HOMEMADE SPANISH RICE RECIPE

HOMEMADE SPANISH RICE RECIPE

This easy, tasty homemade Spanish rice recipe is a great side dish! Soft and tasty, it goes wonderfully with Mexican dishes such as tacos and enchiladas. 

I’ve had Spanish rice at Mexican eateries many times, but it was only this year that I began preparing this Spanish rice recipe myself. Today’s post serves as a public service announcement: if you haven’t begun making your own Spanish rice, now is the moment to begin. You’re truly missing out! 

Spanish rice, known as Mexican rice or arroz rojo, is a rice pilaf that is prepared with garlic, onions, tomatoes, peppers, and various spices. It’s widely consumed across northern Mexico and the southwestern U.S., making it an excellent accompaniment to a simply prepared protein or Mexican dishes such as tacos and enchiladas. 

The following recipe has turned into my preferred technique for preparing Spanish rice. It’s incredibly simple, and it turns out moist, fluffy, and delicious each time. I believe you will really enjoy it. 

Ingredients for the Spanish Rice Recipe

Here are the ingredients you'll need to prepare this simple Spanish rice recipe:

Certainly, rice! Basmati, a type of long-grain white rice, is ideal for this recipe. You may opt for brown rice, but you'll have to raise the broth quantity to 2 cups. Cook the rice for 45 minutes rather than 15. 

Onion and garlic – To enhance rich flavor. 

Extra-virgin olive oil – It enhances the rice’s depth and aids in blending all the flavors together. You can substitute a neutral cooking oil, like avocado or canola oil, if you wish. 

Tomato paste, along with chopped fresh tomatoes or canned tomato sauce – They provide the rice with its characteristic red hue and contribute a zesty tomato taste. You can choose to use either fresh tomatoes that are diced or the sauce from a can. Either choice is excellent! 

Cómo preparar arroz español 

This recipe for Mexican rice is incredibly easy to prepare! Here’s the process: 

Initially, wash the rice. This is my initial action when cooking rice, as it eliminates starches that can make the rice stick together. Put it in a fine mesh sieve positioned over a bowl, and wash it with cool running water until the water in the bowl is clear. 

After that, cook the onion and brown the rice. Warm the olive oil in a medium saucepan or Dutch oven on medium heat. Incorporate the onion and sauté until it becomes soft and clear, roughly 5 minutes. 

Incorporate the rice and sauté, stirring frequently, for an additional 2 minutes, until it becomes aromatic. 

Next, incorporate the other ingredients. Incorporate the tomato paste and garlic, then add the diced tomatoes or tomato sauce, jalapeño, salt, and oregano. 

Add the broth and heat it until it boils. 

Lower the heat, place a lid on the pot, and let the rice cook for 15 minutes, or until it becomes tender and the liquid is gone. 

At last, allow the rice to steam. Take it off the heat and allow it to rest, covered, for 10 minutes. 

You’re prepared to assist! Use a fork to fluff the cooked rice and savor it. 

What to Accompany Mexican Rice 

What do I enjoy serving alongside Mexican rice? ¡Comida mexicana! It would make a tasty accompaniment for any of these Mexican-themed dishes: 

• Simple Enchiladas 
• Tacos with Mushrooms 
• Plant-Based Tacos 
• Tacos with Avocado and Sweet Potato 
• Tacos with Roasted Cauliflower 
• Vegan Quesadillas 
• Casa-made Taquitos 

Here are several additional excellent methods to utilize it: 

Include it in a burrito (or a burrito bowl!) with black beans or pinto beans, fajita vegetables, guacamole, and pico de gallo. 

Display it at your upcoming taco bar with tortillas, your preferred taco toppings, refried beans, salsa, and guacamole. 

Utilize it as the stuffing for filled peppers. Replace it with the cilantro lime rice in this stuffed peppers recipe! 

What is your preferred way to serve Mexican rice? 

Instructions for Storage 

Spanish rice that is left over can be stored in the refrigerator for as long as 4 days. To heat it up, place it in the microwave or on the stovetop with a bit of water or vegetable broth. 

The rice freezes nicely too. Store it in a sealed container or bag in the freezer for as long as 3 months. Defrost it in the microwave or allow it to sit in the fridge overnight. 

