Homemade Spanish Rice Recipe

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!

Restaurant-Style Spanish Rice (aka Mexican Rice)

Easy Mexican Rice

I LOVE Spanish Rice (aka MexicanRice)! As previously mentioned, I’m 1/2 Mexican. Contrary to popular belief, it’s true… even if I’m SUPER WHITE!! Although I’m white, I can still cook some AMAZING Mexican Food, and that’s because I have wonderful teachers like my MOM and AUNTS.

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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. Now, we make it on a weekly basis because my kids are obsessed and it’s just so easy. I admit I was intimidated at first to make it, but we make it so often that it’s become second-nature!

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

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

Is Long Grain rice best for Spanish Rice? Yes! It gets fluffy and does not get sticky like some of the short-grained rices.

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.

Once ingredients are gathered, follow these simple steps to make this recipe…

Begin, by heating oil in a large frying pan. Add your rice and cook until golden. Add your garlic and your heated water with chicken bouillon cube (or chicken broth). Also add tomato sauce, salt, cumin and garlic pepper and stir.

Stir and cover and turn down to LOW and simmer for 30-40 minutes or until it there is no liquid left. Fluff before serving.

Best Spanish Rice Toppings include chopped peppers, chopped cilantro or even green onions.

How to Make Mexican Rice

Once all your spices and tomato sauce are added, stir and let it simmer for at least 30 minutes.

Mexican Rice Recipe

Can this Spanish Rice be reheated? Yes. Just store in an air-tight container and reheat in the microwave.

We love to use this rice in so many of our recipes, including:

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:

Complete the meal by also making:

Mexican Rice Recipe Video:

Spanish Rice Recipe

4.91 from 99 votes
Restaurant-Style Spanish Rice (aka Mexican Rice), that is easy to make and tastes like it came straight from the restaurant, and is the best side dish to any Mexican entree.
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 8
Calories 238 kcal

Ingredients

  • 2 cups long grain rice
  • 1/4 cup oil
  • 8 oz tomato sauce
  • 6 stems cilantro (optional)
  • 1 tsp salt
  • 1 tsp minced garlic
  • 4 cups water
  • 1 cube chicken flavored bouillon
  • dash cumin
  • dash 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 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.
Restaurant-Style Mexican Rice - it is one of the easiest and most delicious recipes you'll try!! Our whole family loves it!

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Kristyn Merkley

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative – from recipes to home decor to gifts and home decor ideas. Welcome!

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Comments

  1. 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

  2. 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!!!

    1. 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. 🙂

  3. 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!

    1. 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! 😀

    1. 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!

  4. 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.

  5. 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.

    1. 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?

  6. 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!

  7. 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!

    1. 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. 🙂

    1. 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,

      1. 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. 🙂

    1. 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.

  8. 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

    1. I would try Passata for those in Australia. Or tinned diced tomatoes even. Our sauce is completely different to the US canned sauce. I will be trying this recipe for my husband who LOVES Mexican food. If this turns out right maybe I can convince him not to buy so much Mexican Takeaway 😀

  9. Pingback: Mexican Rice
  10. I LOVE Spanish rice. I had this recipe memorized after the second time making it 🙂 my family loves it. Thank you for sharing.

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

  11. 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!

  12. 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!

    1. 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. 🙂

  13. 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!

  14. 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!

    1. 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. 🙂

    1. 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. 🙂

  15. 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!

  16. 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.

    1. You may not eat it, but many do. Don’t use the word ‘we’. It came from Spain and then was brought to places like what is now Mexico. It’s like saying that nobody in the U.S. eats beignets because you are not from New Orleans and have never heard of them.

  17. 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

    1. Hi, wondering how you make this in the rice cooker since you’re supposed to fry the rice first.. I’m borrowing my brothers rice cooker for a bday party and was going to fry the rice and then transfer after for simmering.. is this what you do or please explain ????

      1. I’ve never tried a rice cooker, so honestly I’m not sure how it would get made? If you are familiar with one and think that would work, I’d love to know! But, you need to definitely need to brown it with the oil first, if you can’t in a rice cooker.

