Flavor-Packed Spanish Rice (Arroz Rojo) – A One-Pan Tex-Mex Favorite
Bring the bold, savory essence of Mexican cuisine to your dinner table with this easy Spanish rice recipe. Also known as arroz rojo, this tomato-infused side dish is loaded with flavor, ready in under 40 minutes, and made with pantry staples. Perfect with tacos, enchiladas, grilled meats—or even as a base for burritos!
Why You’ll Love This Recipe
- One pan, no fuss: Quick and simple cleanup
- Versatile side: Ideal with any Tex-Mex or Mediterranean dish
- Budget-friendly: Made from scratch with affordable ingredients
- Rich flavor: Toasted rice, garlic, and tomato paste create a deep, satisfying taste
Ingredients
Serves: 6–8 | Prep: 5 min | Cook: 25 min | Total: 35 min
- 2 ½ tablespoons extra virgin olive oil
- 1 yellow onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons tomato paste
- 2 cups long-grain white rice, uncooked
- 3 ½ cups chicken stock (or vegetable stock for a vegetarian option)
- ¼ teaspoon dried oregano (or Italian seasoning)
- 1 teaspoon kosher salt
- ¼ teaspoon black pepper
Optional Add-ins:
- Pinch of chili powder or cayenne
- ½ cup frozen corn or peas
- 1 diced jalapeño for spice
- 1 bay leaf during simmering (remove before serving)
Instructions
Step 1: Toast the Rice
In a large skillet, heat the olive oil over medium-high heat. Add the rice and stir constantly for 3–4 minutes, until lightly golden and nutty in aroma.
Step 2: Sauté the Aromatics
Add diced onion. Cook for 3 minutes until softened, then stir in the garlic and cook for another minute.
Step 3: Add Tomato Paste
Mix in the tomato paste and stir for 2–3 minutes until it darkens slightly and blends well with the rice.
Step 4: Simmer
Pour in the stock. Stir in oregano, salt, and pepper. Bring to a gentle simmer, cover the skillet, reduce heat to low, and cook for 15–20 minutes, or until all liquid is absorbed.
Step 5: Steam and Fluff
Remove from heat and let the rice sit (still covered) for 5 minutes. Then fluff with a fork and serve warm.
Helpful Tips for Perfect Spanish Rice
- Use long-grain white rice for fluffy, non-sticky texture.
- Don’t skip toasting the rice—it adds nutty flavor and prevents sogginess.
- Let it rest after cooking. This final step ensures light and fluffy grains.
- Adjust the stock if needed. Some rice types may require a splash more liquid for perfect doneness.
Variations to Try
| Idea | How to Do It | Pairs Well With |
|---|---|---|
| Veggie Boost | Add diced bell peppers, peas, or corn | Grilled chicken or fish |
| Spicy Kick | Stir in chopped jalapeños or green chilies | Birria tacos, fajitas |
| Brown Rice Version | Use long-grain brown rice, add ½ cup extra stock, cook 35–40 min | Stuffed peppers or roasted veggies |
| Rice & Beans | Add 1 can black beans during last 5 minutes | Burrito bowls or enchiladas |
How to Store and Reheat
- Refrigerate in an airtight container for up to 5 days.
- Freeze for up to 3 months in portion-sized containers.
- Reheat in a skillet with a splash of water or stock until warm, or microwave loosely covered at 70% power.