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!
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
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.
Once all your spices and tomato sauce are added, stir and let it simmer for at least 30 minutes.
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:
- burritos
- rice bowls
- chimichangas
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:
- Chicken Enchiladas
- Red Cheese Enchiladas
- Beef Empanadas
- Green Chile Burros
- Baked Chicken Chimichanga
Mexican Rice Recipe Video:
Spanish Rice Recipe
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
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Heat oil in large frying pan on medium heat.
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Add rice and cook until golden brown.
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Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
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When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
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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.
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! 😀
What size of tomato sauce?
It is the 8oz can:) I’d love to know if you try this recipe! It is super easy and the best side:)
Dang… just read this after adding a 15 oz can 🙁 Wish me luck…
Dang!! It will just be extra tomato-y 🙂 Let me know!!
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.!
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 says 1/4 cup of oil. Maybe it was changed.
It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
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*
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,
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. 🙂
entirely too much oil. as previously noted-must be a typo.
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.
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
It’s not ketchup but comes in cans and is called Tomato sauce. Do you have that there in Australia?
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 😀
Thank you Adriana for sharing those ideas!! It really is a super easy recipe. Hope he likes it!!
I LOVE Spanish rice. I had this recipe memorized after the second time making it 🙂 my family loves it. Thank you for sharing.
SO glad to hear that. It’s definitely a favorite at our home too. 🙂
Can you make this using cold, already cooked rice? I have about 4 cups cooked white rice I need to use for something.
Hi Darby. Unfortunately, I’ve never tried it using cold, cooked rice. I think for this recipe to turn out it needs uncooked rice. 🙁
Make rice pudding with your left over cooked rice or fried rice!!!
Your mom is so pretty you have a little of both and rice recipe is very good
Thank you, Angelica. 🙂
Hey thanks!!!
I’m half Mexican too and super white!!! Looove it!
Yay for super white half Mexicans, lol!! Seriously, no one believes me when I tell them. 😀
I’m just curious if the rice is cooked before you get started.
You start with uncooked rice. 🙂
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!
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!
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. 🙂
I definitely do this when I make Spanish rice. YUMMY!
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!
Yay! I’m so glad you like it. Cutting back the oil is a great idea. Thanks for stopping by. 🙂
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!
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. 🙂
I have made this recipe several times. And, I freeze it. Reheats wonderfully.
Can I use brown rice with this recipe? Also, do you have a refried bean recipe? I love spanish rice and refried beans!
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. 🙂
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!
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
I sometimes so 2/3 cup… it always turns out fine. For 3 people I would definitely half it. This recipe makes for about 8-10 sides. 🙂
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.
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.
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
If I ever get a rice cooker, I will definitely give it a try. Thanks for the tip!
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 ????
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.
Are you supposed to drain the extra oil? 3/4 cup is a lot of oil.
When I make this recipe (which is often), almost all the oil cooks out. I recommend using 1/2 cup if you think 3/4 is too much. 🙂
Recipe calls for 1/4 cup of oil,not sure where 3/4 comes from. Am I nuts because I do not see 3/4 anywhere in recipe.
You aren’t crazy. I know when I double I may add more, but 1/4 cup is right 🙂
I made this twice this week. It is delicious and really easy to make.
I’ve always been intimidated by making Spanish rice but this recipe has given me so much confidence. Simple ingredients and easy to follow instructions. I fixed this rice with beef enchiladas and it was great! Simple and delicious! Thanks for sharing!
Oh, I just love hearing that!! We make this recipe weekly and although there was a time I was intimidated by it, it’s so easy now. Glad it was a hit!
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!
I’ve never tried brown rice before but should – sounds amazing! Thanks for the suggestion. 😉
DO U HAVE A FRIED BEANS RECIPE. WOULD LOVE IT. IF U DO?
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! 😉
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. 😉
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?
I think it would be okay. I would use less salt and maybe use half a bouillon cube with the water. 😉
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…
It’s 227 grams/ml. Hope that helps! 😀
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?????
I’ve never rinsed my rice beforehand, and the rice always comes out moist. 😉 We make it every week! Let me know how you end up liking it. 😉
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!:)
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. 😉
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.
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
This recipe turned out great! I used canned chicken broth to substitute for the bullion cube and water.
Glad it turned out. Thanks for stopping by! 😉
Do u boil the rice first before u fry it
Nope… just fry it a little bit and then add the remaining ingredients. 😉
My rice was still hard when i was done
What should I do ?
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
I use an 8 oz. can. 😉
How many pounds of rice needed for party of 5oppl
I would probably quadruple the recipe. 😀
Quick,easy and sooo delicious!!
AGREED!! 😀
Cant wait to try this! All the way here in the Philippines! I assume i have to cook the rice separately first, right? 😀
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.
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!!
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.
Wich heat setting do you use when you cover it with a pan and let it cook? 🙂
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!!
Wich heat setting do you use when you cover it with a lid and let it cook? 🙂
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
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:)
Yes thank you I’m making it tonight.
You’re welcome:) It’s the perfect side! I hope you liked it!
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!
So happy to hear that your family loves this recipe!! We make it all the time, too!! Love your variations!! Thanks so much for letting me know!
I have never made Mecican rice before and this was super easy and turned out great:)
I’m so glad you tried it!!! It is super easy 🙂 It’s our favorite Mexican side! Thanks for letting me know!
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!
I’m so happy!!! We love it, too!!! Thanks so much for letting me know!!
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?
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!
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 ????
Oh, thank you Carol! Haha..loved what you said about being halfies and loving Mexican food!! We could eat it almost daily!!
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.
Thanks for sharing, Paul! We love this rice..it’s a staple around here!!
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
Thanks so much Marisa!! It really is the best!
I’m certainly going to try the rice dish very soo. I love Spanish rice…
Then, you’ll love this!! It’s a staple with any Mexican food around here 🙂 Hope you enjoy!
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?
Thanks so much!! I’ll tell her you said that 🙂 I do not soak the rice. It doesn’t splatter, though I do pour it in slowly 🙂 Hope you enjoy!!
It’s the best!!! Been our go to for years! Thanks for sharing! ☺
Thanks so much for sharing!! It sure is the best 🙂
This was so yummy. I have always wanted to know how to make this rice. I even asked the restaurant we go to. Thank you.
I’m glad you found this recipe, then 🙂 It’s a staple around here! Thanks so much for letting me know!
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.
Thank you so much!!! Makes me so happy to hear!! I love what you’ve taught your daughters and love those that have taught me 🙂
Yummy! Would have rated 5 stars, but the 5th star wouldn’t light up!
5 STARS!
Oh, thank you so much!!! So, glad you like it. It’s a favorite around here!! Thanks again 🙂
So easy. It turned out great. Total stovetop time for me was 35 minutes. Maybe I had it too high.
Great!! Thanks so much for trying it and for letting me know!! It could have been a little high. But, that’s ok!
How to make home made 505 sauce..
I haven’t tried making a homemade 505 sauce. I usually buy it. Has anyone made it?
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!!
Oh, thank you so much! That makes me so happy! I’ll have to try adding chicken and beans! That sounds delish!
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.
Oh, you are so sweet. I’ll tell her you said that 🙂 Thanks so much and hope you enjoy!!
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!☺
So, sorry about that. It is 1/4 cup and it’s one bouillon cube 🙂 Hope that helps you!
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.
That makes me so happy to hear! It’s our favorite and goes so well with any Mexican dish! Thanks for letting me know 🙂
Hi,
How many people will this serve? Thanks!
Morgan
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!
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!!
Yay!! Love hearing that!! Thanks so much for letting me know.
I’m going to try this, but wonder how it would do in an Instand Pot.
I have never tried..I wish I knew. Has anyone else?
I just stumbled on this site and already have four recipes I just have to try!
Awe, thanks!! So glad you found some to try! Let me know what you think of them 🙂
30-40 minutes seems a little long for cooking rice. Is this the correct time?
Sure is 🙂 I promise! Hope you’ll give it a try!
I want to make this, but i need to cut it in half! Only making it for two!
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.
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 🙂
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 ❤️
Thank you for the sweet words, Anna. Glad it was a hit!!
So happy to hear that! We actually don’t love celery too much either, so I’m going to try zucchini instead too. Thanks!
hi, Thanks for such a wonderful recipe, but can i use White Basmati Rice for the same ? or should i follow with some other type of rice
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!
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!
Yay!!! I am so glad you tried it & you liked it! Now, you know why it’s my go-to, too 🙂
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!
I’m so glad!!! See, it’s so easy & tastes so great! Thank you so much!!
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!
Yay!! Thank you so much!! I am so glad you liked it!!
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.
Please do, I’d love to know!! It’s our fav! I hope you like it!
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.