  18. I made this with brown rice and didn’t change anything else in the recipe. It was delicious and the brown rice even had the texture of white rice. I have been looking for a Mexican rice recipe for a long time and now I have found a keeper. Thank you!

  19. I just want to say you and your mom are BEAUTIFUL. You don’t need to convince anyone of “what” you are, and your food is awesome! You are my go-to gal for Mexican recipes! 😉

    1. SO glad you love our Mexican recipes… sometimes I feel like it’s the only thing I make because it’s what I’m most familiar with. I hope you can continue to find great recipes on the site. 😉

  20. I LOVE spanish rice! A doctor recently recommended that I go a a low sodium diet to hold off early meniers disease… anyway I was wondering if this would still turn out okay if I lessened or omitted the salt?

  21. Hi Krystin,

    This looks so yummie and have been looking for a recipe like this. I’ve got one question though: how many ml are in the can of sauce. I am from The Netherlands and not sure are small jars of tomato sauce will be the same in quantity…

  22. That looks de-lish and so easy. But tell me, does it come out dry, or moist and “clumpy?” I have the worst luck making Spanish rice.

    Do you rinse your rice beforehand?????

  23. I have been using this Spanish Rice recipe for a few years. It is always a hit. I can’t tell you how much I love love love it! Thanks for sharing all of your great recipes and ideas!:)

    1. Thanks for the sweet words, Katie! I’m not joking when I say I make it once a week. My kids LOVE it (and so do I!!) Hope you can continue to find great recipes here on the site. 😉

  24. this is absolutely my go-to recipe for Spanish rice! I’ve made it on numerous occasions, everybody loves it and wants the recipe. I’m making it today for a end of the year softball party where they are serving trip tip, Pico de gallo, etc. Thpught this would be a perfect side dish, and I tripled the recipe. I know it will be a hit! Thanks for sharing.

    1. I’m so glad it’s a hit!! We make it every week because the whole family loves it. Thank you for stopping by and good luck at the Softball Party!! ;D

  25. Hi, what size can tomato sauce do you use? We have 3 different sizes i know its not the bigger one but confused on which one of the two to use. Thanks

  26. Cant wait to try this! All the way here in the Philippines! I assume i have to cook the rice separately first, right? 😀

    1. Jessica, brown the rice in oil first as stated in the recipe. You then add liquid and spices and follow the rest of the recipe to finish cooking the rice. You start with uncooked rice, brown it in oil, finish the cooking process in the tomato sauce, other liquid, and spices.

  27. Kristen, this is exactly how I learned to make Mexican rice. My biggest problem is that no matter what I do, my rice always comes out wetter than the restaurant rice. ALWAYS! If I lessen the liquid, then I have hard rice kernels!! Any suggestions? Also, my cousins have a Mexican father and Irish mother. Two of them have black hair, lighter skin tone, and blue eyes. The third looks 100% Mexican!!

    1. Me too! I just realized though I used a 15 oz can of sauce, not the smallest one. Maybe that’s why mine never turns out! It’s always mushy or not cooked all the way.

    1. I usually keep it on a low-med or sometimes lower. Since it cooks for a while, if you have it too high, the water evaporates quicker and it could possibly burn. You’ll notice if it needs to be turned down or up, just a simmer. Hope that helps!!

  28. I can’t use bullion cube it has msg. If I use can chicken broth how would I work that with the water? If you can help it would be appreciated. I really would like to try this. Thank you

    1. Maybe half chicken broth and half water..that would be 2 cups of each. The bouillon adds flavor and the chicken broth will add flavor. I don’t have any on hand, but if there are ratios on the box, I would just follow that, but keep the liquid total to 4 cups. Hope that helps:)

  29. LOVE this recipe! Have made it 4 times this month. The kids and company alike have enjoyed it, so it has become a staple for Tex-Mex dinners in our home.

