Description
Make restaurant-style Spanish Rice right at home with this easy, one-pot recipe. This fluffy, flavorful Arroz Rojo is the perfect quick side dish for tacos, enchiladas, or any weeknight meal.
Ingredients
Scale
- 2 tablespoons vegetable oil
- 1 cup long-grain white rice
- 1/2 medium yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 cup chicken broth (or vegetable broth)
- 1 (8 ounce) can tomato sauce
- 1/2 cup water
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon dried oregano
- 1/2 cup frozen peas and carrots mix (optional)
Instructions
- Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat.
- Add the long-grain white rice to the pan. Toast the rice, stirring often, for 5 to 7 minutes until it turns light golden brown. This step is key for fluffy Spanish Rice.
- Add the chopped onion to the pan and cook for 3 minutes until softened.
- Stir in the minced garlic and cook for 1 minute until fragrant. Do not let the garlic burn.
- Pour in the chicken broth, tomato sauce, and water. Stir well to combine everything.
- Add the salt, cumin, and oregano. Bring the mixture to a boil.
- Once boiling, reduce the heat to low immediately. Cover the saucepan tightly with a lid.
- Simmer undisturbed for 15 minutes. Do not lift the lid during this time.
- After 15 minutes, remove the pan from the heat. If using, gently stir in the frozen peas and carrots mix.
- Keep the pan covered and let it stand off the heat for another 10 minutes. This allows the rice to steam and become perfectly fluffy.
- Fluff the Spanish Rice gently with a fork before serving.
Notes
- For a richer flavor, use homemade chicken broth instead of store-bought.
- If you prefer a spicier kick, add 1/4 teaspoon of chili powder with the other spices.
- Toasting the rice correctly is the secret to achieving that authentic restaurant-style texture. Watch it closely!
- This recipe works well for meal prep and reheats nicely.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup cooked
- Calories: 220
- Sugar: 4
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 5
- Cholesterol: 0