Awe, thank you so much!!! I’m sorry you lost power! Thank you for giving it a try!
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
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 🙂
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.
????????????????????
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?
I would just keep it the same, so 4 cups to 1 cube. Hope that helps & hope you like it!
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!
Awe! Thank you so much!! I love hearing that! This recipe is our favorite!
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!
Yay!! Love hearing that! It really is the best! Thank you!
Just made the rice and I added little bit hot green chili. This is definitely a recipe I will make again.
Thanks for sharing.
You are welcome!! I’ll have to try the green chili! Thank you!
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.
You made my day!! I am so happy to hear that! Thanks so much for letting me know!
When do you add the cilantro?
You can add it add the end, before you serve it. ENJOY!!
So easy and honestly, the best spanish/mexican rice I’ve ever made, according to my hubby.
I love to hear that!! I’m so glad he thinks so! We do too 🙂 Thanks so much for letting me know!!
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!!
You are so welcome!! It’s our favorite and with every Mexican dish we eat! Thanks for sharing!
I’m sad because mine doesn’t look like yours. Looks like a bunch of red mush. Where did I go wrong?
Oh, no! I’m sorry it did. Did you follow the recipe exactly? I know that if the heat is too high, it burns, but I’m not sure about mushy.
My chicken bouillon cubes says “for recipes 1 cube equals one cup of broth ” would I still use just one cube , or 4 ?
I use one cube, mixed with 4 cups of water 🙂 Hope you like this recipe!
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!
It really is the best, our favorite!! I’d love to know what you think, when you try it 🙂 Thank you!
Mouth Watering recipe 😛 thank you lilluna daughter visite site everyday for some great recipes
Thanks so much!! Let me know what you think of the ones you try 🙂 I hope you like them!
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!
Thank you & I have done the DNA test & it was so awesome to see my results!! Have you done one?
Im so excited to make this spanish rice recipe tonight…im making it with the slowcooker enchiladas
Perfect!! Let me know how it all turns out! Hope you like it!
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.
Did you add the cumin & garlic pepper? I like to add a lot 🙂 Thank you for trying it!
Can you use brown rice? Do you know if anything has to change?
Honestly, I haven’t tried. I’m not sure what I would change or how it would turn out. I’ll have to experiment 🙂
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.
Thank you!!!!
You are so welcome!!
Can’t wait to try these recipes! !!!! Thank you !!!
Let me know what you think of them 🙂 I hope you like them!
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!
I love hearing that! Thank you so much for letting me know! We love it & have it quite frequently!
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!
Perfect! I’m glad you liked it! It’s a staple around here 🙂
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.
Awe, love to hear that, but I am sorry about your hubby. Glad you have more to share this with!
hey girl- this looks amazing! I just love mexican food!
So, do we!! Thanks 🙂
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.
Thank you! I’ll need to do the tamales sometime! We usually have them at Christmas 🙂 Have a great Christmas!
What kind of oil is best to use for this recipe?
I just use vegetable oil, but I’m sure any would work 🙂
I make this Spanish rice all the time and it really is the best! I often don’t have cilantro on hand but it is great without – I just add some dried parsley instead.
Yes, it’s great without. We don’t usually add it. Thank you!
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.
Woohoo! Thank you so much! We love it with so many recipes!
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?
So, glad you thought so!! We love this rice!! It goes with everything 🙂 Here is a link for the beans & yes, lard is the trick 🙂 https://lilluna.com/creamy-refried-beans/ & here is a link for homemade tortillas…https://lilluna.com/easy-homemade-flour-tortillas/
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?
Oh, I’m so sorry, I do not 🙁 Have you tried pinterest?
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
Yes, it should taste ok. I would use the low sodium broth, to help with that. Your son will love this rice. My kids devour it! Good luck!
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.
I’m glad it is! Thank you for letting me know!
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!
I do 🙂 Love cooking! Thanks so much for stopping by!
This turned out great!! I didn’t have garlic pepper so I used black pepper but it tasted great! Thanks for posting this!
You are so welcome! I am so glad you liked it!! Thank you!
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!
I am glad you found it, too! Happy you both like it! Thank you!
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.
I love hearing that!! Thank you so much! We will never use any other recipe 🙂
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.
You are so welcome! I am so glad you liked it! I will have to try that tomato sauce, sounds good!
Love the recipe for Spanish rice and anxious to see more recipes
Thank you so much!! I hope you will try many more 😉
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
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!
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)
You are so welcome!
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!!!
