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5-Ingredient Spanish Rice (Arroz Rojo)

This quick and easy restaurant-style Spanish Rice (Mexican-inspired rice or arroz rojo) is a perfect side dish. Made with only 5 (or 6) ingredients, it's simple and delicious.
Course Side Dishes
Cuisine Mexican
Keyword arroz rojo, Mexican rice, Spanish rice
Servings 3 cups
Calories 155kcal
Author Allison McGee


  • Cuisinart 766-24 Chef's Classic 8-Quart Stockpot with Cover, silver
  • Pyrex Measuring Cup 4-piece Set
  • Le Creuset of America Revolution Bi-Material Saute Spoon, Cerise (Cherry Red)


  • 2 Tablespoons vegetable oil
  • 1 cup white rice
  • 1-2 cups chicken broth*
  • 1 cup 8 ounces tomato sauce
  • 1 4 oz can diced green chilies optional
  • 1 1/2 Tablespoons taco seasoning


  • Heat vegetable oil in a medium sauce pan over medium heat.
  • Add the rice and stir to coat completely in oil. Cook, stirring occasionally for 2-3 minutes, until rice is lightly toasted.
  • Add chicken broth*, tomato sauce, diced green chilies, and taco seasoning and stir to combine.
  • Turn the heat up to high, and bring the mixture to a boil.
  • Once the mixture is boiling, put the lid on the sauce pan and reduce heat to low. Cook for about 20 minutes*, or until liquid is absorbed and rice is fully cooked.
  • Once rice is done cooking, remove from heat and allow it to rest for about 5 minutes.
  • Using a fork, fluff the rice and incorporate any tomato sauce that has come to the top.
  • Serve immediately.


*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.