    I’ve used a few different rice variations for this recipe and the only one I didn’t care for was the one made with parboiled long grain rice. The flavor was fine, but the texture wasn’t as good. I’ve used Jasmin and long grain rice. When a rice recipe calls for only 20 minutes of cooking, then that’s how long I cook this recipe; then I leave the lid on letting it rest on the back of the stove until ready to eat. This is now a family favorite! Thank you for sharing!

  30. Yum! This, by far, is the best Mexican rice I have ever made. Along with the rice, I prepped your cheese enchiladas. ‘Linner’ will be fabulous later in today. Thank you!

  31. This is the exact recipe my Mother learned from her friend and that I grew up eating at least once a week as a child except we had NM chile powder and chopped green chile in our dish! We just love Mexican Food! I’ve tried to make this regularly but it’s hit and miss for me. It either turns out to be delicious or crunchy! I think it is the browning that causes it to harden. Please tell me how long you brown the rice and if the 3/4 c of oil is what keeps it from becoming crunchy. I might not be using enough oil in my cooking. I noticed another person had the same problem here that I do…Any thoughts on this?

    1. It is just 3/4 cup, which browns the rice, but I only brown until they are golden (a light, pale, yellow color) then I add the other ingredients and simmer on very low for about 40-45 min (covered). I do stir every so often. Hope this all helps. Key is to not burn rice at the beginning and to keep heat on low while simmering. Let me know if you have any other problems!

  32. Thank you for sharing this & other recipes! I read your blob and always surprised & pleased to find I’m not the only 1/2 white 1/2 Mexican that looks very white but loves to cook yummy Mexican, and I’m a Luna to boot! Anyways keep up the great recipes, I’m always looking for yummy food to feed my family ????

  33. This recipe tastes very similar to Spanish rice you would be served at most Mexican restaurants in the southwest US. If that is what you’re looking for, this recipe is perfect.

  34. This recipe is very close to our family’s recipe! Even tho we are Italian, my Godmother and Godfather were both married to Mexicans! Absolutely yummy!
    I hope everyone will make this, I know they will enjoy it! Marisa

  35. That’s a great picture of your parents and yes, your mom is beautiful!!

    This recipe sounds great but, do you rinse the rice of the day before you make it so it has time to dry or will it not splatter in the hot oil?

  36. Love your rice, and the fact that you use cumin. I am always asked about what is different in my rice and it’s the cumin. My grandmother cooked thru the great depression for a big family but never left out adding the love and flavors of our culture. It warm my heart to see family’s passing on traditions and great food. I still make home made tortillas and have taught my girls to keep our culture alive with good home cooking. Keep learning and blogging.

  37. 7 years later, but I just wanted to let you know that I have made this rice tons since I found this recipe a few years ago, and it is one of the very few online recipes that I am constantly going back to. I make it with some black beans and saute a little chicken and it’s a great full meal! So good! Soooo many online recipes are not very good, but this one is great!!

  38. Your mom is such a pretty lady. What a cute couple!! My mom made her rice similar to this recipe. Thank you for sharing. It is an amazing recipe. Can’t wait to share with a friend who loves Mexican rice.

  39. Hello! A couple of questions please. Reading the comments, I saw several people asked about the amount of oil used, saying 3\4 a cup seemed like too much oil. The ingredients state 1\4 to 1\3 c. Of oil. What is the correct amount of oil? And the ingredients state 2 chicken bullion cubes in 4 cups of water, but in the directions it states to put 1 bullion cube into 4 cups of water. Should I use 1 or 2? Thank you very much and I am very excited to try your recipe!☺

  40. Thank you for sharing this recipe, my sister, son and I love it. I have looked for a long time and could never make Mexican restaurant style rice until now. I added some dried chopped onion and use two boulion cubes and it’s so delicious. Thank you again for this terrific recipe.

    1. I can make this for my immediate family & feed between 15-20, possibly more. I double it when we get together with my extended family, which is too many to count & there is always enough. Hope that helps and hope you’ll give it a try. It’s the perfect side to any Mexican dish!

  41. This rice was so delicious!! I had many compliments on it. It is now part of our mexican food nights! Thank you for the recipe!!

