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Spanish Rice

Name: Spanish Rice
Prep time: 15 min
Cook time: 20 min
Yield: 6 servings
Cuisine: Mexican
Ingredients: 1 1/2 cups long-grain white rice; 1/4 cup vegetable oil; 2 garlic cloves, minced; 1/4 medium white onion, finely diced; 1/4 cup tomato sauce; 2 teaspoons tomato bouillon granules (such as Knorr); 1 medium carrot, peeled and diced small; 1/2 cup frozen peas; 3 cups water or low-sodium vegetable broth; 1 serrano pepper, whole (optional); 1/4 teaspoon salt

A mexican dinner built for repeat cooking, with a clear ingredient list, tested timings, and practical variations.

35 min total

6 servings

Stovetop

Calories

275 kcal

Protein

Carbs

41g

Fat

10g

Numbered instructions

1Rinse rice in a fine-mesh strainer under cold water until water runs completely clear — this removes excess starch.

2Heat oil in a heavy-bottomed saucepan over medium-high heat. Add rinsed rice and cook, stirring, for 8–10 minutes until grains are evenly golden brown.

3Add onion and garlic; stir for 1–2 minutes until onion softens.

4Add tomato sauce and stir to coat all the rice. Add bouillon, salt, carrot, peas, broth, and serrano pepper if using.

5Bring to a boil, then cover with a tight lid, reduce heat to low, and cook undisturbed for 20 minutes.

6Remove from heat, rest covered 5 minutes. Remove serrano pepper, then fluff gently with a fork — do not stir vigorously.

Chef's Tips

Rinsing rice until water runs clear is non-negotiable — it prevents sticky, clumped rice.

Toast rice until deep golden for the characteristic nutty flavor and orange hue of authentic Mexican rice.

Tomato bouillon (Knorr brand) is the secret ingredient that gives restaurant-style Mexican rice its color and savory depth.

Resist lifting the lid during cooking — steam is essential for even cooking.

Recipe Variations

Brown Rice: Use long-grain brown rice, increase water to 3 1/2 cups, and extend cooking to 40 minutes.

Chicken Mexican Rice: Add 1 cup shredded rotisserie chicken and swap water for chicken broth.

Spicy Version: Dice 1–2 serrano peppers and sauté with the onion instead of leaving them whole.

Source: Tastes Better From Scratch at https://tastesbetterfromscratch.com/authentic-mexican-rice/

Spanish Rice

Ingredients checklist

Numbered instructions

Chef's Tips

Recipe Variations

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