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How to make Homemade Spanish Rice/Mexican Rice. whatever you call it, we’ve got the best and Easiest Spanish Rice Recipe you can find. It tastes like it came straight from the restaurant!
It’s our go-to side dish when serving Mexican food! Not only is it simple and takes under 10 minutes to prep, but it’s perfect served with our tacos and enchiladas!
Easy Mexican Rice
I LOVE Spanish Rice (aka MexicanRice)! As previously mentioned, I’m 1/2 Mexican. I love this family heritage so much, and am especially grateful that my family has taught me to make delicious Mexican food.
My mom has been making today’s Spanish Rice recipe for as long as I can remember and first showed me how to make it several years ago (along with empanadas, enchiladas and tacos). Now, we make it on a weekly basis because my kids are obsessed and it’s just so easy.
This recipe is actually the Spanish Rice recipe of a popular Mexican Restaurant in Mesa called Mango’s (down on Main). If you’ve ever been down there and liked their rice, then you’ll love this recipe. It really is simple, delicious and the perfect side to any Mexican dish!
How to Make spanish Rice
One of the main reasons we love this recipe (other than the fact that it’s simple), is because we always have the ingredients on hand. Here are the Spanish rice ingredients you’ll need to make this delicious side dish:
- long grain rice
- oil
- tomato sauce
- minced garlic
- chicken broth
- cumin
- garlic pepper + salt
Begin by browning the rice in the oil (we use about 1/8 but it depends on how much you like). Add the minced garlic and sauté for a minute before adding the tomato sauce, chicken broth (or water and bouillon cube) and spices.
Reduce heat to low and simmer for 30-40 minutes. Fluff up before serving.
FAQ + TIPS
How much rice per person? Plan on 1/4 cup uncooked rice per person. Once the rice is cooked it will end up being about 3/4 – 1 cup per person. If a recipe calls for 3 cups uncooked rice plan on it feeding about 12 people.
Which rice is best for Spanish Rice? We love to use long-grain white rice. It gets fluffy and does not get sticky like some of the short-grained rices.
Can Spanish rice be made with brown rice? Brown rice can definitely be used in place of white rice. Just add ⅓ c more water per cup of brown rice and let simmer longer- until the brown rice reaches your desired texture.
Can you use salsa instead of tomato sauce? Sure thing! Salsa can add more flavor and even a bit more spice to this mild rice recipe. It’s all about preference.
Which topping ingredients are best for this rice? You can add what you love most, but we often add chopped peppers, chopped cilantro, onions or even green onions.
Once all your spices and tomato sauce are added, stir and let it simmer for at least 30 minutes.
REHEATING, FREEZING + MORE RECIPES
How to reheat Spanish Rice/mexican rice? Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.
Can spanish rice be frozen? Yes, it can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.
When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Recipes that use Spanish Rice
Yes, we use it as a side for any Mexican dish, but we also like to use it recipes too, including:
- Burritos
- Rice bowls/Burrito Bowls
- Chimichangas
- Taco Salad
And best of all, is that it’s the best side for any Mexican meal!! Below are video and printable instructions to make the Mexican rice. We hope you can enjoy it with any Mexican dish you try.
For more Mexican rice recipes, check out:
what to serve with Spanish Rice?
- Chicken Enchiladas
- Red Cheese Enchiladas
- Beef Empanadas
- Green Chile Burros
- Baked Chicken Chimichanga
- Steak Fajitas
Spanish Rice Recipe
Ingredients
- 2 tablespoons vegetable oil
- 2 cups long-grain white rice
- 1 cube chicken-flavored bouillon
- 4 cups water (or 4 cups chicken lower sodium chicken broth - and no bouillon)
- 1 (8-ounce) can tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- dash garlic pepper
Topping
- chopped fresh cilantro (optional)
Instructions
- Heat oil in large frying pan over medium heat.
- Add rice and cook, stirring until golden brown, about 5 minutes.
- Combine bouillon and water in a microwave-safe container and microwave for 3 minutes.
- When rice is brown, add bouillon mixture, tomato sauce, salt, garlic, cumin and garlic pepper to the pan.
- Stir and cover the pan. Let simmer for 30-40 minutes, stirring occasionally, or until all is cooked and there is no liquid left. Fluff before serving and top with cilantro if desired.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What is a serving size?
You can get about 8 (1c) servings
My daughter is going to college at Michigan Tech University, a very intense school. This upcoming year, her and her friends are are renting a house for their third year. My daughter asked me to give her a recipe book for their house as a gift and this recipe is one of her top favs.
That’s so awesome! I bet you are so proud! I love that she loves this rice!! Thank you for sharing that!
This is my go-to Spanish rice recipe!! Everyone always asks me for the recipe.
Thank you!! 🙂
Makes me so happy to hear!! Thank you so much!
Best rice ever! Easy to follow directions ❤️
I am so glad you think so!! Thank you so much!
This was so easy and so delicious. I see why this recipe has so many 5 star reviews. I made a few minor changes, used Avacado oil, added 1/3 cup of tiny cut up onions, used 2-1/3 cup of Jasmine rice and it turned out PERFECT! Thanks I will be saving this recipe.
Those are great options! Thanks for sharing what you did! Glad you liked it!
How low should I reduce heat to to simmer? Thanks!
I keep it on my simmer option or just on low. It would be a very low simmer. Hope that helps!
AMAZING!!! Everyone in my family loved it! It will be a new staple in our home! Thank you for sharing this recipe!
So happy to share!! I am so glad your family loves it! Thank you!
The best I’ve ever made at home so far!
Absolutely delicious! I did not have tomato sauce so I pureed a can of rotel. Will continue to make it this way!
Now that’s thinking out of the box! Great work!
I might have to try that!
Your Mexican recipe is my favorite! Today I’m using your recipe for a party of 50 people. 🧡
Wow! That’s wonderful! So glad you enjoy the recipe!!
Hello Faye, wondering if you could the rice for the same amount of time? 30-40 minutes? I have a party of 25 I am trying to make this rice for. Wondering how much time is good.
Can you use olive oil?
You can use Olive oil or my favorite Avocado oil!
Heart Healthy!
The flavors were there but cooking for a total of 35-49 minutes leaves you with a mush of glue. Once your liquid is added bring to a boil and simmer 18 min or as your rice package suggests. Trust me.
Should add to “reduce heat to low” to that last step. I’m definitely not reading that novel you wrote about Spanish rice to get that detail. People are going to set their kitchens on fire.
This is one of the best tasting Spanish Rice I have evert had. I did make some substitutes and additions. I used butter instead of vegetable oil, I used chopped garlic instead of minced garlic. I used garlic powder and salt instead of garlic salt. I also add a 1/4 teaspoon of chili powder.
Followed the directions and it turned out lovely. A lot of flavor. Mine cooked in 20 minutes which I thought was interesting. 10/10.
Excellent recipe, i cut the rice and water in half (to 1 and 2 cups), used an 11oz can of hot Rotel i blended instead of tomato sauce, added some msg, garlic and onion powder and it was done in around 25 minutes. We wont be able to buy the boxed Mexi rice anymore. Thanks!
Spanish Rice
Sounds delicious, but I’m wondering if I could make it with minute rice, adjusting the time, of course?
Been making this for years. Better than most restuarants. I always check your recipes first when looking for something. Thanks
Spot on! This is very close to how I make mine. I added bell pepper and onion though for flavor. Made it your way and it’s delicious. Thanks for the precise measurements.
Hi, if I want to double the recipe to cook 4 cups of rice, do I need to double the amount of liquid too? I know, seems like one would, but I want to make sure. Sometimes doubling the liquid in a recipe makes it too watery.
Actually insane how close this is to real restraint Spanish rice unlike most recipes I’ve never left a review on a cooking site untill now but I have to because jt tastes the exact same
Awesome recipe
My absolute one-and-Only recipe for Spanish rice- the gold standard!
The proportions of liquid vs rice is off and comes out as a gooey sticky mess. 2:1 water to rice is old school. 1.5:1 would be better. Flavor-wise it’s decent. Needs extra cumin and really needs some chili powder to get it closer to spanish rice.
Fantastic Recipe! Very impressed as it’s authentic, but simple.
I don’t have canned tomatoes but i have canned diced tomatoes! Could i use that as a substitute ?
Tomato sauce/salsa/enchilada sauce. No whole tomatoes or diced tomatoes.
Kristyn’s recipe as become our definitive spanish rice at home – we make it at least once a month!
Absolutely fantastic!! Many thanks!!!
This is a hit with my entire family every time I make it. Even better than what we can find in Mexican restaurants near us.
My family loves this recipe, especially my grandson. He’s very particular about his Spanish rice and we found this recipe for his Spanish class food project. Now he makes it all of the time and it is a family keeper. No more store bought box kind.!
I’m pretty sure I’ve commented before but I feel like it’s worth repeating: I’ve made this several times and it is always so yummy! Anyone who’s tried it loves it as well. I always use chicken broth because I’m gluten intolerant and it can be hard to find gluten free bouillon cubes. I do cut the recipe in half when I make it for my family of four (I have small kids right now). I was very happy to find this recipe.
The recipe is easy to follow and turns out perfectly. It should be made a day ahead and freezes very well. In terms of procedure, when you measure the prescribed amount of tomato sauce, about a half cup is left in a regular can. I am going to reduce the chicken stock by that much so there is no leftover sauce to be dispatched. Also, I found that removing the cover during the last 10 minutes of simmering will reduce some of the extra liquid.
This rice is a side dish and is not supposed to be the celebrity on the plate but still it was very bland and unimpressive. I cooked it with a medium onion (diced) and a jar of pimentos which gave it some life. I think I will even add more ingredients such as bell pepper, black olives, more onion, and maybe some red pepper flakes to make it more intersting.
Perfection! The only recipe I use!!
I’ve made this simple recipe for years, and it never disappoints. Perfect as directed, one can also be creative with adding veggies, such as green peas, or carrots or onions.
to much tomato sauce and something else just didn’t measure up to Restaurant style
I’m sorry However, this was a huge fail for me. it was mostly mushy, with a little bit of recognizable rice grains. I guess I’ll have to keep searching. Even commercialized versions are better than what I made. My results ended up in the trash can. Sorry.
I’m so glad I tried this recipe! Thank you!
Can you make with tomato paste? Don’t have sauce. Would you need to add more liquid or???
Easy and delicious recipe!
This is so good that it has become a regular part of our family meal rotation. We make it with enchiladas, w/greens & beans, and as a base for jollof rice
Hi Kristyn, can you substitute olive oil in place of vegetable oil?
Thanks
Yes you could!
I really want to use this recipe because I like the simplicity but I have trouble with it coming out mushy on some parts and uncooked on other parts. I use chicken broth as well. I follow all directions and I have only managed to make this right once. Any suggestions are welcomed, thanks in advance.
for me this is an issue of not getting the rice to a good boil before reducing the temp.
How many cups of rice?
2 cups of rice
Perfection!! I never use any other recipe. Way better than restaurant!
HAPPY 2025¡!
Can you make this sans tomatoes? Well, of course you can but will it still taste like Mexican rice?
Thanks so much for another drool-worthy recipe.
You know, I haven’t tried making this without tomato sauce. You might enjoy our cilantro lime rice if you don’t care for tomatoes. Here’s the link to that recipe: https://lilluna.com/cilantro-lime-rice/
My go to recipe with making Spanish rice
Great! Fast, easy, and tasty. Had my mind set on Spanish rice tonight. Didn’t have any tomato sauce and used pizza sauce that I had left over. Turned out perfect.
We have made this several times and it’s delicious
My husband got me a rice cooker do you know if this recipe will work in that?
Making this Saturday Dec 21st
Yes! It works in a rice cooker too!
This taste better than some restaurants. We love it! Thank you
Just made this yesterday, and my husband loved it! Said it was better than any Spanish rice he’s had in a restaurant. Thanks for a great recipe! Definitely a keeper!
Do you wash the rice before browning?
You don’t need to. 🙂
Absolute perfection! So nice to have fresh Spanish rice at home. The only recipe I use!
Outstanding! I didn’t have plain tomato sauce, so I used a little paste and 2/3 cup of Rotel. So delicious!
Thanks for sharing what you did! So glad you enjoyed the rice!
