This simple Spanish rice – a.k.a., Mexican rice or arroz rojo – comes together by toasting raw white rice in oil with onion and garlic, then simmering it in a seasoned tomato broth until soft and golden.
It comes together in about 30 minutes, and is a great counterpoint to tacos, enchiladas, fajitas or grilled meats.
The Comfort Dish Loved by Generations
In other words, this is basically the steaming, toasty-flavored rice dish that generations of families have turned to for solace. It is a classic of Mexican cuisine, and goes by the names arroz rojo or arroz a la mexicana, but it’s called “Spanish rice” in the United States.
Mom’s secret (or not-so-secret) trick – browning the raw rice in a little oil before cooking – gives it that nutty scent and keeps every grain distinct.
When it soaks in the tomato broth, the rice becomes fluffy, fragrant and a little red – an ideal backdrop for pretty much any Mexican main.
Alongside enchiladas, fajitas, grilled steak or beans, this easy but satisfying side brings warmth and color to the plate.
What You’ll Need (Serves 4 to 6)
| Ingredient | Quantity | Notes |
|---|---|---|
| Vegetable (canola) oil | 2 tbsp | Typical for even browning |
| White or yellow onion (minced) | 1 cup | Sweetens and rounds out the flavor |
| Garlic (minced) | 1 clove (≈ 1 tsp) | Aromatic base |
| Long grain white rice | 2 cups | Results in light, non-sticky texture |
| Stock | 3 cups | Homemade is extra yummy – chicken or vegetable |
| Tomato paste or strained diced tomatoes | 1 tbsp paste or 1 cup diced | Adds colour and flavour of stock |
| Salt | 1 tsp | Adjust to taste |
| Ground cumin (optional) | ½ tsp | Adds smoky depth |
| Dried oregano (optional) | ¼ tsp | Earthy note |
Pro Tip: Go with a neutral oil for authenticity and a cleaner flavor. Extra-virgin olive oil will do as well, but it may lend a more pronounced flavor and smokes sooner.
Step-by-Step Cooking Process
1. Toast the Rice
Heat oil in a large frying pan over medium-high heat.
Add the rice and stir constantly until it is golden coloured, about 4/5 minutes.
Doing this traps the flavour, and prevents a sticky texture.
2. Add Onion and Garlic
Add the onion; continue cooking 3/4 minutes or until tender. Add garlic and cook one minute more until fragrant.
3. Add Tomato and Seasonings
Stir in the tomato paste (or diced tomatoes), salt, cumin and oregano. Toss until all grains are coated.
4. Add Broth and Simmer
Add hot stock and let come to a gentle simmer. Lower heat to low, cover tightly and cook for 15 – 25 minutes (it depends on the type of rice) or until liquid has been absorbed.
5. Rest and Fluff
Remove from heat and let sit, covered for 5 minutes. Fluff gently with a fork.
With each grain of rice tender and separate, not at all mushy.
Nutritional Value (Per Serving)
| Nutrient | Approx. Amount |
|---|---|
| Calories | ≈ 170 kcal |
| Carbohydrates | 24 g |
| Protein | 4 – 5 g |
| Fat | 5 – 6 g |
| Fiber | 1 g |
| Sodium | ≈ 300 mg |
Health Tip: Vegetable oil and fresh tomatoes offer healthy fats and antioxidants, without weighing down the dish with ingredients.
Serving Size & Suggestions for Pairing
This makes 4 to 6 servings as a side dish.
Serve Spanish/Mexican rice with:
- Chicken or Beef Enchiladas
- Grilled Steak and Black Beans
- Fish Tacos or Shrimp Fajitas
- Refried or Pinto Beans
- Guacamole or Pico de Gallo
Chef’s Tip: Leftovers are fab as stuffed peppers or burrito fillings – simply reheat with a little extra broth to loosen the texture.
Make-Ahead, Storage & Freezing
Make Ahead: Rice and onion can be toasted up to a few hours in advance; cover until ready to cook.
Store: Keep in an airtight container in the refrigerator for 3 days.
Freeze: Let them cool completely, portion and freeze up to 2 months. To reheat, place in a pan with 1 tbsp water or broth and heat through, until steaming.
Popular 2025 Variations
- Spice it up: Throw in jalapeños or ½ tsp chili powder.
- Smoky Touch: Add smoked paprika or toasted cumin.
- Veggie Boost: Add carrots and peas for a classic arroz a la mexicana.
- Cheesy Version: Dress with melted cheddar or cotija crumbles for a Tex-Mex twist.
- Rotel Style: Use Rotel in place of tomatoes for a bit of heat.
All the variations are true to the central technique but allow for personalization in terms of flavor.
Final Thoughts: Cozy to Your Core
Essentially, this simple Spanish rice recipe is the kind of classic comfort food families return to time and again – simple, toasty and perfectly flavorful.
That golden color, and that light, fluffy texture are the result of a few humble ingredients and some time-honored technique.
Once you have tried browning the rice before boiling it, there’s no turning back to plain boiled rice. Serve warm with any Mexican entree, and savor the tradition in every bite.
FAQs
Q1: Is Spanish rice and Mexican rice the same?
A: Basically yes, the U.S. refers to it as Spanish rice, but in Mexico, it is arroz rojo and made with tomatoes and toasted rice.
Q2: Can I use brown rice?
A: Yes, you will need to add an additional ½ cup liquid and extend the cooking time by 10 to 15 minutes.
Q3: How can I make this vegetarian or vegan?
A: Vegetable broth and plant oil can be substituted for butter or chicken stock.
Q4: My rice became too mushy – what went wrong?
A: It was not toasted long enough or too much liquid was added. Browning helps seal each grain.
Q5: Can I cook it in a rice cooker?
A: Yes, you’ll use the same ingredients and proportions but, if your model has a “sauté” mode, toast them there until they’re fragrant (not browned) and then switch to “cook.”
