Spanish Rice, Mexican Rice, Arroz Rojo, Red Rice, no matter what you call it, cooking rice with a little tomato and onion makes it extra good. It’s my favorite simple dinner for when I’ve cooked some Rancho Gordo beans, whole, refried, or some of each!
Thank you, Via, for teaching me so many things while you worked with our family. We love you!
Via's Rice (Spanish Rice)
- 1 tbsp neutral cooking oil I use avocado or olive oil
- 1 onion, diced optional
- 2 cups white rice
- 1 tsp kosher salt
Tomatoes of some sort, pick one:
- 2 tbsp tomato paste
- 2 or 3 small, fresh tomatoes, diced
- 1/2 cup tomato purée Mutti brand
- 1 cup canned or jarred tomatoes, diced Mutti brand or other San Marzanos
3 - 4 cups cooking liquid:
- 3 1/2 cups water or broth (chicken broth or veggie bouillon)
Heat oil in sautée or sauce pan (2–3 quart size), add onion and cook until softened, stirring with a wood spatula, about 5 minutes. Add the rice and stir to toast.
Add salt and tomato option, stir to combine. Add 3 ½ cups water or broth and bring to a boil. Lower heat to maintain a slow simmer, cover and let cook until liquid is absorbed into rice, about 20 minutes. Turn off heat and let sit 5 minutes (or up to 1 hour) before serving.