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Fluffy One-Pot Mexican Spanish Rice (Arroz Rojo)

A close-up of a mound of perfectly cooked, fluffy spanish rice steaming on a white plate.
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Make easy, flavorful Mexican Spanish Rice, also known as Arroz Rojo, in one pot. This recipe yields fluffy, savory rice perfect for serving with tacos or enchiladas.

Ingredients

Scale
  • 1 tablespoon vegetable oil
  • 1 cup long-grain white rice
  • 1/2 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 2 cups chicken broth
  • 1 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 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 rice and cook, stirring constantly, until the grains turn light golden brown, about 5 to 7 minutes. Watch carefully to prevent burning.
  3. Add the chopped onion and cook until softened, about 3 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the diced tomatoes (with their liquid), chicken broth, salt, and cumin. Stir to combine.
  6. Bring the mixture to a boil over high heat.
  7. Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 18 minutes without lifting the lid.
  8. Remove the pot from the heat. If using, gently stir in the frozen peas and carrots mix.
  9. Keep the pot covered and let it stand off the heat for an additional 10 minutes.
  10. Fluff the rice gently with a fork before serving.

Notes

  • For a richer flavor, substitute water with vegetable broth.
  • Do not lift the lid during the 18-minute simmering time; this traps the steam needed for fluffy rice.
  • Rinsing the rice before toasting is optional but can reduce starchiness for a less sticky result.

Nutrition

Find it online: https://delishdreams.com/spanish-rice-fluffy-one-pot-recipe/