spanish-rice

Daily Food

Spanish Rice

Similar to our Mexican rice, Spanish rice is the garlicky, well-seasoned side you need on the table. Also called arroz rojo, this dinnertime staple checks all the boxes: It's full of flavor, has the perfect texture, and comes together in just 45 minutes.

Ingredients

  • 2 tbsp. extra-virgin olive oil
  • 1/2 medium yellow onion, finely chopped
  • 3 cloves garlic, finely chopped
  • 1 1/2 c. long-grain white rice, lightly rinsed, patted dry
  • 2 c. low-sodium chicken broth
  • 1/2 c. canned crushed tomatoes
  • 2 tsp. kosher salt, plus more
  • 1 1/4 tsp. Sazón seasoning
  • 1 tsp. dried oregano
  • 3/4 tsp. ground cumin
  • 1/2 tsp. freshly ground black pepper, plus more
  • 1/4 tsp. cayenne pepper
  • Fresh cilantro leaves, for serving

Directions

  1. Step 1In a medium saucepan over medium heat, heat oil. Cook onion, stirring occasionally, until slightly softened, about 3 minutes. Add garlic and cook, stirring frequently, until fragrant, about 2 minutes. Add rice and cook, stirring frequently, until toasted and lightly golden, about 6 minutes. Stir in broth, tomatoes, salt, Sazón, oregano, cumin, black pepper, and cayenne.
  2. Step 2Increase heat to high and bring to a boil, then reduce heat to low. Cover with a lid and cook at a bare simmer until all liquid is absorbed, 18 to 20 minutes.
  3. Step 3Remove from heat, remove lid, then cover pot with a clean kitchen towel. Place lid over towel and let rest 5 to 10 minutes.
  4. Step 4Fluff rice with a fork; season with salt and pepper. Top with cilantro.