I’m glad you found it! We love it with so many dishes..it’s my favorite! Thank you!
Has anyone tried adding chili powder?
Would only let me leave 4 stars???? for some reason.
I have not. You could always add a little & see what you think?
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
Oh, I am so glad they all did!! Good to know that 4 times will feed 100. Thank you so much for letting me know!!
These remind me of my abuela’s cooking. Thank You so much. I have fun cooking with my granddaughters
You are so welcome!! Cooking is always fun with family 🙂
Love this! Is there a way you can use brown rice?
Thank you!! It’s a favorite around here! I have not tried using brown rice, but it may work just fine. One way to find out 😉
Can I use brown rice for your Mexican rice?
I personally haven’t tried. I need to try myself. I think it should be ok 🙂
im thinking of making this dish and I got ground cumin is that okay or what cumin should I use
Yes, that is perfect 🙂 Enjoy!!
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!
Sounds yum! I am glad you liked it! Thank you for sharing 🙂
Do you have to boil the mixture before covering it and turning it to simmer?
You need to bring it up to a boil, for it to simmer. It just helps 🙂
I just make this tonight for my family and it was a huge hit!!! Thank you for posting!
I am so happy to hear that! Glad to share 🙂 Thank you!
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.
You are so welcome!! I am glad you liked it! It’s our favorite with so many dishes!
Quick question, when do we add the cilantro?
You can add it on top before serving 🙂
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.
Yay!! I am so glad 🙂
If you are using chicken broth instead of the cube, do you need to heat the chicken broth before adding it to the rice?
I still like to. Hope you like this recipe!
Ok…. I’ve never made Spanish Rice in my life. Tonight I’m making this recipe in my rice cooker. With me luck. ????
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
I am so glad to share!! I am happy the whole family loved it 🙂 Thank you for letting me know!
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
Thank you so much for sharing!! I will have to try your way 🙂
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.
You are so welcome! I am glad to share 🙂 I’d love to know what you think of it! And, thank you for leaving a comment 🙂
Made it this afternoon for lunch. Turned out great. Thanks!
Yay!! Thank you for trying it!!
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!
I am so glad you liked it!! It is our favorite rice! It can go with so many dishes! Thank you 🙂
This was my second try at making Spanish rice. Thank you, it was delicious this time!
Yay! I am so glad you liked it!! Thank you!
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
Haha..that is funny, but I believe it..it’s always gone so fast!! Thank you!
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
Yay!! Love hearing that! Thank you so much for letting me know. Thanks for the rating 🙂
You’re welcome… Thanks for sharing this recipe with the world!!
In step 2, is the rice already cooked or raw?
It is uncooked. Hope you like it!!
what kind of oil
I just use vegetable oil. You could use canola too. Hope that helps! Enjoy!
Have I told you this is a family favorite? Thanks for sharing!
Love hearing that!! It is one of ours too 🙂 Thank you so much for sharing!
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!
Love to hear that! Adding black beans is a great idea! Thank you so much for sharing that!!
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!
Woohoo!! Isn’t it the best?! Thank you for sharing!
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?
I wish I knew? I haven’t tried making that. One way to find out 😉
So delicious. I added a few peas and corn and loved it. Thanks for sharing
Perfect!! Sounds good 🙂 Thank you so much for sharing that!
The best Spanish rice recipe. Ever. Thank you for sharing this recipe- it rocks!!!
Yay!!! I am so glad you think so! Thank you for trying it & for letting me know!
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!
I agree & thank you so much for sharing that!!
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
would it be ok to use the microwave rice as my scratch rice always goes wrong
I have not tried that, so personally, I do not know how that would change it up, but you definitely could try 🙂
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.
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.
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!
Awe, I am so happy to hear that!! I love that liked it 🙂 Thank you for giving it a try & letting me know!
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.
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!
Sounds perfect!! Thank you for sharing. Glad you liked it 🙂
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.
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
Thank you!! Yes, you can totally make it your own, since it is based on liking & preference.
Thank you for sharing that! That is what’s great about cooking..you can substitute, take out, add what you like.
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!????
You are so welcome!! Thank you so much for trying it & letting me know. I am so glad you liked it.
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?
Yay, that makes me so happy to hear! Thank you for trying it & letting me know!
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!
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 🙂
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!
Thanks so much!! I’d love to know what you think of the rice when you try it 🙂 Hope you like it!
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.
