Spanish Rice is a classic and flavorful side dish made with rice, tomatoes, and a perfect blend of seasonings. It’s the kind of comforting dish that pairs beautifully with almost any Mexican-inspired meal. I love how easy it is to make in one pan, and the vibrant flavor always steals the show.
Why You’ll Love This Recipe
I love how this Spanish Rice turns a few pantry staples into something so full of flavor. It’s quick enough for weeknights and impressive enough for guests. The rice cooks up tender, each grain soaking up the tomato and seasoning, and it never feels boring. I also appreciate that it’s incredibly versatile—I can serve it with tacos, grilled meats, or just eat it as a meal on its own.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 cup long grain white rice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup canned tomato sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
Optional: chopped fresh cilantro or lime wedges for garnish
Directions
I start by heating the vegetable oil in a large skillet over medium heat.
I add the rice and cook it, stirring frequently, until it starts to turn golden brown—this step adds a rich, nutty flavor to the rice.
Next, I stir in the chopped onion and garlic, letting them cook for about 2–3 minutes until the onion becomes soft and fragrant.
I pour in the chicken broth and tomato sauce, then stir in the cumin, chili powder, salt, and black pepper.
Once everything is combined, I bring it to a gentle boil.
I reduce the heat to low, cover the pan, and let it simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
After removing it from the heat, I let the rice sit for about 5 minutes before fluffing it with a fork.
I garnish with fresh cilantro or a squeeze of lime juice if I want to add a little brightness before serving.
Servings and timing
This recipe serves 4 people. Prep time: 5 minutes Cook time: 25 minutes Total time: 30 minutes
Variations
I sometimes substitute vegetable broth to make it vegetarian.
For a spicier kick, I add a diced jalapeño with the onion.
When I want extra texture, I mix in some frozen corn or peas toward the end of the cooking time.
To make it more filling, I occasionally stir in cooked ground beef or shredded chicken.
Storage/Reheating
I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I use the microwave or warm it on the stovetop with a splash of water or broth to bring back moisture. I avoid freezing it since rice tends to get mushy once thawed, but if I must, I use a freezer-safe bag and thaw it overnight in the fridge before reheating.
FAQs
How can I keep the rice from getting mushy?
I make sure not to overcook the rice and keep the heat low during simmering. Also, I let it sit covered for a few minutes before fluffing—it helps with texture.
Can I use brown rice instead of white rice?
Yes, but I adjust the liquid and cooking time since brown rice takes longer to cook. I usually add an extra 1/2 cup of broth and simmer it for 40–45 minutes.
Is Spanish rice the same as Mexican rice?
They’re often used interchangeably, but Spanish rice might have a firmer texture and sometimes includes saffron. This recipe leans more toward Mexican rice with tomato and seasonings.
Can I make this in a rice cooker?
Yes, I can sauté the rice and onion on the stovetop first, then transfer everything to the rice cooker and let it cook according to the rice cooker instructions.
What can I serve this with?
I usually serve Spanish Rice with enchiladas, tacos, grilled chicken, or as a side to any Mexican-inspired dish. It’s also great as a filling for burritos.
Conclusion
This Spanish Rice recipe is a simple yet flavorful addition to any meal. I love how it comes together in one pan, with ingredients I almost always have on hand. It’s easy, reliable, and endlessly adaptable—definitely a staple in my kitchen.
Spanish Rice is a classic Mexican-inspired side dish made with rice, tomato sauce, and seasonings. It’s easy to prepare in one pan and pairs perfectly with a variety of main dishes.
Ingredients
1 cup long grain white rice
2 tablespoons vegetable oil
1 small onion, finely chopped
2 cloves garlic, minced
1 1/2 cups chicken broth
1 cup canned tomato sauce
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt (adjust to taste)
Optional: chopped fresh cilantro or lime wedges for garnish
Instructions
Heat vegetable oil in a large skillet over medium heat.
Add the rice and cook, stirring frequently, until it turns golden brown.
Stir in the chopped onion and garlic; cook for 2–3 minutes until onion is soft.
Pour in the chicken broth and tomato sauce. Stir in cumin, chili powder, salt, and black pepper.
Bring the mixture to a gentle boil.
Reduce the heat to low, cover, and simmer for 20 minutes or until rice is tender and liquid is absorbed.
Remove from heat and let sit, covered, for 5 minutes.
Fluff the rice with a fork and garnish with cilantro or lime wedges if desired.
Notes
Use vegetable broth instead of chicken broth for a vegetarian version.
Add a diced jalapeño for extra heat.
Mix in frozen corn or peas for added texture.
Stir in cooked ground beef or shredded chicken to make it a main dish.
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat with a splash of water or broth to restore moisture.
