Spanish Rice Recipe

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) :D

Restaurant Style Spanish Rice. The best and easiest recipe! { lilluna.com }

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 Recipe

Ingredients

  • 2 cups rice long grain
  • 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

  1. Heat oil in large frying pan on medium heat.
  2. Add rice and cook until golden brown.
  3. Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
  4. When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
  5. Stir and cover pan. Let simmer for 40 minutes. to an hour.
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http://lilluna.com/food-tutorial-spanish-rice/

Restaurant Style Spanish Rice. LOVE this recipe on { 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!

 

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Discussion

  1. 1

    Yumm! Spanish rice! This recipe looks soo good! Thanks, for sharing… stopping by via New Friend Friday! Have a great weekend!

  2. 2

    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!

  3. 3

    Looks delish!Following from New Friend Friday!

  4. 4

    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 :)

  5. 5

    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.

  6. 6

    Looks Yumm-O. I love all kinds of rice being from the islands and all. I will have to try this.

  7. 7

    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

  8. 8

    That looks sooo good! Just wondering, does it matter what kind of rice you use? like short or long grained rice? thanks!

  9. 9

    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!!!

  10. 10

    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!

  11. 11

    Ps… I also added green chiles to it halfway through the five days it lasted, and it was really really good!

  12. 12

    This is the THIRD time I have come back for this recipe … I definitely need to write it down! Yum.

  13. 13

    YUM!!!!!!!!!!!!! I adore Mangos…..everytime I go to Mystic Paper I eat there….are you related to the owners????? Lucky you!

    • 14

      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. :)

  14. 15

    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!

    • 16

      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! :D

  15. 17

    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 BroccoliMy Profile

  16. 18

    My husband says you look like Snow White and I agree!!!!!!!!!!! Your mom looks beautiful too. Lucky husband having mexican food all his life.!

    • 19

      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!

  17. 20

    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!

  18. 21

    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.

  19. 22

    Found this recipe on Pinterest. What kind of rice do you use? Short grain? Long grain?

    • 23

      Liz O, typically long grain rice is used. This recipe looks amazing. I’m going to have to try it real soon.

  20. 24

    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.

  21. 25

    3/4Cup of oil ?!!!! Is this correct or a typo???

    • 26

      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?

  22. 27

    It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
    Selma recently posted..SelmaMy Profile

  23. 28

    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!

  24. 29

    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!

    • 30

      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. :)

  25. 31

    scary*

    • 32

      Just want you to know, I have to say this is the best Spanish Rice recipe I have ever tried, and let me tell you I have tried many. Thanks for posting. Looking for a good Carne Guisada recipe,

      • 33

        Thank you for taking the time to comment, Diane! SO glad you like it. It’s definitely our favorite too! Unfortunatey, I haven’t had Carne Guisada before but will be on the look out for a good recipe for it. :)

  26. 34

    entirely too much oil. as previously noted-must be a typo.

    • 35

      The oil is correct. I’ve made it twice in the last week and it was fine. If you think it’s too much I’d try 2/3 cup instead of 3/4 cup.

  27. 36

    Hi! I’m going to try this tonight… Is tomato sauce ‘passata’ or ketchup?
    Down under ‘Australia’ we call your ketchup ‘tomato sauce’ so I thought I’d better check :)
    Thanks

    • 37

      It’s not ketchup but comes in cans and is called Tomato sauce. Do you have that there in Australia?

  28. 38

    I LOVE Spanish rice. I had this recipe memorized after the second time making it :) my family loves it. Thank you for sharing.

  29. 40

    Can you make this using cold, already cooked rice? I have about 4 cups cooked white rice I need to use for something.

    • 41

      Hi Darby. Unfortunately, I’ve never tried it using cold, cooked rice. I think for this recipe to turn out it needs uncooked rice. :(

  30. 42

    Your mom is so pretty you have a little of both and rice recipe is very good

  31. 44

    Hey thanks!!!

    I’m half Mexican too and super white!!! Looove it!

  32. 46

    I’m just curious if the rice is cooked before you get started.

  33. 48

    Made this once and the flavor was awesome but I realized it was way too much oil. Making tonight with half the oil. Excited because although I am as white as they come, I grew up Catholic in Southern California which means I love traditional Mexican food ;) thanks for sharing!

  34. 49
    Brenda Lilley :

    This sounds like it would be delicious! You list cilantro as optional, and since I love it, I was wondering when you would add it. Also, how do you prepare it? Chopped, shredded, whole or what? Thanks for sharing your wonderful recipes!

    • 50

      If you want cilantro I would chop it and add it just a few minutes before serving, or you can even sprinkle it on after serving. :)

  35. 51

    I made this today and it was wonderful! I will definitely make it regularly! However I agree with the commenter who said it was too much oil. I cut it back to 2/3 cup of oil (actually 1 1/3 cup since I doubled the recipe) and it was still very oily. Next time I will try 1/2 cup and see how it turns out. Overall, a great recipe and I was very pleased!

  36. 53

    I LOVE this recipe and have made it many times. I was curious though if you’ve ever tried freezing it? We usually have a Mexican dish once and week and I would love an easier way to have this as a side dish each time!

    • 54

      Hi Alyssa – so glad you have made this recipe many times and love it. Unfortunately, we have never tried freezing it. :/ If you decide to let me know how it goes so I can make a note of it on the recipe and can let others know if it does or doesn’t work. :)

    • 55

      I have made this recipe several times. And, I freeze it. Reheats wonderfully.

  37. 56

    Can I use brown rice with this recipe? Also, do you have a refried bean recipe? I love spanish rice and refried beans!

    • 57

      I’ve never tried brown rice but I imagine it would still work… and we have a great family recipe for refried beans but I haven’t posted it yet. Will try to do that soon. :)

  38. 58

    This was very simple and delicious. A couple tweaks I made to the recipe were, I used 1/4 cup of oil instead of 3/4 like the recipe calls for. 2 lg garlic cloves, swansons chicken broth instead of the water and only 3 cups of the broth not 4 as it yielded a firmer rice. Also instead of tomato sauce I used 4 tbs of Tom. Paste. Halfway through cooking I added a cup of frozen mixed veggies and spread them on top of rice to steam during the last part of cooking. The rice I used was jasmine, it yields a firmer texture if cooked just right. Thank you for the base of this recipe, wonderful!

  39. 59
    Angela Guerra :

    3/4 cups of oil is a lot of oil..about how many ppl does this recipe make for? Im just cooking for a family of 3

  40. 61

    Although it looks really good, I feel like the tittle of the recipe is deceiving. I am from Spain and we actually never eat this kind of rice. Nevertheless, good recipe.

  41. 62

    I make my Mexican rice in my rice cooker .. I do everything like you but just put it in the rice cooker Perfect rice every single time.My mom would put frozen baby peas and corn

  42. 64

    Are you supposed to drain the extra oil? 3/4 cup is a lot of oil.


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