Best Spanish Rice Ever

This Spanish rice transforms plain rice into a vibrant, flavor-packed side dish that complements any Mexican-inspired meal. The picante sauce adds just the right kick while the chicken broth creates a rich depth that elevates this beyond ordinary rice dishes.

I first made this rice when hosting an impromptu taco night with friends, and it's become my go-to side dish ever since. Even my pickiest eaters ask for seconds, which speaks volumes about its crowd-pleasing nature.

Ingredients

• Oil: Creates the foundation for toasting the rice which develops nutty flavors essential to authentic Spanish rice
• Chopped onion: Adds aromatic sweetness that mellows as it cooks providing depth to the finished dish
• Uncooked white rice: Long grain varieties work best as they stay fluffy and separate
• Chicken broth: Infuses each grain with savory flavor use low sodium if you prefer controlling salt levels
• Picante sauce: Brings tomato richness tang and spice all in one ingredient look for a quality brand with visible vegetable pieces

How To Make Best Spanish Rice

Prepare ingredients:

Gather everything before starting the cooking process so nothing gets forgotten in the rush. Measuring your ingredients ahead of time ensures smooth cooking without delays.

Sauté the aromatics:

Heat oil in a large heavy skillet over medium heat until it shimmers slightly. Add your chopped onion and cook for a full 5 minutes until they become translucent and just begin to take on a golden edge. Patience here builds foundational flavor.

Toast the rice:

Add uncooked rice to the onions and stir continuously for about 3 minutes. Watch carefully as the rice transforms from stark white to a light golden color. This crucial step develops nutty flavors and helps the grains remain separate when cooked.

Add the liquids:

Pour in chicken broth and picante sauce stirring well to combine. The mixture will bubble vigorously at first take this opportunity to scrape any browned bits from the bottom of the pan these contain concentrated flavor.

Simmer to perfection:

Reduce heat to low cover the skillet with a tight fitting lid and allow to simmer undisturbed for 15 to 20 minutes. Resist the urge to lift the lid as this releases steam necessary for proper cooking. The rice is done when all liquid is absorbed and grains are tender.

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The chicken broth makes all the difference in this recipe. I learned from my grandmother that using broth instead of water is what separates good rice from great rice. She would make this every Sunday for our family gatherings and the kitchen would fill with the most inviting aroma.

Perfect Pairings

Spanish rice naturally complements classic Mexican and Tex-Mex dishes. Serve alongside enchiladas tacos or grilled chicken with a squeeze of lime. The slightly spicy notes balance beautifully with creamy dishes like cheese enchiladas or cool additions like avocado slices and sour cream.

Storage and Reheating

Cool leftover rice completely before transferring to airtight containers. Refrigerate for up to four days or freeze for up to three months in portion sized containers. When reheating add a small splash of water to restore moisture spray lightly with water before microwaving in one minute intervals stirring between each until heated through.

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Make It Your Own

This recipe welcomes adaptations based on what you have available. Substitute vegetable broth for chicken broth for a vegetarian version. Add diced bell peppers or frozen peas during the last five minutes of cooking for extra color and nutrition. For a heartier version brown half a pound of ground beef or turkey before adding the onions and continue with the recipe.

The History Behind The Dish

Despite its name Spanish rice actually originates from Mexican cuisine not Spain. The name likely came from the Spanish influence on Mexican cooking during colonization. Traditional Mexican rice or arroz rojo gets its distinctive color from tomatoes which the picante sauce provides in this simplified version. This adaptation makes authentic flavors accessible for everyday home cooking.

Frequently Asked Questions

→ Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you will need to adjust the cooking time and liquid ratio, as it takes longer to cook.

→ What is the difference between salsa and picante sauce?

Picante sauce is a smoother and spicier version of salsa, making it ideal for this dish as it mixes well with the rice.

→ Can I make this dish vegetarian?

Absolutely! Simply substitute vegetable broth for chicken broth to make this dish vegetarian-friendly.

→ How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a splash of broth.

→ Can I add other vegetables to this dish?

Yes, feel free to add vegetables like bell peppers, peas, or tomatoes for extra flavor and texture.

→ How can I make this dish spicier?

To add more heat, use a spicier picante sauce or include chopped fresh chili peppers or a pinch of cayenne pepper.