  42. Your recipe states to either add one bouillon cube to four cups of water… Or to use four cups of chicken broth. Did you mean to say to add a bouillon cube per cup? Or was it intentional and you have a choice of more broth tasting or not? Thanks, looking forward to making it.

    1. It is one cube in 4 cups of water. I haven’t used the 4 cups of chicken broth, but it will have more flavor. I hope that helps! Let me know what you think 🙂

  43. Thank you for the great recipe. I was looking for one that isn’t spicy and this one is great. My whole family enjoyed it. I cooked mine only 20 minutes- that’s how long I always cook my white rice and it was perfect.
    Thank you ????
    Ps. You have a beautiful family ❤️

    1. You are so welcome!! I have not tried with any other rice, so I can’t say that it would turn out the same or not. I personally would stick to the recipe, but you are more than welcome to try. Hope you like it!

  44. Love this Mexican rice recipe! I’ve never made it successfully, so thank you for posting and sharing this. It will be my go-to!

  45. I tried this recipe on the 4th of July with my barbeque, pinto beans and potato salad. OMG this rice is so good! My granddaughter was eating the rice by itself! I used to look for someone to make Mexican rice for me but now with this recipe I don’t have to look any further! Thank you so much!

  46. love this recipe. i’ve tried spanish rice a few times and never been thrilled with the way it turned out… until i tried your recipe.
    Thanks for posting!

  47. We are going to try it tomorrow as I have been looking for a simple and good Spanish rice recipe for a while now. Will let you know what we think.

  48. Well we had to wait to try as we lost power for 2 days but when we did “WOW”. It was really good my husband even compared it to a local Mexican place.

  49. Hi, I love this recipe and so does my family. I want to make this to take to a lunch potluck at work next week. Do you have any advice for making it the evening before and then heating it up (would you use a microwave??) and putting it in a crockpot to keep warm the next day for the luncheon? Thanks, Jane

    1. I haven’t made it a day before, before. Fresh is always best, but I would just maybe use a crockpot to warm it up. I am glad your family likes this recipe 🙂

  50. This is the best Mexican rice I have ever made! Thank you! It got race reviews from my family & had to email it to my daughter.
    ????????????????????

  51. I am hoping to try this recipe ASAP but have a question in regards to the bouillon.
    I have the knorr brand cubes and the directions say to use 2 cups of water for 1 cube.
    So for this particular recipe, should I just use the 1 cube + 4 cups of water anyway? Or 2 cubes + 4 cups of water?

  52. Thank you for answering. I made this recipe last night and it came out PERFECT! I’ve tried a few other recipes and after maybe 10 attempts at making Mexican rice, this one came out just as I wanted. My main issue was the rice being too hard and I think the lack of oil I used before was the culprit.
    So easy to make and there were no overpowering flavors, no soggy or crunchy rice either.
    Thank you again!

  53. Just made this rice, and my husband and I loved it. I halved the recipe, and it took about 30 minutes to simmer. I used chicken broth instead of water and boullion. Can’t wait to make this again, this will be my go-to Spanish Rice recipe from now on!

  54. Being a person who don’t like Spanish rice, I tried this and it’s the best tasting I have ever tried ,even from restaurants. My family loves it and so do I. Thanks you for sharing this. This will be a keeper for me.

  55. Made this rice tonight! Excellent! Just like restaurant, maybe even better. Used an Instant Pot- sautéed in IP to brown the rice. Turned it off then restarted on manual for 9 min at high pressure to cook rice. Let it depressurization for 5 min then knocked off pressure. Cooked total in about 20 min with the browning.
    ThAnks for great recipe!!

  56. The fact that several commenters have mentioned making this a few times definitely says something. I am bookmarking! I just finished eating tacos with rice, and I was thinking how good the rice is and I wish I could make it at home. Then I found this recipe! Yay!

  57. Hey! Great recipe! I use it often for meal prepping! I pair your rice recipe with my black bean recipe! Off topic, but you should take an Ancestry DNA test! You’d be amazed how much you can learn And how much you didn’t know!

