Spanish Rice Recipe
This basic Spanish Rice is fluffy and full of flavor, a delicious side dish for Latin meals. Keep it plain or add chopped green peppers or tomatoes.
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Spanish Rice
In my last post I shared Green Chile Chicken Enchiladas served with Spanish Rice.
Have you noticed that the two are twinsies when you eat Latin food? A side dish of rice is very common when you order a lunch or dinner plate at a Mexican Restaurant.
One can not be served without the other!
Rice is economical to make, and once you master making your own Spanish rice you’ll be adding it to your burritos too.
I’ll also warn you that you will never be able to eat it at a restaurant again without judging the the way their rice tastes.
You just won’t be able to help it because your rice is going to be SOOO flavorful!
Mexican Rice Made Perfectly Every Time!
Spanish rice is also known as Mexican rice. It should be called Latin rice! This is another dish that I watched my mom make without a recipe.
After a lot of trial and error as well as taste testing, I can finally make fluffy and perfectly cooked Spanish Rice aka Mexican rice (if I do say so myself).
It did take a few mushy rice dishes to get to this point. That’s ok. Soooo worth every trial.
Once you look at the recipe you’ll be wondering what was the challenge.
The key to this simple recipe is to make sure you add the right amount of broth.
The rice you use also makes a difference. Use long grain. It absorbs the liquid quite nicely.
Mexican Rice Variations
There are so many variations to this side dish. You may have had it with a few vegetables added.
I’ve cooked it with diced tomatoes and green or red peppers.
Experiment with those ingredients too, but start with this basic recipe and get pro-ish, then start putting in ingredients you love!
SPANISH RICE RECIPE – INGREDIENTS & UTENSILS
Ingredients
- 1 tablespoon cooking oil
- 1 1/2 cups long grain white rice
- 1/2 medium onion, diced
- 1 garlic clove, minced
- 1/4 cup tomato sauce
- 2 cups broth (chicken or vegetable)
Utensils/Other Items
- 10 inch skillet with tight fitting cover
- measuring spoons and cups
- cutting board and sharp knife
SPANISH RICE RECIPE – INSTRUCTIONS
- On medium-high heat add 1 tablespoon of cooking oil to a 10 inch skillet. Add rice and diced onion.
- Stir constantly until rice begins to lightly brown. Stir in garlic and reduce heat to medium.
- Add tomato sauce.
- Stir until the rice pieces are coated.
- Pour in chicken or vegetable broth. With a spoon push the rice around the skillet forming an even layer.
- Return the heat to medium-high and when the rice begins to boil, cover and reduce the heat to simmer.
- Cook for 20-25 minutes or until the liquid is absorbed in the rice.
- Fluff with fork before serving.
WHAT TO SERVE WITH SPANISH RICE
You might enjoy these recipes with a side of Mexican rice:
- Mexican Shredded Beef – This shredded beef recipe in made in an Instant Pot.
- Pork Carnitas – Easy dish that is perfect for a crowd. This recipe is made in a slow cooker.
- Chili Colorado – This simple traditional Mexican stew is made in a red chili sauce.
And more rice dishes you might like to try:
- Easy Cauliflower Fried Rice – Low carb alternative to the traditional fried rice recipe.
- Coconut Rice – Simple four ingredient recipe.
- Veggie Rice – A simple pilaf recipe with zucchini and carrots.
SPANISH RICE RECIPE – FAQS
Just some answers to comments you may be wondering…
If you use the vegetable broth instead of the chicken broth, then Spanish rice is a vegetarian approved dish.
Mushy rice is the result of too much liquid that isn’t able to evaporate. To remedy, after cooking lower heat and remove the lid so the liquid is able to evaporate.
1/4 of cup of Spanish rice is approximately 53 calories and 9.5 grams of carbohydrates. Depending on your macronutrient goals this is suitable for some people on a low carb diet.
No. Spanish rice is not make with a lot of healthy fats and the carbohydrates in the rice may not allow some people to stay in ketosis.
Yes! Let the cooked rice cool at room temperature, then place in freezable containers or bag. Freeze for up to a month.
