Make restaurant-style Spanish Rice at home with this easy, one-pot recipe. You get fluffy, flavorful Arroz Rojo every time, perfect for tacos or weeknight dinners.
Author:Ahazzam
Prep Time:10 min
Cook Time:25 min
Total Time:35 min
Yield:4 servings
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 tablespoons vegetable oil
1 cup long-grain white rice
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1/2 cup tomato sauce
2 cups chicken broth (or vegetable broth)
1 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
1/4 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 hot oil. Stir constantly for 5 to 7 minutes until the rice grains turn light golden brown. This step is key for fluffy Spanish Rice.
Add the chopped onion to the pan and cook until softened, about 3 minutes.
Stir in the minced garlic and cook for 1 minute until fragrant.
Pour in the tomato sauce, chicken broth, salt, cumin, and oregano. Stir well to combine everything.
Bring the mixture to a boil over medium-high heat.
Once boiling, reduce the heat to the lowest setting, cover the pan tightly with a lid, and simmer for 15 minutes without lifting the lid. Do not stir during simmering.
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
Toasting the rice properly is the secret to restaurant-style flavor and texture. Do not rush this step.
For a richer flavor, use homemade chicken broth instead of store-bought.
If you prefer a spicier dish, add a pinch of cayenne pepper with the other spices.