  58. I made the rice yesterday. It looked great but tasted ok. It was kind of lacking flavor. I will increase the salt, garlic, and broth next time. I also added potatoes and tomaotos in mine.

    1. I used organic long-grain brown rice that was available in the bulk dept of our local grocers. The dish has been simmering for 1 hour and 45 minutes and is still not done absorbing all the water.

  59. I have made this rice 6 times now for my family, and extended family. I used homemade chicken broth once, instead of the bouillon, and water every other time, also sans bouillon. I adjusted by using a little more salt. It has NEVER failed me, it ALWAYS turns out perfectly! Thank you so much!

  60. I made this last night! Great recipe – thanks for sharing it!!! I did add a bit of chili powder along with the cumin, but other than that – I followed it to a “T”. Family was impressed!

  61. My previous husband was from Mexico and this is exactly how I fixed it for him. We also played around with it and had it white ( no tomato sauce) and it was still delicious! We served.it with fried eggs and sour cream. Also instead of tomato sauce we would use Salsa! Yummm! He passed away and I am now married again and have two kids that get to enjoy the taste of Mexico because he loved to cook and taught me how.

  62. Love your Christmas Eve dinner recipes but where are the tamales? Its not Christmas without homemade tamales. Thank you for all the wonderful recipes and have a wonderful holiday.

  63. Hello! I made this for our Christmas Eve dinner with tamales. I’m half Mexican (mom from Mexico, dad from Wyoming). I was looking for another recipe on your website and found this one. It’s almost exactly like my mom’s. She doesn’t use chicken broth. I made it to according to your recipe and it was delicious! My husband and sons loved it! Thank you for sharing.

  64. If I had known Spanish Rice was THIS EASY, I would never have bought one of those packaged Spanish Rices. I make tacos and most everything from scratch! I hated the packaged rice so much, that we just didn’t have rice! Period!!! I will make this every time now! Can you share your refried beans recipe? I love a real bean and cheese burrito, and I can’t find anyplace in North Platte, NE to get a good one! It is the lard I am sure, but is there some other trick? I just looked up another recipe, and that one suggested getting the lard from a Mexican grocer, so I will try that! The last thing is the TORTILLAS. There is an art to that! Any suggestions?

      1. Thank you! I saved both recipes and want to try them soon. Do you have a recipe for fresh pinto beans for re-fried beans?

  65. Hi,
    My son loves mexican rice!! This recipe looks amazing and I can’t wait to make fresh for my family. Question, how would I make this low sodium, low sodium chicken broth, water, etc? And, do you think this would taste ok, low sodium?
    Thanks!!
    Chris Henning

  66. This is my go to rice recipe from now on. I used chicken broth instead of water but I burned it slightly on the bottom because I forgot to set my timer(we like crunchy rice bits). We had it with leftover refried bean dip that I made the day before. So yummy. My usually picky daughter at the majority of it. Thank you for sharing.

  67. Your recipes look delich! Sounds like you enJOY your life very much and have alit of fun cooking. I will take advantage of it. Thank you so much!

  68. Just made this and it was awesome! Just like restaurant rice for sure. I halved it since it was just 2 of and I added some rotel for an extra kick but it was pretty great on its own too! Hubby agrees. And super easy to make. So glad I found this!

  69. I’m 35 I’ve got a half white half mex hubby who loves Mexican food over anything so I decided last year I need to learn to make Spanish rice. I tried so many recipes and it always came out funky somehow. Then I came across your recipe, I’ve used it a dozen times and it has yet to fail me. Thank you so much it’s a simple delicious recipe.

  70. The ingredients are simple but the dish is absolutely spectacular!! I doubled the recipe and used 5 cups of water instead of 6. I wouldn’t use anymore because the rice would be too soggy for my liking. This fluffed up very nicely. Also I found Goya brand canned tomato sauce that had garlic, onions, and cilantro blended in. This is a keeper! Thank you for sharing this wonderful recipe.

