easy spanish rice

Spanish Rice from Delish.com is a perfect side for dinner.

Tomato-Garlic Spanish Rice

olive oil

onion,

red bell pepper, finely chopped

c. long grain white rice

chicken broth

tomato sauce

lemon

chili powder

garlic powder

oregano

cumin

Kosher salt

black pepper

tbsp. cilantro,

Two cups rice? I made this recipe and the moisture was gone before the rice cooked through.  I think another cup of liquid is needed or reduce the rice to one cup.  I ended up quickly microwaving a cup of water to add.. it came out a bit sticky.  Otherwise it’s tasty!  I like using fresh ingredients and this recipe certainly does the trick!  Might swap the garlic powder for fresh next time too. Will make again.

The amount of liquid in this recipe to the amount of rice is totally incorrect! One needs to double the amount of chicken broth, and the cooking time to even get close to cooked rice. The flavor was really good however. I also added about 2 TBS tomato paste to balance out the additional chicken broth I added.

Cooked my rice first...I knew better and I added a touch of other ingredients for better flava

Just made it. We loved it! Substituted ketchup for tomato sauce and added basil, didn't have garlic salt, used avacado oil instead of olive oil, didn't have vegetable broth, used vegetable oxo and 2 cups water. We'll use less ketchup next time. And a little more water.

Definitely only use 1 cup rice. Needs to cook for about 25 min. A little on the tomatoey side but otherwise came out well

This is the best Spanish rice I have ever made and enjoyed.
My family said it was excellent, the flavor outstanding And it was easy to prepare.

Excellent recipe. I made this twice now according to the recipe, only difference is I used veggie stock instead of chicken and added minced garlic instead of the garlic powder. I would like to stress that for white rice the ratio is 1 cup of rice to 1.5 cups of liquid! Brown rice is different and requires more liquid. Be mindful of the type of rice you’re using. Also, I used 1 cup of purreed tomatoes rather than tomato sauce, but either way the tomato sauce serves as 1 cup of your liquid! If you omit the tomato sauce you MUST put an extra cup of broth or water. Otherwise your rice will come out as “pebbles” like some of the other reviews state. Rice is not hard to cook you just need to have the right ratio of rice to water and a little patience.

Was very easy and tasty. Didn’t need to adjust or add anything. Shared it with my children.

I did not have any oregano and it was still delicious and easy. thank you

I’m confused - the ingredients list tomato sauce, but the directions say tomato purée . . . Is it either one?  I can’t wait to try this recipe!

I love this recipe ! I have not made homemade Spanish rice in years because I lost my recipe. This is the closest I have come to it. I have a question, since it made so much (I should have cut in 1/2) can you freeze leftover of this Spanish rice ? Thanks

I made this a few weeks ago and it was perfect. Followed directions and it turned out exactly as I had hoped. Was worried with all the criticism. I plan on making it again tonight and I can’t wait.

Just made this yesterday and it got rave reviews from my family!!  I recommend this recipe

This rice did not have enough liquid for the rice. Definitely added at least 1.5 cups water/chicken stock. Real bummer since reviving undercooked rice is very difficult and such a waste of food.

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This Spanish-style rice is extremely easy to make at home. It's a great side dish for grilled steak, chicken fajitas, or even enchiladas.

How To Make Restaurant-Worthy Spanish Rice At Home

Mexican red rice recipe is prepared almost every day in some Mexican homes. When I was young, something that I would frequently hear from my mom and my aunts was that "I had to learn how to cook".&nbsp;

HOW TO MAKE MEXICAN STYLE RICE RECIPE

white rice (medium size grain.)

vegetable oil

chicken broth (or water)

tomatoes (about 3/4 cup chopped)

Tablespoons white onion

garlic

Salt

following items are optional:

carrot

peas

spring of cilantro

serrano pepper (Optional)

Place the rice in a large heat-proof bowl and pour in hot water to cover. Stir once, then let stand for 15 minutes.

Transfer to a strainer over the sink, rinse under cold water, then drain again. Shake the strainer well to remove any excess water. Set aside to dry slightly. If using frozen peas, please defrost them ahead of time. For this rice, I used 1/2 cup of peas. This is a personal choice, you can also add carrots if you like.

Heat the oil in a large, heavy pan, add the rice. it should sizzle as it touches the oil. Cook over medium heat until it starts to become a delicate light golden brown. This step will take about 6 to 8 minutes. Stir occasionally to ensure that the rice does not stick to the bottom of the pan.

Carefully tip the pan and remove the excess oil using a spoon.

Meanwhile, place the tomatoes, garlic, and onion into a food processor or blender, process until smooth.

Add the tomato mixture to the rice and stir over medium-high heat. Sometimes, I strain the tomato sauce before adding it to the rice.

Keep cooking until all the liquid has been absorbed making sure it doesn’t stick to the bottom of the pan. It takes about 3 minutes for this step.

Stir in the broth and optional vegetables (carrots, peas, serrano, and cilantro)  and salt to taste. Bring to a boil, about 2 minutes, and then cover the pan and cook over low heat until all the liquid has been absorbed. About 12-15 minutes.

Using a fork, carefully dig to the bottom of the rice to see if any moisture remains; If so, continue cooking over low heat for a few more minutes, still covered, until tender. Remove pan from heat, without uncovering it, and let it stand for 10-15 minutes, to give the rice a chance to continue steaming. Using a fork, lightly fluff up the rice and serve.

You can learn how to make Spanish Rice (aka Mexican Rice) from scratch with this quick and easy recipe for tender and delicious rice, better than the restaurant.

Authentic Mexican Rice from Scratch

Diced Tomatoes (canned)

Chicken Broth

Sea Salt

Cumin

Olive Oil

Onion

Long Grain White Rice (uncooked)

Drain tomatoes, allowing liquid to drain into a 2-cup measure. Once completely drained, add chicken broth until the total liquid measures 2 cups. Add the diced tomatoes to the chicken broth mixture. Add salt and cumin. Stir then set aside.

Place uncooked rice in a strainer and hold it under cool water, swishing around with a spoon or your hand. Set aside to drain.

Heat olive oil over medium heat. Cut off the top 1/8 to 1/4 of an onion at the stem side. Place cut side of onion in heated oil and push it around, allowing the onion to infuse with the oil, about 3 or 4 minutes. Remove onion and set aside to be used for garnish.

Add rice to skillet (you&#039;ll need a skillet that has a lid). Be careful because the wet rice will splatter in the oil. Saute in the skillet, stirring often, until the rice is golden brown, about 5-7 minutes.

Add tomato mixture, stir. Again, it&#039;s going to splitter and splatter so be careful. Bring to a boil, then reduce heat to low, cover and simmer 20 minutes, until liquid is absorbed. Don&#039;t open or stir during the 20 minutes.

If there is liquid remaining, cover and cook on low another 5 minutes.

Easy Spanish Rice made on the stove with only a few simple ingredients. Tastes just like Spanish rice from your favorite Mexican restaurant! 

Easy Spanish Rice

White rice (medium

Chicken broth

Cantina (or Restaurant style salsa)

Lime juice

Add all of the ingredients to a large skillet/saucepan over high heat.

Bring to a boil and stir briefly before covering and reducing the heat to medium-low.

Simmer for 20 minutes or until all the liquid is absorbed.

Remove from heat and fluff with a fork.

Put the lid back on so it stays hot until ready to serve.

Yellow Rice Mexican Arroz Amarillo, is the perfect side dish recipe. It&#39;s quick, easy and packs a lot of flavor with pantry ingredients.

Yellow Rice Mexican Arroz Amarillo

Water (see Notes below)

Long Grain Rice (rinsed until the water is clear)

Turmeric (ground)

Granulated Onion (or onion powder)

Black Pepper (ground)

Place water in medium saucepan over high heat until it comes to a boil.

Add all the remaining ingredients, stir well. Cover and reduce heat to low. (Note: If you use a wooden or plastic spoon, it may be stained forever from the turmeric.)

Cook about 12-16 minutes until the water has evaporated. Remove from heat.

While off the heat, keep covered for about 10 minutes more, then open and fluff with a fork.

In my opinion, 1 tsp of Turmeric was too much. It's all I could taste. 1/2 tsp would probably have been better for me.

Christian, excellent job on the mexican yellow rice.  this was really good.  This will be my go to rice to serve with burritos.

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Top 5 easy spanish rice recipes from across the web

The most viewed easy spanish rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed easy spanish rice recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine