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Arroz: Spanish Rice Recipe

Arroz: Spanish Rice

Recipe courtesy Laura Holmes

Show: Calling All Cooks

Episode:

Rated: 4 stars out of 5Rate This RecipeRead users' reviews (37)

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Average Rating:

Total Reviews: 37

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  • on January 13, 2012

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    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.

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  • on August 05, 2011

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    Great Recipe. So simple and so authentic tasting. Delicious!

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  • on February 15, 2011

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    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!

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  • on February 12, 2011

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    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!

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  • on August 23, 2010

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    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.

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  • on January 19, 2010

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    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.

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  • on October 23, 2009

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    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.

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  • on August 24, 2008

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    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.

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  • on August 14, 2008

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    It's pretty fast and the kids like it.

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  • on February 03, 2008

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    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.

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