Receta de arroz español 

Additional Favorite Rice Dishes 

If you enjoy this Spanish rice recipe, consider trying one of these easy rice dishes next: 

• Cilantro and Lime Rice 
• Pilaf of Wild Rice 
• Coconut Rice 
• Rice in an Instant Pot 
• Cauliflower Rice 
• Or any of these 25 nutritious rice dishes! 

Fixings

2 cups in length grain rice

1/8 cup oil

8 oz pureed tomatoes

6 stems cilantro (discretionary)

1 tsp salt

1 tsp minced garlic

4 cups water

1 shape chicken enhanced bouillon

run cumin

run garlic pepper

Guidelines

Heat oil in enormous griddle on medium hotness.

Sariawan-di-bibir-bisa-disebabkan-oleh.

Add rice and cook until brilliant brown.

Add 1 chicken seasoned bouillon 3D shape to 4 cups water and microwave for 3 minutes.

Whenever rice is brown, add water, pureed tomatoes, salt, garlic, cumin and garlic pepper to skillet.

Mix and cover container. Let stew for 30-40 minutes or until everything is cooked and there is no fluid left. Cushion prior to serving and ENJOY.Tinto-de-verano.

HOMEMADE SPANISH RICE RECIPE VIDEO

EASY SPANISH RICE RECIPE

EASY SPANISH RICE RECIPE

SIMPLE SPANISH RICE RECIPE 

Spanish Rice is a fast, tasty side dish that's easy to prepare by cooking rice in chicken broth, tomato sauce, and various seasonings. This simple Spanish Rice recipe will be your favorite accompaniment for Mexican main dishes! 

If you like Mexican side dishes, you’ll also appreciate Slow Cooker Charro Beans, Instant Pot Refried Beans, and Cilantro Lime Rice! 

Whenever you crave Tex-Mex or Mexican cuisine, a brief look through the blog will show you that you're prepared with appetizers, main courses, drinks, and even sweets! However, regarding Mexican side dishes, my go-to recipe on Five Heart Home has consistently been my Spanish Rice! 

I'm not going to engage in a discussion about what defines an "authentic" Spanish Rice recipe since there are countless variations like there are stars in the sky. 

What I can say is that in Texas, almost every Mexican food eatery offers reddish-orange, tomato sauce-infused rice as a side alongside charro or refried beans. For some reason, it is often called Spanish rice instead of Mexican rice. 

Some restaurants inexplicably compromise their rice by mixing in frozen vegetables (???), but I believe the finest versions are simple, maybe with some bits of tomato, and subtly seasoned with spices akin to those in taco seasoning. 

Thus, my friends, this is how I'll showcase preparing homemade Spanish Rice today! 

Components 

What components are necessary to create the simplest, most delicious, and most reliable Spanish Rice imaginable?! 

Olive oil extra-virgin + butter. To toast your rice, enhancing its flavor and ensuring it doesn't clump together later. 

Long white rice grains. The brand or type is irrelevant as long as it's long grain. Make sure to keep the package instructions accessible to find the best liquid ratio and cooking duration for your specific rice brand! Further details on that are provided below... 

Broth (or stock) made from chicken + sauce (or puree) of tomato. These two components make up the liquid that will cook your rice. Much more flavorful than just plain water! 

Herbs and seasonings. To enhance the taste even further! Specifically, you'll require chili powder, cumin, garlic salt, and dried oregano for seasoning your Spanish Rice. 

Chopped tomatoes. Opcional, pero si lo deseas, puedes agregarlos para darle un poco de sabor adicional a tu arroz español. 

Here's the situation. In the past, my outcomes when preparing Spanish Rice were quite variable. However, the positive aspect is that I DISCOVERED THE REASON. Please, a drumroll... 

The Key to Simple Spanish Rice 

I always prepared my Spanish Rice following a specific recipe, but I failed to consider that different types or brands of white rice might have cooking instructions requiring different water amounts and a variety of cooking durations. 

It finally struck me that, rather than cooking my rice with a specific amount of liquid for a fixed time each time, it could be wiser to follow the instructions on the back of the rice bag. 

