Irresistible Spanish Rice Recipe

Authentic Spanish Rice (Arroz Rojo)
recipe.yield: 6 servings
recipe.prepTime: 15 minutes
recipe.cookTime: 30 minutes
recipe.totalTime: 45 minutes
recipe.difficulty: Easy
recipe.intensity: Medium (Requires constant attention during sautéing and simmering)
recipe.category: Side Dish, Vegetarian Main
recipe.cuisine: Mexican/Spanish
recipe.dietary: Vegetarian, Vegan option

The Soul of the Comal: Why This Spanish Rice Is Irresistible

What many call “Spanish Rice” is actually a cornerstone of Mexican home cooking—arroz rojo, or “red rice.” This isn’t the dry, bland orange rice from a box mix. This is the deeply savory, slightly smoky, and luxuriously tomato-infused rice that forms the perfect bed for beans, stews, and grilled meats, or stands proudly as a simple, satisfying meal on its own. The magic lies not in complexity, but in technique: toasting the rice in hot oil to seal each grain, then simmering it slowly in a rich, homemade tomato broth until it’s perfectly tender yet distinct. Every grain emerges infused with flavor, not just coated in it. This recipe yields rice that is irresistible in its simplicity, a testament to the power of a few humble ingredients cooked with care.

Ingredients

2 cups long-grain white rice (such as jasmine or basmati—not parboiled or instant)
1 medium white onion, roughly chopped
2 medium Roma tomatoes (about ¾ lb), roughly chopped
3 cloves garlic, peeled
2 ½ cups low-sodium vegetable broth (or chicken broth)
¼ cup neutral oil (such as avocado, canola, or grapeseed)
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder (ancho or guajillo preferred)
1 ½ teaspoons kosher salt (adjust to taste)
½ cup frozen peas and diced carrot mix (optional, for color)
Fresh cilantro, chopped (for garnish)
1 lime, cut into wedges (for serving)

Equipment

Blender or food processor
Large skillet or sauté pan with a tight-fitting lid (a 10-12 inch is ideal)
Fine-mesh strainer
Fork

Instructions

Step 1: Create the Flavor Foundation (The Purée)

In a blender or food processor, combine the chopped onion, chopped tomatoes, and garlic cloves. Blend on high until you have a completely smooth, liquid purée. This is your flavor base.
Optional but Recommended: Pour the purée through a fine-mesh strainer into a bowl, using a spoon to press out all the liquid. Discard the dry pulp. This step ensures an ultra-smooth, silky texture for your final rice, but you can skip it for a more rustic version.

Step 2: The Crucial Toast (Sofrito & Rice)

Place your large skillet over medium-high heat. Add the ¼ cup oil and let it heat until it shimmers, about 1-2 minutes.
Add the 2 cups of rice to the hot oil. Stir constantly and toast the rice for 5-7 minutes. You are looking for the rice to turn from translucent white to a deep, golden brown. It will sound like sizzling sand. This toasting step is non-negotiable—it seals the grains, prevents mushiness, and builds a nutty foundation.
Reduce heat to medium. Push the rice to the sides of the pan, creating a well in the center. Add the 1 tablespoon tomato paste to the well and cook, stirring just the paste, for 30 seconds until it darkens slightly. Then, stir it into the toasted rice.
Sprinkle in the 1 teaspoon cumin and 1 teaspoon chili powder, stirring for 30 seconds until fragrant.

Step 3: Simmer to Perfection

Carefully pour the strained tomato-onion purée into the pan with the rice. It will sputter and steam violently—stand back! Stir constantly and cook for 2-3 minutes, allowing the raw flavor of the purée to cook out and the mixture to thicken slightly.
Pour in the 2 ½ cups vegetable broth and add the 1 ½ teaspoons salt. Stir well to combine and scrape up any bits from the bottom of the pan. Bring the mixture to a full, rolling boil.
Once boiling, reduce the heat to the lowest possible setting. Stir in the frozen peas and carrots (if using). Cover the skillet tightly with its lid. Set a timer for 20 minutes. DO NOT PEEK. The steam trapped inside is cooking the rice.

Step 4: The Final Rest

After 20 minutes, turn off the heat. Leave the lid on and let the rice rest, undisturbed, for 10 minutes. This final resting period allows the rice to finish steaming gently and for any residual moisture to be fully absorbed, resulting in perfect, separate grains.
After resting, remove the lid. Fluff the rice gently with a fork, incorporating the peas and carrots from the top. Taste and adjust salt if needed.

Step 5: Serve

Garnish generously with chopped fresh cilantro and serve immediately with lime wedges on the side for squeezing over the top. The bright acidity of the lime cuts through the richness and elevates every flavor.

Success Secrets & Customizations

The Toast is Everything: Don’t rush the toasting. Deep golden brown rice equals deep flavor.
Broth Matters: Using a good-quality, flavorful broth is 50% of the final taste. It makes the difference between good rice and incredible rice.
No Peeking!: Resisting the urge to lift the lid during simmering prevents steam from escaping and ensures even cooking.
Protein Boost: Stir in a can of rinsed black beans or pinto beans during the final fluff for a complete vegetarian meal.
Spice Level: Add a finely chopped jalapeño or serrano pepper to the blender with the tomatoes for a gentle heat.
Vegan Version: This recipe is naturally vegan if you use vegetable broth.
Traditional Touch: For an authentic arroz a la mexicana, add a whole, poked jalapeño to the rice before covering it to simmer. Remove it before fluffing.

What to Serve With Your Irresistible Spanish Rice

This rice is the ultimate companion. Serve it alongside:

Classic Beans: A bowl of creamy, soupy frijoles de la olla.
Grilled Meats: Carne asada, grilled chicken, or carnitas.
Stews: Chile verde or birria.
Eggs: As a base for huevos rancheros or migas.
On Its Own: Topped with sliced avocado, crema, and queso fresco.

Nutrition Information

recipe.servingSize: 1 cup (approximately)
recipe.calories: 320
recipe.carbohydrateContent: 55g
recipe.proteinContent: 6g
recipe.fatContent: 9g
recipe.saturatedFatContent: 1g
recipe.cholesterolContent: 0mg
recipe.sodiumContent: 680mg (varies greatly with broth used)
recipe.fiberContent: 2g
recipe.sugarContent: 3g

Nutritional information is an estimate based on using vegetable broth and includes optional peas and carrots. Values will vary with specific ingredients and brands.

This Irresistible Spanish Rice (Arroz Rojo) is more than a side dish; it’s a celebration of foundational technique and bold, comforting flavors. Master this one pot wonder, and you’ll have a versatile, crowd-pleasing staple ready for any table.