Despite the name, this side dish of rice sautéed with tomatoes, garlic, and onions is not considered Spanish cuisine. Also called arroz rojo, or “red rice,” it is a popular accompaniment to many Mexican dishes. A saffron-flavored, yellow-colored rice preparation also is sometimes called Spanish rice. The rice gets a nutty, toasted flavor through first browning with spices and then cooking in chicken stock.
Recipe Servings: 8
Prep Time
5 minutes
Cook Time
40 minutes
Total Time
45 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- In a large frying pan, heat oil over medium heat.
- Add the rice and cook until golden-brown.
- Combine the bouillon and water in a saucepan and set it over medium heat until completely dissolved.
- Add the mixture to the pan with the rice, then add the tomato sauce, salt, garlic, cumin, and garlic pepper.
- Stir to mix, then reduce the heat and simmer, covered, for 30–40 minutes, until there is no liquid left.
- Fluff before serving.
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