Spanish Rice, often referred to as Mexican Rice or Arroz Rojo, is a delicious accompaniment to all your favorite Mexican meals.
The secret to making perfect Spanish Rice every time is to toast the rice in oil first. Not only does this add a light nutty flavor to the rice, but it helps remove the starch film from each grain preventing the rice to become clumpy and sticky. Afterall, Spanish rice is essentially a rice pilaf so the individual grains should be firm and separate yet still soft and tender.
Spanish rice is also the perfect alternative to those who prefer something else other than meat in their tacos, burritos or enchiladas. Just make sure to use vegetable stock in place of the chicken stock.
Spanish Rice (Mexican Rice)
Spanish Rice is the perfect side dish to all your favorite Mexican meals. Grab a big bowl and enjoy it as a main meal too.
Ingredients
- 2 tablespoons vegetable oil
- 2 cups (400g) uncooked white basmati rice
- 1 white onion, finely chopped
- 2 fresh garlic cloves, finely minced
- 2 cups low-sodium chicken stock (or vegetable stock)
- 1.75 cups tomato sauce
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1 teaspoon salt
- 1/8 teaspoon dried oregano
- 1 tablespoon cilantro (garnish)
- 1 lime (optional)
Directions
- Step 1 In a medium-sized pot where you will cook your rice (this is a one-pot recipe), heat the vegetable oil on medium high heat. Add dried rice. Stir continuously and toast the rice until slightly golden brown. About 3-4 minutes.
- Step 2 Add chopped onions and cook until onions are translucent. About 2 minutes. If it seems like your rice is about to burn add in an extra tablespoon of oil.
- Step 3 Add minced garlic and cook for about another minute. Make sure the garlic does not burn.
- Step 4 Add chicken stock, tomato sauce, chili powder, cumin, salt and oregano. Stir and bring to a boil. Once it starts to boil turn heat to low, give it a final stir, close with lid, and let simmer for 20 minutes. This allows time for the liquid to absorb into the rice.
- Step 5 After 20 minutes turn heat off..but DON’T take the lid off just yet! Just let it rest for about 5-10 minutes.
- Step 6 Take lid off and fluff with a fork.
- Step 7 Garnish with chopped cilantro. Squeeze some lime juice right before serving. (optional)