Name: Spanish Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 1 cup long grain white rice; 2 tablespoons olive oil or vegetable oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 1/2 cup tomato sauce (or crushed tomatoes); 2 cups chicken broth or vegetable broth; 1/2 teaspoon salt; 1/2 teaspoon cumin; 1/4 teaspoon chili powder (optional); Fresh cilantro or green onions for garnish (optional)

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Spanish Rice is one of those timeless side dishes I love making again and again. It’s full of bold flavor, color, and aroma, all cooked in one pan with simple pantry staples. This rice is fluffy, savory, and infused with a rich tomato base, garlic, and spices — perfect alongside tacos, enchiladas, grilled chicken, or just on its own. Spanish Rice

Why You’ll Love This Recipe

I love how easy and foolproof this dish is. Everything cooks in one skillet, and I don’t need any fancy ingredients. The rice comes out fluffy and flavorful every time. It’s also incredibly versatile — I can enjoy it as a side or bulk it up with veggies or beans to make it a main dish. It’s budget-friendly, family-approved, and goes with just about everything.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Long grain white rice
Olive oil or vegetable oil
Onion, finely chopped
Garlic, minced
Tomato sauce (or crushed tomatoes)
Chicken broth or vegetable broth
Salt
Cumin
Chili powder (optional, for extra flavor)
Fresh cilantro or green onions for garnish (optional)

directions

I start by heating the oil in a large skillet over medium heat.
I add the uncooked rice and toast it, stirring frequently, until it turns a light golden brown. This adds so much flavor.
Then I stir in the chopped onions and garlic, cooking until they’re soft and fragrant.
I pour in the tomato sauce and broth, then season with salt, cumin, and chili powder.
I bring everything to a gentle boil, reduce the heat to low, cover, and let it simmer for about 20 minutes — or until the liquid is absorbed and the rice is tender.
Once it’s done, I fluff it with a fork and garnish with chopped cilantro or green onions if I’m feeling fancy.

Servings and timing

This recipe makes about 4 to 6 servings. Prep time takes around 5 minutes, and cook time is about 25 minutes. So in just 30 minutes, I have a flavorful, comforting side dish on the table.

Variations

If I’m looking to mix things up, I sometimes add frozen peas, corn, or diced bell peppers right before simmering. For a heartier version, I stir in cooked black beans or shredded chicken. And when I want it spicier, I’ll add a dash of hot sauce or chopped jalapeños. I can also swap the white rice for brown rice — just remember to adjust the liquid and cooking time accordingly.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, I just add a splash of broth or water and warm it on the stove or in the microwave until heated through. It also freezes well — I portion it into freezer bags, press out the air, and freeze for up to 2 months. I reheat straight from frozen or thaw in the fridge overnight.

FAQs

Can I use brown rice instead of white?

Yes, I can use brown rice, but it takes longer to cook and needs more liquid. I usually increase the broth and extend the simmer time by 15–20 minutes.

Is Spanish rice the same as Mexican rice?

They’re very similar and often used interchangeably. Spanish rice sometimes includes saffron and has a more yellow color, while Mexican rice is typically red from tomato sauce. This recipe leans toward the Mexican rice style.

Can I make this recipe vegetarian?

Definitely. I just use vegetable broth instead of chicken broth, and it’s completely vegetarian.

Can I make this in a rice cooker?

Yes, I can toast the rice in a pan first for flavor, then transfer everything to the rice cooker and cook according to the machine’s settings.

What can I serve with Spanish Rice?

I like serving it with tacos, burritos, grilled meats, refried beans, or even as a base for burrito bowls. It works with almost any Mexican or Tex-Mex dish.

Conclusion

Spanish Rice is a staple in my kitchen for good reason — it’s simple, flavorful, and always satisfying. With just a few ingredients and one pan, I get a beautiful side dish that ties any meal together. It’s perfect for weeknights, meal prepping, or bringing to a potluck. Every bite is warm, comforting, and full of flavor.