What To Serve With Spanish Rice
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Similar to our Mexican rice, Spanish rice is the garlicky, well-seasoned side you need on the table when you’re in the mood for a true feast. 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. Rice is a relatively simple dish to make, but it’s not always foolproof. There are plenty of places you can go wrong, so I've got a few tips and tricks to help you out along the way:
What People Are Saying:
"Fluffy and flavorful! I HATE overcooked rice, and am always worried I'm gonna mess it up, but the timing in this recipe and the steaming at the end worked perfectly!" -childofthecorn5
"Very yummy!!! Thank you so much delish.com!" -momof12011
In a medium saucepan over medium heat, heat your olive oil until slick in your pan. Then go ahead and add your finely chopped onion, stirring occasionally until softened and translucent. This should take about 3 minutes. Toss in the garlic and cook for about 2 minutes while stirring frequently until it is softened and fragrant.
Once fragrant, add your rice, stirring frequently, until toasted and lightly golden, about 6 minutes, before adding in the broth of your choice, tomatoes, salt, Sazón, oregano, cumin, black pepper, and cayenne. Stir this mixture until evenly distributed. Once your seasoning is evenly mixed, increase your burner heat to high and bring the mixture to a boil, before covering with a lid and reducing heat to low. Allow this to cook, covered, at a bare simmer for about 18-20 minutes or until all the liquid is absorbed into the rice.
When you are confident there is no more liquid, remove the saucepan from the heat. With a clean kitchen towel in hand, remove the lid from the saucepan and replace it with the towel, before once again putting the lid on over the towel and allowing the rice to rest for 5 to 10 minutes. This is going to give your rice that extra chance to cook without overheating. If you don’t have a clean kitchen towel on hand, don’t worry, you can still achieve a well-cooked Spanish rice by simply keeping the lid in place.
After allowing the rice to rest, remove both the towel and lid and fluff the rice with a fork–you don’t need to go crazy here, a light turn and lift will do—before seasoning with salt and pepper to taste. When you’ve reached the flavor you are seeking, top the dish with fresh cilantro leaves and serve.
The full list of ingredients and instructions can be found in the recipe below.
Store leftovers in an airtight container in the fridge for up to 5 days. Sprinkle a few drops of water on the rice before reheating it so that it doesn’t dry out.
extra-virgin olive oil
medium yellow onion, finely chopped
cloves garlic, finely chopped
long-grain white rice, lightly rinsed, patted dry
low-sodium chicken broth
canned crushed tomatoes
kosher salt, plus more
Sazón seasoning
dried oregano
ground cumin
freshly ground black pepper, plus more
cayenne pepper
Fresh cilantro leaves, for serving
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