This post may contain affiliate links. Please read our disclosure policy.
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.
This is a really easy recipe and the rice turns out phenomenal every time. I even add peas and carrots occasionally just to get some additional veggies into my son. I cook it in my cast iron brazier pan (like a Dutch oven but shallower). The texture is perfect and it has just enough garlic balance the tomato. So so good! Thank you!
Thank you for the great review! One of the reasons I love this recipe so much is it can be served as it is, and it also pairs really well with additional veggies.
I made this for a family gathering and doubled the recipe. My Spanish rice has never turned out quite right, so I was a little nervous. This turned out to be a hit! It has a perfect balance of seasonings and moisture. I even ate the leftovers for breakfast. Thank you for sharing this Kristyn!!!
I’m happy to hear that it was a success!
I read a comment about the water disappearing to quickly, so I started on medium low heat until simmer, then turned it down as far as I could, and less and the flame would be gone, with a glass enclosed sealed tight lid, and still the water disappeared in about 15 minutes. Added 2 more cups of water and gone around 25 minutes.
Hmmm… you have me perplexed. Once you added more water and cooked for another 25 minutes, did you feel like the rice texture was good? Two more cups of water seem like a lot to need to add without the rice becoming mushy expiecailly when steam is not escaping through a loose lid. I wonder if the type of rice used played a factor, pan type, removing the lid to stir too often, or maybe elevation?
This recipe makes the most delicious rice. It’s now my only choice for Spanish rice.
It’s one of my most popular recipes, and for good reason! I’m happy to hear that you love the recipe too.
I have never been able to make Spanish rice, but will try this recipe today.
I have tried this recipe 6 times already and I can’t figure out what I’m doing wrong it’s so frustrating! Half the rice is still hard by the time all the liquid is gone AND I’ve even added more water. Am I just cooking it too fast?? HELLLPPPP
Oh no, how frustrating! Kudos to you for continuing to try master the recipe and I hope the following info helps:
Half-cooked rice with no liquid could mean the heat is too high, causing liquid to evaporate and steam to escape too quickly.
To fix this, always reduce the heat to low once simmering, use a very tight-fitting lid (use foil if needed), and avoid stirring while it cooks. Finally, let the rice rest off the heat for 5-10 minutes with the lid on to ensure even cooking.
Maybe I’m just used to restaurant style mexican rice. I didnt like this at all. It was bland(I even added extra salt) and had too much of a tomato flavor. Her recipes are always so good! I had high hopes for this one.
I’m happy to hear you normally enjoy my recipes, but I’m sorry to hear this one wasn’t your cup of tea. Thanks for giving it a try though, and hopefully the next recipe is a winner for you!
I agree it was very bland. So I added some things to mine. I had fun with it.
I agree, it was bland. The second time I made it, I added extra seasonings and was much better. 1tsp of cumin, a single cube of boullion and tiny bit of garlic, isnt enough to season 6 cups of cooked rice. Whats the point in adding a “DASH of garlic pepper” to that much rice? I had wished it was more orange/red as well to look more like restaurant, so actually added a tad of tomato paste the second time as well, so didnt think it was too tomatoey as is. Onion powder, small amount of paprika or chili powder, way more garlic… I use this as a base recipe, and am now perfecting the amounts. I wouldnt add more salt, it already has quite a bit between the bouillon and salt.
Looks yummy. I am going to make this tonight. Thank you for the recipe.
I hope it turns out well and that you love it as much as we do!
So easy to make and turned out amazing!!
Awesome! I enjoy hearing when recipes are successful and loved.
I could never get my grandmas rice recipe down. This is almost 100 percent spot on. So simple I can do it. Thank you so much!