I love how this rice turns simple pantry ingredients into a warm, comforting side dish that feels like home. Every time I make it, the grains come out fluffy, lightly toasted, and full of tomato flavor with just a gentle kick from green chiles. I often serve it alongside everyday meals, and it always disappears fast.
Why You’ll Love This Recipe
I enjoy this recipe because it is easy, reliable, and packed with flavor without being complicated. I like that it uses basic ingredients I usually already have, and I can make it in under an hour from start to finish. It pairs well with so many dishes, and I can easily adjust the spice level depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 cups long-grain white rice
2 tablespoons vegetable oil
1/4 white onion, finely chopped
2 cloves garlic, minced
1/2 cup tomato sauce
1 small tomato, finely blended
2 1/2 cups chicken broth or water
1/4 cup chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground cumin
Directions
I start by rinsing the rice under cold water until the water runs clear, then I let it drain well. In a medium pot, I heat the vegetable oil over medium heat and add the rice, stirring often until the grains turn lightly golden and smell toasted.
I stir in the chopped onion and garlic and cook for another minute until fragrant. Next, I pour in the tomato sauce, blended tomato, and green chiles, stirring carefully so everything is evenly combined.
I add the broth, salt, and cumin, then bring the mixture to a gentle boil. Once it starts bubbling, I lower the heat, cover the pot, and let it simmer until the liquid is absorbed and the rice is tender. I turn off the heat and let the rice rest for a few minutes before fluffing it with a fork.
Servings And Timing
I usually get 4 to 6 servings from this recipe, depending on portion size. Prep time takes about 10 minutes, cooking time is around 25 minutes, and the total time comes to roughly 35 minutes.
Variations
I sometimes add peas, carrots, or corn for extra color and texture. When I want a richer flavor, I replace water with chicken broth. For a spicier version, I like adding a pinch of chili powder or a bit more green chile.
Storage/Reheating
I store leftover rice in an airtight container in the refrigerator for up to 4 days. When reheating, I sprinkle a little water over the rice and warm it in the microwave or on the stovetop until heated through.
FAQs
Can I use brown rice instead of white rice?
I can use brown rice, but I increase the liquid and cooking time since it takes longer to become tender.
Is this rice very spicy?
I find it mild, but I can easily make it spicier by adding more green chiles or a pinch of cayenne.
Can I make this rice ahead of time?
I often make it a day in advance and reheat it just before serving, and it still tastes great.
What can I serve with Spanish rice?
I like serving it with grilled chicken, beans, roasted vegetables, or tacos.
Why do I toast the rice first?
I toast the rice because it adds flavor and helps keep the grains separate and fluffy.
Conclusion
I keep coming back to this Spanish rice recipe because it is comforting, flavorful, and simple to prepare. Every batch reminds me how a few humble ingredients can create something truly satisfying, and it always earns a spot on my table.
This irresistible Spanish Rice (Arroz Rojo Casero) is a comforting, flavorful side dish made with pantry staples. Lightly toasted rice is simmered in tomato sauce, green chiles, and broth for a fluffy, savory result that’s perfect with any meal.
Ingredients
2 cups long-grain white rice
2 tablespoons vegetable oil
1/4 white onion, finely chopped
2 cloves garlic, minced
1/2 cup tomato sauce
1 small tomato, finely blended
2 1/2 cups chicken broth or water
1/4 cup chopped green chiles
1/2 teaspoon salt
1/4 teaspoon ground cumin
Instructions
Rinse the rice under cold water until the water runs clear. Drain well.
In a medium pot, heat the vegetable oil over medium heat. Add the rice and stir frequently until lightly golden and toasted.
Add chopped onion and garlic, and cook for another minute until fragrant.
Stir in the tomato sauce, blended tomato, and green chiles until evenly combined.
Pour in chicken broth (or water), salt, and cumin. Bring to a gentle boil.
Reduce heat to low, cover, and simmer for 20–25 minutes or until liquid is absorbed and rice is tender.
Turn off the heat and let the rice rest, covered, for 5 minutes. Fluff with a fork before serving.
Notes
Toasting the rice enhances flavor and keeps it fluffy.
Use chicken broth instead of water for deeper flavor.
Add peas, carrots, or corn for color and variety.
Increase green chiles or add chili powder for more heat.
Reheat with a splash of water to restore moisture.