We love this recipe at our house! I’m wondering how much it would change the taste if I used vegetable broth instead?
It might change it slightly, but you could totally use vegetable broth instead. That’s a great vegetarian option too!
I’m sorry I replied to your comment. I did not mean to. I thought I was posting on the general board. 😬🤦♀️ My apologies!
My daughter gave me tons of the long grain minute rice. Anyone know if the recipe can be done successfully using that instead of the regular long grain rice?
I would recommend using long grain rice for this recipe for the best results! 🙂
Best Spanish rice ever!!!
The best
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Sorry to hear you didn’t have a good experience on the site.
Use an ad blocker. Problem solved.
AdGuard is great.
Made this recipe exactly as is. It is perfect!
This is my 4th time making this rice and it compliments every dish.
Absolutely love the flavor of this side dish! I want to keep making it, but each time I make it the rice is both mushy and un-cooked. I follow the directions all the way, but the last step is always mixed for me. My first time making it, it burned after just 20 minutes of simmering. Then, I tried again and reduced the heat for a slower simmer, but this causes the rice to be both mushy and undercooked after just 20 minutes. Any longer and it burns. Any tips?
Maybe try to turn it off after 20 minutes of simmering and leave the lid on and don’t touch it for at least another 20 minutes. I always bring it to a boil, stir, place lid on top and turn it to the lowest simmer possible. Then turn it off after 20 min and don’t touch it for at least 20 minutes. Then gently fluff with a fork- don’t stir. Hope that helps.
I made this reciepe multiple times trying to perfect it. So this is what worked for me. First count the 8oz tomato sauce as 1 cup and now the rice only need 3 cups of broth. Or what I did is add a 10oz can of diced tomatoes and green chilies with the 8oz tomato sauce. So I only needed 14 floz of water after. After browning the rice I added fresh onion and garlic to the pot. I cooked that until the onion starts becoming translucent and garlic fragrant. Then I added both chicken and tomato bullion to the rice. The seasonings I used were a dash of sazon, cumin, paprika, and garlic powder. Cooking time was bring that mixture to a boil then set to simmer for 25 minutes. After shut the heat off and leave the rice on the turned off burner for 10 minutes. Take the pot off the burner after 10 minutes and leave the lid on for about 45 minutes to an hour (the longer the better). After take the lid off and fluff the rice and enjoy! This turns out nicely and the rice turns out fluffy!
So basically you didn’t make this recipe you made your own recipe. Why even bother.
Because this comment section is also for tweaks to recipes that may help others at home tying to make the best from what they have.
👍
Hi Lindsey 🙂
Your additions sounds great!
You said, “Then I added both chicken and tomato bullion to the rice. The seasonings I used were a dash of sazon, cumin, paprika, and garlic powder.”
Questions:
How much of each, chicken and tomato bullion did you add to the rice?
And approx how much is a dash of the seasonings? And which sazon do you use? There’s a few different ones. 😄
Thanks in advance. Happy New Year’s 2025!! ✨
LOVE this recipe and have made it so many times!!! Two questions… have you ever made a double or triple batch in a large pot? Also can you make ahead, refrigerate and rewarm? I need to make rice for 150 people. 😅
How funny! I’m looking to make this recipe for 100 people. I would love suggestions on the best way to go about doing this. I love the ingredients in this recipe so I am definitely going to use this recipe, but I was wondering if I could adapt this to cooking in an Instant Pot?
You could make this in an instant pot. Use the saute setting to brown the rice and then use the rice setting to cook. We also have a version that cooks in the slow cooker. https://lilluna.com/crockpot-spanish-rice/
I tripped the recipe for 25 people and it could have served 100! 😆 if it’s just a side dish to a complete meal, this recipe is way more than 6 servings. I made the triple batch in my 15 inch cast iron skillet and it turned out amazing.
Very similar to what I grew up with, except Mom would chop & sauté onion & green bell peppers (any color bell pepper you prefer-green, red, yellow, orange, purple) and add in with the minced garlic. We thought it tasted more special with those.
What is the serving size for the nutrition facts?
A serving size of rice would be about a 1/2 cup of the cooked rice.
Really great recipe! I will say I made the dish slightly different. First, I used two cups of rice with only 8oz of water. I didn’t have tomato sauce but I did have tomato paste that I mixed into the 8oz of water (no chicken broth was used since I didn’t have any). I also use 1/4 teaspoon of cumin. Everything else was the same and the rice came out nice and fluffy! But not over cooked at all. So good 😊
I use better than boullion and the directions say 1 tsp per cup of water; for the recipe, should I add 1 tsp of better than boullion to 4 cups of water?
I won’t need to look further for a Spanish Rice recipe. I took you option of chicken broth for water and used garlic salt instead of minced garlic and salt because I had no garlic. I added two tablespoons of enchilada sauce instead of cumin because I was out of cumin. And I did not have cilantro. It’s easy, the in pantry substitutions worked, and my husband loved it, commenting on how fluffy it was. Probably because I used to use brown rice. I took your advice and used long grain this time, and will continue to do so. Thanks!
Oh I’m so glad you enjoyed the rice! And were able to use what you had to make it tasty. Thanks for sharing!
Do you wash/rinse the rice before cooking?
You don’t need to.
This is the ONLY recipe I use for all my Mexican dinners! Cilantro stems really make it stand out in flavor.
This is a very authentic and delicious recipe. I use vegetable bullion and add some frozen peas and carrots at the end.
This recipe is super close to the one my Hispanic friend makes. The one thing he adds is chopped onions towards the end of the cooking the rice step. He also adds a bit of onion powder. It is my favorite Spanish (Mexican) rice recipe.
Amazingly simple and very delicious!!!
This was very bland, won’t be making it again
Laura Laura if it’s too bland all you need to do is add a little more garlic and cumin I think you just wanted to be mean.
The m
This is my second time making this!! I follow the recipe to a T, I use chicken broth instead of water. And I add a cut up onion in the rice browning process. So good !!
The onion is such a great idea! I will be adding 🙂 This will be my first time making this but I can’t wait!
Great recipe so easy. Will be bookmarking it and adding it to my portion foods on empicslim.com so I can stay keep my weight loss journey 🙂
On step 3…..MICROWAVE WHAT?
This recipe has me adding the water in 2 steps…..both 3 and 4 tell me to add water.
Step 3 is adding boullion to water and microwaving them. Step 4 is taking the water you just microwaved and adding it to the rice.
Yes, step three you are dissolving the bullion in water and then step four you are adding the water to the rice. You can also use chicken broth in place of the water.
Can I use brown rice? Bay changes to recipe if so?
I would recommend white rice. But you can use brown. Typically brown rice will require a longer cooking time. So you will want to increase that a bit and keep an eye on the rice so it doesn’t burn.
Love it! Easy and delicious recipe, great side for flautas.
Hi Kristyn ~ Thank you for sharing this delicious recipe, it’s my family’s favorite. I’ve been making your version of Spanish rice for years. When I don’t have tomato sauce on hand I use salsa or diced tomatoes instead. I always double the recipe for 6-8 of us. Blessings to you and your beautiful family.
Oh thank you so much! I’m so happy to hear this rice recipe is a family favorite!!
Not bad, but my family likes the other recipie I make better. Threw leftovers out
There’s no reason to be rude Cathy. A little courtesy goes a long way.
I’m glad your family has found a recipe they love! Thanks for giving this one a try.
I love this rice.
All these pop up ads on recipe sites is beyond annoying!
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This is my go to recipe, while browning the rice I add 1/2 cup of diced onions and some garlic, I always use chunky salsa. Everyone always says “why is your rice always so good “
Thank you
Do you use chunky Salsa as a substitute to the tomato sauce? Or do you use it in addition to the original recipe?
Thank you, I’m excited to this!
Would it be okay to double this recipe?
Yes, absolutely!
Delicious every time
I wanted to love this, I suppose because it got such rave ratings. Having grown up on authentic Spanish rice, however, this was very blah by comparison. I even tried it using salsa as a substitute for the tomato sauce, and extra seasoning such as a pinch of cayenne pepper. It was simply lackluster for me. Perhaps I was raised on a localized version.
That’s what I thought
When do you add the cilantro?
You can add it with the other ingredients if you like, but I typically just like to garnish with cilantro after it is cooked.
Oh-my- God! Just made this rice. Added 4 oz of spicy salsa, to to the 8 oz tomatoe sauce, but still just totaling 4 C fluid. Used two bouillon cubes. Used about 1 tsp of cumin. And the other recommended spices. This was delicious. My man said,
“we should keep this recipe”, which means I really like this, and mind you, I have been making his grandma’s Spanish rice for him for years. This is my new Spanish rice favorite. So fluffy and delicious. Thank you! Can’t wait to try more of your recipes.
Can this be done in the oven?
I have never tried to cook this rice in the oven. But we also have a recipe to cook this in the crockpot. https://lilluna.com/crockpot-spanish-rice/
I’ve made this so many times, its amazing! Do you think I can make it in the rice cooker?
Just amazing! Simple, and I’m glad I read the comments on using a little less water etc 😉 Thank you , I will be making it again tonight.
Mexican rice was a staple in my family. After I got married I used to make it often. After losing my husband and mom within 2 months of each other I pretty much stopped cooking. It has been almost 20 years since I made Mexican rice so I looked for a recipe and came across this one. It came out just like I used to make it! I am so glad I found this website and look forward to trying out so many of the recipes. And by the way, my last name is Luna from my dad’s side of the family.
I’ve made a lot of different Spanish Rice and this, by far, is the best, in my opinion. Soo easy and soo delicious. It also reminds me of the Spanish rice I used to eat when I was younger.
Oh, one more really important tip … You absolutely SHOULD count the 8oz of Tomato Sauce as part of the liquid!!! Pour it into your measuring cup, then add water. IOW, you want 4 cups of total liquid (assuming that the rice package you’re using says you use a 2/1 ratio of water … as I said elsewhere, the rice package directions should be your guide, not a hard and fast 2/1 rule). People getting mushy rice or rice that takes forever … It’s likely you didn’t do it as I just mentioned.
What type of frying pan do you put in microwave?
Thanks for the tip read your message after I got mushy rice.lol I will try the recipe again it was easy to make.
I have a few tips for this:
1) Do not take 4 cups of water per 2 cups rice as ‘Gospel’. Look at the directions for cooking the rice that’s on the package, and use the ratio of rice/liquid you find there. Some rice is a 3/2 ratio rather than 4/2 ratio, for example.
2) Both Jasmine and Basmati rice work great for this sort of rice dish.
3) There is no standard size of ‘bouillon cube’. I use powdered Knorr “Tomato” bouillon for mine (it’s actually still chicken bouillon but with a hint of tomato), and I use about 3/4 tablespoon per cup of liquid. But I like mine fairly salty. 1/2 tablespoon per cup of water is probably closer to what many would prefer.
4) I think it’s much better with bouillon vs chicken broth from a carton. Probably the MSG though 😉
5) Some frozen corn and/or peas is good in this sort of dish. Just add when you put on the lid to simmer.
6) After you turn off the heat, let the pot sit for a good 10-15 mins, then fluff with a fork and serve.
One thing we do with Armenian pilaf is at the end when the rice is cooked, we put a paper towel over the pot of rice and put the lid back on tight. Leave for 20 min or so. As the moisture is absorbed, the rice gets fluffier.
This step at the end will enhance any kind of rice dish—even Spanish rice.
I love this rice recipe and I have made it many many times. I stick to the recipe as written except I use vegetable stock instead of chicken. My granddaughter who is a very picky eater loves it too.
Super easy to make and comes out great every time. My family loves this rice.
Very bland with little to no flavor.
Rice came out very mushy
I learned that when that happens its because you put too much water. A great tip i use is when i put my rice in a pot use your index finger to point down touching the top of the rice, leave it there as you pour your water in it should come to the 1st line of your index finger maybe a little less but no more. Its a great mesasurer when you do have measuring tools. A nice trick my late grand mother taught me. My rice comes out perfect every time. I haven’t tried it on spanish rice but im sure say rules apply. Cant wait to try this recipe!!!
I made 16 batches of this for a wedding last year. It was so good. I am making it again for a wedding this year!
