. Those little browned bits are pure flavor gold.
7. Simmer
   Bring to a gentle boil, cover snugly, then reduce heat to low. Let it cook, undisturbed, for 18–20 minutes—resist peeking, though it’s tempting!
8. Rest
   Turn off heat and keep the lid on for 5–10 minutes. This rest period lets the rice finish steaming to perfect tenderness.
9. Fluff and garnish
   Lift the lid, fluff the rice with a fork, and fold in chopped cilantro if using. Taste, adjust salt or pepper, and serve.

Servings & Timing

• Yield: about 4–6 servings as a side dish
• Prep Time: 5 minutes (rinsing and chopping)
• Cook Time: 20 minutes
• Rest Time: 5 minutes
• Total Time: roughly 30 minutes from pan to plate

Variations

• Veggie-Loaded: Stir in frozen peas and diced carrots for color and nutrition.
• Spicy Kick: Add ½ teaspoon cayenne or a diced jalapeño with the onions.
• Brown Rice Swap: Use 1½ cups brown rice—just bump cook time to 40 minutes.
• Vegan Cheese Twist: Fold in vegan cheddar shreds for a creamy finish.
• Cilantro Lime: Squeeze fresh lime juice and double the cilantro before serving.

Storage & Reheating

• Refrigerator: Keep in an airtight container up to 4 days.
• Freezer: Freeze portions in freezer-safe bags for up to 3 months.
• Reheat: Microwave with a splash of water or warm gently on stove, covered, until heated through.
• Make-Ahead: Cook rice fully, cool, then store. Reheat when ready and refresh with a dash of broth.

Notes

• Quality broth really matters. Homemade or low-sodium store-bought gives you control over salt.
• Don’t skip rinsing—removing surface starch prevents clumps.
• To achieve traditional Arroz rojo color, adjust tomato sauce amount: use ½ cup tomato puree and ¼ cup sauce for lighter hue.
• If you notice any grains sticking, stir once during cooking—no more, or you’ll release steam.

FAQs

Q: Can I use instant rice?
A: You’ll need different liquid ratios and shorter cooking—stick with long-grain for best texture.
Q: Is Spanish rice spicy?
A: Not inherently—this Recipe is mild. Add more chili powder or jalapeño to ramp it up.
Q: Why is my rice mushy?
A: Likely too much liquid or stirred too often; reduce broth slightly and avoid lifting the lid.
Q: Can I make this gluten-free?
A: Absolutely—white rice is naturally GF; just check your broth label.
Q: What proteins pair well?
A: Grilled chicken, carne asada, black beans, or even shrimp are fantastic.
Q: How do I reheat without drying out?
A: Add a tablespoon of water or broth, cover, and reheat gently to keep moisture.
Q: Can I cook this in a rice cooker?
A: You can—use the “white rice†setting, add ingredients in order (toasted rice, spices, sauce, broth).
Q: What’s the difference between Spanish rice and Mexican rice?
A: They’re often used interchangeably; Mexican rice may include peas and carrots, while Spanish rice leans on tomato base.

Conclusion

This Spanish Rice Recipe brings warmth, color, and authentic Mexican flair to any table, whether it’s taco Tuesday or a family gathering. With its simple steps, vibrant flavors, and fuss-free prep, you’ll find yourself making it again and again. Let me know how yours turns out—drop a comment below, share a photo, or hop over to browse my homemade salsa and guacamole recipes for the full fiesta experience!