Spanish Rice 🍚🌶 — Authentic, Flavor-Packed Mexican Side Dish Recipe
Spanish rice, also known as "arroz con pateado," is a classic and flavorful dish that is a staple in many Latin American and Spanish-speaking countries. It is made with rice, vegetables, and chicken, and it is flavored with a variety of aromatic spices and herbs. Spanish rice is a delicious and easy-to-make side dish that is perfect for any occasion.
To make Spanish rice, you'll need a few basic ingredients: rice, onions, bell peppers, tomatoes, and chicken. You'll also need a few spices and herbs, such as cumin, paprika, garlic, and cilantro, to add flavor to the dish.
To start, heat a little bit of oil in a large pot or Dutch oven over medium heat and add the onions, bell peppers, and tomatoes. Sauté the vegetables until they are tender, about 5-7 minutes.
Stir in the rice, cumin, paprika, and garlic, and cook for an additional minute. Add the chicken and enough water to cover the ingredients by about an inch. Bring the mixture to a boil, reduce the heat to a simmer, and cover the pot.
How To Make SPANISH Rice | Mexican / Spanish Rice Recipe
Simmer the Spanish rice for about 20 minutes, or until the water has been absorbed and the rice is tender. Stir in a handful of chopped cilantro and serve the Spanish rice hot.
This flavorful and aromatic dish is the perfect side dish for any occasion, and it pairs well with a variety of proteins and vegetables. It is sure to become a new family favorite.
Spanish Rice 🍚🌶 (Arroz Rojo) — Authentic Mexican Side
Fluffy long-grain rice toasted in oil, simmered with tomato, onion, garlic, and broth until tender and fragrant. Classic with tacos, enchiladas, grilled meats—no fuss, big flavor.
Prep: 10 mins
Cook: 25 mins
Yield: ~6 servings
Ingredients
- 1½ cups long-grain white rice, rinsed and well drained
- 3 Tbsp neutral oil (canola/vegetable)
- ½ medium white onion, finely diced (about ½ cup)
- 2–3 cloves garlic, minced
- 1 jalapeño, seeded & minced (optional for gentle heat)
- 1 cup tomato sauce or 2 ripe tomatoes blended (about 1 cup)
- 2¼ cups chicken or vegetable broth (low sodium)
- ¾ tsp kosher salt (plus more to taste)
- ½ tsp ground cumin
- Optional: ½ cup frozen peas & diced carrots, handful chopped cilantro, lime wedges
Instructions
- Toast the rice: Heat oil in a medium saucepan (with tight lid) over medium. Add drained rice; cook, stirring, 5–7 minutes until lightly golden and nutty.
- Build flavor: Stir in onion and jalapeño; cook 2 minutes. Add garlic and cumin; cook 30 seconds until fragrant.
- Simmer: Stir in tomato sauce, broth, and salt. Bring to a lively simmer, then reduce heat to low, cover, and cook 15–18 minutes without lifting the lid.
- Finish: Turn off heat; keep covered 10 minutes to steam. Fluff with a fork. Fold in peas & carrots (they’ll warm through) and cilantro if using. Adjust salt and serve with lime.
Pro Tips
- Rinse well to remove surface starch—fluffier rice.
- Don’t stir while simmering; it releases starch and can make it gummy.
- Tomato bouillon: For restaurant-style depth, add 1 tsp tomato/chicken bouillon (caldo de tomate) with the salt.
Variations
- Brown rice: Use 1½ cups brown rice + 3 cups broth; simmer ~40–45 mins.
- Oven method: After step 3, cover and bake at 350°F/175°C for 25–30 mins.
- Veggie-loaded: Add corn, diced zucchini, or bell pepper in step 2.