Mine turned out way too mushy… Any advice on maybe what I did wrong or cab try to fix?
I dk if I fried it too long before mine was a bit browner than ur video. Or something else, it says too much water or cooking too long causes mush too but I did the exact 4 cups and 30 mins cook.
I kept mixing it around the time it was done and let it cook a little longer
I’ve needed a n easy recipe for Mexican rice, and this is it. It goes great with my my creamy chicken This completed the meal. Thank you.
Fabulous recipe. I make it in my instapot and my family loves it.
Hi Melinda, what is your instant pot process for this recipe? Thank you!
Thoroughly love your recipes 😍
easy to make and very delicious
This is our go to rice for all of our Mexican dishes we make! It is so quick, easy and delicious! Love this recipe!
D Lish! I added carrots during cooking.
Dumb question here. So do I cook the rice like usual, n then fry it and start the process? I’m assuming so but just wanting to check first. Thanks!
Marla
No, you toast it uncooked in pan first til golden brown then add all the other stuff
Can Marinerea sauce be used instead of tomato sauce?
I haven’t made this with marinara, but you probably could use that! I know some readers have swapped the tomato sauce for salsa as well.
Frying the rice is definitely key to it not clumping together. Per other reviews, I went with 3.25 cups of water+bouillon and 30 minutes of simmering on low and it turned out perfect! I didn’t have tomato sauce so substituted with the same amount of diced tomato+juice. The rice was measured with a standard cup (not rice cup) and left to drain for 5-10 minutes (this might be the reason I needed less liquid). Thanks for taking the time to write this wonderful recipe!
I followed the recipe and the 4 C of water was not enough. Weird. I had to add 2 cups halfway through the cooking time as there was zero water left (cooked on low) So I can’t give a fair review as my rice is now mushy. whomp whomp.
Interesting. I’m sorry to hear it didn’t turn out. Hopefully you’ll give it another try!
Absolutely the best Spanish rice recipe I’ve ever tried. This is my go to Spanish rice recipe!
It’s not whatever you wanna call it. It’s Mexican rice. There’s a difference between Spanish rice & Mexican rice.
No step by step
Everytime I make this rice I follow the recipe to the letter and it takes FOREVER TO COOK..and it’s SOGGY!!! There is way too much liquid! I’m done trying it. I have attempted it 5 times now…soggy soggy soggy. What a waste.
Did you add BOTH water and chicken broth to the rice??? If so, that is why it’s soggy… only add one or the other… then it should turn out perfect!!! Good luck hun!!!
This is my favorite Spanish rice recipe. We make it often because it makes a great side dish with just about anything. Thank you for a delicious and easy recipe.
Can I add a can of rotel to this or would it make it too gummy?
Can I use Minute Rice and if so, how?
I’d recommend using long grain white rice for this recipe.
SO GOOD & super easy!! my family said it was on par with our Mexican great grandma’s spanish rice which is a huge compliment!
I have made your recipe several times and my husband absolutely loves it! I love it because I always keep these ingredients on hand plus it is very tasty! Thank you for a great recipe!
Hello,
Thank you for your recipe. I’d like to make it for a big event, but I have a question.
Your ingredients include Chicken Broth (and chicken bouillon cubes), but the actual recipe doesn’t mention when to add the chicken broth.
Do we add both?
Great question! So you won’t do both. You can either use 4 cups of water with the bouillon cube OR you can use chicken broth instead. Whichever you prefer. Hope that helps answer your question!
Turned out wonderfully.
Yay! So glad to hear that!
I’m not usually a fan of Spanish rice, but this is was very good. Not real tomato forward like others I’ve
tried. Simple and easy. As others suggested I only used 3 cups of liquid and it came out perfect. I had made homemade chicken stock the day before so that’s what I used. This was a side dish to homemade Chili Colorado. Paired perfectly.
I’m so glad to hear you enjoyed the rice!! Thanks for giving the recipe a try!
Made this to go with Maria’s tamales I brought home from Yuma, AZ.
Subbed butter for the oil and mild salsa instead of tomato sauce. It only took about 20-25 min to be perfectly cooked and fluffy. It was excellent! Thanks!
You’re welcome! Thanks for sharing what you did. Glad to hear you enjoyed the recipe!
Loved it. Doubled the recipe, and added a can of black beans (rinsed), a can of Rotel (drained), a can of sweet corn, and two diced grilled chicken breasts. Had pre-op this morning, and spinal procedure tomorrow, and I’m BEYOND happy to have this over the next few days of recovery at home. Keep the yummies coming! Best recipe I’ve come across I a while.
Oh that sounds tasty!! Hope the procedure goes well. I’m so glad you enjoyed the rice recipe!
This recipe was easier than expected to make and turned out perfect. This is now my go-to recipe for Spanish rice.
So glad to hear that! Thanks for giving the rice a try!
It was definitely EASY to make. My kids liked it. I had Spanish rice my aunt made and it tasted more “authentic”. But all in all… it was good.
Thanks for the feedback! Thanks for giving the recipe a try.
“Takes under ten minutes to prep…”
I bought all the ingredients for this rice, and timed when I cooked the rest of the dinner accordingly. Start making the rice, get everything in the pan, and see “cover and let simmer for 30-40 minutes.”
The rice was excellent, but the first paragraph of your recipe page is wildly inaccurate. Yes, I probably have read the entire recipe ahead of time, and that’s my fault. Even still, you should consider removing the “10 minute” statement.
So glad you enjoyed the rice. Yes, the prep time just includes getting the ingredients ready before the actual cooking begins. There is a spot on the recipe card that says the prep time, cook time and the total time (45 min). But I can see how that statement might have been confusing or misleading. Thanks so much for the feedback!
I’ve made this recipe twice, and followed the instructions without alteration. I do use chicken broth instead of water/bouillon. Both times, the rice sticks to the pan and browns. The rest of the rice is fluffy and cooked through, but wondering what I can do so the rice doesn’t brown so much, or is that as intended? Otherwise, I like the taste and end result. It’s nice to mix things up on taco night!
You could try rinsing the rice first. Or using a tad bit more oil when browning the rice at the beginning. And then just making sure the heat is at a low setting so the bottom doesn’t get too hot. Hopefully those tips will help with it not sicking to the bottom of the pan. So glad to hear you enjoy the rice!!
What do you do with the cilantro stems?
You can use them as a garnish on top. That’s what we typically do. If you like a stronger cilantro-infused flavor, you could add them before cooking the rice.
Hi! I am wanting to serve 10-12 ppl tomorrow. Would this recipe work for that, or should I double it?
I have made this recipe before, and I remember we really loved it, but I can’t remember how much it yielded. Thank you!!
The recipe serves 8, but if you are serving it as a side with other food, it may be enough to serve 10-12. If it is the main dish, you may want to 1.5x the recipe.
I made this tonight. Rinsed my rice several times. Brought some over to my son and his family and my son absolutely loved it. My 17 year old said it tastes like I bought it from a high end Mexican restaurant. She loved it. This is my go to recipe. My daughter inlaw immediately asked for your recipe. Thank you for an amazing side dish to go with our ground turkey tacos.
You’re welcome! I’m so glad you all enjoyed the rice!
My second time cooking this dish was the best. This is my (4th) time cooking this side dish but I had to substitute some items due to not having all the ingredients handy. Unfortunately, my family didnt enjoy it much. Thank you Luna for the recipe it’s a hot item in my home, if I prepare it just as recipe calls for.
Can I use this recipe in my instant pot?
Yes you can!!
The cilantro isnt’t included in your description, were the stems for cooking or just for garnishing?
They are mostly for garnish, but you could add them before cooking if you want a stronger flavor infused in the rice.
This recipe sounds delicious! I can’t wait to try it!! I have a question about the Nutrition: it never says whether it’s for one serving or for the entire recipe. Do you know?
It would be for one serving.
If you make half the recipe do you still cook the same amount of time ?
It shouldn’t need that full cooking time. It will be done once the rice has absorbed all of the liquid, so I’d say plan on a little less time than the recipe states and keep an eye on it.
I’ve been trying out various recipes to try to make the rice I get from my favorite Mexican restaurant and this is the closest to it that I’ve found! Delicious! There’s only 2 of us so next time I’ll 1/2 the recipe, this makes a lot!
It does make a good amount. This rice freezes really well too. So if you do have extra, you can put it in the freezer for another time.
Can i make this a day ahead and reheat?
Yes!
Does the rice need to be rinsed first?
No, because the starches help with the frying and toasting it. You want to do this with dry rice. Source: Have made this type of rice tons.
No, the rice for this recipe doesn’t have to be rinsed.
Have you ever made a large recipe in a crockpot with this? Looking to make for a group of 30.
We actually have a crockpot version of this recipe you could check out! https://lilluna.com/crockpot-spanish-rice/
If you choose to use salsa instead of tomato paste, how much do you use?
I’d swap the amount straight across. So the recipe calls for 8 oz tomato sauce and you’d just swap it for 8 oz of salsa.
Garlic pepper??
I’d never heard of garlic pepper, either, until I saw this recipe and then the next week I saw it in the store! This recipe is spot on!
I used Pace Picante salsa and let it simmer on low for 25 mins and it was yummo!
Yep! You can find it in the spice section of any grocery store.
This is my absolute GO TO Spanish rice recipe! Everyone loves it, it is a regular in my rotation when I make enchiladas. In fact I put a few tablespoons into each of my enchiladas also! It’s a keeper!
I’ve have to admit you’ve made me a hit at our work potluck that they have asked me to make again !! It’s also easy to freeze! Taste is beyond great even on the next day heat up. Thanks for sharing
If you can toss it in the pan onto itself, this is the way when browning the rice for a more even cook.
I have been making this rice for years and now all the sudden it’s terrible every time. I’m at a loss. Every time I make it, it’s crunchy. I have followed the recipe to the letter and it doesn’t turn out the way it used to.
This is now my go to for Mexican/Spanish rice. Made it 3 times, and it’s come out fantastic each time. Thank you so much for sharing. I’ll have stop by Mangos l, next time in DT Mesa.
Just tried this recipe it came out so delicious thank you so much for the recipe…
When do you add the 6 stems cilantro (optional) ?
Light, fluffy and delicious 😋
This was excellent! The taste was simple yet delicious. I made this rice to go in chicken burritos and it was wonderful. It’s included in the chicken burritos recipe that I reviewed on my YouTube channel, The Real Deal Recipe Reviews, where I always try to make recipes as written and give honest reviews.
Just saw another comment that answered my question. Thank you!
If doubling the recipe do you need to add time to Instapot?
This is a FANTASTIC Spanish rice recipe… So tasty…
Why does my rice always come out sticky? It’s not dry like restaurants. Any suggestions?
I decided to use vegetable broth and vegetable bouillon cubes in place of chicken. I also added a jalapeño pepper during cooking because I didn’t have a Serrano pepper. That added a lot of heat! I also chose to add my cilantro stems and all to the dish during the simmering process. This recipe has an amazing aroma. The flavor and texture of this dish worked for me and my family! Thanks for the recipe.
You’re welcome!! Thanks for sharing what you did!
Honestly not that flavourful which really disappointed me. The texture was great and it is a fast and easy way to make rice but I just wish there was more…oomph? The spanish rice I’ve had from restaurants were so flavourful with lots of spices.
It’s still a good recipe and yummy though. I also added some lime juice and extra cumin like someone suggested which helped flavour.
Thanks for the feedback and for giving the recipe a try!
Hello!! When doubling and tripling the recipie do you also double and triple how much chicken stock you put in as well? Also do you just keep the rice on medium the whole time???
Thank you!
You’d need to double or triple the amount of liquid.
Yes, you’d double/triple all of the ingredients. I’d say cook at the same temp, but the cook time will increase for that amount of rice.
Does anyone know at what point the cilantro gets added? And is it the leaves or the actual stems?
I typically add it as a garnish after the rice is cooked, but you can add the cilantro before cooking if you’d like. You can add it when you add the other spices. I chop up the leaves and leave most of the stems out.
Made this twice now just to give it a second try and both times its crunchy and soggy at the same time, even after browning the rice in the oil. Thanks for sharing, it was worth a try!
This was very good! I tweeked I just a bit by adding extra fresh garlic, bacon bits and also hatch green chili. I also used better than Bullion for the chicken broth. Excellent and I’ll make it again.
