# Spanish Spicy Rice

> A popular and straightforward recipe for spicy Spanish-style rice (often referred to as Mexican red rice). Toasting the rice in oil before simmering with tomatoes, broth, and chili peppers creates authentic flavor and perfect texture.

**Prep time:** 5 minutes
**Cook time:** 20 minutes
**Total time:** 25 minutes
**Servings:** 4-6
**Storage:** Refrigerates 4 days

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## Ingredients

- 2 tbsp olive oil or vegetable oil
- 1 cup long-grain white rice
- 1/2 yellow onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup tomato sauce or crushed tomatoes
- 1 1/2 cups chicken or vegetable broth
- 1-2 tsp chili powder (use "hot" chili powder for extra heat)
- 1/2 tsp ground cumin
- 1/4-1/2 tsp cayenne pepper (optional, for intense heat)
- 1 jalape no, finely chopped (optional, for fresh heat)
- Salt, to taste
- Cilantro and lime wedges for garnish

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## Shopping List

### 🌾 Grains & Pantry
- [ ] 1 cup long-grain white rice

### 🥬 Produce
- [ ] 1/2 yellow onion
- [ ] 2 cloves garlic
- [ ] 1 jalape no (optional)
- [ ] Fresh cilantro for garnish
- [ ] 1 lime for wedges

### 🥫 Canned & Jarred
- [ ] 1/2 cup tomato sauce or crushed tomatoes
- [ ] 1 1/2 cups chicken or vegetable broth

### 🧂 Spices & Oils
- [ ] Olive oil or vegetable oil (need 2 tbsp)
- [ ] Chili powder (need 1-2 tsp)
- [ ] Ground cumin (need 1/2 tsp)
- [ ] Cayenne pepper (optional, need 1/4-1/2 tsp)
- [ ] Salt

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## Instructions

1. **Prep and rinse.** Rinse the rice in a fine-mesh strainer under cold water until the water runs clear to prevent clumping.

2. **Toast the rice.** Heat the oil in a large skillet or saucepan over medium heat. Add the rice and cook, stirring frequently, until it is golden brown and smells nutty (about 5 minutes).

3. **Sauté aromatics.** Add the onion to the rice and cook for 2-3 minutes until softened. Stir in the garlic, jalape no (if using), and chili powder, cooking for another 30-60 seconds.

4. **Simmer.** Stir in the tomato sauce, broth, cumin, and salt. Bring to a gentle boil.

5. **Cook.** Cover with a tight-fitting lid, reduce the heat to low, and simmer for 15-20 minutes, or until the liquid is absorbed and the rice is tender.

6. **Rest and serve.** Turn off the heat and let the pan sit, covered, for 5-10 minutes. Fluff with a fork, stir in fresh cilantro, and serve with lime wedges.

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## Serving Ideas

- Alongside tacos, enchiladas, or fajitas
- With grilled chicken or carne asada
- As a base for burrito bowls
- Topped with black beans and avocado
- With Mexican-style grilled vegetables

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## Tips for Extra Spice

- **Add Chipotle:** Add 1-2 teaspoons of adobo sauce from a can of chipotle peppers
- **Use Fire-Roasted Tomatoes:** Use a can of diced tomatoes with green chilies
- **Add Extra Heat:** Increase cayenne pepper or use hot chili powder

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## Notes

- Toasting the rice is essential for authentic flavor and prevents mushy texture
- Adjust heat level by controlling the amount and type of chili powder used
- For best results, don't lift the lid while the rice is cooking
- Leftover rice reheats well in the microwave with a splash of water