Spanish rice. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. This is a quick and easy way to spice up rice.
One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex. This classic Mexican-style Spanish Rice (also called arroz rojo) has all the crucial elements: tomato (in the form of tomato sauce), onion, garlic, and of course, rice. You can have Spanish rice using 7 ingredients and 5 steps. Here is how you cook that.
Ingredients of Spanish rice
- It’s 2 cup of rice.
- It’s 4 cup of water.
- You need 1 can of pigeon peas.
- Prepare 1 envelope of Sazon.
- Prepare 1 tbsp of oil.
- You need 7 oz of sofrito.
- It’s 1/2 cup of olives (optional).
Spanish Rice also known as Mexican Rice is an easy side dish that goes perfectly with tacos, burritos and enchiladas. For me I can't have tacos without beans and rice. This Authentic Spanish Rice recipe is super flavorful thanks to the chicken broth, spices, onions and garlic. Spanish rice is essentially a rice pilaf, but with southwestern flavorings.
Spanish rice instructions
- Dice olives into small pieces.
- Add oil, sofrito, and peas to pot over medium flame. Let simmer for a minute.
- Add rice, sazon, and olives. Mix well.
- Once everything is mixed well add the water. Stir until it comes to a boil.
- reduce heat add lid and complete process as if cooking regular white rice.
To make it you brown the raw rice first with onions and garlic, and then cook the rice in chicken broth with added tomatoes. The browning is essential to the nutty, almost toasty flavor of the rice. You'll often see it called Spanish rice, although there is a key difference between the two—Spanish rice uses saffron to achieve its red color. This recipe is a version of the traditional and ubiquitous red rice with vegetables prepared all over Mexico. The terms "Spanish rice" and "Mexican Rice" are often used interchangeably and include some combination of tomatoes, onion, chicken bouillon (consomé), and other spices.