Spanish Rice
Ingredients
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- 1 1/2 cups long-grain white rice – rinsed until water runs clear, drained
- 3 tbsp neutral oil
- 3/4 cups yellow onion – finely chopped (~1 medium yellow onion)
- 3 cloves garlic – finely minced
- 1/2 tsp ground cumin
- 1 cups tomato sauce (canned)
- 2 cups chicken broth (low sodium)
- 1 tsp kosher salt
- 1/4 tsp ground black pepper
- fresh cilantro – chopped (for serving)
Instructions
1. Rinse the rice in a fine-mesh strainer under cool water until the water runs mostly clear, 30–60 seconds. Drain well.
2. Heat the oil in a medium saucepan (with a tight-fitting lid) over medium heat. Add the drained rice and cook, stirring frequently, until the grains turn opaque and lightly golden, 5–7 minutes.
3. Stir in the onion and cook until softened and translucent, 3–4 minutes. Add the garlic and cumin and cook until fragrant, 30–60 seconds.
4. Stir in the tomato sauce and cook 1 minute to reduce splattering. Pour in the chicken broth, add the salt and black pepper, and stir to combine. Bring to a gentle boil.
5. Reduce the heat to low, cover tightly, and simmer until the liquid is absorbed and the rice is tender, 15–20 minutes. Do not lift the lid while simmering.
6. Remove from the heat and let rest, covered, for 10 minutes to finish steaming. Uncover and fluff the rice with a fork. Taste and adjust seasoning. Serve warm, garnished with chopped cilantro if using.
Spanish Rice, commonly known as Mexican red rice or arroz rojo, is a comforting, tomato-scented side dish with fluffy, distinct grains. The rice is first toasted in oil for a nutty aroma, then simmered with a savory tomato base, onions, garlic, and broth. The result is tender, gently seasoned rice with a warm hue that pairs well with grilled meats, beans, and saucy mains.
Despite its name in English, the dish is rooted in Mexican home cooking rather than Spain, evolving from Spanish-introduced rice and local tomato-chile flavors. Over time it became a staple across Mexico and Mexican-American kitchens, often appearing alongside dishes like enchiladas or carne asada. Variations abound by region and family, but the core technique of toasting the rice and simmering it in a tomato-rich liquid has remained consistent for generations.