Spanish Rice

Spanish rice, also known as Mexican rice or arroz rojo, is a popular side dish originating in Spain and Mexico. This flavorful dish is made from long-grain white rice, which is sautéed in oil before being simmered in a tomato-based broth with various spices such as garlic, onions, and cumin. The dish is commonly enjoyed for its bold, savory flavors and rich texture, often served alongside tacos, burritos, or enchiladas. For home cooks, Spanish rice is a versatile, one-pot meal that is easy to prepare and can be customized to suit individual preferences. Adding ingredients such as vegetables, meat, or beans can transform this classic side dish into a satisfying main course. The dish also makes an excellent accompaniment to grilled meats or seafood, providing a complementary taste experience.
CAL / 100G
spanish rice
Spanish Rice FAQ
Spanish rice, despite its easy recipe, can still present some difficulties to inexperienced or even seasoned chefs. A recurrent issue when cooking Spanish rice is its tendency to turn out either too soggy or too dry. This is often caused by not maintaining the correct water-to-rice ratio or not cooking it for the correct amount of time. Some cooks may also wash the rice before cooking to remove the starch that prevents the grains from sticking together. It's not necessary to rinse for Spanish rice as stickiness isn't an issue. To keep your rice fluffy, add the rice to hot oil and stir continuously until all the grains are coated and the white rice turns a golden color. Another common mistake is not properly sautéing the onions and the garlic, or not using fresh ingredients, which can lessen the flavor of the dish. Little known tips for Spanish rice involve customizing your seasonings. To get the most out of the flavors, use homemade chicken or vegetable broth instead of just water, consider adding a pinch of turmeric or saffron for a more complex flavor profile and a more vibrant color. You can also replace a part of the amount of water used for cooking with a pureed mix of fresh ripe tomatoes, onions, garlic and some bell pepper. This will not only add a depth of flavor to your Spanish rice but also give it a very appetizing color.
Why is my Spanish rice sticky?
Why is my Spanish rice crunchy?
Can I use other types of rice for Spanish rice?
What can I add to my Spanish rice?
Why is my Spanish rice not red?
Can I use olive oil to cook Spanish rice?
Why did my Spanish rice come out mushy?
Can I make Spanish rice without tomato?
Can I use salsa in my Spanish Rice?
Can I use a rice cooker to make Spanish rice?
Expiration & Storage Tips
When does spanish rice expire?
Unopened, store-bought Spanish rice can last over a year, likely expiring a year or 18 months from the printed date on the package. Once the package has been opened, the rice should be consumed within 5 to 7 days if stored in the refrigerator. Once Spanish rice has been cooked, you should consume it within 5 days if kept in the fridge. For the longest shelf life, freeze the Spanish rice within 2 hours of cooking. Frozen Spanish rice can last up to 6 months.
How do you tell if spanish rice is bad?
You can tell if Spanish rice has gone bad by first smelling it. Bad rice will give off a foul smell, something like spoiled nuts or mildew. If it smells off, do not consume it. Also, examine the rice visually. If there are any signs of mold or discoloration, there's a good chance it's spoiled. Additionally, if there are any signs of insects or larvae, then it has definitely gone bad.
Tips for storing spanish rice to extend shelf life
• Store unopened packages of Spanish rice in a cool, dry place away from sunlight, like a pantry or a cabinet. • Once opened, store the rice in an airtight container in the refrigerator to keep out moisture. It's also a good practice to label the container with the date you opened it. • You can freeze cooked Spanish rice, which extends its shelf life significantly. Be sure to place it in airtight, freezer-safe bags or containers. Try to remove as much air as possible to prevent freezer burn. • If you're reheating previously-frozen Spanish rice, make sure to only thaw as much as you're planning to use immediately. Reheated rice should be eaten right away and not refrozen. • Stir your Spanish rice occasionally while it's cooling before you refrigerate it. This helps to dissipate heat and reduce the risk of bacterial growth.
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