  71. Hi, have loved all your recipes! This time I’ll be making your Spanish rice for a crowd of 100..(anyone else hyperventilating yet?)
    I want to make it in advance and reheat it before serving…
    How do you suggest I reheat it without it drying out?
    Thank you!
    Mic

    1. Oh, wow!!! I hope I am not too late. That’s a hard one. You could make it according to directions, then transfer it to crock pots that are on the warm setting. I hope that helps!! Good luck!

      1. No, not too late…perfect in fact! Thanks so much for getting back to me…I’ll give it a shot! Thanks again! Mic (Michelle)

  72. I loved it. I was searching to find the right mexican rice and when I saw the picture of the dish I knew it was it. I’ve made it twice and will continue to make it often. It reminds me of my mother’s rice. She passed before I was able to learn how to make it. Thank you so much for this!!!

  73. Hi, just wanted to let you know that I 4x’d your recipe to feed 100 people.
    It was for an Anniversary Sunday and they ALL loved it! Thank you for a great recipe (again!) Mic

  74. Omg! I have tried many different recipes and they were always bland. This one is it! I cut it in half, used a caldo de tomate cube instead of chicken bullion and par boiled rice, because that’s all I had on hand. Wow! It cameout amazing!! I will use this recipe from now on! Thank you!

  75. Delicious. Just finished making this today and it is wonderful. I cut the recipe in half and everything turned out great. I simmered the rice 25 min and it is perfect. Thanks for a great recipe.

      1. Thank you, tried the recipe and loved it. Was just like the one I used to make, but couldn’t remember how to make it.

  76. If you are using chicken broth instead of the cube, do you need to heat the chicken broth before adding it to the rice?

  77. Ok…. I’ve never made Spanish Rice in my life. Tonight I’m making this recipe in my rice cooker. With me luck. ????

  78. I made it… and I loved it. I diff be making this again, & I made it in my rice cooker. The whole family loved it. Thank you for sharing your recipe

  79. I am also Very super White colored skin..BUT have been raised by a wonderful 2nd Momma that God sent me hence my Delicious authentic south of the border Mexican cooking :)..I Make this SAME recipe..this is a few tips to enhance the flavors…AFTER Browning rice…add 1/4 cup chopped onion and 1/4 cup of chopped fresh tomatoes tomatoes…Let simmer with a clove or 2 of chopped garlic …does Not Need to get soft…Your just letting rice absorb fragrant flavours…THEN Add ur tomato sauce into the pan…let this fry onto the dry browned rice..AGAIN this fries into browned rice…THEN Add Ur HOT Liquid….scrape the Bottom as Soon as You add liquid ….bring to low boil…Then add lid and immediately take stove temp down to lowest setting on ur burner for slow simmer…Takes about 20ish min……The steps of frying and sautéing the fresh veggies and tomato sauce B4 the liquid TRULY Makes the World of difference..Pleaseeeee try this step….I have been reading Lots of ur recipes and I Love ur style of cooking …I DO believe this step will take ur ALREADY delicious rice to another level…thanxs

  80. Thanks for the recipe. I’m 1/2 Mexican too and my Mexican rice never comes out as good as my Aunts. I was told by a former Co-worker that bullion was the secret. Guess I better try it. Thanks for all the great recipes you post. I’m terrible about leaving comments.

  81. OMG! I made it! Bring an Asian, it was tough to succeed with Mexican cuisine but this recipe is from now on my favorite! Thank you!

  82. This was ridiculously easy to make and so amazingly good that my family inhaled them! I got a scoop of this rice and it just disappeared! Thank you for sharing this! It’s in my permanent recipes now

  83. Tried this recipe yesterday for dinner and it came out perfect!! My guests were very satisfied as well and my sister actually asked for the recipe!! It was easy to make and definitely a success!! I’ll be making it again soon…5 stars

  84. I have made hundreds of online recipes and this is the first one that I felt was worthy of a comment! This rice is SO good. I added a can of black beans during the last 10 or so minutes of cooking and ate it as a meal. THANK YOU for this!

  85. I made Spanish rice for the first time using this recipe and it turned out great! I made this for myself and 7 others and we all loved it. Thanks!

