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This Spanish rice (aka arroz rojo) is a BBQ-friendly version of the classic. It’s made with tomato, garlic, and spices for that rich color and flavor — and designed to pair beautifully with grilled foods. You can make it mild or spicy, and easily double it for a crowd.
⏱️ Prep & Cook Time:
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Total Time: ~35–40 minutes
🧰 Equipment:
- Medium to large saucepan or deep skillet with lid
- Wooden spoon or spatula
- Blender or food processor (optional)
📝 Ingredients (Serves 6–8):
- 2 cups long-grain white rice
- 3 tbsp vegetable oil
- 1/2 small onion, finely chopped
- 2 cloves garlic, minced
- 1 1/2 cups tomato sauce (or blend 2 ripe tomatoes with 1/2 cup water)
- 2 1/2 cups chicken broth (or water + bouillon)
- 1/2 tsp cumin
- 1/2 tsp chili powder (optional, for smoky flavor)
- 1/2 tsp salt, or to taste
- 1/4 cup frozen peas or corn (optional for color and texture)
- Chopped cilantro or green onions (optional for garnish)
📌 Ingredient Notes:
- Rice: Long-grain white rice stays fluffy — rinse if you want less starch.
- Tomato base: Tomato sauce is easiest; fresh blended tomatoes work great too.
- Broth: Use chicken broth for flavor; swap for veggie broth for vegetarian version.
👩🍳 Instructions:
1. Toast the Rice:
- In a large skillet or saucepan, heat oil over medium heat.
- Add rice and cook, stirring frequently, for 5–7 minutes, until lightly golden.
2. Sauté Aromatics:
- Add chopped onion and garlic. Cook for 1–2 minutes until fragrant.
3. Add Sauce & Simmer:
- Stir in tomato sauce, broth, cumin, chili powder, and salt.
- Mix well, bring to a boil.
4. Cover and Cook:
- Reduce heat to low, cover tightly with a lid, and simmer for 18–20 minutes, or until rice is tender and liquid is absorbed.
- If adding peas or corn, stir them in during the last 5 minutes of cooking.
5. Fluff & Serve:
- Remove from heat, let rest covered for 5 minutes.
- Fluff with a fork. Garnish with cilantro or green onion if desired.
🍽️ Nutrition Facts (per serving, approx.):
- Calories: 220
- Carbs: 38g
- Fat: 5g
- Protein: 4g
- Sodium: 400mg
💡 Tips:
- Don’t lift the lid while cooking — it traps steam that cooks the rice.
- Make it ahead: This rice reheats well and can be kept warm in a slow cooker.
- Use fire-roasted tomatoes for a smoky BBQ-friendly flavor boost.
- Add lime juice or zest just before serving for a pop of brightness.
🔄 Variations:
- Spicy: Add diced jalapeño or chipotle in adobo.
- Bulk it up: Stir in black beans, chopped grilled veggies, or crumbled bacon.
- Party-style: Double or triple the recipe and serve from a foil tray.
