Best Spanish Rice Ever

This zesty Spanish rice turns ordinary rice into a colorful, taste-packed side that goes great with any Mexican-style meal. The picante sauce gives it just enough kick while the chicken broth adds a rich taste that makes this so much better than regular rice dishes.

I first whipped up this rice when friends dropped by for an unplanned taco night, and it's been my trusty sidekick ever since. Even the fussiest eaters at my table want more, which really tells you something about how crowd-friendly it is.

Ingredients

• Oil: Forms the base for browning the rice which brings out nutty tastes key to genuine Spanish rice
• Chopped onion: Brings sweet aromatic flavors that soften while cooking adding layers to your finished dish
• Uncooked white rice: Go for long grain types as they'll stay separate and fluffy
• Chicken broth: Soaks each grain with savory goodness pick low sodium if you want to watch salt
• Picante sauce: Delivers tomato richness tang and heat all at once grab a good brand with chunks of veggies

How To Make Best Spanish Rice

Get everything ready:

Put all your stuff together before you start cooking so you don't miss anything. When you measure ahead of time, cooking goes a lot smoother.

Cook the flavor base:

Warm oil in a big sturdy pan over medium heat until it looks slightly shimmery. Toss in your diced onion and let it cook for 5 minutes until see-through with hints of gold around the edges. Taking your time here builds amazing flavor.

Brown the rice:

Put your uncooked rice in with the onions and keep stirring for about 3 minutes. Watch as the rice changes from bright white to light gold. This step is super important for nutty flavor and helps keep the grains from sticking together.

Pour in the wet stuff:

Add your chicken broth and picante sauce while stirring well. It'll bubble up at first so take this chance to scrape any stuck bits from the bottom they're packed with flavor.

Let it cook slowly:

Turn the heat down to low put a tight lid on the pan and let it simmer without peeking for 15 to 20 minutes. Don't lift the lid or you'll let out steam that's needed for good cooking. The rice is ready when the liquid's all gone and the grains feel soft.

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The chicken broth really makes this dish special. My grandma taught me that using broth instead of water is what turns okay rice into amazing rice. She'd cook this every Sunday when the family got together and the most wonderful smell would fill her kitchen.

Perfect Pairings

Spanish rice naturally goes well with typical Mexican and Tex-Mex foods. Serve it next to enchiladas tacos or grilled chicken with a bit of lime squeezed on top. The slight spiciness works wonders with creamy dishes like cheese enchiladas or cool toppings like avocado slices and sour cream.

Storage and Reheating

Let leftover rice cool completely before putting it in sealed containers. Keep in the fridge up to four days or freeze up to three months in single-serving boxes. When warming it up add a tiny bit of water to bring back moisture lightly sprinkle with water before microwaving in one-minute bursts stirring between each until hot all the way through.

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Make It Your Own

This dish is easy to change based on what's in your pantry. Switch chicken broth for vegetable broth to make it vegetarian. Throw in some chopped bell peppers or frozen peas during the final five minutes for extra color and nutrients. For a fuller meal brown half a pound of ground beef or turkey before adding the onions then go on with the recipe.

The History Behind The Dish

Even though it's called Spanish rice it actually comes from Mexican cooking not Spain. The name probably stuck because of Spain's influence on Mexican food during colonial times. Traditional Mexican rice or arroz rojo gets its red color from tomatoes which the picante sauce gives us in this easier version. This approach brings authentic flavors into everyday home cooking.

Frequently Asked Questions

→ Can I swap brown rice for white?

Sure, you can replace it with brown rice! Just keep in mind, it needs more liquid and time to cook perfectly.

→ What’s different between salsa and picante sauce?

Picante sauce has a smooth texture and kicks up the spice level, which works great in this recipe.

→ Can I make it vegetarian?

Yes! Just switch chicken broth for veggie broth, and you’re good to go.

→ How should I store leftovers?

Pop leftovers in a sealed container and refrigerate for up to four days. Heat it up with a splash of broth for freshness!

→ Can I add extra vegetables?

Totally! Toss in some tomatoes, peas, or even bell peppers for a fun twist and new textures.

→ What if I want it spicier?

Spice it up by using hot picante sauce, fresh chilies, or a pinch of cayenne!