  86. When cooking congee, my mom also fries the rice just like frying the rice in your recipe. Maybe frying it before adding the cube will make the rice softer?

  87. Mexican rice is prepared differently here in South Texas but all rice is good! I would like to state, as a Mexican-American, that we come in all flavors and colors!

  88. I love being on your list, but I have submitted my name and email to you but I don’t think I am on it. Sent it twice and nothing. Clara

  89. Love this recipe, very flavorful and easy to make. Wanted to ask if you think it would be ok to cook the night before and put into tins to warm up in oven at very low temp the next day? Have too much to cook the day of the party and thought if I could get one dish done before hand that would be helpful. Appreciate any feedback you can provide.

    1. I have not made it that far in advance. It might get a little dry, but I am just guessing. Really, I wouldn’t know until I tried. It could be ok 🙂 I mean we eat it as leftovers, so it should be ok.

  90. I wish I could say how many Mexican rice recipes I’ve tried that were awful. This one was my last try, and I’m so glad I found it! This was really amazing, tasted just like (if not better than) my favorite Mexican restaurant, and was so easy. Thank you so much for sharing your mom’s recipe….it will live on with my family too for sure!

    1. right tracey! i was thinking the exact same thing. either they have too much stuff in them or just come.out so so.. for how simple this was, amazed how good it is.

  91. Loved this! I didn’t have tomato sauce, so I subbed 8 ounces of a thin, “no chunks,” jarred salsa from Trader Joe’s. Kept the seasoning a little lighter as a result, but otherwise followed the recipe exactly. It is delicious, and such an easy to make recipe!

  92. i made one cup size 1st time i tried this rice. it was just for me and tbh usually ive been disappointed with mexican rice recipes. this was so good the first time around, but i didnt have chicken stock or cubes and used 2 cups of vegetable stock and i just eyed the olive oil. probably 1/8th cup or less. still used 8oz can of tomato sauce and dash of cumin, cayanne, chile powder (i like with a kick). didnt have garlic so used dash of garlic powder.

    im making it again tonight but following the recipe and ill agree even 1/4th cup oil seems much. i found myself wiping it away with paper towel. i might just be finicky since the idea is to brown it. i used 3 cups chicken stock and 1 cup water. with the added oil from chicken stock and olive oil concerned itd have an oily texture. anyways it is still very good, but i personally think i liked it better with the veggie stock. lol funny how just cooking with what you have turns out great. amazing simple rice recipe that definitely is better and rivals restaurant’s ive been to. easy and quick prep. glad i came across it.

    1. it was a little oily. ill have to try it with chicken cubes and i think i liked it better before because 1cup rice to 8oz can seemed to mix better imo vs having the stock the more flavor. i need more tinkering with this since its all pur own preferences but still 5 stars

  93. OMG, NOT a fan of Spanish rice, but looked up your recipe and served it with enchiladas, SO FLIPPING GOOD! I followed the recipe with just a few tweaks(diced tomatoes and sauteed veg) Going to make this again as a base for my chile lime shrimp skewers. It came out PERFECTLY! Thank you for sharing this great recipe!????

  94. I don’t typically like rice but really liked this recipe. Was very easy and favorable. Went great with the Salsa Fresca Chicken. It makes so much, does it freeze well?

  95. I love love your Spanish rice recipe…so easy to make and the flavor is outstanding! However, I can never get my rice to be fluffy like yours, it sticks together. Any tips or maybe what specific products you use? I’m at my wits end!

    Thanks!

    1. Thank you!! I like to just give it one maybe 2 stirs, then at the end I fluff it with a fork. Too much oil can make it not fluff. Maybe leave it uncovered for a little bit at the end, so some of the liquid can evaporate. Hope that helps 🙂

  96. This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!

  97. My rice keeps burning at the bottom. What am I doing wrong? I turn the heat low and let it cook through. But all the little adjustments I’ve made, don’t help because my rice still burns at the bottom.

