Can I use brown rice instead of white rice in this recipe?

Yes, you can substitute brown rice, but you'll need to adjust the cooking time and liquid. Brown rice typically requires 45-50 minutes to cook and about 25% more liquid. The nuttier flavor of brown rice works well with these spices, though the texture will be slightly different.

Why is my Spanish rice coming out mushy?

Mushy rice usually indicates too much liquid or overcooking. Make sure you're using the correct rice-to-liquid ratio and avoid lifting the lid frequently during cooking. Different brands of rice may require slight adjustments to the liquid amount, so make notes for next time.

Can I make this recipe in a rice cooker?

Absolutely! First toast the rice in a pan, then transfer it to your rice cooker along with the remaining ingredients. Use the regular white rice setting. The convenience of a rice cooker means you don't have to monitor the cooking process.

What's the difference between Spanish rice and Mexican rice?

They're essentially the same dish with regional naming differences. Both feature rice cooked with tomato and spices. Some variations might include different vegetables or spice levels, but the foundation is identical. In Mexico, this dish is often called "arroz rojo" (red rice).

Homemade Spanish Rice Recipe

Name: Homemade Spanish Rice Recipe
Prep time: 5 min
Cook time: 40 min
Total time: 45 min
Cuisine: Mexican
Ingredients: 2 tablespoons vegetable oil; 2 cups long-grain white rice; 1 cube chicken-flavored bouillon; 4 cups water (or 4 cups lower sodium chicken broth – and no bouillon); 1 (8-ounce) can tomato sauce; 1 teaspoon minced garlic; 1 teaspoon salt; 1 teaspoon ground cumin; dash garlic pepper; chopped fresh cilantro

Description

This classic Spanish Rice recipe delivers fluffy, flavorful rice cooked to perfection with tomato sauce, savory spices, and a touch of garlic. Simple to prepare and perfect as a side dish for any Mexican meal, this one-pan recipe is ideal for family dinners or gatherings.

Ingredients

Units Scale

Main Ingredients

2 tablespoons vegetable oil
2 cups long-grain white rice
1 cube chicken-flavored bouillon
4 cups water (or 4 cups lower sodium chicken broth – and no bouillon)
1 (8-ounce) can tomato sauce
1 teaspoon minced garlic
1 teaspoon salt
1 teaspoon ground cumin
dash garlic pepper

Topping (Optional)

chopped fresh cilantro

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Instructions

Heat the Oil: In a large frying pan, heat the vegetable oil over medium heat until shimmering.
Brown the Rice: Add the long-grain white rice to the pan. Cook, stirring frequently, until the rice turns golden brown, about 5 minutes. This step adds flavor and prevents stickiness.
Prepare the Bouillon Mixture: Place the chicken-flavored bouillon cube and 4 cups of water in a microwave-safe container. Microwave for 3 minutes until the bouillon dissolves, or if using chicken broth, skip this and use the broth directly.
Add Remaining Ingredients: When the rice is browned, pour the bouillon mixture (or broth), tomato sauce, minced garlic, salt, ground cumin, and garlic pepper into the pan. Stir well to combine all ingredients.
Simmer: Cover the pan with a lid. Simmer on low heat for 30-40 minutes, stirring occasionally, until the liquid is absorbed and the rice is fully cooked. There should be no excess liquid left.
Fluff and Serve: Remove the pan from heat. Fluff the rice with a fork. Top with chopped fresh cilantro if desired and serve warm.

Notes

For a vegetarian version, use vegetable bouillon or broth.
Adjust the amount of cumin and garlic pepper to taste.
If you prefer a richer flavor, substitute part of the water with broth even when using bouillon.
Leftovers can be stored in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 cup
Calories: 216
Sugar: 2g
Sodium: 371mg
Fat: 4g
Saturated Fat: 0.7g
Unsaturated Fat: 2.8g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 1g
Protein: 4g
Cholesterol: 0mg