Ah, Spanish Rice. It makes me think of one of my favorite Mexican restaurants in my home town – the type of place that serves huge combo plates of Spanish Rice, refried beans and carnitas, all covered in cheese. For years I ate Spanish Rice in restaurants and for some reason was overwhelmed by the idea of making it at home, but once I looked at a few recipes, I saw how easy it really was. When I finally made it myself, I couldn’t believe I hadn’t done it before.
We’re moving next week, which means this week we’re starting to pack everything we own into boxes, and we’re eating everything that’s not part of our most basic food storage. All I have left to cook with is basic, shelf-safe staples, (along with my weekly produce) and the most essential cookware. Luckily, this recipe only requires 5 or 6 basic ingredients, and a pot.
I should explain that this dish isn’t really Spanish, but Mexican in origin. It’s more properly called Mexican Rice or arroz rojo. It’s a version of the popular side dish served in Mexican restaurants in the United States.
I cheated a little in calling this 5 ingredient Spanish Rice, because I added diced green chiles to mine, but the chiles are totally optional. The great thing about Spanish Rice is that once you have the recipe and process down, you can make however you’d like depending on your tastes or what you have in the pantry. Sometimes I like to add fresh peppers and onions, change up the spices, or substitute salsa for tomato sauce.
This recipe was also perfect for a moving week because it’s so simple and quick to prepare. It literally takes 5 minutes to get everything ready, then it cooks for 20 minutes, and it’s done.
One step I really don’t recommend that you skip when making Spanish Rice is lightly toasting the rice before you cook it. The first few times I made Spanish Rice, the recipes I worked from didn’t say to toast the rice, and I was always disappointed by the texture; it turned out too clumpy and mushy for my taste.
Tonight I’m serving this rice in tacos with my Best Ever Mexican Black Beans, but I also love adding it to burritos and enchiladas with my favorite Crock-Pot Cilantro Lime Shredded Chicken, or just serving it as a side dish with a variety of main courses.
*The amount of chicken broth you use and the cook time for your rice depend on the instructions for the brand of rice you are using. If the instructions say to use 1 cup of water per cup of rice and cook for 20 minutes, then for this recipe use 1 cup of chicken broth and cook for 20 minutes. As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Serving Size: 3/4 cup
Amount Per Serving: Calories: 155Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 986mgCarbohydrates: 19gFiber: 2gSugar: 5gProtein: 3g
*The amount of chicken broth you use and the cook time for your rice depend on the instructions for the brand of rice you are using. If the instructions say to use 1 cup of water per cup of rice and cook for 20 minutes, then for this recipe use 1 cup of chicken broth and cook for 20 minutes.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.