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How to make Homemade Spanish Rice/Mexican Rice. whatever you call it, we’ve got the best and Easiest Spanish Rice Recipe you can find. It tastes like it came straight from the restaurant!
It’s our go-to side dish when serving Mexican food! Not only is it simple and takes under 10 minutes to prep, but it’s perfect served with our tacos and enchiladas!
Easy Mexican Rice
I LOVE Spanish Rice (aka MexicanRice)! As previously mentioned, I’m 1/2 Mexican. I love this family heritage so much, and am especially grateful that my family has taught me to make delicious Mexican food.
My mom has been making today’s Spanish Rice recipe for as long as I can remember and first showed me how to make it several years ago (along with empanadas, enchiladas and tacos). Now, we make it on a weekly basis because my kids are obsessed and it’s just so easy.
This recipe is 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, then you’ll love this recipe. It really is simple, delicious and the perfect side to any Mexican dish!
How to Make spanish Rice
One of the main reasons we love this recipe (other than the fact that it’s simple), is because we always have the ingredients on hand. Here are the Spanish rice ingredients you’ll need to make this delicious side dish:
- long grain rice
- oil
- tomato sauce
- minced garlic
- chicken broth
- cumin
- garlic pepper + salt
Begin by browning the rice in the oil (we use about 1/8 but it depends on how much you like). Add the minced garlic and sauté for a minute before adding the tomato sauce, chicken broth (or water and bouillon cube) and spices.
Reduce heat to low and simmer for 30-40 minutes. Fluff up before serving.
FAQ + TIPS
How much rice per person? Plan on 1/4 cup uncooked rice per person. Once the rice is cooked it will end up being about 3/4 – 1 cup per person. If a recipe calls for 3 cups uncooked rice plan on it feeding about 12 people.
Which rice is best for Spanish Rice? We love to use long-grain white rice. It gets fluffy and does not get sticky like some of the short-grained rices.
Can Spanish rice be made with brown rice? Brown rice can definitely be used in place of white rice. Just add ⅓ c more water per cup of brown rice and let simmer longer- until the brown rice reaches your desired texture.
Can you use salsa instead of tomato sauce? Sure thing! Salsa can add more flavor and even a bit more spice to this mild rice recipe. It’s all about preference.
Which topping ingredients are best for this rice? You can add what you love most, but we often add chopped peppers, chopped cilantro, onions or even green onions.
Once all your spices and tomato sauce are added, stir and let it simmer for at least 30 minutes.
REHEATING, FREEZING + MORE RECIPES
How to reheat Spanish Rice/mexican rice? Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.
Can spanish rice be frozen? Yes, it can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.
When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Recipes that use Spanish Rice
Yes, we use it as a side for any Mexican dish, but we also like to use it recipes too, including:
- Burritos
- Rice bowls/Burrito Bowls
- Chimichangas
- Taco Salad
And best of all, is that it’s the best side for any Mexican meal!! Below are video and printable instructions to make the Mexican rice. We hope you can enjoy it with any Mexican dish you try.
For more Mexican rice recipes, check out:
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 (or 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
- chopped fresh cilantro (optional)
Instructions
- Heat oil in large frying pan over medium heat.
- Add rice and cook, stirring until golden brown, about 5 minutes.
- Combine bouillon and water in a microwave-safe container and microwave for 3 minutes.
- When rice is brown, add bouillon mixture, tomato sauce, salt, garlic, cumin and garlic pepper to the pan.
- Stir and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving and top with cilantro if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Loved this recipe. Omitted the salt because I used chicken broth better than bouillon. Add it to 4 cups of water and I also cut up large pieces of bell pepper, onion, and tomatoes, and mixed it in with the mixture came out very flavorful. Will save this recipe.
Your adjustments sound delicious! I’m so happy to hear the recipe worked out so well for you.
This sounds really yummy and just what I’m looking for our next family dinner. I do have one question, after the rice is browned can you combine all the ingredients and cook in a rice cooker rather than the stove?
Loved this recipe. It makes a lot for just my husband and I. If I cut it in half, do you think 2 cups of liquid be enough?
My go to recipe. Thank you!
My 1st time making Spanish rice and this recipe was easy and delicious! I had a packet of Sazon seasoning so used that as well. So good!
That makes me so happy to hear! I’m glad you enjoyed it.
yummy!! I ate like half of the recipe in no time. Its the bomb
So happy you liked it!
How far ahead can you make and freeze it? Were going on a family trip the first of August and I would like to make ahead of time. Thank you in advance.
It can be frozen for quite a while—several months—so you can make it anytime between now and your trip. Be sure to let it cool completely before putting it in a freezer-safe container or bag. Thaw, add a bit of water, and reheat covered until hot through.
The only thing I do different is once the rice is browned, I take the pan off the burner and let my onion and garlic sauté off the heat from the pan. Then I add my chicken broth, tomato sauce, salt and pepper. if no tomato sauce, I use tomato paste. Cover and simmer 20-25 minutes.
That’s a great tip about the onion and garlic, as well as using tomato paste if you don’t have sauce. Thanks for using my recipe and sharing your experience!
I am making for a crowd of 50, so doing recipe 6x. Can I make ahead and then reheat? And any suggestions on how I would do that?
I freeze this all the time! Simply allow the cooked rice to cool completely, then freeze it in a freezer-safe Ziploc bag. When you’re ready, thaw the rice, place it in a microwave-safe bowl, and sprinkle in 1 tablespoon of water. Reheat, covered, for 1-2 minutes, or until hot throughout.
Thank you so very much for that information. Really appreciate it!
It came out perfect!
That’s what I like to hear! ;o)