Description
This easy Spanish rice recipe—also known as Mexican rice or arroz rojo—is fluffy, flavorful, and made with simple pantry ingredients on the stovetop.
Ingredients
- 3 tablespoons olive oil
- 1 cup onion, chopped
- 3 fat garlic cloves, roughly chopped
- 1 1/2 cups long-grain white rice, white basmati works great here *see note. Do not rinse.
- 1 teaspoon chili powder
- 3/4 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon dried oregano
- 1 1/4 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 cup tomato paste
- 3 cups veggie broth (or chicken stock)
- 1-2 serrano chilies split lengthwise, top intact
- 1-2 bay leaves
- 3/4 cup frozen green peas (thaw)
- Squeeze of lime, to taste
- Garnishes: chopped cilantro, green onions, lime wedges
Instructions
Sauté: Heat oil in a Dutch oven or braiser over medium heat. Add onions, saute 4 minutes, stirring until softened and fragrant. Add the garlic and rice, stirring for 3-4 minutes to toast the rice. This will give the rice a nutty, deep flavor with fluffier rice grains.
Season: Add the spices, stir one minute, then add the tomato paste, stirring to incorporate. Sauté the tomato paste for a few minutes to add depth.
Simmer. Pour in the broth and give a good stir, lay the bay leaves and chili peppers on top. Bring heat up to a boil, cover, then simmer gently on medium-low heat, until all the liquid is absorbed and rice is tender, roughly 20 minutes.
Finish. Let the rice stand for a few minutes, then fluff gently with a fork, and stir in the peas. Season with a squeeze of lime juice, taste and adjust salt, stirring just minimally. Sprinkle with cilantro and green onions.
Notes
Rice: If using a different rice, other than white basmati rice or long-grain white rice, be sure to adjust both cooking liquid and cook time according to the package directions.
Nutrition
- Serving Size: ¾ cup
- Calories: 274
- Sugar: 4.5 g
- Sodium: 801.4 mg
- Fat: 7.6 g
- Saturated Fat: 1.1 g
- Carbohydrates: 46.8 g
- Fiber: 2.7 g
- Protein: 5.2 g
- Cholesterol: 0 mg
