Make restaurant-style Spanish Rice at home with this simple, one-pot recipe. You achieve fluffy, flavorful Arroz Rojo perfect for tacos or enchiladas.
Author:mayathompson
Prep Time:10 min
Cook Time:30 min
Total Time:40 min
Yield:4 servings 1x
Category:Side Dish
Method:Stovetop
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
2 tablespoons vegetable oil
1 1/2 cups long-grain white rice
1/2 cup finely chopped yellow onion
2 cloves garlic, minced
1 (10 ounce) can diced tomatoes and green chilies, undrained
2 cups chicken broth (or vegetable broth)
1 teaspoon ground cumin
1/2 teaspoon dried oregano
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper
1/2 cup frozen peas and carrots mix (optional)
Instructions
Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Add the rice to the pot. Toast the rice, stirring frequently, for 5 to 7 minutes until the grains turn light golden brown. This step is key for fluffy Spanish Rice.
Add the chopped onion and cook for 3 minutes until softened. Add the minced garlic and cook for 1 minute more until fragrant.
Stir in the undrained diced tomatoes and green chilies, cumin, oregano, salt, and pepper. Cook for 2 minutes, stirring to coat the rice.
Pour in the chicken broth. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the pot tightly with a lid, and simmer for 18 minutes without lifting the lid.
Remove the pot from the heat. If using, gently stir in the frozen peas and carrots mix. Keep the pot covered and let it stand for 10 minutes to steam.
Fluff the Spanish Rice gently with a fork before serving.
Notes
For the most authentic flavor, use high-quality chicken broth.
Do not skip toasting the rice; this prevents the rice from becoming sticky.
If you prefer a richer red color, add 1 tablespoon of tomato paste with the spices.
This recipe makes a great weeknight rice meal that pairs well with chili.