You got it, folks...this Spanish Rice recipe is essentially just preparing a standard pot of rice following the instructions on the package. 

Instead of simply boiling the rice in water with a little salt and maybe butter, you'll create this Mexican-inspired variation by preparing the rice in a mixture of chicken broth and tomato sauce. 

Rather than solely using salt for flavor, you will incorporate chili powder, cumin, garlic salt, and dried oregano. 

However, the crucial aspect is that you will utilize the total volume of liquid recommended by the specific brand of white rice you are using, and you will adhere to its designated cooking duration! 

Liquid Ratios and Preparation Duration 

I prefer my ratio of chicken broth to tomato sauce to be around 50/50, with a slight tendency towards more chicken broth and less tomato sauce based on my measurements. 

For instance, if my package of white rice required 1 cup of rice and 2 cups of water, I would utilize 1 cup of rice, 1 cup of chicken broth, and 1 cup of tomato sauce. 

The rice brand I currently have in my pantry requires 1 cup of rice to 1 ¾ cups of water. For today's simple Spanish Rice, I utilized 1 cup of rice, 1 cup of water, and ¾ cup of tomato sauce. Does that clarify things? 

The cooking time is no different. I first sauté my rice in oil for a few minutes, and then I simply adhere to the instructions on the rice package, which today required simmering for about 20 minutes. 

The ultimate outcome? Rice cooked to perfection every time! 

How to prepare Spanish rice

Now that we've confirmed you'll use the instructions on your rice bag as your cooking reference, let me guide you through the process of preparing this simple Spanish Rice. 

Place a medium saucepan on medium heat and incorporate the olive oil and butter. Once the butter has melted, incorporate your white rice and mix to evenly coat it with the oil/butter blend. Cook, stirring often, for roughly 2 to 3 minutes, until the rice is browned. 

Mix in chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if included). 

Raise the heat to high and allow it to boil, stirring from time to time. Mix thoroughly, decrease heat to low, cover the pot, and simmer gently for 20 minutes...or according to the time suggested on your rice package! If your Spanish Rice dish isn’t fully tender (or the liquid hasn’t been absorbed) when the cooking time ends, cover it again and cook for an additional 2 to 4 minutes. 

Take the pot off the heat, keeping it covered, and let it sit for a few minutes. Fluff your simple Spanish Rice using a fork and serve it hot. 

Beyond Merely an Accompaniment 

Oh, and as a final comment, this recipe can certainly go beyond being just a side dish! 

On the day I prepared it for the blog, I coincidentally had some leftover Slow Cooker Chicken & Black Bean Taco filling in the fridge, which we had already savored in tacos earlier that week. 

Are you a supporter of red rice/Spanish rice/Mexican rice/Whatever-You-Choose-to-Call-It? 

Have you ever done it yourself at home? 

No matter if it's Cinco de Mayo, Taco Tuesday, or just a busy weeknight, I suggest you try this simple Spanish Rice recipe! 

It's easy to prepare and just delicious...and who would disagree with that? 

Additional Tex-Mex Favorites 

• Beef Barbacoa in a Slow Cooker 
• Crockpot Chicken Enchiladas 
• Mexican Martini {Trudy's Imitation} 
• Simple Salsa Like in Restaurants 
• Simple DIY Flour Tortillas 

Creamy Jalapeño Dip {Chuy's Imitation} 

Spanish Rice is an easy, tasty side dish that's just as simple as preparing a pot of rice with chicken broth, tomato sauce, and spices. This simple Spanish Rice recipe will serve as your preferred side dish for Mexican main courses. You'll always know how to prepare Spanish rice from now on! 

Required Equipment 

Medium (2-quart) Pot 

Comments 

The quantities of liquid and the cooking duration in this recipe are meant to serve as recommendations. Refer to the instructions on your rice bag to find out the amount of liquid needed (for each cup of rice) and the cooking duration for preparing your Spanish Rice.

 For instance, if the instructions for your rice specify using 2 cups of water for every 1 cup of rice, replace the water with 1 cup of chicken broth and 1 cup of tomato sauce. I maintain the chicken broth/tomato sauce ratio at roughly 50/50, favoring a bit more chicken broth and slightly less tomato sauce when needed. 

