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Close-up shot of Authentic Spanish Rice in a ceramic bowl, showing the separate, reddish-orange grains and flecks of tomato and onion.

Authentic Spanish Rice (Restaurant-Style Arroz Rojo)

The ultimate recipe for Authentic Spanish Rice! Learn the secret to making perfectly fluffy, flavorful, and vibrant reddish-orange rice (arroz rojo) that tastes just like it came from your favorite restaurant.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: Mexican, Spanish
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Main Components
  • 1.5 cups (285g) Long-Grain White Rice Do not use short-grain or brown rice.
  • 2 tablespoons (30ml) Olive Oil or Canola Oil
  • 1 small Yellow Onion finely diced
  • 2 cloves Garlic minced
  • 2 medium Roma Tomatoes diced
  • 8 ounces (227g) Tomato Sauce
  • 2.5 cups (590ml) Low-Sodium Chicken or Vegetable Broth
  • 1 teaspoon (2g) Ground Cumin
  • 1 teaspoon (6g) Salt or to taste
  • 0.5 cup (20g) Fresh Cilantro chopped, for garnish
  • 1 Lime cut into wedges for serving

Equipment

  • 1 Medium saucepan with lid
  • 1 Wooden Spoon or Spatula
  • 1 Cutting Board and Knife

Method
 

Cooking Steps
  1. Heat the oil in a medium saucepan over medium heat. Add the dry rice and stir constantly for 3-4 minutes until the grains are lightly golden and smell nutty.
  2. Add the diced onion and cook for 2-3 minutes until softened. Stir in the minced garlic and ground cumin and cook for another minute until fragrant.
  3. Pour in the tomato sauce, diced tomatoes, broth, and salt. Stir well and bring to a strong simmer. Once simmering, reduce heat to the lowest setting, cover tightly, and cook for 20 minutes without lifting the lid.
  4. Remove the pot from the heat and let it stand, still covered, for 5-10 minutes. Uncover, fluff the rice with a fork, and stir in the chopped cilantro. Serve immediately with lime wedges.

Notes

Don't Skip the Toast: Toasting the rice is the most important step for fluffy, non-sticky results.
Keep the Lid On: Resisting the urge to peek is crucial. Lifting the lid releases the steam, which can result in unevenly cooked rice.
Low and Slow Simmer: A hard boil will cook the liquid off too quickly and scorch the bottom layer of rice. Keep the heat on the lowest setting.