Omigosh, I couldn’t stop eating this! Good thing I only made 1/2 of the recipe! After I got everything put together in the frying pan, I dumped it in my rice cooker and let it cook. Every grain was perfectly fluffy and coated with deliciousness. This recipe is definitely a keeper.
Thank you!! So glad you enjoyed the rice recipe!
I made 2 of your recipes last night. The Spanish rice and the sour cream enchiladas. I thought we would have leftovers for dinner tonight but my family devoured all of it. Thank you very much for all of your great recipes!
Is tomato sauce the same as tomato paste? If not, what kind of tomato sauce do you use?
No they are not the same. Brand doesn’t matter in my experience.
Sky is right! Tomato sauce is runnier and paste is much thicker. You’ll want to stick with the sauce. And any brand should work.
This rice is good however I found it was lacking flavor. I followed recipe exactly. I made it again and added Sazon seasoning and then some lime juice at the end and perfection 🤌. I also added garlic powder to it
Thanks for sharing what you did and for giving the recipe a try!
this rice is amazing! i make it so often and it comes out great every single time❤️
This cooked up perfectly and everyone loved it. I’ll probably always use this method now! Thank you
Delicious
Hi,
What is the serving size for the nutrition facts?
Easy and great!!
I’m no novice and this is the worst rice I’ve ever made.
I used long-grain rice, unrinsed because that wasn’t in the instructions. I was exacting in my measurements and following of the instructions. I browned it like in the picture. I didn’t use cilantro because the recipe didn’t explain when to include it.
The recipe did not say to boil once combined in the skillet, so I did not do that. I suspect this was an issue because when I lifted the lid after 20 minutes, zero liquid had been absorbed. So I brought it all to a boil and left it on simmer with the lid on for 15 minutes.
What a disappointing heap of lost ingredients. The rice was mushy in the center, crunchy on the outsides and the tomato sauce was just sitting on top. I cooled it and tossed the entire thing.
I noticed the author only comments on praise and has not added anything to the FAQs about how to prevent the mushy rice that is described in so many reviews. This is a shame because some I’d love to love this recipe like others do. As is, this is a huge fail for me.
from a jay to a jay, you sound like a joyless person and would benefit from taking things less seriously and having a looser approach to cooking. peace.
To the Jay that responded on October 29, 2023 regarding the Jay that responded on October 26, 2023. I was thinking the same thing! “IF” he indeed followed the recipe, he would be as happy as the rest of us that actually knows how to follow a recipe!
Great recipe for those that can follow instructions properly. 😀
Hi Jay, I think the element missing is the “stock” (bouillon + water) being microwaved for 3 minutes. With that, as soon as you pour that liquid into the rice, its almost immediately boiling and just needs turned down. Shame you were disappointed, but hopefully this helps.
Hi Jay! Thanks for the feedback. We always appreciate hearing your experience and what you think. I’m sorry to hear the rice didn’t turn out well for you.
We typically don’t rinse the rice, because sauteeing it in the oil helps the grains to stay separate. You could certainly try rinsing beforehand though. If you microwave the water and bullion, that water gets to the boiling point and between that and the heat from the pan, it shouldn’t need much more boiling. Keeping a tight-fitting lid on will while simmering will help it cook. I also like to let my rice sit for a few minutes before fluffing too. As far as the cilantro goes, I typically use it as a garnish. You can certainly add it before cooking if you want that flavor more infused in the rice.
Hope some of these tips help if you ever decide to give the rice a try again.
This is how I make Spanish red rice besides I use onion in place of the garlic maybe a little garlic sometimes. When I was taught how to make this rice was once all the liquids get up to a boil (at this point I give it one last stir) you put the lid on tight (I always use aluminum foil to make a tighter seal between lid and pan) I time it for 25 – 30 minutes no peeking no stirring till done. When done take a fork to stir in any sauce on top of the rice and fluff it. I was taught stirring it during cooking will make it sticky.
To the Jay, I don’t know how you could down Luna for you not following the recipe. You screwed up the whole cooking process by not using the right technique. You’ve obviously never cooked rice before or even a bag of Lipton flavored noodles, you always bring it to a boil before a simmer then lid on. Rice is a little more trickier than noodles.
I love everything about rice and your Spanish Rice is at the top of my list!
I loved it WAY back in school but never tried to make it myself… until now! 😊
OMG!!! This is absolutely the best Spanish Rice I’ve ever tasted. I made it for a Spanish themed birthday party and everyone raved about it. I had over fifty people ask me for the recipe. I excitedly told them to go to Lil Luna’s website for the recipe and they would also find tons and tons of the best tasting recipes they’ve ever had! I look forward to my inbox every single day of your recipes! 💯💜
Can this be done in a rice cooker?
Yes!
I’d love to rate higher but the flavor just wasn’t there. The color was spot on but it was just bland cooked exactly according to the recipe. I will add everyone said mixed with the beans it was amazing . Just needed something to be stand alone delicious!
Easy & delicious! My 13 year old rarely eats what I make and he scarfed this down!
Yay! That makes me so happy to hear!
Besides the recipe being so yummy, I have to say that the family photo you placed at the top of the webpage is soooooooo cute and amazing. A family that cooks together stays together! : D
Awe, thank you so much!! And, I totally believe that…we love cooking together, thank goodness!
I love this rice it is so good.
So glad you love it as much as we do! Thank you!
Can I use jasmine rice instead of long grain in this recipe? Thank you!
I have not tried, so I personally can’t say if it will work or not. I would like to know, so I will have to try that.
Yes, you can! We use jasmine rice for this recipe every time.
I don’t ever leave comments. I mean NEVER, but I have made this so many times that it has become a family staple. I am spoiled with great Spanish rice being from CA. I loved to NJ and unfortunately you can’t find good Spanish or Mexican rice here.
Who knew that I could find a restaurant worthy recipe that would be so easy to make, yet incredibly delicious. Thank YOU so much! I need to dive into your other recipes to see what else you have based off of this amazing one.
Big thanks for sharing. ❤️
This makes me so happy!! Thank you so much!! It’s our favorite! I hope you find some other ones to try!
My husband said it’s the best Spanish rice he’s ever had! Here’s what I did:
– I patiently browned the rice super well – it’s hard to do but making it super brown enhances the flavor.
– we use “better than bouillon” it’s a concentrated past that allows you to put a bit more in – which concentrates the flavor. So for the 4 cups of water I used about 4-6 tsp of chicken better than bouillon.
– and this was an accident but I only had 0.5 cups of tomato sauce so I had to use tomato paste with 1/2 cup of water and added a tsp of veg better than bouillon.
Soooo good. Obviously have to worry about salt with all of that but ours was perfection.
Thanks for sharing what you did! I’m so glad the rice was a hit!
If I want to use Cilantro, when does that come in to play? Thank you in advance!
You can add it either before simmering (when you add the other ingredients). Or you can just top with fresh cilantro. That’s typically what we do, but either option is tasty!
Absolutely the best Spanish rice recipe. The flavors are phenomenal. Well written and tested recipe. Thank you!!
Thank YOU! I’m so glad you enjoyed the recipe!
I made this and my family loved the taste now I’m in charge of always making the rice thank you so much your rice has so much flavor
I used tomato bouillon powder with chicken flavor but not sure how much to use???
We will see.
You’ll have to let us know how the tomato bouillon powder worked!
I want to make this tonight. Do I need to cover the pan while it is simmering? I have never made rice without covering the pan. Thanks
Yes, you will cover the pan as it simmers.
If I’m multiplying the recipe x3 do I only use 4 cups of broth? It shows using 12 cups of water, so I was thinking I probably needed more than 4 cups of broth?
The rice/ water ratio needs to be very close to 2:1 for the rice to cook properly. You’d need to multiply every ingredient by 3, including the water/broth. So yes, 12 cups of water to 6 cups of rice. Hope that helps! 🙂
It doesn’t update/calculate those measurements in the parentheses. So yes, you’ll need more than 4 cups of broth. You’ll want 12 cups if 3x-ing the recipe.
Can you add frozen vegetables?
Rice just like my mother-in-law used to make. Delicious! Using the correct amount of water or stock as directed makes a moist tempting side dish. Wonderful to find your recipe.
We LOVE this recipe, however, I’ve never been able to make it without burning the whole bottom layer… my mom says my open flame stovetop is much hotter than her electric one.. any tips you have would be appreciated!!
Tried this recipe and the rice came out spectacular. Thank you!
I don’t know where I went wrong but I made this and it tasted like tomato and rice
Sorry to hear it didn’t turn out for you. Thanks for giving the recipe a try!
Had this for dinner tonight with pork tacos and corn. it was amazing.
I used tomato paste instead of sauce but included a little extra liquid to offset the thickness.
I also used the juices from the pork and this added a layer of flavor.
The end result was delicious and a perfect side.
I will add this to my favorite recipes.
Thanks for sharing.
Making this right now but I did a few adjustments considering we are having a taco like dish to go with it… I used homemade chicken broth in place of the water and I didn’t need the bouillon, I added green chilies, and a couple splashes of hot sauce. Your recipe looked amazing I just wanted to tweak it just a smidge for what we were making tonight but I plan on making it the way you do as well! I’ll let you know we plan on putting it on white tortillas with taco meat on top of it with all the fixings rolled up and then flattened with a hot iron pan.
I’m giving this a 3…originally it was a two but I thought, “the taste was pretty delish, so I’ll up it to a 3.”
I literally followed your recipe to the T…. The entire pan if rice was rock solid even after adding more liquid to simmer some more to soften the rice. It was like the rice couldn’t absorb the liquid. I don’t know what I did wrong… Or if there was something missing from the recipe that should have been added but this sucked.
So I ended up using your recipe in some instant rice and it was 100 times better. So thanks for the ingredient list, I’ll just use instant rice from now on!
Cheers!
Thanks for the feedback and giving the recipe a try!!
Hi Kristyn,
Can this be made in a pressure cooker?
Yes, we have had a few readers comment that they have done it in a rice cooker/instant pot and it has worked well for them!
Our family loved this in and on burritos. Thank you for a great recipe!
You’re welcome!! So glad you enjoyed it!
I love this so much the only thing I have to say is if u you are using home grown tomatoes they tend to be juicer so I would use a little less it came out a bit gummy but I stuck it in the fridge the next 30 min it was fine!
Yummy! Made this tonight for the fam. Very easy and delicious. I skipped the bullion to make it veg and just added a bit more salt and spices. Everyone loved it.
Loved the rice the forts time I made it had so much leftover. If I use one cup of rice how much liquid what I use ! Thank you for the video to it was helpful too
This rice came out perfectly. Tender and flavorful. I rinsed the rice before browning and added 2 cups of water at a time. Served it as a side to our Taco Tuesday dinner. Everyone thought it was delicious.
So happy to hear the rice was a hit!!
Just half everything and you should be good
Rice came out perfectly. Tender and flavorful. I rinsed the rice before browning and added water 2 cups at a time. Everyone thought it was delicious.
So glad to hear that! Thanks for giving the recipe a try!
Rice tasted great seasoning wise, but my rice came out super mush & underdone at the same time
I’m having such a great day because of this recipe I swear it looks and tastes exactly like it came from a Mexican restaurant 10000/10
Oh that makes me so happy to hear! So glad you enjoyed the rice!
This is just the same as my local Mexican restaurant. I had the rice on the side and in my burrito. Perfecto! Delicious and easy to make!
I really wanted to make this recipe for rice but there are no amounts of the ingredients! How are you supposed to make the rice if you don’t know how much of the ingredients to put in it?
Hi Dee Ann! If you scroll to the bottom of the post (or even simpler, you can click on “Jump to recipe” at the top of the page), all of the ingredients and instructions are there. Hope you enjoy the rice recipe!
I have never made homemade spanish rice before and it was a huge hit. Thank you so much for sharing your families recipe. I will definitely be making this again.
You’re welcome! I’m so glad that you all enjoyed the rice.
Thank you for your recipe. I made it and my family loved it. It tasted very good and really easy to make
Amazing! Only thing I changed was added some tumeric for a yellow rice ❤️
Yum! Thanks for sharing what you did. So glad you enjoyed the rice!
