Similar to our Mexican rice, Spanish rice is the garlicky, well-seasoned side you need on the table when you’re in the mood for a true feast. Also called arroz rojo, this dinnertime staple checks all the boxes: It's full of flavor, has the perfect texture, and comes together in just 45 minutes. Rice is a relatively simple dish to make, but it’s not always foolproof. There are plenty of places you can go wrong, so we’ve got a few tips and tricks to help you out along the way:
What’s the best kind of rice to use?
We developed this recipe with long-grain white rice since that’s the most commonly used rice to create this dish and a staple in Latin cuisine, but truthfully, this flavor profile would be delicious for any cooked grain. But keep in mind, if you want to try out a different rice or grain, you will have to change the amount of liquid and the cooking time to reach your ideal result.
Should I toast the rice before cooking?
Absolutely! Toasting the rice in olive oil, onion, and garlic will amp up the flavor of the rice in addition to slightly reducing the cooking time and keeping the rice grains from clumping together. The rice should be toasted until it starts to smell nutty and fragrant, about 5 minutes. To make sure the rice toasts evenly, spread it on a sheet tray after rinsing so that it dries evenly before toasting.
How do you season Spanish rice?
The staple seasonings are tomato, garlic, cumin, and oregano, but we decided to give this version a boost with some sazón seasoning blend, which is a staple seasoning mix in many Latin dishes. It’s typically a blend of coriander, cumin, achiote, garlic powder, oregano, salt & pepper, and it can also include MSG, which adds more depth of flavor. You can find it in the spice aisle or the international aisle at the grocery store.
How do I keep Spanish rice from being undercooked?
To keep the dreamy rice texture we all crave instead of a mushy or undercooked pot of grains, the rice should be allowed to rest and gently steam for 5 to 10 minutes after it’s cooked. Simply cover the pot with a clean kitchen towel and a lid, and let it sit before fluffing it with a fork and adding the cilantro.
How can I make Spanish rice vegan?
If you’re in the market for a vegan version, all you’ll need to do is swap the chicken broth for your favorite low-sodium vegetable broth. And if you’re all out of vegetable broth, water works well too!
Can I make this ahead of time?
Store leftovers in an airtight container in the fridge for up to 5 days. Sprinkle a few drops of water on the rice before reheating it so that it doesn’t dry out.
Be sure to drop a comment down below and let us know how you liked it!
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- Yields:
- 4 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 366
Ingredients
- 2 tbsp.
extra-virgin olive oil
- 1/2
medium yellow onion, finely chopped
- 3
cloves garlic, finely chopped
- 1 1/2 c.
long-grain white rice, lightly rinsed, patted dry
- 2 c.
low-sodium chicken broth
- 1/2 c.
canned crushed tomatoes
- 2 tsp.
kosher salt, plus more
- 1 1/4 tsp.
Sazón seasoning
- 1 tsp.
dried oregano
- 3/4 tsp.
ground cumin
- 1/2 tsp.
freshly ground black pepper, plus more
- 1/4 tsp.
cayenne pepper
Fresh cilantro leaves, for serving
Directions
- Step1In a medium saucepan over medium heat, heat oil. Cook onion, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, about 6 minutes. Stir in broth, tomatoes, salt, Sazón, oregano, cumin, black pepper, and cayenne.
- Step2Increase heat to high and bring to a boil, then reduce heat to low. Cover with a lid and cook at a bare simmer until all liquid is absorbed, 18 to 20 minutes.
- Step3Remove from heat, remove lid, then cover pot with a clean kitchen towel. Place lid over towel and let rest 5 to 10 minutes.
- Step4Fluff rice with a fork; season with salt and pepper. Top with cilantro.
Related Video: Curried Rice
Brooke Caison
Food Editor
Brooke Caison is the food editor at Delish, where she develops and styles original recipes, writes the weekly membership newsletter, and appears as occasional on-camera talent for Delish's YouTube channel. She's obsessed with the idea of bringing restaurant methods to the home cook with foolproof techniques and organized cooking (like how to safely shuck a clam or tackle a complex baking project). A graduate of ICE, she was previously a line cook, hospitality manager for the opening season of Little Island, and culinary assistant to Top Chef judge and food expert Gail Simmons. Her work has also appeared on Martha Stewart. There's no food she won’t try, but cranberry whipped feta dip has her heart.
