Spanish Rice (Arroz Rojo)

Spanish Rice (arroz Rojo)

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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

How to Make Spanish Rice (Arroz Rojo)


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

Printable Recipe Card

About Spanish Rice (Arroz Rojo)

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

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