If my rice recipe requires 1 ¾ cups of water for preparation, I would substitute with 1 cup of chicken broth and ¾ cup of tomato sauce to create this Spanish Rice. 

Fixings:

• 2 tablespoons olive oil
• 1/4 cup onion hacked finely (discretionary)
• 1 1/2 cup uncooked white rice
• 2 cups chicken stock
• 1 cups stout salsa
• 1 tsp garlic salt
• 1 tsp cumin

Directions

The-worlds-best-oven-baked-meatballs.

Saute onion in oil over medium high hotness. Cook until delicate, around 5 minutes.

Blend rice into skillet, mixing frequently. At the point when rice starts to brown, mix in chicken stock, salsa, garlic salt and cumin.

Heat to the point of boiling and lessen heat. Cover and stew 20 minutes, until fluid has been consumed.

I twofold this formula to make a ton of rice. You accomplish the work once and have to the point of enduring my family 2-3 dinners.

I let rice cool and afterward freeze in cooler packs, that way I just need to wreck the kitchen once for a couple of additional suppers. Cool. Appreciate it!Penyebab-dan-cara-menyembuhkan-sariawan.

EASY SPANISH RICE RECIPE VIDEO

AUTHENTIC SPANISH RICE

AUTHENTIC SPANISH RICE

Mexican Rice, also known as arroz rojo, is a fundamental dish in Mexican cooking! It is a red rice prepared in chicken broth and tomato juice, resulting in its lovely red hue. I picked up this recipe from my Abuela, who got it from her mother. 

This is definitely one of my MOST sought-after Mexican recipes—many of you have shared that you struggle to make arroz rojo correctly, so I experimented in my kitchen and created a foolproof recipe for perfect Mexican rice, every time! 

I strongly suggest that you go through this whole post for crucial details regarding the cooking process. I’m sharing all the tips and tricks my Abuela taught me to consistently make perfect Mexican rice. You can do it! 

Mexican Rice vs. Spanish Rice 

I’m uncertain why, but I’ve observed that individuals often use these terms interchangeably; however, Mexican rice is NOT the same as Spanish rice! 

Spanish rice incorporates saffron and typically has a more yellow hue. It is also denser than Mexican rice, which is generally fluffier and softer. I’m not certain how to cook Spanish rice, so I'm unclear on all the distinctions—what I'm saying is that they are not identical! 

Different people may refer to this using various names. My family from Mexico hails from Jalisco, and my Abuela refers to it as “sopa de arroz.” However, I have some Mexican relatives by marriage from different regions who refer to it as “arroz rojo.” 

Components: 

Long grain rice – My Abuela ALWAYS chooses Mahatma® Rice Extra Long Grain White Rice for this dish! This is extremely crucial and genuinely holds significance. The rice grains are exceptionally lengthy, indicating they have lower starch content and cook to a very fluffy and drier consistency, which is precisely our goal. 

Tomato sauce - you can utilize either fresh or canned tomato sauce! When utilizing fresh tomatoes, it’s important to choose the ripest and reddest ones available if you prioritize color. 

Chicken bouillon - I suggest Knorr chicken bouillon (this is an essential ingredient), but you can use whatever you have on hand. Chicken broth can be used (though it might be somewhat oily), or opt for tomato bouillon for a vegan option. 

Vegetables- my Abuela’s rice is a typical recipe that uses just onions and garlic, but you can include carrots, peas, or red bell pepper if desired. 

Additional seasonings include garlic powder and a pinch of salt for flavor. 

Hot water – regardless of whether you’re using water or chicken broth, the liquid utilized to steam the rice in this recipe must be HOT when added. 

Aromatics—these components are not necessary but will lend your rice a genuinely authentic flavor—cilantro and jalapeno. The jalapeno won't spice up the rice in any way—it simply enhances the flavor, though I do enjoy eating them alongside my meal! 

Grandma's Tips

My grandmother’s name is Estela (I took her name), and she isn’t an excellent cook. Actually, my abuela despises cooking! She learned to prepare arroz rojo from her mother, and I must say it’s a really good recipe. 

Her systematic approach to teaching me how to prepare it many years ago greatly contributed to my ability to consistently make perfect arroz rojo. 

