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Spanish Rice

One cook's "Spanish" rice is another's "Mexican." Whatever the name, the result is more or less the same: an orange pilaf-style rice flavored with onion and garlic and flecked with carrot. Tomato paste further tints this colorful companion to all things Tex-Mex.

  • servings: 6

Ingredients

  • 2 teaspoons vegetable oil
  • 1/2 medium white onion, chopped (1 cup)
  • 1 garlic clove, minced
  • 1 medium carrot, diced (1/4 cup)
  • 1 cup long-grain rice
  • 1 3/4 cups homemade or store-bought low-sodium chicken stock or water
  • 1 tablespoon tomato paste
  • 1 teaspoon coarse salt
  • 1/4 teaspoon freshly ground pepper

Directions

  1. Step 1

    Heat oil in a heavy 4-quart pot over medium-high heat. Add onion, and cook until just starting to turn translucent, about 3 minutes. Add garlic and carrot, and cook until fragrant, about 2 minutes. Stir in rice to coat. Add chicken stock or water, tomato paste, salt, and pepper. Bring to a boil, stir once, and reduce heat to medium-low. Cover, and let simmer until water is absorbed, about 17 minutes. Remove from heat, and let sit, covered, for 5 minutes. Fluff rice with a fork, and serve warm.

Source
Martha Stewart Living, June 2009

Reviews (7)

  • 31 Jan, 2014

    I made this rice recipe as a side dish for enchiladas and it was a great match. If you were eating the rice with something less flavorful, I can see where the rice might be a little lackluster, but this was a win for me.

  • 15 Dec, 2012

    Far from tasteless! You just have to use chicken stock instead of water. My husband and I both loved this and it tasted as good as the rice we have at our favorite Mexican restaurant. I will definitely be making this again and again. So easy and so delicious.

  • 12 Oct, 2010

    I loved this. It sounds simple but is really delicious.You can see my results here: http://marthaandme.wordpress.com/2009/05/19/spanish-rice/

  • 3 Oct, 2010

    Made this tonight to go along with Martha's Tortilla Pie (also on this site - and just fabulous) and it was an ideal accompaniment. Well-seasoned and tasty but mild enough to go along with a spicier main dish - we'll have it again for sure.

  • 20 Apr, 2010

    My family LOVES this recipe!! I serve it with made from scratch beef-and-bean burritos and they can't get enough. I end up making it almost once a week, it'd be more if the boys had their way.

  • 20 Apr, 2010

    My family LOVES this recipe!! I serve it with made from scratch beef-and-bean burritos and they can't get enough. I end up making it almost once a week, it'd be more if the boys had their way.

  • 12 Mar, 2010

    Tasteless. Won't be making this again.