Excellent recipe! I’ve been cooking for years and this by far the best Mexican rice recipe I’ve tried! Great job on the recipe!
Best ever. Tastes identical to my favorite mexican restaurant. It’s phenomenal every time. I always find myself looking it up when we are having mexican inspired cuisine.
Thank you!! So glad you love the rice!
I’ve never found a Spanish rice recipe I liked until this one…and it’s so simple! Tastes wonderful and will be my go to!
So happy to hear that! I’m glad you loved the rice!
I used rotel instead of tomato sauce and added some fresh corn. it was so good!
Sounds delicious! Thanks for sharing what you did!
I’m not going to lie, I was skeptical to try this recipe. I’m so dang picky with my Spanish rice. But I fell in love with this recipe, thank you so much for sharing 💕
Yum! Just made it tonight for dinner.
This Spanish rice is PERFECTION! Thank you for sharing this recipe!
I’ve been making this recipe for over 2 years now and it is always a hit because the flavor and texture are perfect!
I followed this recipe and it always turns out mushy. I only cooked for 30 minutes. What am I doing wrong?
Hello. My grandmother always said when the broth boils, change to low so it simmers slowly, cover, and do not remove the lid and DO NOT stir. At about the 25-30 minute mark, I will remove the lid and stick a spoon in the center and move the rice a little just to see if the broth is gone, if not, cover for another 5 minutes. I hope this helps.
My family absolutely loved this recipe! It goes with any Mexican main dish!
What can I use beside Dash garlic pepper? Is that even a thing? I googled it and have only found Dash garlic and herbs but not garlic pepper.
You could use a different brand… McCormick or Lawry’s both have a garlic pepper. You could also just use regular pepper and a dash or garlic powder to taste.
Thank you
Very simple recipe. My family enjoys this rice as is! After making a few times I now add chopped onion, peppers and garlic. Along with a can of pinto beans.
Great recipe! Turns out great every time. I added some onion powder , garlic powder, paprika and I bit of smoked paprika and put these in with the garlic for 30 seconds before adding the liquids. Very flavorful and great consistency.
I have made this recipe so many times and it’s always been delicious. All of the sudden I’m making it and the rice isn’t cooking enough. It comes out crunchy and I’m so upset. My family used to love it and we can’t figure out what I’m doing wrong.
I never thought it was possible for me to so easily create restaurant quality spanish rice, but this recipe gives my family just that. Thank you for sharing this recipe. It has given me the confidence to try refried beans and salsa as well. Now my family likes my Mexican food more than the restaurants! This recipe is my go to recipe to accompany tacos or to put on nachos.
🔥🔥🔥 As a super picky rice person, this was amazing. I took the suggestion and used the meat church smoked salsa recipe in place of tomato sauce. I love myself even more now.
This is a really good recipe, we enjoyed it. I would agree with the others that it doesn’t need quite so much cooking time (more like 20 mins give or take), and the seasonings should be a bit heavier. But it went well with our burrito bowls, having other flavors to compensate for the slight blandness of the rice. I will be making it again with a few alterations!
I love this recipe, so easy and flavorful. I soak the rice and leave it to drain for a couple of hours before I cook it, it browns quickly and maintains its shape
As always the recipe was outstanding my family loves your recipes.
This recipe was delicious! I think the trick is browning the rice completely, it took about 20 minutes to brown and before I added anything to it. I also used 3 and 1/3 cups of broth to avoid it being mooshy. I’ll be using 3.5 cups next time but it came out great!
No cilantro?
It was so enjoyable! I will be making it on a regular basis for my family. Also, I like how you opened up to us about your family. Also u told us how we can freeze it for future use! I’m glad to be part of this food community. Where can I write to you and tell you about my upbringing…I want to be good friends with you!
I agree with others. Mushy and not flavorful enough.
I have tried numerous recipes online for authentic style Mexican rice and I can say this is hands down THE BEST!
This recipe is a good starting point, but the directions were lacking for me. I like robust food as well, so I was heavy handed with the seasoning and added in fresh chopped onion and corn. My rice actually needed more water, which I attribute to my alterations. My rice was done after about 15-20 minutes. It was good, not mushy, but I did have to add salt and lime juice for my taste. Also, I don’ know what garlic pepper is, so I presumed it meant garlic powder.
Too much liquid. Came out lumpy and mushy.
Good flavor though. I would reduce the water.
This a great recipe and starting off point. Was a little mushy but this varies by the kind of rice so I’ll use less liquid next time. The cilantro stems really did add a lot. Next time I may make it a bit spicier and probably add some lime juice. Thanks for posting.
Love the flavor but my rice was also mushy and have made this a few times now. My issue is the rice is still not cooked after the time mentioned so in order for the rice to be fully cooked I have to cook longer and add water which in turn makes it mushy. Any advice? Thank you! Using a gas stove, if that makes a difference.
This recipe is excellent and the only Spanish rice my hubby really likes! I used Jasmine and really toasted it, in avocado oil. I did find that 20 minutes was enough though and it did not turn out mushy at all, as others have commented.
Thank you so much:)
Yep, just like the restaurants. I loved it.
This Spanish rice is the best! It has so much flavor, but it’s not spicy. Better than restaurant rice!
I made this recipe for dinner. I reduced the liquid to 3 3/4 cups. And I used instant long grain rice so I only cooked it for about 15 minutes or so. There was no more liquid in the pan and I checked to make sure it didn’t stick or burn. The consistency was just right. My family loved it!
Thanks for sharing what you did! I’m so glad to hear the rice was a hit!
This rice was fantastic! I read in some of the comments that some people ended up with mushy rice. I only cooked my rice for 17 minutes and it was done. I knew that 30-40 would be way too much but set a time for 20 minutes. It just happened to be done when I checked it at 17 minutes. The taste was fantastic! Thanks for a great recipe!
So good !!! Easy to make! This has become a staple for us!
Love the simplicity of the recipe. We have it in the rice cooker now. Will report l a
Hi! I have tried this recipe so many times and each time is a total fail. It turns out as total mush. It seems there is way too much liquid (normally its 2:1 but there is another cup) and 30-40 min is way too long! I don’t understand. What on earth is going wrong I wonder?
Hi Chelsea….I’m trying this tomorrow for the 1st time…I hope it’s not mush…
I’ll check back in on Thursday. It’s a requested item from the hostess…I’m crossing my fingers.
Susie
I followed the recipe and was pleasantly surprised with the consistency. It was not mushy and wet like most Spanish rice recipes that I have tried. Definitely keeping this one. I didn’t score 5 only because the toasting of the rice until browned really stunk the kitchen, but the taste of the rice was fine. Probably won’t toast as long next time. Believe the toasting of the rice help prevent the rice from being mushy. I did cool for 30 minutes to allow all liquid to slowly absorb and I didn’t experience any issues. I thought 30-40 minutes would be too long, but it worked out.
I followed the recipe exactly….came out on the mushy side too. The taste is there but it’s too wet for some reason. Any suggestions?
Rinse rice to remove the starch and drain dry. Pre-heat liquids to shorten cook time, and lastly try reducing liquids to 1/2 cup over 2:1 ratio. Hope this helps.
Never buying rice packets again!! BLEH! This is so easy and SO GOOD! Our guests agreed! Excited to try it again with the taco sauce packets that came in the tortilla shell box! OH! Also I did add a couple of tablespoons of diced onion and sautéed before adding the rice.
Thanks for sharing! I’m so glad you all enjoyed the rice!
Just made this rice for probably the 12th time. EVERY time since the first time I ask my husband if I should try a different recipe and he adamantly tells me NO! He lovessssss this rice and that’s saying slot because prior to that HE had to make the rice and ONLY his was acceptable. Lol. I won! Thanks girl!
Haha! I love that so much! Glad you found this rice and that it’s a winner!
Making this recipe for dinner as a side for Chicken Fajitas. Substituting 15 oz can of Hunts Fire Roasted Diced Tomatoes for the tomato sauce. Smells delicious!!!
Yummy!! Hope you enjoyed the rice!
You list cilantro in the ingredients but you don’t give instructions when to add it in the directions.
We typically just use it as a garnish on top, if you like cilantro. You can also omit if you don’t like cilantro.
Skip the olive oil . It makes it too clumpy and slimy.
I love your Mexican Rice! I make it every time we have Mexican recipes for lunch or dinner. It is the perfect side dish. I added a pop of color with a handful of peas and carrots. Just to keep it interesting. LOL
I love that! Always a good idea to throw a few extra veggies in where you can, right? 🙂
It has been awhile since I made Spanish rice. This has been a nice refresher
Heat all the liquid before adding to the rice. It makes a difference. I use El pato tomato sauce for a lil bite to it and powdered Mexican Oregon too. The truck is browning the rice and NOT stirring until it’s done.
Best recipe ever for restaurant style Mexican rice! I have tried so many and am so happy I found my go to recipe. Finally!
Loved this. Just made it with slight changes. Used short grained rice, just washed and drained it, then added diced onions and cooked it 21 minutes. Will make this again! Very tasty the best Spanish rice I’ve had so far!
Thanks for sharing what you did. So glad to hear you enjoyed the rice!!
I will never buy Spanish rice again! This is incredible, restaurant quality rice and so easy to make. Thank you for this recipe. It’s now part of every one of our Taco Tuesday’s!
Thank you for this recipe. The rice came out perfect. I will try to add some veggies next time. Onion, carrot and bell pepper.
Made the Spanish Rice to go alongside chicken enchiladas I made. So good, and so easy. Will definitely be making anytime I feel like having Mexican!!
Can you make this in an Instant Pot? This is my FAVORITE Mexican Rice recipe!!!
Yes you can! I’m so glad you love the recipe!
Excellent flavor & perfectly seasoned! Thank you for this simple recipe. I have constant issues making rice. I can cook ANYTHING else, but hand me a grain of rice and I will mess it up almost every time. Not this time, though. I did switch out the chicken broth for Better Than Bullion vegetable base because I am vegan, but made it as directed besides that. This is my go-to Spanish rice recipe. Thank you for sharing! =D
This rice is a family favorite of ours. I love that the ingredients are basic ingredients that I have on hand in my pantry. I also love how easy it is to make. The recipe makes a lot so I’m glad the rice is also great warmed up again!
Ok, we LOVE this recipe! As per suggested in the post, we use salsa in place of tomato sauce and it is absolutely delicious. I would have never thought to fry the rice a bit first, but it makes all the difference. I cannot recommend this enough.
greetings from central phx! looking for spanish rice, just so you know, you were placed on the first or second page of duck duck go. you got friends in high places. pioneer woman, alton brown, martha stewart–you were ahead of all of them,.
anyways I was looking for simple and yummy and this fit the bill. I’m not ashamed to say I used ketchup, mixed the oil with butter to brown it, and kept the rest faithful to yours.
needless to say it was light, fluffy and very tasty. Your spice ratio was perfect. nothing dominated, it all blended nicely. I tool a chance and this was great, thanks for the recipe.
Is the rice pre-cooked?
No, it is just regular long grain rice. But it is cooked in oil until golden brown before cooking in water and other ingredients.
try using grams for ingredients instead of decimals IE: what is “0.06 cup vegetable oil”
Thanks for the feedback!
You list cilantro in the ingredients but you don’t give instructions when to add it in the directions.
You can use it as a garnish on top of the rice, if you like cilantro.
Delish! Thank you
My kids have named this “orange rice”! It is bookmarked as a favorite so I can quickly find it again and again. Such a great recipe! A can of tomato sauce is kept on hand near the bag of rice because “orange rice” is a staple in our home.
That’s so cute! I love that they call it “orange rice!”