By keeping these tips in mind, you will quickly master this recipe, I assure you: 

Utilize Mahatma® Rice Extra Long Grain White Rice. Believe me, the type of rice you choose is important. The extra long grain rice has lower starch content and results in a drier, fluffier texture when cooked. Jasmine rice is somewhat overly starchy, while basmati rice possesses a fragrance that isn't true to Mexican rice. 

Sauté the rice in oil. Toasting the rice in oil until it achieves a golden hue and puffs slightly is crucial, and this process typically takes around 5 minutes. This is achieved by initially sautéing garlic and onions in oil, followed by adding the rice and continuously stirring it until it becomes nicely toasted. 

Incorporate the garlic powder and chicken bouillon into the toasted rice. As the rice approaches the end of toasting, incorporate the bouillon and garlic powder, then keep stirring/toasting for an additional minute. Mi abuela dice que el arroz capta más sabor de esta forma. 

Sauté the rice with the tomato sauce prior to incorporating water. We aim to blend the tomato sauce with the rice and swiftly combine & fry them together to enhance the tomato taste and achieve a richer red hue. You can truly observe the redness intensifying as you fry it. 

Utilize WARM water! In this case, I am uncertain about the reason. Pero mi abuela me dijo que hay que añadir agua caliente y que el líquido en los bordes de la olla debe estar burbujeando cuando lo eches. I believe this improves the rice's texture – it guarantees that you achieve perfectly fluffy rice that isn't mushy or sticks together. 

Utilize a pot with a thick base. The most effective method to prevent your rice from scorching at the bottom is to use a pot that has a thicker bottom. Opting for a high-quality non-stick or stainless steel is recommended. 

Which texture to seek out 

The desired texture is airy, tender, with small visible pieces of tomato enveloping each grain of rice. Upon lifting the lid and spotting a cluster of tomatoes on top- this is a positive sign! That's what we desire. Simply fluff the rice to combine it. 

The rice ought to be slightly drier (while remaining soft and fluffy). If your rice is excessively damp and soft, you likely used too much water and/or cooked it for too long. 

You can't enjoy rice without beans! 

If you've come this far, you should definitely try making my refried beans as well! Crafted from basic ingredients and genuine Mexican tastes, these homemade refried beans are truly authentic. Es la combinación ideal para el arroz rojo. 

This recipe is generously sponsored by Mahatma® Rice. I always have their products in my kitchen! 

Fixings

• 1 1⁄2 cups long grain white rice
• 2 garlic cloves, minced
• 2 tablespoons vegetable oil
• 1⁄4 cup onion, finely diced
• 4 ounces el pato salsa fresca (or pureed tomatoes assuming you cannot find el pato sauce)
• 2 1⁄2 cups chicken stock
• 1 teaspoon cumin
• 1 tablespoon stew powder
• 1⁄2 teaspoon ocean salt
• pepper

Guidelines

Penyebab-dan-cara-menyembuhkan-sariawan.

in a bowl consolidate stock, cumin, bean stew powder, salt and a large portion of a jar of el pato sauce .

earthy colored rice, in hot oil, in an enormous skillet for roughly 5 minutes flipping incidentally.

add diced onion, minced garlic, sauté for 1 moment.

add prepared stock, heat to the point of boiling.

lessen hotness to low, cover and stew for 15 minutes. try not to mind the rice before the 15 minutes is up, this will permit steam to get away and may make your rice turn out half-cooked.

the majority of the water will ingest before the brief time limit yet keep covered and keep on steaming for the whole 15 minutes. this will make for amazing rice that isnt crunchy.

Rebujito.

following 15 minutes switch heat off, reveal and flip rice over. recuperate and let sit until all the other things is prepared. you can allow the rice to sit concealed for to 25 minutes which will cook out a large portion of the dampness and leave amazing fleecy rice. Cool. Appreciate it!!

AUTHENTIC SPANISH RICE VIDEO

Best Spanish Rice

Best Spanish Rice

Fixings:

2 tablespoons oil

2 tablespoons hacked onion

1 1/2 cups uncooked white rice

2 cups chicken stock

1 cup stout salsa

Guidance

Berbagai-cara-jitu-mengatasi-sariawan.

