This easy Spanish rice recipe is the perfect side dish to spice up your dinner and complement your favorite Mexican meals. Serve it with tacos, burritos, or even bulk it up with black beans for a satisfying standalone treat!
What is Spanish Rice?
Spanish rice, or arroz rojo, is a vibrant side dish with a rich tomato flavor, commonly found in Mexican and Southwestern cuisine. This recipe blends the best of Spanish and Mexican rice, combining a tomato-based base with spices like chili powder and paprika for extra depth. The result is a flavorful fusion—think of it as a Mexican-style Spanish rice!
Ingredients for Spanish Rice
- Butter
- Olive oil
- Long grain white rice
- Onion
- Bell pepper
- Minced garlic
- Fire roasted diced tomatoes
- Tomato sauce: You can substitute tomato paste for tomato sauce in this Spanish rice recipe. Tomato paste provides a richer, more concentrated tomato flavor. Since tomato paste is thicker, you’ll need to adjust the liquid in the recipe to balance it out.
- Chicken broth
- Salt
- Pepper
- Chili powder
- Paprika
- Cumin
See the recipe card for full information on ingredients and quantities.
How to Make Spanish Rice
- Melt The Butter Mixture: In a large skillet or saucepan with a lid, melt the butter with the olive oil.
- Sauté The Rice And Veggies: Sauté the rice, onion, and bell pepper over medium to medium-high heat until the rice is golden brown and the vegetables are tender. Stir in the garlic and toast for 1 minute until fragrant.
- Simmer On The Stovetop: Stir in the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Bring to a boil, cover, reduce the heat, and simmer until the rice is tender and the liquid is absorbed.
- Sit And Steam: Turn off the heat and let the rice sit covered for 5-10 minutes.
- Serve: Fluff with a fork before serving. Enjoy!
Best Type of Rice for Spanish Rice
When making Spanish rice, choosing the right type of rice is key to achieving the perfect taste and texture. The best rice for Spanish rice is typically long-grain white rice. This variety is ideal because it remains light and fluffy after cooking and the the grains remain separate rather than sticky. Long-grain rice has a higher starch content, which helps it absorb the flavors of the broth and seasonings while maintaining its shape.
Short-grain rice, on the other hand, is more starchy and tends to be sticky, making it better suited for dishes like sushi or risotto where a creamier texture is desired. Using short-grain rice in Spanish rice would result in a much stickier, clumpier texture, which is not typically desired for this dish.
While not traditional, you can use brown rice in this recipe. It has a chewier texture and a slightly nutty flavor, which can give your Spanish rice a unique twist. However, because brown rice has a tougher outer bran layer, it takes longer to cook than white rice.
Common Mistakes to Avoid When Cooking Spanish Rice
Avoid Making Mushy Rice:
- Rinse the Rice: If you’re using white rice, rinse it under cold water before cooking to remove excess starch. This helps the rice cook more evenly and prevents clumping.
- Stir Only Occasionally: Stirring the rice too often while cooking can cause the grains to break and release excess starch, making the rice mushy. Stir occasionally, but not constantly.
Seasoning Suggestions:
- Don’t Skip the Broth: Using water for cooking your rice may leave it under-seasoned. Chicken or vegetable broth adds a rich, savory depth of flavor that’s key to Spanish rice. Opt for low-sodium broth to control the salt levels.
- Taste Test: Spanish rice needs a good balance of seasonings, especially salt and spices like cumin, paprika, chili powder, and often times dried oregano. Always taste the rice before simmering, and adjust the seasoning if necessary. The liquid should be well-seasoned to ensure the rice absorbs enough flavor.
Create The Perfect Consistency:
- Bring To A Boil And Simmer: Once you bring the rice and liquid to a boil, reduce the heat and let it simmer gently. A high heat will cause the liquid to evaporate too quickly and result in uneven cooking.
Rest The Rice:
- Sit And Steam: After cooking, let the rice sit, covered, for about 5-10 minutes. This resting period allows the steam to finish cooking the rice and helps redistribute moisture, ensuring a perfect texture.
How To Serve Spanish Rice
Spanish Rice is a delicious side dish for most any of Mexican-inspired meal. I love serving it alongside my beef tacos, chicken enchiladas, and sheet pan fajitas. It’s also a great filling for a burrito bowl or as a base to bulk up with refried beans or your favorite protein. Whether you’re pairing it with grilled meats or making it part of a vegetarian meal, Spanish rice always enhances the dish by adding both color and flavor to the plate.
How to Store and Reheat Spanish Rice
- In The Refrigerator: To store Spanish rice, allow it to cool to room temperature before transferring it to an airtight container. It will stay fresh in the fridge for up to 4 days.
- In The Freezer: For longer storage, place the rice in a freezer-safe container or a resealable freezer bag. It will last for up to 3 months in the freezer.
- To Reheat: When reheating, it’s best to add a splash of water or broth to help rehydrate the rice and maintain its fluffy texture. You can reheat it in the microwave, covered with a damp paper towel, or on the stove over low heat, stirring occasionally until heated through. If reheating from frozen, allow the rice to thaw in the fridge overnight before reheating for best results.
More EAsy Rice Recipes
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Spanish Rice
Video
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1½ cups long grain white rice
- ½ cup onion finely chopped
- 1 bell pepper finely diced
- 2 teaspoons minced garlic
- 14.5 ounce fire roasted diced tomatoes not drained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Instructions
- In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
- Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
- Add the garlic and stir and cook for about 1 minute.
- Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
- Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Let the rice sit covered for 5-10 minutes before serving.
- Fluff the rice before serving.
Jenn’s Notes
- Here’s a couple of tricks for reheating rice. If reheating on the stove, add in about 2 tablespoons of water for every cup of rice that you’re heating. Heating on medium heat, place a lid on the pan and stir frequently until the rice is heated through.
- If reheating in the microwave, place the rice in a microwave safe dish with a lid. Again, add a bit of water and if you like you can also add butter or oil for flavor and to prevent sticking. Then cover the rice and heat for 1-2 minutes.
