Hey there! I’m Jacob Allen, and I grew up working on my dad’s food truck. Now, I’m a chef who loves crafting new dishes. On my blog, Beyond the Bayou, I share cooking tips, delectable recipes, and unique food ideas. Join me for some culinary adventures and let’s explore the world of flavors together!
I recently discovered a delicious Spanish recipe during a cooking event I attended. It featured classic ingredients like chorizo, saffron, and rice, creating a flavorful and aromatic dish. I’m excited to try my hand at making it at home and exploring more of Spain’s rich culinary traditions.
What is Spanish Rice?
Spanish rice, also known as Mexican rice or arroz rojo, is a flavorful rice dish commonly associated with Mexican and Tex-Mex cuisine.
It’s typically made by saucing white rice in oil or fat until lightly toasted, then simmering it in a tomato-based sauce with chicken or vegetable broth, onion, garlic, and various seasonings such as cumin, chili powder, and paprika. Often, additional vegetables like bell peppers and peas are added for extra flavor and texture.
Spanish Rice Recipe
Equipment
- Large skillet with a lid or a deep sauté pan with a lid
- Measuring cups and spoons
- Cutting Board and Knife
- Wooden Spoon or Spatula
- Small bowl for pre-measured ingredients
Ingredients
- 2 tbps olive oil or vegetable oil
- 1 cup long-grain white rice
- 1 small onion finely chopped
- 1/2 bell pepper any color, finely chopped
- 2 cloves garlic minced
- 1 cup tomato sauce
- 2 cups chicken broth or vegetable broth for a vegetarian version
- 1 tsp ground cumin
- 1/2 tsp chili powder optional, for extra spice
- Salt and black pepper to taste
- 1/2 cup frozen peas optional
- Fresh cilantro for garnish optional
Instructions
- Toast the Rice: Heat the oil in a large skillet over medium heat. Add the rice and stir frequently until it starts to turn golden brown, about 3-5 minutes.
- Add Vegetables: Add the chopped onion and bell pepper to the skillet. Cook until the vegetables are soft, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds.
- Add Tomato Sauce and Spices: Stir in the tomato sauce, chicken broth, cumin, and chili powder (if using). Add salt and pepper to taste.
- Simmer the Rice: Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for about 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Finish and Serve: If desired, stir in the frozen peas during the last 5 minutes of cooking to warm them through. Once the rice is cooked, fluff it with a fork. Garnish with fresh cilantro if desired.