This was the first recipe I used to make Spanish rice from scratch and I won’t even bother looking for another one. The rice came out Tasting better than at my favorite Mexican restaurants!! My roommate (who was born and raised in Mexico) woke up out of a dead sleep (which usually takes a natural disaster) because he said the entire house smelled just like his grand mother was cooking dinner and in his dream he was running towards the kitchen because he didn’t want to miss out on his grand mother’s cooking and then he woke up. First let me say this… My roommate and I have been great friends since we were kids. He was born in Mexico and is of Hispanic decent. I was born and raised in the US and if my skin got any whiter I’d be transparent. We don’t see color and would never genuinely judge someone as a person by the amount of melanin in their skin. With that being said, because of the contrast in heritage and upbringing and because we have been for ends for 30+ years, we tease each other mercifully every change we get. That’s what best friends are for, right? So when Oscar came stumbling out of his bedroom with one eye open and saw it was me cooking, he stopped dead in his tracks. Then in Spanish he started cracking jokes and saying things like, “Dang white girl, you better not have been holding out on me and been able to cook like that for the last 30 years!” “That’s cruel and unusual punishment.” When he took his first bite he melted into his chair and went back for THIRSS that night. He loved it so much in fact, he made a deal with me that any night I made Spanish rice he would do ALL the dishes, no questions asked. It’s been 4 months and he still does the dishes with a smile on his face. So I’d say this recipe is as authentic as it gets. Thanks for sharing!!
Oh thank you for sharing this! That makes me so happy to hear the rice was a hit and brought back good memories for your roommate!
Best, best, best recipe! I
Confused on where we use the cilantro and minced garlic? Don’t see it in the recipe, only ingredients.
The garlic is added in step 4 (basically when you add all the other ingredients). If I use cilantro, I typically add it as a garnish on top once the rice is cooked. If you do want to add it before cooking, you would add during step 4 as well.
Love this recipe! Just what I needed tonight for serving with chicken fajitas and avocado! Thanks so much for posting it and sharing your ideas and techniques.
You’re welcome! I’m so glad you loved the rice. Thanks for giving it a try!
Is the cilantro just for garnish?
Yes! You could put it in the rice before cooking as well, but I typically use it just for a garnish.
Excellent rice. Perfect consistency. I made it for a birthday dinner to go with carne and pollo asada, everyone loved it.
I followed the recipe exactly as written, wouldn’t change a thing, will definitely make again. Thank you!
You’re welcome! I’m glad that you all enjoyed the rice recipe. Thanks for sharing!
This is so good and so easy, I love it!! I did add a can of drained washed back beans, used salsa instead of Tomatoe sauce, and I love heat so I added a habanero, and red & Green pepper to the mix.. Next day scoop some into a wrap with fresh salsa and there’s lunch!!
Such a fun idea for lunch! Thanks for sharing what you did. I’m glad to hear you enjoyed the rice!
love this recipe..!
Hi! I want to make this for a crowd. Can you just double everything and how does that affect time? Would like to double it in the crockpot if possible. Thanks!
You can definitely make this in the crock pot. Here is our Crock Pot Spanish Rice recipe: https://lilluna.com/crockpot-spanish-rice/
Hi! You may have made this recipe now, but if you were to double, you would want to increase the cook time. We do have a crockpot version of this recipe too! https://lilluna.com/crockpot-spanish-rice/
Usually I bring my rice to a boil, cover, then turn to low. This recipe doesn’t say to do that. Only temp it mentions is in the beginning to put on medium. So I’m leaving it on medium for the 30min. Fingers crossed. If you could clarify for next time that would be great. Thank you. I have an electric stove in my new apt and my rice never cooks correctly. Either to mushy or still hard in the middle. Hope this recipe and cooking on medium works for me.
Awesome recipe! Added in a bit of onions and a little extra garlic and ended up needing to add a bit more chicken broth (used all chicken broth instead of water and 1 cube) at the end and boil it out as the rice wasn’t quite done
My go to rice recipe, more like the only rice recipe I use anymore because of how great it is! Turns out perfect every time despite the fact that I’m a terrible cook!! I sub vegetable broth for the chicken bullion due to dietary restrictions and it doesn’t make a noticeable change in my opinion. I like to add a little onion powder and use hot tomato sauce instead of normal tomato sauce which gives it a nice little kick.
I grew up in San Antonio TX and now I’m in TN with very few good Tex mex places. This is the BEST rice recipe. I used salsa instead of tomato sauce in a pinch and it tasted just like home ❤️ 5/5 ⭐️
I grew up on Spanish rice and learned to recreate it after being married for many years. If you want a rice with more bulk you can use bacon. Cook the bacon and then use the fat from it to brown your rice in. It is very good.
That sounds delicious!
Very good, everyone loved it
Spanish Rice
This Spanish Rice was a good addition to the Chili Verde I made..
My only problem with the recipe is I did not know when to add the “3 stems of Cilantro” mentioned in the ingredients. It’s not mentioned in the instructions.
Is it an ingredient that should be cooked with the rice mixture or added at the end as a garnish?
So I divided the Cilantro and put half in the rice when cooking and used the last half as a garnish. Wanted to be at least 50% right. lol
So I would like to know what was the real answer ????
Thank you
Side dishes are my kryptonite….they get me every time. I love flavorful dishes that reheat well and this fits the bill. I !ope around your site quite frequently in search of delicious goodness and you never fail me. Thanks
We took a ski trip last weekend with a big group of friends and it was my job to feed everyone. On Saturday night i made enchiladas, homemade beans, and your rice recipe. I got rave reviews! Everyone in our group is big fans of our authentic mexican restaurant in town and they said it was just as good if not, better! Thank you so much. I followed the recipe and the rice came out cooked perfectly which never happens with me!
This was an easy recipe to follow. Normally my spanish rice somes out too mushy or crunch. I followed it exactly except for the following and it came out just right! It was very tasty too!
– Love Garlic so I added much more
– Added 1/2 chopped onion
– used chicken broth – no bouillon
– not a fan of Cumin so I did not add
– used Garlic granules instead of garlic pepper
– added white pepper
– added Goya Sazo’n seasoning
Thanks for sharing what you did!
It tastes amazing! I had to add alot more salt but it tastes just like the rice at the Mexican Restaurants! I will be making this again
Favorite Mexican rice! And so easy!
1/8 cups of oil. Do you mean 1/2 cup of oil? I’m confused. Thank you
No, you won’t want to use that much. 1/8 cup is equivalent to 2 Tbsp. So you can measure the oil out that way too. Just a little bit of oil in the bottom of the pan to help brown the rice
If I were to make this for a crowd of 100, do you think I could freeze ahead and then dump it all into a roaster once thawed and heat it up that way?
I think you could! The rice freezes and reheats really well.
My family loves this recipe! Finally a Mexican rice dish that tastes like it’s supposed to.
Excellent recipe! Very tasty and I will make it again. Thank you!
Super good. I used the hot tomatoe sauce and it kicked it up just right. This recipe is a big win!
I added some minced onions and smoked ancho chili powder to this recipe. I added the onions and garlic to the browning rice right before it’s done. It’s a nice touch and flavor.
I only have instant rice will I get the same results with this recipe? Or will I need to adjust the cooking time?
Yes, you’ll need to adjust the time if using instant rice.
Perfect fluffy rice!
Delicious and easy!
Easy and good. I didn’t have tomato sauce so used a can of diced tomatoes with green chilies and it had just the right amount of kick. Served with tacos and black beans.
I got tired of asking my Hispanic mother-in-law for her rice recipe. I found this one and it tastes just as wonderful! Has been my go-to!
Taylor, I tend to go silent when my family and friends ask me for recipes from my delicious cakes. I am embarrassed to divulge my secret of using cake mix to make recipes printed in a cookbook called “cake mix magic”. Of course I use the recipe from the book and not the cake mix box, but still… when I saw your post, it made me think that your mother in law may be making storebought pre-mixed Spanish rice, not that there is anything wrong with that, I used to do it until I stumbled into this fabulous, wholesome, no preservatives recipe. Thank you!
Oh I’m so glad that you are enjoying this rice recipe!! That makes me so happy to hear!
Could I add red beans to this
This was the best Spanish rice that I ever had. So delicious!
It had too much liquid. Dash cumin wasn’t enough either.
Easy to make and delicious. Made burrito with it when i make some slow cooked
Carnitas.
This recipe is a favorite for my family. My kids love it and ask me to make more! It’s great on taco night.
Perfect rice!!!
This rice recipe is what a person would be served in an authentic Mexican restaurant.
I used salsa instead of tomato sauce. This Spanish rice and shredded Mexican chicken are a perfect dinner.
Bouillon and broth are the same things
You are correct. I think when the list gets to the “4 cups water” it says you can use broth instead but to omit the bouillon if you do. Or at least that’s what I think it means in the parentheses.
Hello! Love your recipes and will be using several this weekend. Can I put this in a rice cooker?
Thank you!
Oh thank you!! Yep, you bet!
Rice just like my mother-in-law who is Latina makes! Wonderful!
First time making this it was a excellent recipe I did bump up the bouillon to 4 cubes as it said one cube per 8 oz. of water.
Probably back off the garlic a slight bit had one comment from a family member, but other then that this one is a keeper.
Thank you
You’re welcome!! I’m so glad to hear you enjoyed the rice!
Amazing recipe thank you !!
So so good.
This is sooo good.
I can’t print the recipe for Spanish Rice because it would print out on several pages.
That is how it is portrayed on the web-site.
Please put in a “Print” option.
Thank you, Sherry
@Sherry… there IS a print option…it’s right next to Pin… when you hit the JUMP TO RECIPE button, you’ll see the options of Pin, Print, Rate, etc. Hope that helps!
Yes, if you jump down to the recipe card (click on jump to recipe) you will see there is a print button you can click on and it will format it to easily print.
It came out perfect. My family enjoyed it.
Have you ever used basmati rice? If so do you cook it the same way? Love this by the way. It’s hard to find good authentic recipes nowadays!
We make this almost every time we have a Mexican dinner! Authentic and delicious!
Deeeeeelicious!! Everyone in the house loved it and it reheats beautifully. We added corn. Yum
This recipe was awesome!! Easy and quick to make with great flavor.
Do you rinse your rice before browning it?!
I love this blog. I found this blog by looking for an authentic Mexican rice recipe and the picture of this recipe of the rice was exactly what I was looking for. This rice is delicious and so authentic. It’s my go to recipe for Mexican rice every single time. Tastes just like the restaurant, but even better.
This is my families all time favorite rice. So good any yummy. Very moist and flavorful.
Could I put canned corn in this recipe? Do you think it would turn out good?
Love this rice. I make anytime I make enchiladas. Very easy and delicious.
So delicious! Hands down my favorite rice!
This is my go to Spanish rice recipe! We love it!
This was an excellent recipe.
Only question I had is what to do if you don’t have/or use a microwave?
I wanted to make it all in my pan so I substituted the microwave step with three minutes of boiling, then I continued on with the rest of the steps.
Rice came out well and fluffier than my normal rice which I took as a good sign but wondering if you had any other tips/suggestions?
Thanks! 🙂
Microwaving the water/bouillon is just to get it hot so it easily dissolves 🙂
Great easy recipe. I added a bit of tomato paste just to give it a little stronger tomato zing. This is a keeper!
Thanks for sharing what you did! So glad you enjoyed the rice!
Excellent taste and texture. Very easy to make. Mine only needed to cook 30 min.
One of the tastiest and easiest rice recipes. I use a mixture of both chicken and tomato-chicken bouillon. So good!
This is Mexican rice–not Spanish rice.
Will definitely be making from now on.My husband loved it and he is a very picky eater. Thank you for sharing this recipe
I haven’t made Spanish rice in years and stumbled upon this recipe. It came out mushy, which it never used to.
Upon review (trying to figure it out), appears not using standard 2:1 (liquid to rice) ratio. This has 5 cups liquid to 2 cups rice. If I did it again, I’d use 2.5 cups rice (preferable to reducing liquid).
I just have a question, can you please clarify the amount of oil? Many people have said the recipe calls for 3/4C oil, and I read many of your responses that have said this is correct but can be reduced to 2/3C and one that said 1/2C , Am I missing something? where are all these numbers coming from I’m looking at your recipe that lists 1/8C oil. What????
I’ve made this both with white rice and brown rice. The white rice recipe turned out literally restaurant quality (or better!) and was incredibly delicious. The brown rice recipe, not so much. It turned out sticky and gooey. Go with the white rice and you’ll be super pleased! Hands down, the best Mexican rice recipe on the internet. 🙂
Is it ok for the rice to still be wet from rinsing it before you toss it in with the oil, or do you let it dry completely first?
I just did that and it worked just fine. I just waited until the rice was “dry” before adding the oil.
