Arroz: Spanish Rice

Total Time:
30 min
30 min

Yield: 10 servings

  • 1 tablespoon lard or solid vegetable shortening
  • 1 1/2 cups long grain rice
  • 1/4 large onion, finely chopped
  • 2 or 3 cloves garlic, finely chopped
  • 2 whole tomatoes from a 15-ounce can
  • 1/4 cup liquid from canned tomatoes
  • 40 -ounce can chicken broth (30 ounces used total)

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.

Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

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    39 Reviews
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    pretty good.I used one half chopped onion and one chopped garlic clove. Then I used Hunts fire roasted diced tomatoes . the 14.5oz can for my tomatoes. I just dumped the whole can in and then added about 40 oz of chicken broth. I use College Inn chicken broth. It took about 20 minutes on top of stove in a non stick skillet. I didn't have a top that would fit to cover it so I just cooked it uncovered. It turned out fine.
    Despite the onion and garlic, the rice was flavorless. I added some salt, paprika and a bit of saffron and it improved slightly, but really to have the fullness of flavor that one expects in this type of rice, the spices need to cook in. Next time I'd fry up some bacon and use the bacon fat for frying the rice and add those additional spices at the beginning.
    This came out well. I always struggle a bit with spanish rice and want a recipe that is absolutely not sticky. This one works and pleased me. I added in all of the juice from the two canned tomatoes and used a homemade beef broth (but light. I was concerned there was no spices but it was fine and really did not even need salt.
    Great Recipe. So simple and so authentic tasting. Delicious!
    I'm a pretty seasoned cook, but I *always* mess up Spanish rice. I finally decided to stop winging-it last night, and I used this recipe. It turned out perfect! My husband is Mexican, and he gave it two thumbs up. : 
    I used long-grain brown rice, so it took over an hour to cook, but it was well-worth the wait. I didn't have canned whole tomatoes on hand, so I used half a can of crushed, and it seems to have been an ideal substitution. I also didn't have any lard, so I used the next best thing- bacon grease! 
    I will definitely be using this recipe again!
    This is a nicely foolproof recipe for Spanish rice ... very good! We love the taste of cumin in mexican food, so we added some & used diced tomatoes instead. Really good - tasty and a little spicy without going overboard! Our favorite Spanish rice recipe of all time. Thanks!
    I added some tumeric when making this recipe and found that it was a bit heavy on the chicken stock as there was still a good bit of liquid in the pot after 1/2 hour. Would be great if cutting back to the typical 2-1 ratio on liquid to rice vs. 40 oz. liquid to 12 oz. rice. Also, I really enjoyed this with fire roasted tomatos but Rotel would be great too.
    Wow, I have messed up Spanish Rice more than once. Thankfully, this recipe has sturdy steps that have me right on track. I followed the recipe to the letter. It just needs a few minor additions for my style:

    salt - add after onion & the other veggies. It was really missing.
    tomato sauce from the canned tomatoes - needs more like one cup, not 1/4 cup...adjust chicken broth accordingly.
    seasoning - Italian seasoning or dried oregano...add with veggies.
    bell pepper - add chopped peppers at the same time as the onion.
    It is hard to find authentic spanish rice recipes, this one was perfect! I substituted the chicken broth with vegetable broth, used vegetable shortening and an 8 oz can of tomato sauce instead of wasting a large can of tomatos. It is still authentic and tasty with the addition of corn before simmering.
    Easy and tasty. However, my turned out a mush! For color and additional flavor, I added at the end cooked corn and grilled hatch pepper (diced).
    It's pretty fast and the kids like it.
    This is a quick and easy rice dish. I did make a few changes: substituted half of a 15 oz. can of chopped tomatoes, with juice, for the fresh tomatoes and used olive oil instead of the vegetable shortening. My rice was done in 20 minutes and required no additional broth being added (3 cups total).
    My kids (3 & 11) helped make the rice. I read the reviews before hand and added peas for color and Tobasco Sauce for a little extra kick. I also used Tomato Soup in place of tomoato juice. It turned out GREAT!! Easy, quick and the kids are so proud of themselves. Me too, since they ate a heatly, delicious dish - which is not easy to get them to do! We added the rice to our Steak Burritos for a little change to the menu. YUMMY!
    This is the perfect recipe for rice. It is very simple to make, yet tastes very authentic. I spiced mine up by throwing a fresh jalapeno in. I cut off the stem and then poke holes in it with a fork. You could probably also dice some red and green bell peppers and throw them in as well. Thanks Food Network.
    This was easy and perfect for a weeknight. I will make it again, but it wasn't very colorful-so won't make for dinner guests. I added some black beans too.
    WOW! What a fresh taste. At the table I added a little chipotle for an additional little kick. I could could also see draining some black beans and adding it for a veg meal.
    my family thought this was a good rice side dish.
    This recipe is the one past on from generation from generation. It is always a success!
    I thought this was very quick and simple to make.
    Very tasty, would definately make it again. I used butter instead of lard.
    Very easy to follow. First rice dish I made that came out good. I will experiment with other dishes to look for the one that goes BAMM!! in my mouth. Over all, I would make this one again for any body.
    I made this for a dinner party and it turned out pretty bland. I had to mix in some salsa and throw some cheese on top for it to really have any flavor.
    I'm a transplanted S. Californian. This recipe tastes just like what you would get in Mexico (I went at least once a mo. for 15 years). 10000 x better than what you get here...
    This was quick and easy and a crowd pleaser. It seemed to have a little too much liguid however so by time it was absorbed the rice was overdone just a bit. No one seemed to notice or complain.
    It was easy to make and good eats!
    pretty good needs a little more flavor
    I woud agree with most of the other positive comments. This is a simple and tasty Spanish rice that although it may lack a bright red finish it does not lack taste or moisture. I couldn't locate my lard that I use for flaky pie crusts so instead I went with the Crisco shortening. It's a only a tablespoon so I don't have a problem with the amount broadcast over 8 servings. This recipe is a repeat.
    Wow, I forgot how good homemade spanish rice is. This is a wonderful recipe with great flavor and the rice turns out very moist and fluffy.
    This is kind of bland and is still not near as good as some spanish rice found in a good restaurant. I can't figure out what is missing, but something is.....
    Tried this recipe on my family and they loved it!! It is easy to follow and makes a great side dish.
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