One of the best and easiest ways to bring the warmth of Mexican food into your kitchen is through making homemade Spanish Rice—also affectionately known as Mexican Rice. Growing up, my mom cooked this delicious dish on a weekly basis, using pantry staples like onions, garlic, tomatoes, and flavorful Mexican spices. My kids have become obsessed with it, eagerly awaiting dinner nights when it’s served alongside tacos, enchiladas, or crispy empanadas. Even though it’s incredibly simple, it tastes just like the restaurant version from places like Mango’s and Mesa, where authentic Mexican dishes are their specialty.
Preparing this easy side dish takes under 10 minutes of prep and is ready in less than 35 minutes, resulting in perfectly fluffy rice that’s never soggy or mushy. For added depth and flavor, I like to toast the rice first in a bit of butter before simmering it gently in chicken broth or vegetable stock—ideal for a vegetarian twist. Pair it with shredded chicken, tender grilled shrimp, or hearty mains like Crockpot Mexican Beef or One Pan Mexican Pasta, and you’ll instantly elevate any meal into a flavorful feast your family won’t soon forget.
If you’re looking to simplify, turn this easy side dish into a filling one pot meal by tossing in some protein like beef, fish, or even combining it with classic beans and rice. Truly, this popular, authentic style rivals any Mexican Restaurant favorite, earning its place as the perfect side (Mexican Rice)
How to make Spanish Rice
Easy Steps for Making Delicious Spanish Rice at Home
- Heat oil or melt butter in a large, heavy skillet or large pot over medium heat. Add long grain rice and chopped onions, then sauté, stirring frequently, until the rice becomes lightly browned and develops a delicious, nutty flavor, about 2-3 minutes.
- Add in spices, including minced garlic, cumin, garlic pepper, chili powder, and oregano. Continue to sauté for one minute, mixing well.
- Next, carefully pour in chicken broth (or chicken stock), tomato sauce or fire roasted tomatoes, and include a bay leaf for extra flavor. Bring to a boil.
- Once boiling, immediately reduce heat to low and allow the rice mixture to gently simmer until the liquid is absorbed, typically around 15-20 minutes. Keep in mind that cook times may be shorter or longer, depending on rice used—always check the back of your rice package.
- After the rice is done, remove from heat, carefully fluff with a fork, and season with salt and pepper according to your taste. Your delicious side dish is ready—serve immediately and enjoy!
To give this delicious side dish an extra flavor boost, you could use a bouillon cube dissolved in water instead of regular chicken stock. If you enjoy a bit more zest, add a spoonful of picante sauce when adding chicken stock to rice, creating a delightful tanginess. Another tip from my experience, inspired by recipes from Dot dash Meredith Food Studios, is to start by toasting the rice first in a large skillet over medium-high heat until it’s golden brown, about 5 minutes. Then stir in onion, continue to sauté until tender, and transfer it all into a silver saucepan. Continue simmering rice, tomatoes, and broth together, and soon you’ll have a flavorful large pot of rice that’s perfect every time.
FAQs about Spanish Rice
What type of rice is best for Spanish Rice?
The best rice for Spanish Rice is long-grain white rice because when cooked, it remains fluffy and doesn’t stick together. Short-grained rices or brown rice can become sticky, but if using brown rice, add about ⅓ cup more water per cup of brown rice and simmer longer until you reach the desired texture.
Do you recommend rinsing or toasting rice before cooking?
Yes, I highly recommend rinsing rice first to remove starch from each grain. After rinsing, toasting the rice briefly in a skillet adds flavor and helps the grains stay separate and fluffy.
What is the perfect ratio of rice to chicken stock for Spanish Rice?
The perfect ratio for Spanish Rice is 2 cups rice to 4 cups chicken stock. This ensures the rice cooks thoroughly and absorbs flavors beautifully.
How much rice per person do I need?
Typically, plan about ¼ cup uncooked rice per person, which yields approximately ¾ – 1 cup of cooked rice per serving. A recipe calling for 3 cups uncooked rice would easily serve about 12 people.
Can Spanish Rice be frozen?
Yes, you can store cooked rice in a ziplock bag, pressing out as much air as possible, and keep it in the freezer for up to 3 months. To make it ready to eat, thaw overnight in the fridge or leave it on the counter for a few hours, then warm up in the microwave or a skillet with a little extra chicken stock to prevent the rice from drying out.
Can I use salsa instead of tomato sauce for flavor and spice?
Absolutely! You can substitute salsa for tomato sauce to add extra flavor and spice. If you prefer a mild rice recipe, adjust according to your preference.
What topping ingredients work well with Spanish Rice?
Great topping ingredients include freshly chopped peppers, chopped cilantro, diced onions, or sliced green onions for added freshness.
How long does making Mexican rice typically take?
Making Mexican Rice typically involves combining rice, broth, tomato sauce, and seasonings or spices in a skillet, then allowing it to gently simmer for about 30 minutes.
How do you properly reheat Spanish Rice?
To reheat Spanish Rice, store leftovers in an air-tight container in the fridge for 5-6 days. Simply warm it up in the microwave or on the stove until hot.
Can Mexican or Spanish rice be stored longer-term for future use?
Yes, Spanish rice can easily be frozen for a future time. Place approximately 3 cups of cooked rice into ziplock freezer bags, label, and store in the freezer for 4-6 months. To thaw the rice, place it in the fridge overnight, or directly cook from the freezer by placing it in a microwave-safe bowl and heating on high, stirring every 2 minutes, until the rice reaches the desired temperature.
For more Mexican rice recipes, check out:
- Cilantro Lime Rice
- Sour Cream Rice
- Cheesy Chicken Rice
What to serve with Spanish Rice?
- Chicken Enchiladas
- Red Cheese Enchiladas
- Beef Empanadas
- Green Chile Burros
- Baked Chicken Chimichanga
- Steak Fajitas
Spanish Rice Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 1 cube chicken-flavored bouillon
- 4 cups water 4 cups chicken lower sodium chicken broth – and no bouillon
- 1 8-ounce can tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- dash garlic pepper
Topping – extra
- chopped fresh cilantro (optional)
Instructions
- 1-Heat oil or melt butter in a large, heavy skillet or large pot over medium heat. Add long grain rice and chopped onions, then sauté, stirring frequently, until the rice becomes lightly browned and develops a delicious, nutty flavor, about 2-3 minutes.
- 2-Add in spices, including minced garlic, cumin, garlic pepper, chili powder, and oregano. Continue to sauté for one minute, mixing well.
- 3-Next, carefully pour in chicken broth (or chicken stock), tomato sauce or fire roasted tomatoes, and include a bay leaf for extra flavor. Bring to a boil.
- 4-Once boiling, immediately reduce heat to low and allow the rice mixture to gently simmer until the liquid is absorbed, typically around 15-20 minutes. Keep in mind that cook times may be shorter or longer, depending on rice used—always check the back of your rice package.
- 5-After the rice is done, remove from heat, carefully fluff with a fork, and season with salt and pepper according to your taste. Your delicious side dish is ready—serve immediately and enjoy!
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