Spanish Rice
Ingredients
- 1 tablespoon cooking oil
- 1 1/2 cups long grain white rice
- 1/2 medium onion diced
- 1 garlic clove minced
- 1/4 cup tomato sauce
- 2 cups broth chicken or vegetable
Instructions
- On medium-high heat add 1 tablespoon of cooking oil to a 10 inch skillet. Add rice and diced onion stirring constantly until rice begins to lightly brown. Stir in garlic and reduce heat to medium.
- Add tomato sauce and stir until the rice pieces are coated. Stir in chicken or vegetable broth and with a spoon push the rice around the skillet forming an even layer. Return the heat to medium-high and when the rice begins to boil, cover and reduce the heat to simmer. Let cook for 20-25 minutes or until the liquid is absorbed in the rice.
Video
Nutrition
Disclaimer
Please note that the nutritional information provided are guidelines and may vary based on the brand of products used. For your specific nutritional goals use My Fitness Pal or Verywell Fit recipe calculators. All content within this site is not intended as medical diagnosis or treatment and should not be considered a substitute for professional medical expertise.
PIN to your Side Dishes and Mexican Recipe Boards
okay — so I have to tell you. I have TRIED and TRIED to find a recipe for Mexican rice that I loved at much as the stuff I get at our Mexican grocery store deli, and until now I have been completely unsuccessful. UNTIL NOW. This rice is SO freaking GOOD!! I am making it again tonight with our burritos, and I for one can’t wait! Thanks for the great recipe!
Such a lovely, flavorful and simple rice. I am a rice lover and for me it makes any Latin inspired dish better! Thanks!
No seasonings??
Hi Jocelyn! No, nothing extra. The flavor is mild. It comes from the chicken broth and tomatoes. Spanish rice is like bread accompanying Latin dishes.
wow Spanish rice looking so flavorful and delicious. I am sure they make a perfect combo with any curry recipes. will make it with vegetable stock once for sure. Love your logo.
Rice is a staple food in our home. But never tried Mexican rice. Looks delicious and flavorful.
This is the best rice recipe! So easy to follow and the results are perfect! We love Spanish rice and this is so tasty. The family loves it.
I LOVE Spanish rice & your recipe sounds fantastic! I never use chicken broth in mine, I like the idea of this, so I”m going to have to try it out!
Your rice looks perfectly cooked. Too many times it can be gloppy and overcooked.
Thanks, Karen! Yes, once you practice a bit, you’ll never have that clumpy rice again 🙂
I’d love to give this one a try. Thanks for sharing!
I hope you like Spanish rice as much as we do!
My husband can’t eat Mexican food at home without Spanish rice being on the table too. He loves it!!
Isn’t that funny! The meal is not complete without the rice!!
I love spanish rice. It is one of my favorite side dishes.
Excellent! My family always hopes there will be some left over to eat for a few days!
I wanna try to make this at home.
Let me know how it goes Stephen!!
Spanish rice is definitely a favorite in our household.
The little bit of flavor really makes this rice stand out!
We love Spanish rice. It just has more flavor then plain white rice. It tastes good with everything.
You are so right, Onica! You really can add it as a side dish to any meal. I definitely prefer Spanish rice over plain rice.
I love spanish rice. Haven’t had any in a minute. Never tried to make it before but I may now.
Oh, I hope you do give it a try Stacie! Let me know what you think. Won’t you 🙂
That sounds absolutely wonderful!! I would love to make this sometime soon!!
Thanks, Robin! It’s so tasty. I think you’ll love it!
Spanish rice is a must for any Mexican meal! Thanks for the great recipe!
Thank you Sarah! I have to concur. You can’t have a Mexican meal without the Spanish rice 🙂
Mmm, yum, love me some exotic rice 😀
Cheers
Choc Chip Uru
I’m a rice eater and this looks nice! will try soon..
I haven’t had Spanish rice in such a long time. It’s not a bit thing over here in Australia but I grew up with it. I’m going to try this.
Oh good, glad I peaked your interest to give it a try!