  98. I made this these days and it become notable! i will truly make it often! but I accept as true with the commented who stated it was too much oil. I reduce it again to two/three cup of oil (surely 1 1/three cup seeing that I doubled the recipe) and it changed into nonetheless very oily. next time i’m able to attempt half cup and notice the way it seems. general, a great recipe and i was very pleased!

  99. The rice keeps burning up at the bottom part. What am We doing wrong? We turn heat lower and allow it to prepare through. But almost all the little modifications I’ve made, do not help because the rice still burns up at the bottom part.

    1. I am not sure?? You added enough oil? I give just couple stirs throughout, to get the bottom rice up. Either you need a tad more liquid or the heat is too high are the reasons I can think of. I appreciate you giving it a try 🙂

    2. I would think maybe it’s your cookware. I say that because I have a set of Circulon cookware that cooks food faster than recipes call for. I made this rice today in my large fry pan and once I browned my rice and added liquids it only took 15 minutes to fully cook rice. I was shocked and glad I checked rice much sooner than expected otherwise I’d have had burnt rice! Rice was delicious, btw. Recipe is a keeper! But watch cooking time ????

  100. This rice is fantastic! I’ve made it several times and it is just like what they serve in little Mexican restaurants. My family loves it. Thanks for sharing!

  101. Hello from Texas! I adore Spanish rice. I really like it kinda dry and the rice “split”. Does the browning beforehand cause the rice to split while cooking? I am making some cheese enchiladas today and want to make this as a side. Looks really good, simple, authentic and tasty and what you’d get in a good Mexican restaurant. Please advise because your pic shows the rice split, which is what I’m after. Just stumbled across your blog, many things on here I want to try!

      1. Made it! Great flavour, but didn’t split and was not dry like I like it. I even used a little less water and about 2 Tb of oil, cooked 25 mind on lowest heat after brought to a boil. Browned it really well too. Certainly not the recipes fault, as it’s *really* good and will make again but still wondering how to get it dry and split like restaurant rice. I use zatarains par boiled rice, long grain. I’m at a loss, but it’s very good as all the reviews state!

  102. Yes, this tastes exactly like the rice we get from our local Mexican restaurant. Scratch that, this is better!!! And it’s so easy! I cut the recipe in half for my family of four and it goes quickly! This is a staple in our house on taco night.

  103. Making this for a second time – this time for a big family get together taco night. This recipe is delicious! I throw in some dried cilantro and a couple of bay leaves. Comes out perfectly.

  104. This rice was better than any restaurant rice!! I can’t believe how easy it is to make & it’s so tasty!! My kids loved it so much, they couldn’t get enough!

  105. This rice is heavenly!! Its fluffy and better than anything I’ve ever had at a restaurant. We make it all the time and the kids always have seconds. Thx!

  106. Spanish fried rice was always a little daunting to me but this was way easier to make than I thought it would be. My kids loved it and will ask for it routinely. Thanks for sharing this recipe.

  107. We love Spanish rice! It’s something we always serve with Mexican food. It’s so yummy and one of those dishes you put together and let it cook away!

  108. Absolutely Perfect! I’ve been looking for a recipe for Spanish or Mexican Restaurant rice for years and this one is exactly right! Thank you for sharing! I can check off that box thanks to you!

  109. I love Spanish rice and this looks so good. I’m just wondering About the tomato Sauce- what kind of tomato sauce should it be? Plain Tomato puree like passata?

  110. My BaD. Didnt see the sect with the measurem. But it still turned out OK. JUST ADDED MORE LIQUID AT THE END! Will make this aga n!!

  111. i LIKED THIS DISH. tHE ONLY THING i WOULD CHANGE IS SALT CONTENT…IT TASTED A LITTLE TOO SALTY. ASIDE FROM THAT, I AM INCORPORATING THIS INTO MY TACO TUESDAYS! THANKS.

  112. I’ve made this (and your green chile enchiladas😍) multiple times!! They are definitely a family favorite and will for sure be in the rotation for years. This rice tastes just like the restaurants! Soooo good!

  113. I make this rice recipe over and over again and always make extra to take for lunch and/or dinner the next day(s). Great recipe lil lUna, thank you!!!!