Thank you for sharing!! LOVE this recipe.. it’s absolutely perfect! Perfect amount of flavor, not too overpowering, just right for my palette. Hubby and kiddos love it too!😊
I am planning on making a “Mexican Dinner” for some friends, but would like to include also some vegetables. Are there “Mexican vegetables”? The rice recipe sounds delicious & I will make that.
I have found that small diced carrots and peas from a can go perfectly.
That’s great! Thanks for sharing what you do.
Where did the cilantro go
I had the same question and looked back and saw that it is an optional garnish to put on top after it’s cooked.
Hello, I wish to make this recipe but only for one person ( 100grams of rice only ), I find that 30 minutes is very long for cooking rice I asked my chef’s dad and he told me 15 minutes is enough. How do we notice the rice is done ? I was never able to cook ”perfect” rice on the stove because its too mushy, I know the ratio rice to water is 1-2 but I will ask you, thanks a lot !
My go-to Spanish rice recipe!
Hi. I love to try this since my family loves Spanish rice and Mexican food. I am not great at cooking rice in the stove. Can I use a rice cooker? If so, do I need to modify?
I haven’t made it in a rice cooker, but a lot of readers have commented that they have and it has turned out great. I’d probably suggest still browning the rice in oil before adding everything to the rice cooker. You’ll have to let us know how it turns out!
Excellent recipe!!! I am going to make for a taco bar party of about 60 people. Do you think putting in a roaster will be okay or dry out?
If crock pot is better i will use it.
I think it should be ok! I know the crock pot will work great but I think a roaster would work fine too for serving.
Made it to take to a potluck tomorrow
Storing in fridge overnight and transferring to crockpot in the morning and leaving on “keep warm” would it not stick together in the crock pot
Excellent recipe
My fiance absolutely loved it! I’m not a fan of spanish rice so I was skeptical but he wanted it with our enchiladas and he really wanted homemade so we found this recipe and now it’s a house favorite!
This rice recipe is delicious. Just made a huge batch. Thanks for sharing.
You’re welcome! I’m so glad to hear you enjoyed the rice!
Thank you I finally was able to cook the most flavorable, fluffy & perfect spanish rice , thanks Kristyn for sharing your recipe!👍😋
You’re welcome! So glad you enjoyed the rice!
Hi there, can you use beef broth instead of chicken broth and brown rice instead of just regular white rice? Thank you.
I think the beef broth/chicken broth substitute would be just fine. The flavor would be a little different. If swapping with brown rice, you may need more liquid and will probably have to cook it a little longer too. You’ll have to let us know how it turns out if you make those substitutions.
The first recipe I’ve used that actually worked.
The rice is exactly what you’d find in a restaurant. You made my family so happy tonight!
I have made this recipe many times now and it’s turned out so good! Everyone asking if you should wash your rice first, the answer is no. It doesn’t toast well wet. Just use two cups of unwashed rice directly into the oiled pan. I also add the minced garlic to the toasting rice when I start to see it brown and mmm I feel like it adds more to the end product. Sooo good!
This rice always turns out great! I suggest using a can of El Pato instead of regular tomato sauce for extra flavor!
Fuck this spam ass bullshit website Jesus Christ chill out on the pop ups
Loved it! And so did my five year old picky eater!
Do you rinse your rice first? I’ve always rinsed my rice before cooking.
Really disappointed with this recipe. I went against my better judgment because I knew adding an additional cup of tomato sauce to the regular called for amount of liquid on the package would likely result in mushy rice… was really hoping this would be a keeper. Maybe if you used only 3 cups of broth instead so you end up with 4 cups of liquid instead of 5.
Best Spanish rice I’ve ever made and tasted! The recipe was easy to make and made a lot of rice. Thank you for sharing.
Oh you’re welcome! Thanks for the kind words. So glad you enjoyed the rice!
Is 30 to 40 minutes the correct cooking time? Most rice is done in 20 minutes!
We love this rice. Made it (again) for a Spanish influenced family dinner last night and it was delicious. I had no fry pan so I had to use a pot to toast the rice and cook it but it still turned out. Not sure what the cilantro stems are for because I didn’t read the blog but I did serve with cilantro sprinkled over the top. Oh and used a vegetable bouillon I had. Thanks for an easy delicious recipe!
Very easy and flavorful! I won’t buy Spanish Rice in a package again!
Oh I’m so happy to hear that you enjoyed the rice!! Thanks for giving it a try!
I use 1 c rice , chicken stock, butter and brown the rice a little, in a pan I saute”diced onion, gr. pepper, in my broth w/ rice I add 1/2 cube of tomato bouillon mix well then cook rice…I do not use tomato sauce nor garlic, nor salt ( salt free diet) .I have put shredded Mexican cheese before serving..(Jasmine rice is what I use).Thank you for the recipe…..
You’re welcome. I’m so glad you enjoy the rice. Thanks for sharing what you do!
Can this spanish rice be made with boil in bag rice?
I would say w/ the boil bag method you might not have the flavors and rice might be over cooked.. using reg. rice and following recipe would give your the rice texture and flavors you desire in Spanish /Mexican rice dish… boil bag rice is for an instant rice dish over rice used raw in recipes…Your question was a good question …..thanks
I wouldn’t recommend it. I have found the long grain recipe works the best!
Does this recipe freeze well?
Yes! I always make extra and freeze for another quick meal!
I would LOVE to know your technique for freezing and unfreezing/recording this rice. It’s delicious!
I’m so glad you love the rice!! To freeze it, simply place the cooked rice into ziplock freezer bags, label and place in the freezer. It freezes for 4-6 months. Then when you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. If you microwave, use a microwave safe bowl and microwave the rice on high stirring every 2 minutes until rice is warm/hot.
Perfect spanish rice recipe! My family loved it. Definitely going to hold on to this one.
Thanks for posting it.
You’re welcome! I’m glad you family enjoyed the rice. Thanks for giving the recipe a try!
Love this recipe. So easy and so good.
I’m so happy to hear you enjoy the rice!
This my goto Mexican rice recipe. I get tons on compliments on it. Yum.
I’m so so happy to hear that! So glad you enjoy the recipe!
Can I sub the chicken broth for vegetable broth?
You bet!!
im looking to make this recipe this evening, do you was the long grain rice before putting it in the pan for toasting?? thanks! looks so tasty!!
Can I make this rice in a crockpot?
Yes!! Here’s the instructions: https://lilluna.com/crockpot-spanish-rice/
Great question. Should I wash the rice before toasting?
Every time I make this recipe it’s delicious and literally turns out perfectly!!
I have made your recipe multiple times and absolutely LOVE it! I have never felt like I need to modify it in any way. I read the feedback today and I may try the suggestion of pickled carrots and peppers after cooking it. Homemade escabeche is always a great condiment!
Thanks for sharing!
You’re welcome! I’m so glad that you love the rice recipe!
I made this dish for the very first time at a family barbecue and everyone raved about it!
Easy recipe great flavor!!!
I decided to compare a boxed Spanish rice to your recipe. I found the instructions relatively easy for both. The browning of the rice is essential because it brings out the nutty undertones of my rice. I used garlic-infused olive oil for that part and it added a subtle but favorable addition to the taste. Overall homemade was better. Your recipe was missing a flavor I associate with Spanish rice. I added fresh rosemary and the rice was complete for my taste. This was one of my sides for Carne Adovada. I will make homemade from now on. I enjoy subtle tastes that can be added when making it yourself. With the coming increases in food prices, I hope that my ability to cook will enable me to still have pleasurable meals. I have started a meatless night and increased my gardening efforts. Thanks for sharing.
You’re welcome! How fun to do a comparison side by side. Thanks for the feedback and I’m glad you enjoyed the rice recipe.
The ads on this make it impossible to read!!
Agreed! At least on a mobile, they cover half the page and you can’t close them. It makes using the site really annoying and super frustrating.
Excellent! Easy and Delicious! Thank You !
A terrific recipe Kristyn. Thank you for sharing!
Now, I will add a little FYI. For those peeps who like to spice things up a bit, it was customary in my abuelita’s household to add a few slices of hot pickeled carrots and jalapenos right in the center of the pan after the rice was done. My husband likes it that way.
Outstanding recipe! Thank you for sharing. I did substitute the tomato sauce for salsa, and OMG! delicious!
Wonderful, I just keep passing out this link to e everyone who asks!
Fluffy and perfect. The only recipe I use for Spanish rice.
Oh yay! So happy to hear that!
This is sooo good but today I tried making it with brown rice and it’s still cooking after an hour! Just be aware if making with brown rice you have to add more liquid here and there. The flavor of this is amazing. I have made with white rice and it was a lot easier lol
10 stars! I used Jasmine rice, Knorr chicken bouillon powder, Hunt’s oregano, basil tomato sauce for this recipe. Once I toasted the rice, I dumped everything in the rice cooker. Came out perfect. You MUST fluff the rice with a fork immediately, or it will be squishy. Perfect recipe!
Thanks so much for the feedback and the 10 star rating! 🙂 So so happy to hear you enjoyed the rice recipe.
Do you add the cilantro in with the broth or add a garnish at the end? Thanks for the recipe!
If I use cilantro I typically use it as a garnish after it has cooked.
OH MY GOSH! I just made this dish. My husband started a pot of whole pinto beans. He returned home with some carnitas burros. He tried the rice and he loved it. I took some of the beans and mashed them really well and made a rice and beans bowl. I must say that these are some of the best tasting Mexican Rice I ever had. This was also my first time making Mexican Rice. They were extremely easy to make. I’m so glad I made the double recipe to freeze some. This will be a staple in my house now. Thank you so much for sharing this recipe.
You’re welcome! I bet it was the perfect addition to the beans and the burros. So glad you gave the rice a try!! Thanks for sharing.
Easy, fast and came out perfect as provided by the directions. The family loved it!.
This is my go to recipe for spanish rice every time. Its plain enough that the kids love it and if I want, I can scoop out servings for the kids and then add some salsa or pico de gallo to the rice for adults. And all the seasonings are so easy to add or subtract. LOVE this recipe
Makes a lot! Delicious, freezes well.
I agree with the other positive reviews – this turned out really great. I added a bit of extra rice so I could use all of a 15 oz can of tomato sauce – I upped the spices a bit to compensate. I even substituted short grain since that was what I had on hand. Results were excellent
Hello gotta try this one!!! Is there a specific fry pan that you use?
Love this recipe! I shred carrots and sauté them with the rice. Mix all the ingredients and cook it in my rice cooker. If I want to go super fancy I might dice a little celery and sauté it too. I just tweak recipe amounts and cooking it in my rice cooker leaves me extra stove top space for cooking.
Awesome! Thanks for sharing what you do.
I love this recipe and keep it on hand every time I want Spanish rice 🙂
So glad to hear you enjoy the rice!! Thanks for sharing!
I just made this for dinner and it is delicious!! One question I do have though – mine came out a little bit mushy – any advice? Thank you!
I don’t have enough long grain rice, can I use Minute rice instead?
My absolute favorite go to recipe for Spanish rice! So good! Thanks for sharing!
SO GOOD!! I’ve been having this rice with every meal for the past few days (and I’m definitely paying for it)! My whole family loves it too! I made it at midnight a few days ago because I was bored and craving something savory and hooo boy I do NOT regret that decision!
Ah, I love to hear that! Thank you for sharing. So glad you are enjoying the rice!!
I usually make cilantro lime rice, but I am going to try something different and make this today. Could I add a can of rotel tomatoes with green chiles? Would I add that when I add the chicken broth?
Thanks!
Hope you enjoyed this rice recipe too!! I’m sure you could, just keep in mind the amount of liquid that would add to the rice and plan accordingly. Yep, that’s when I would add it.
Basic Mexican restaurant side dish usually piled next to retried beans with cheese. Not really Spanish rice. Tastey and filling, try it at home.
So glad you enjoy the rice! And yes, they do pair well with refried beans!
My favorite Spanish/Mexican recipe.
Thank you! So glad you enjoy it!
My first time ever making Mexican rice and surprisingly turned out very tasty with your recipe! I didn’t do bouillon cube in there at all just the chicken stock and I didn’t add any cumin just because I mixed up the spices on accident but still thankfully turned out still tasty! The whole recipe was very simple to follow. I make again!
I’m so glad you enjoyed the rice!! Thanks for giving it a try!
