Spanish Rice (arroz Rojo) Recipe

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Spanish Rice (Arroz Rojo)

Vickie Parks


I've been making this recipe for years with great success. It's simple to make, and it's a great side dish for Mexican-themed dinners.

This recipe makes a lot, so it's a great dish to take to potluck parties because it's enough to feed a small crowd.

☆☆☆☆☆ 0 votes
10 to 12
15 Min
1 Hr


2 1/2 c
uncooked white rice
4 3/4 c
chicken broth
14 oz
can petite diced tomatoes, undrained
1/4 c
red onion, finely chopped
2 clove
garlic, minced
1/3 c
unsalted butter
1 pinch
chili powder (optional)
1 pinch
ground cumin


1Preheat oven to 350°F. Very lightly coat 9x13-inch baking dish with no-stick spray; set aside.
2Combine all ingredients in a bowl, and mix well. Pour into 9x13 baking dish, and cover tightly with aluminum foil.
3Place in preheated oven, and bake for 1 hour.
4Leave covered until ready to serve. (If onions or garlic settle on top, toss lightly with a fork to re-incorporate them into the rice.)

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican