Spanish Red Rice
Authentic Spanish Rice will vary greatly depending on who's making it. From Mexico, passing through all of Latin America and all the way to Spain, arroz rojo (red rice) can include variations in ingredients like bell peppers vs. tomatoes and spices like cumin vs. saffron. It can fill a burrito, be served as a side or it can be the actual dish, like in paella or arroz con pollo.
Our take on this is simple: Vegan Tomato 'Nduja as the main flavor driver not only eliminates the need for a list of other ingredients (tomatoes, garlic, chili pepper) but incorporates a ton of flavor and warming heat into an otherwise simple plate of rice.
SERVES 2-4
MADE WITH VEGAN TOMATO ‘NDUJA
INGREDIENTS
2 tbsps Vegan ‘Nduja
2 tbsp vegetable oil
1 cup basmati rice (or any long grain rice)
1 small red onion, diced
2 ¼ cups veggie stock (see notes)
2 tsp dried oregano
1 tsp salt
1 tbsp chopped parsley or cilantro (optional)
Photos + Styling by City Saucery
PREPARATION
Rinse the rice under cold water in a mesh strainer for 20-30 seconds. This ensures looser rice when cooked. Set aside.
Heat the oil in a medium saucepan or deep skillet over medium-high heat. Add the rice and onion. Cook stirring often until the rice turns opaque white and at least 50% of it is turning golden.
Add the remaining ingredients: Vegan ‘Nduja, veggie stock, oregano, and salt. Give it a good mix to combine everything and let it come to a boil.
Stir again and turn it down to a low simmer. Cover and cook for 15-20 minutes (see notes). Stir after 10 minutes.
Check if it is cooked through. Turn off heat and let it sit, covered for 5-8 minutes before fluffing with a fork. Garnish (optional) with chopped cilantro and serve.
NOTE:
Different types of rice vary in liquid and cooking time requirements. We use basmati for this recipe but most long grain rice will work fine. Check the package for the recommended liquid ratio to rice and cooking time to adjust accordingly.
Spanish Red Rice
