I’ve eaten Spanish rice at Mexican restaurants countless times, but it wasn’t until this year that I started making this Spanish rice recipe at home. Today’s post is a PSA: if you’re not already making homemade Spanish rice, it’s time to start. You’re seriously missing out!
Spanish rice, also called Mexican rice or arroz rojo, is a type of rice pilaf cooked with onions and garlic, tomatoes, peppers, and spices. It’s commonly eaten throughout northern Mexico and the southwestern United States, and it’s the perfect side dish for a simply cooked protein or Mexican fare like tacos and enchiladas.
The recipe below has become my go-to method for how to make Spanish rice. It’s SO easy, and it comes out moist, fluffy, and flavorful every time. I think you’re going to love it.
Here’s what you’ll need to make this easy Spanish rice recipe:
Find the complete recipe with measurements below.
This Mexican rice recipe is so simple to make! Here’s how it goes:
First, rinse the rice. This is my first step whenever I’m cooking rice, as it removes starches that can cause the rice to clump. Place it in a fine mesh strainer set over a bowl, and rinse it under cool running water until the water in the bowl runs clear.
Next, sauté the onion and toast the rice. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the onion and cook until it’s soft and translucent, about 5 minutes.
Add the rice and cook, stirring often, for another 2 minutes, until it’s fragrant.
Then, add the remaining ingredients. Stir in the tomato paste and garlic, followed by the diced tomatoes or tomato sauce, jalapeño, salt, and oregano.
Pour in the broth, and bring it to a boil.
Reduce the heat, cover the pot, and simmer the rice for 15 minutes, or until the rice is tender and the liquid is absorbed.
Finally, let the rice steam. Remove it from the heat and let it sit, covered, for 10 minutes.
You’re ready to serve! Fluff the cooked rice with a fork and enjoy.
My favorite thing to serve with Mexican rice? Mexican food! It would be a delicious side dish for any of these Mexican-inspired recipes:
Here are a few more great ways to use it:
How do you like to serve Mexican rice? Let me know in the comments!
Leftover Spanish rice will keep in the fridge for up to 4 days. To reheat it, warm it in the microwave or on the stove with a small splash of water or vegetable broth.
The rice also freezes well. Stash it in an airtight container or bag in the freezer for up to 3 months. Thaw it in the microwave or overnight in the fridge.
If you love this Spanish rice recipe, try one of these simple rice dishes next:
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