Heat oil in a huge, weighty skillet over medium hotness. Mix in onion, and cook until delicate, around 5 minutes.

Blend rice into skillet, mixing frequently. At the point when rice starts to brown, mix in chicken stock and salsa. Lessen hotness, cover and stew 20 minutes, until fluid has been consumed. Appreciate!How-to-roast-spaghetti-squash.

Best Spanish Rice VIDEO

Basic Spanish Rice

Basic Spanish Rice

Fixings

1 medium onion, finely hacked

1 little green chime pepper, cleaved

2 tablespoons vegetable oil

1 cup uncooked normal long-grain white rice

2 1/2 cups water

1 teaspoon salt

3/4 teaspoon stew powder

1/8 teaspoon garlic powder

1 can (8 ounces) pureed tomatoes

Guidance

Blanco-y-negro.

1 In 10-inch skillet, heat oil over medium hotness 1 to 2 minutes. Cook onion and uncooked rice in the oil around 5 minutes, blending often, until rice is brilliant brown.

2 Remove skillet from heat. Mix in chime pepper, water, salt, bean stew powder, garlic powder and pureed tomatoes. Hotness to bubbling over high hotness, mixing once in a while. Decrease hotness to low; cover and cook around 25 minutes, blending infrequently, until rice is delicate and pureed tomatoes is consumed. Appreciate it! Hamburger-meat-pie.

Essential Spanish Rice VIDEO :

Spanish Rice

 

Spanish Rice

Fixings

    2 tablespoons olive oil (can utilize something like 1/4 cup)

    1 onion, finely hacked (around 1 cup)

    1 garlic clove, minced

    2 cups of medium or long-grain white rice

    3 cups* chicken stock (or vegetable stock if veggie lover)

    1 piling tablespoon tomato glue or 1 cup of diced new or cooked tomatoes, stressed

    Touch of oregano

    1 teaspoon salt

Directions

Hamburger-coke-meat-balls.

1 Brown the rice: Heat olive oil in huge skillet on medium/high hotness. Add the rice and mix it so the rice is delicately covered with the oil. Cook on medium high hotness, blending frequently, until a significant part of the rice has seared.

2 Add onion, garlic: Add the onion and cook, mixing habitually an additional 3 minutes, until the onions start to relax. Add the garlic and cook until the onions are clear and mellowed, about brief more.

3 Combine stock, tomato, oregano, salt, and carmelized rice and onions: To save time you can get the stock to a stew a different pot, with the tomato, oregano, and salt.

Add the cooked rice to the stewing stock (or stock to the rice, contingent upon which container has a cover). Or on the other hand you can skirt the stewing step and simply add the stock and tomatoes to the rice.

4 Simmer, cover, cook until the rice has ingested the stock: Bring everything to a stew, cover the pot and lower the hotness to scarcely keep a low stew. Cook for 15-25 minutes, contingent upon the kind of rice and the guidelines on the rice bundle. Eliminate from hotness and let sit for 5 minutes.

Berbagai-cara-jitu-mengatasi-sariawan.

Cushion with a fork or spoon to serve. Appreciate it !!!

Spanish Rice Video 

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Easy Old Fashion Spanish Rice

Easy Old Fashion Spanish Rice

Fixings

1/2 c green pepper, cultivated and hacked

1/4 c onion, hacked

1 clove garlic, minced

1/2 tsp dried basil, squashed

1/2 tsp dried rosemary, squashed

2 Tbsp bacon oil or olive oil or cooking oil

2 c chicken sock or stock

1 c customary white rice

1 c tomato, stripped and cleaved

1 tsp salt

1/8 tsp dark pepper

new conference for decorate

acrid cream for fixing

Directions

Bayou-hamburgers.

In a huge skillet with a cover,, cook green pepper, onion, garlic, basil, and rosemary in bacon oil or substitute until veggies are delicate.

Mix in chicken stock.

Add rice, tomato, salt, and pepper to container.

Cook, covered, over low hotness until rice is finished. Great. The plans is served.Penyebab-sariawan-di-gusi-dan-cara

Simple Old Fashion Spanish Rice Video :