I LOVE Spanish Rice!
As previously mentioned, I’m 1/2 Mexican.
Contrary to popular belief, it’s true… even if I’m SUPER WHITE!!
Although I’m pretty darn white, I can still cook some AMAZING Mexican Food, and that’s because I have wonderful teachers like my MOM and AUNTS.
TODAY, I’d like to introduce you to my mudda, Liv.
(and my dad – hence the whiteness)
Ain’t she pretty?
(She’s gonna KILL me for putting a pic of her on here, but oh well) 
Today, my mom is going to show us how to make some yummy Spanish Rice. It’s actually the Spanish Rice recipe of a popular Mexican Restaurant in Mesa called Mango’s (down on Main). If you’ve ever been down there and liked their rice, here it is. 
Spanish Rice
By August 6, 2010
The best side dish you could ask for with any Mexican dish. {Spanish rice recipe from Mango's Restaurant in Mesa, AZ}
Ingredients
Print This Recipe
- 2 cups rice
- 3/4 cup oil
- 1/2 cup tomato sauce
- 6 stems cilantro (optional)
- 1 tsp. salt
- 1 tsp. minced garlic
- 4 cups water
- 1 chicken flavored bouillon cube
- dash of cumin
- dash of garlic pepper
Instructions
- Heat oil in large frying pan on medium heat.
- Add rice and cook until golden brown.
- Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
- When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
- Stir and cover pan. Let simmer for 30-40 minutes.
Copyright© www.lilluna.com
And that’s it – I know, my mom makes it look too easy, huh?
Just know that this is the best side for any Mexican dish.
ENJOY!
Yumm! Spanish rice! This recipe looks soo good! Thanks, for sharing… stopping by via New Friend Friday! Have a great weekend!
That is a great picture of your parents! They look so happy
And I can't wait to try this! I have been looking for a good spanish rice recipe!
Looks delish!Following from New Friend Friday!
That picture makes me want to cry!! Im so glad you did this. Maybe now I can actually make her rice instead of Rice a Roni, Mexican Style
You won me over with this post/recipe. I'm 1/4 Mexican, but you'd never guess by looking at me. I'm married to a full-blooded Mexican and I'm living in Mexico.
Looks Yumm-O. I love all kinds of rice being from the islands and all. I will have to try this.
Yummy!!! I want to make some.If you have any other projects you would like to enter in the DIY Club inc contest,we would love to have you.It doesn't matter that you have won before–OUR Sponsors want you to use their products and enter them, they would be HURT if you didn't re-enter additional projects. We would love to have you enter a project every month with some of the sponsor products you received. Have you seen the gift package this month?Cheri
That looks sooo good! Just wondering, does it matter what kind of rice you use? like short or long grained rice? thanks!
OK, this is totally funny, but I met your parents this spring. I live in Louisville, KY and have gotten to know your brother while he was in our ward. What a wonderful Missionary he is!!!
Okay, made this (doubled it) last Sunday, and ate. It. All. By yesterday. Now I'm making more! Can I just say DELICIOSO! : ) thanks for sharing it!
Ps… I also added green chiles to it halfway through the five days it lasted, and it was really really good!
This is the THIRD time I have come back for this recipe … I definitely need to write it down! Yum.
YUM!!!!!!!!!!!!! I adore Mangos…..everytime I go to Mystic Paper I eat there….are you related to the owners????? Lucky you!
A trip to Mangos and Mystic Paper is a little like heaven, huh?! We aren’t related to the owners but are great family friends. We don’t get down to Mangos a ton anymore, but always hit up the other’s brothers’ places – El Sol (on Arizona Ave, south of Ray) and especially Rico’s (on McQueen and Elliot) – both soooo good, and just like Mangos.
I’ve been looking for a recipe for Spanish rice for a long time. Thank you for posting it & thanks to you Mom for sharing it! Love the picture of your parents. Your Mom is beautiful!
Thank you, Jackie!! You will have to let me know what you think of this recipe… it is seriously my family’s favorite and is made several times each month!
This is similar to how I make spanish rice, a hispanic friend gave me the recipe! The only different thing is the garlic. I will try the garlic next time! Let me tell you, that this rice tastes just like mexican restaurants rice.!
Sarah Olson(themagicalslowcooker) recently posted..Slow Cooker Lemon Chicken with Broccoli
My husband says you look like Snow White and I agree!!!!!!!!!!! Your mom looks beautiful too. Lucky husband having mexican food all his life.!
You’re too nice! I’ve actually heard that a few times before… it’s the dark hair, white skin and red lipstick I’m often found wearing.
Thanks for stopping by!
I made your Spanish rice for my family to go with this: http://www.funnytummycafe.com/2013/01/26/chicken-adobo/
Talk about a hit of a meal! Thanks for sharing the recipe!
I have looked at several of your recipes, they look amazing. Hope you are able to get your website working properly, soon, I cannot get the print this page to work.
Found this recipe on Pinterest. What kind of rice do you use? Short grain? Long grain?
Liz O, typically long grain rice is used. This recipe looks amazing. I’m going to have to try it real soon.
I’m so excited for this..I’ve tried making a white girl version of Spanish rice for my part Mexican husband sooooo many times and it NEVER turns out. Thanks for you sharing…looking forward to reading your other recipes.
3/4Cup of oil ?!!!! Is this correct or a typo???
I’m making the rice tonight and couldn’t leave all of that oil in there. We did use 3/4 C to brown it in, but then removed the excess oil before continuing on with the recipe. I echo Sandy. Is it really 3/4 C?
It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
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This is my exact recipe although I use less oil and no cilantro. If no kids are going to be eating it, instead of using regular tomato sauce, I use spicy tomato sauce found in the Mexican aisle of the grocery store.
I could eat this rice everyday!
just cooked this! the only scared part about it was putting the hot water into the oil and rice be careful! simple and easy & tastes great
thank you for the recipe!
SO glad it turned out! Adding the water to the oil is definitely a little scary. I’ll be making it this weekend too – it’s one of our favorites.
scary*