Spanish Rice

Yes, Spanish rice reheats beautifully. Store in an airtight container in the refrigerator for up to 3 days. Reheat by adding 2 tbsp water, covering, and warming in a 325°F oven for 10 minutes or in the microwave in 1-minute intervals.

Use 1 cup tomato sauce or tomato puree mixed with 1/4 cup water as a 1:1 substitute for the canned diced tomatoes. The flavor will be more uniform but still delicious.

Mushiness usually comes from too much liquid or cooking too long. Use a 1:1.3 rice-to-liquid ratio (1.5 cups rice to 2 cups total liquid). Set a timer and don't uncover during cooking; after 18 minutes, check that liquid is absorbed and rice is tender.

Brown rice requires more liquid and longer cooking (about 35–40 minutes instead of 18–20). Increase broth to 2.5 cups and simmer, covered, for 35–40 minutes until tender.

Spanish rice is a side dish that pairs with any protein: grilled chicken, carne asada, fish tacos, enchiladas, or beans. It's especially common with Mexican and Tex-Mex meals.

Yes, stir in 1 cup frozen peas and/or corn during the last 2 minutes of cooking (or add after rice is cooked and just before serving). Fresh vegetables should be added at the start so they cook with the rice.