Spanish rice, also known as Mexican rice or arroz rojo, is a popular dish in Mexican and Spanish cuisines. It is a flavorful and aromatic rice dish that is typically made with white rice, tomatoes, onions, garlic, and various spices.

Spanish Rice

Recipe by caion


Prep time


Cooking time



Spanish rice is a versatile dish that can be served as a side dish alongside various Mexican or Spanish main courses such as enchiladas, tacos, or grilled meats. It is a staple in many Mexican restaurants and is commonly enjoyed in households as well.


  • 1 cup long-grain white rice

  • 2 tablespoons vegetable oil

  • 1 small onion, finely chopped

  • 2 cloves garlic, minced

  • 1 can (14 ounces) diced tomatoes (you can also use tomato sauce)

  • 1 3/4 cups chicken or vegetable broth

  • 1 teaspoon cumin

  • 1 teaspoon chili powder

  • 1/2 teaspoon paprika

  • Salt and pepper to taste

  • Optional: chopped bell peppers, jalapeños, peas, corn, or diced chicken (for variations)


  • Rinse the rice under cold water to remove excess starch.
  • Heat the vegetable oil in a large skillet or a saucepan over medium heat.
  • Add the chopped onion and minced garlic to the pan and sauté until they become translucent and fragrant.
  • Add the rice to the pan and stir it well to coat it with the oil, onions, and garlic. Continue cooking for a few minutes until the rice starts to turn slightly golden.
  • Stir in the diced tomatoes (or tomato sauce) and mix well with the rice.
  • Add the chicken or vegetable broth to the pan, along with the cumin, chili powder, paprika, salt, and pepper. If you’re using any optional ingredients, such as bell peppers, jalapeños, peas, corn, or diced chicken, add them now as well.
  • Bring the mixture to a boil, then reduce the heat to low. Cover the pan and let the rice simmer for about 20-25 minutes, or until the liquid is absorbed and the rice is cooked and tender. Avoid stirring the rice while it’s cooking to prevent it from becoming mushy.
  • Once the rice is cooked, remove the pan from the heat and let it sit, covered, for about 5 minutes.
  • Fluff the rice with a fork before serving.

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