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The BEST Easy One-Pot Spanish Rice | Authentic Mexican Side Dish

A close-up of fluffy, orange-red spanish rice mixed with green onions and corn served in a white bowl.

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Make authentic, fluffy Spanish rice (Arroz Rojo) in one pot. This easy recipe delivers restaurant-style flavor perfect for tacos or weeknight dinners.

Ingredients

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  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • 1/2 cup chopped yellow onion
  • 1 clove garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 2 cups chicken broth (or vegetable broth)
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • 1/4 cup frozen peas and carrots mix (optional)

Instructions

  1. Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the long-grain white rice to the pan. Toast the rice, stirring often, until it turns light golden brown, about 5 to 7 minutes. This step is key for fluffy Spanish rice.
  3. Add the chopped onion and minced garlic to the pan. Cook for 2 minutes until the onion softens.
  4. Pour in the tomato sauce, chicken broth, salt, cumin, and oregano. Stir everything together well.
  5. Bring the mixture to a boil. Once boiling, immediately reduce the heat to the lowest setting, cover the pan tightly with a lid, and simmer for 18 minutes without lifting the lid.
  6. After 18 minutes, remove the pan from the heat. Keep the lid on and let the rice steam for an additional 10 minutes. Do not lift the lid during this time.
  7. Gently fluff the rice with a fork. Stir in the frozen peas and carrots mix if using, allowing the residual heat to warm them through. Serve immediately as a flavorful rice for tacos.

Notes

  • Toasting the rice correctly is essential for achieving restaurant-style rice texture. Watch it closely to prevent burning.
  • For a richer color, you can substitute 1/2 cup of water for 1/2 cup of the broth and add 1/4 teaspoon of chicken bouillon powder.
  • Use long-grain white rice for the best results; avoid instant or quick-cooking varieties.

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