Hmmm..it should just be on a low simmer & you added all the right liquid amounts? Give it a stir like once or twice, if you need to. I’m sorry it keeps burning. Don’t give up 🙂
This recipe is cooked weekly in our house! We absolutely LOVE it paired with some refried beans!!
Perfect!! I am so glad it is a hit!! Thank you for letting me know!
Very good! It’s a keeper for our house ????
Yay! I love to hear that!! Thank you so much!
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!
Thanks so much!
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.
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 🙂
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 ????
We love spanish rice! I can’t wait to try this recipe! It sounds fantastic!!
Let me know what you think 🙂 I hope you like it!
So easy and yummy!
Thank you for sharing that! I am so glad you think that 🙂
My family loves this spanish rice!
I am so glad they do!! It’s a staple around here! Thank you!
When do you add the cilantro?
Right before serving 😉
We love all things Mexican at our house, so I need to give this a try! I bet it would also be tasty added to enchiladas. Yum!
We love Mexican too!!! That would be delicious!! Thanks so much!
THANK YOU!!! This has been my go to Mexican rice recipe at all family gatherings!
You are so welcome!! I am so glad it has! Thank you for sharing!
The kids gobbled this up- thank you!
Makes me so happy to hear that!! My kids love this rice, too!! Thank you!
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!
Woohoo..I am so glad your family loved it!! I am happy to share 🙂 Thank you!
I love a good Spanish Rice! This is delicious!
Me too!! It makes a great side with any Mexican dish! Thank you so much!
Love making this when we have taco Tuesday. So good!!
It’d be great with tacos!! Thanks so much!!
Yum! So flavorful and easy!
This is my favorite dish to eat! Its super tasty and simple to make!
Oooh! My significant other loves rice like this. I’ll have to try your recipe soon and surprise him.
Yes, I’d love to know what you think & him!! Hope he likes it!
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!
Welcome! I am so glad you stumbled across my blog too! This is by far our favorite rice. I would say it does. It is soft & so delicious. I’d love to know what you think, if you try it 🙂
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!
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.
Yay!! Love hearing it is better!! Thank you so much for saying that!
So easy and so good!
I am glad you think so 🙂 Thank you so much!
I love this recipe! So easy and goes great with all things Mexican food!
Yes, it is a staple with all our Mexican recipes! Thank you!
Our family loves the Mexican Rice. It is just as good if not better than most Mexican restaurants!! So Yummy
Thanks for saying that! I am glad to hear you do 🙂
I love this recipe! I have made a lot of your recipes but this is definitely one of my favorites.
Yay!! Love hearing that!! This is our favorite, too! Thank you so much!
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.
Yay! Thank you so much for sharing that! I am glad you like it, as much as we do!
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!
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!
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.
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!
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!
Woohoo!! Glad you found it & tried it!! Thank you so much!!
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?
Yes, just plain tomato sauce 🙂 I sure hope you like it! It’s our favorite!
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!!
Yay!! I am so glad 🙂 Thank you so much for letting me know!
Where does the cilantro fit in?
You sprinkle it on top, before serving 🙂 Enjoy!
Best Spanish rice recipe in history came out beyond DELICIOUS..Made me proud nice job LIL luna👍👍👍
Awe, thank you so much!! I am so glad you liked it 🙂 It is the best!
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.
Delicious rice. Very authentic recipe.
Thank you so much!!
I can’t wait to try your SPANISH/Mexican rice! Oh man, does it sound good!!! Mucho gusto!!! ☺️
It’s our favorite!! I hope you try it & love it as much as we do!
3rd time making this, so easy AND soooooooo good! I too like that I usually ALWAYS HAVE all the INGREDIENTS. THANK you!!
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!
I am so happy to hear that!! Thank you so much for trying them 🙂
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!!!!
Awe, thank you so much!! I am so glad that you like this recipe 🙂
It looks sticky rice from vietnam and I tried it. It’s so good ! thanks
Thank you for trying it 🙂 I am so glad you liked it!
Delicious and easy
I am glad you think so! Thank you for letting me know!
best rice ever!!
Awe, thank you so much!
Great recipe for cold winter, very tasty, It is also good for stomach aches
THANK YOU.
Thank you so much!!
So authentic and delicious
Awe, thank you so much 🙂
THE BEST RICE RECIPE i’VE FOUND. tHANK YOU SO MUCH! tHIS WILL BE THE ONLY RICE I MAKE FROM NOW ON!
Yay!! Thank you so much for trying it & letting me know 🙂