Spanish rice (AKA Mexican rice) is a versatile side dish that’s quick and easy, flavorful, and perfect to make ahead!
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You can’t have Fish Tacos, or any tacos really, without Spanish rice on the side! It’s really a dream with any Mexican main dish, like my Chicken Taquitos recipe, swirled into Turkey Chili, or scooped on Homemade Tortilla Chips. Whether you call it Spanish rice or Mexican rice, there are many reasons to love this recipe, but here’s my top three:
- So. So. Easy. We’re talking 30 minutes total (including cook time!).
- Richly flavorful. Quick and easy doesn’t mean compromising on flavor! This recipe is restaurant-quality flavorful, without the mushiness that you might get at a restaurant from sitting under a warmer.
- Make ahead dream. Make Spanish rice up to 4-5 days in advance and serve with all your Mexican favorites like Chicken Tacos and Mexican Coleslaw.
Spanish Rice Ingredients
- Chicken broth – chicken broth is used in place of water to cook rice, and flavor it!
- Long grain white rice – look for “long grain white rice” in the grocery store. It makes the best Spanish rice!
- Garlic – garlic…because garlic! It’s classic in Spanish rice.
- Yellow onion – yellow onion is a traditional part of Spanish rice. It adds flavor and texture.
- Tomato paste – I love using tomato paste instead of tomato sauce. Tomato paste is a concentrated form of cooked tomatoes, resulting in a more intense tomato flavor.
- Extra virgin olive oil – olive oil adds flavor and helps toast the rice.
- Chili powder – chili powder is a blend of spices such as ground chili peppers, cumin, garlic, oregano, and paprika. It takes the hassle out of blending your own spices! I love McCormick chili powder since it is mild and delicious (this is not an ad)! If you like spicy, look for a chili powder labeled “hot”.
How to Make Spanish Rice
Learn how to make the best Spanish rice in a few easy steps! Full instructions in the recipe card; this is just an outline!
- Add olive oil, rice, onion, and garlic to a pot over medium heat. Toast rice for 5-7.
- Add tomato paste and stir.
- Add broth, chili powder and salt. Stir.
- Bring to a boil, and then simmer (covered) for 20-25 minutes, until rice is soft and the liquid has reduced down.
What to Serve With Spanish Rice
Spanish rice is a versatile side dish for Mexican and other main dishes alike! Here are some of my favorite ways to serve Spanish rice:
- Grilled meat like Grilled Chicken Thighs or Grilled Pork Tenderloin
- Seafood like Blackened Salmon
- Mixed with beans and vegetables for a full meal
- Mexican dishes like Shrimp Tacos or Chicken Taquitos
- With a garnish of cilantro, parsley, sour cream, Avocado Salsa or Tomatillo Salsa
Storage, Reheating and Freezing
- Storage: once cooled, store leftover Spanish rice in a covered container in the fridge for 4-5 days.
- Reheating: cover and reheat in increments of 30 seconds, in the microwave, until hot (yes, the microwave is the best method!).
- Freezing: cool and place in a freezer safe container for up to 3 months for best quality, thawing overnight, and then reheating before serving.
My Pro Tip
Recipe Tips
There’s no need to rinse rice prior to cooking.
Look for “long grain white rice” or else cooking times and broth amounts will vary.
If halving or doubling the recipe, use the amount of oil and broth listed on the back of the rice package.
Chili powder is a blend of spices such as ground chili peppers, cumin, garlic, oregano, and paprika. It takes the hassle out of blending your own spices together!
You can add a dash of Sazón seasoning which is often used in Spanish/Mexican rice.
Frequently Asked Questions
There’s no need to rinse rice prior to cooking.
If halving or doubling the recipe, use the amount of oil and broth listed on the back of the rice package.
1 cup of uncooked rice will yield about 4 side dish servings (or 6 light eaters or 2 extra hungry eaters).
Long grain white rice is the best type for Spanish rice because of its texture, which allows the grains to stay separate and fluffy when cooked. It also has a neutral flavor which works best with the bold flavors of Spanish rice. You can use basmati or jasmine rice but keep in mind the amount of broth and cook time will vary (follow package instructions).
You can use long grain brown rice but the cook time and amount of broth may differ! Consult the back of the rice package for cook time and broth amount.
While they are not exactly the same, both Spanish and Mexican rice are seasoned, tomato-based rice dishes. The main difference is Mexican rice has bolder, spicier flavor.
Add in veggies like belly peppers, peas, mushrooms or Grilled Corn. Add in protein like cooked chicken, chorizo, or shrimp. Make it spicy with chopped jalapeño or a dash of cayenne pepper. Garnish with cilantro, black beans, or slivered almonds…yum!
More Mexican Side Dish Recipes You’ll Love!
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Best Corn Salsa Recipe
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Easy Chipotle Black Bean Soup
Dressings, Sauces & Dips
BEST Avocado Salsa
Snacks & Side Dishes
Mexican Street Corn Recipe
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Easy Tomatillo Salsa Verde
If you’ve tried this Spanish Rice Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!
Easy Spanish Rice Recipe
Ingredients
- 1 ½ cups chicken broth, low sodium if preferred
- 1 cup long grain white rice
- 2 large garlic cloves, minced
- 1 small yellow onion, finely chopped
- ¼ cup tomato paste
- 1 tablespoon extra virgin olive oil
- ½ tablespoon chili powder
- Salt, to taste
Instructions
- Add olive oil, rice, onion, and garlic to a small pot over medium heat. Sauté and toast rice until fragrant, about 5-7 minutes.
- Add tomato paste and stir until combined.
- Add broth, chili powder and salt. Stir. NOTE: different types of rice other than “long grain white rice” may require a different broth amount. Check the back of the rice package.
- Bring to a boil, and then simmer (covered) for 20-25 minutes, until rice is soft and the liquid has reduced down. NOTE: Check the back of the rice package for broth amount if not using “long grain white rice”. Simmer rice for 5-10 minutes past the simmer time listed on the rice package. No need to steam after simmering.
Video
Notes
- There’s no need to rinse rice prior to cooking.
- Look for “long grain white rice” or else cooking times and broth amounts will vary.
- If halving or doubling the recipe, use the amount of oil and broth listed on the back of the rice package.
- Chili powder is a blend of spices such as ground chili peppers, cumin, garlic, oregano, and paprika. It takes the hassle out of blending your own spices together! I love McCormick chili powder since it is mild and delicious (this is not an ad).
- You can add a dash of Sazón seasoning which is often used in Spanish/Mexican rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
