Recipes Ingredients Pasta and Grains Rice Recipes Spanish Rice 3.1 (107) 6 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on May 30, 2018 Print Share Share Tweet Pin Email Servings: 6 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. Ingredients 2 teaspoons vegetable oil ½ medium white onion, chopped (1 cup) 1 garlic clove, minced 1 medium carrot, diced (¼ cup) 1 cup long-grain rice 1 ¾ cups homemade or store-bought low-sodium chicken stock or water 1 tablespoon tomato paste 1 teaspoon coarse salt ¼ teaspoon freshly ground pepper Directions 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. Print