Came out perfectly! Thank you for sharing!
You’re welcome!! So glad you enjoyed the rice!
Kristyn made this Spanish rice tonight and it was the bomb! Light and fluffy with just the right amount of seasonings. I’m so happy to finally make a Spanish rice like the restaurants do. This recipe is a keeper! Thank you for sharing!
You’re welcome! I’m so glad that you enjoyed the rice!
Easy and delicious. I only had 1 cup long grain rice on hand so I used jasmine rice for the other cup. It likely added more flavor if anything. Will make again.
Mine tastes like spaghetti. My family really enjoyed it
just wondering if I did something wrong.
Hmmm… I haven’t had it taste like spaghetti before. Perhaps the spices weren’t measured correctly or too much tomato sauce was used? I’m not sure!
Thus recipe us always a favorite in our house. So good and so easy to make.
Oh I’m so glad to hear that! Thanks for sharing!
What other oil could we use? We have allergies in the family and unfortunately I can’t use vegetable oil. Thanks!
You could use canola oil or probably even coconut or avocado oil.
I love the taste of this recipe but can we use cooked rice to save time? I have a rice cooker and thought about doing this. Has this ever been done? If so, do you have any recommendations? I tried this recipe when brown uncooked rice and the flavor was wonderful but the rice took forever to cook and was still hard even when extra water added to it. I plan on making this with white rice that’s uncooked tonight but wanted to see if one day I can do it with cooked rice.
I have never tried it with cooked rice… I always use uncooked white rice. It should go a little faster than the brown rice did.
Hi Irene, I would recommend soaking your brown rice the night before and then letting it drain well for a few hours. That will cut down the cook time significantly. It’s important to let the rice fully drain though so that it doesn’t react with the hot oil and burn you! Unfortunately, I don’t think this would work well with precooked rice. The rice won’t soak up the flavors right like it does when simmering.
Simple and easy to follow ! My rice turned out great! Thank you🙏🏾
You’re welcome!! I’m so glad you enjoyed the recipe!
Everyone loves this rice! Thank you for sharing!!!
You’re welcome! So glad you all enjoy the rice!
Looks awesome..curious as to what kind of pan you used to make the rice in?
I used a Lagostina pan, but any large/deep frying pan should work just fine!
THIS IS THE BEST RICE IN THE WORLD!!!
Thank you!! So glad you enjoyed it!
It tastes Mexican. My Fam loved it.
What do you do with the cilantro? I see it in the ingredients but don’t see it in the instructions.
You can use it as a garnish on the top!
I will be making your recipe for a community lunch tomorrow. I figure I will brown the rice tonight. I am trying to figure out how much rice I need to brown for about 100 people. I’m looking forward to this monthly event… many of the guests are Hispanic and I will be seeing the younger guests on my school bus every day. I want to do this right.
Hi Liz! I sure hope the rice turned out well for the lunch! We’d love to hear how it went. 🙂
So good 🙂 easy and perfect, thank you ❤️
John 3:5 + Acts 2:38 = Titus 3:5 (KJV) 😊
You’re welcome! So glad you enjoyed the recipe!
Is the minced garlic supposed to be the dehydrated kind from the spice aisle or the wet stuff from a glass jar?
I like to use the fresh stuff… you can either use the pre-minced garlic in the jar (that’s what I use) or you can mince yourself too.
I love this recipe, I make it a lot for gatherings! Can you freeze it by chance?
Yes, this rice freezes great!
This is by far the best Spanish rice recipe that I have tried and I have tried many over 40 years. Being a Mexican food loving Texan, I am always on the hunt for a great Spanish rice recipe. There are different Spanish rice recipes in every house and restaurant with various spices and directions and this is an excellent base that you can easily adjust the seasonings or to cook exactly as written. I added a squeeze of lime in my bowl and that topped it off perfectly! Thank you for sharing!
You’re welcome! I’m so glad to hear you enjoyed the rice recipe! That means a lot!
That was the best thing ive eaten in a while! Definetly will make this again.
Yay!! So happy to hear that! I’m glad you enjoyed the rice.
I only have tomato paste, would you suggest using it?
You can use that! Just create your own “tomato sauce” by mixing together 1 part tomato paste and 1 part water until well blended.
I absolutely love this recipe but I can never get my rice to look orange like the restaurant style. It always comes out brown. For reference I use the uncle Ben a long grain rice.
So glad to hear you love the rice. The tomato sauce is typically what will give the rice its color, so I’m not sure why it’s turning brown, especially if you are not using a brown rice.
Came out fabulous!
Thank you for sharing!
You’re welcome! So glad you enjoyed the rice!
This is a staple in my house and i’ve made this countless times! So simple and always comes out so tasty. But recently I’m having a problem with the rice burning (on the bottom and side of the pan) 🙁 Do you know why this could be happening/how to fix? I kept it on medium heat and didn’t wash the rice and followed recipe to the T. Cooked to just under 30 mins bc burning. Thanks!!
The pot could possibly be getting scorched… maybe try keeping the burner on a medium low heat. Then obviously on low when simmering. The steam should be doing the work to cook the rice rather than the burner. Using a heavy-bottomed pot can also help! So glad you enjoy the rice recipe!!
Do you wash the rice?
I don’t typically, but you could!
How long do you let it boil before you reduce the heat and simmer?
Not long. Once it comes to a boil, you can turn the heat to low and simmer.
How do you make rice more dry like in the restaurants? Mine always comes out sticky and wet. If I cook it longer, it burns. If I use less water, it’s undercooked and still wet.
A few tips that might help… Use a tight fitted lid and don’t lift it up early when simmering the rice, make sure to cook the rice on low heat, make sure to not stir the rice when cooking, let the rice sit off of the heat for 5 minutes afterward and then fluff with a fork. While the rice rests, its grains cool off a bit and get more firm. If you stir the rice right when it’s cooked, the grains can break up and get mushy. Hopefully some of these tips help you get the texture you’re hoping for!
I love your recipe for red rice! Thank you and God Bless you
Thank you!! I’m so glad to hear you enjoy the rice recipe!
My rice turned out clumpy, how do I prevent this next time?
There may have been too much liquid added which can result in gummy, sticky or clumpy rice. Another thing you could try is rinsing the rice first. Too much starch can cause it to be clumpy too and rinsing can get some of that excess off. I typically don’t have to rinse the rice first and it’s fine, but you could give it a try!
So if I sub the 4 cups of water for low sodium chicken broth, would I use five cups in total? Also how would you suggest cutting up the cilantro? I always mess that up. Thank you for this recipe. I can’t wait to make it on date night 🙂
You would just use the 4 cups of low sodium chicken broth and NOT use the 1 cube of chicken boullion. Most of the time I will take the bunch of cilantro and hold it over the pan of rice and use my scissors to cut a few leaves off of the cilantro bunch and sprinkle them around the top of the rice as a garnish. Hope that helps!
Can you double the recipe, and also can you make it ahead? Thank you Sandy
Yes you can double the recipe – it makes quite a bit and is perfect for feeding a crowd. You can make it ahead and store it in the fridge and when ready to warm up I would put it in a large skillet on the stove and warm it up over medium-low heat. Hope this helps!
Hi! Would brown rice work?
Brown rice can definitely be used in place of white rice. Just add ⅓ c more water per cup of brown rice and let simmer longer- until the brown rice reaches your desired texture.
This was amazing, I cut the recipe in half and it was still so good, I am so glad I tried it.
That makes me so happy to hear! This recipe does make a lot so I have cut the recipe in half many times before as well. I’m so glad you enjoyed it!
Delicious! I also added some onion.
Great option!! Thank you!
Have made this recipe several times always turns out great!! Thank you for sharing!!
You are so welcome!! It’s our favorite!! Thank you so much!
Yum!!! I added corn kernels and black beans 5 minutes before done just to add a lil something… awesome taste! *Note: I have a propane stove and cook time was reduced by 5 minutes.
Ooh those additions sound fun and delicious! So glad you enjoyed the rice!
Have you ever converted this recipe for the Instant Pot???
We don’t have any specific instructions written out to use the IP with this recipe, but you definitely could. I believe that some of our readers have done it before and shared their tips and tricks in the comments.
Thank you for sharing this recipe. I’ve been looking for a Spanish/Mexican rice and this one is perfect. My husband loved it. This will be the only recipe I use when making Mexican at home! ❤️❤️❤️
Yay! I’m so glad you found the recipe. It’s a favorite over here too. I’m happy you and your husband enjoyed the rice!
We have fish tacos once a week. I didn’t know how to make Spanish/Mexican rice so I bought Uncle Ben’s and my wife, being from New Mexico, didn’t even touch it! I guess I didn’t get the message so the following week bought Spanish rice by Knorrs, and again she barely ate it. I looked online for the recipe and fortunately found this one. I made it last week and she LOVED it! Thanks!
That’s such an awesome story! I’m so glad that she loved the rice recipe!! So glad you found it.
FYI, there are 16 tablespoons per cup.
2 tablespoons (2/16) are 1/8 of a cup.
I find it easier to measure tablespoons than fractions of a cup.
Thanks for your feedback!
Isn’t 40 minutes a long cooking time for rice?
You can certainly adjust the time if yours seems to be cooking faster. 🙂
HOLY CRAP!!! I ate it ALL!!! It was SOOOO good and flavorful. I used the chicken broth and a bouillon cube and tweeked the recipe to where I added 1 1/2 tsp. of minced garlic and it tasted SO good, I literally ate it all. LOL, I am FULL of rice. This is my new FAVORITE recipe, and SO very easy to make! I literally looked for YEARS for a good recipe and have finally found it! Thank you SOOOOO much!!!!
You’re welcome!! I’m so glad you enjoyed the recipe! Hooray for finding it! 😉
This is delicious! I use a spicy tomato sauce, otherwise follow the recipe exactly. SO GOOD. My new go-to, for sure. Thank you!
Yum! I bet that extra spice is tasty. So glad you enjoy the rice recipe!
We loved this, so easy to make! Ours was done in the 20 minutes it normally takes long grain rice to cook. We also froze the leftovers since it was just two of us.
This is a great one to freeze and reheat! I’m so glad you enjoyed the rice.
I’m half Mexican too and this is just like my little Mexican mother makes, except she adds half a stalk of celery to simmer with the browned rice, tomato sauce and broth.
Thanks for cooking!
Made this a few times now. stayed somewhat true the recipe except used home made veggie stock or veggie better than bullion. Oh and upped the garlic to a heaping tablespoon because I love too much garlic. Super good and way better than the box stuff, Thank for this recipe!
You’re welcome! So happy to hear you enjoyed the rice. Thanks for sharing what you did.
Mine burnt to the bottom of the pan before 30 mins…was I supposed to reduce heat?
Yes, you do need to turn it down. To simmer something, as stated in the recipe, I have to turn my ceramic top burner down to “low”. For those not as experienced, it would be helpful if the recipe stated that reducing the heat may be necessary in order to bring the rice and liquids to a simmer.
The rice is really good and so I hope you can try it again. 🙂
You can certainly reduce the heat if you notice that it’s burning!
Absolutely perfect!!! I’ve made this rice soooooo many times since coming across your recipe and I can’t fault it! Tastes like home!
Delicious! Just like a restaurant!
Thank you! So glad you enjoyed the rice!
I’m assuming the cilantro stems are chopped and added with the spices, correct?
They can be! Or you can add them as a garnish on top.
This doesn’t even tell you how many cups of water or anything specific, just says add this add this.. horrible
We include all of the measurements in the recipe card at the end of the post. 🙂 Here’s the ingredient list. For the full cooking directions, try scrolling down through the whole post and you’ll see it there!
2 cups long grain rice
1/8 cup oil
8 oz tomato sauce
6 stems cilantro (optional)
1 tsp salt
1 tsp minced garlic
4 cups water (or 4 cups chicken lower sodium chicken broth – and no bouillon)
1 cube chicken flavored bouillon
dash cumin
dash garlic pepper
It does specify how much just read the recipe, duh!
I made this rice and it came out so perfect! Thanks for such an awesome recipe!
You’re welcome!! So glad you enjoyed the rice!
Great & authentic! I did half chicken broth, half water & it was just like grandma’s old recipe I never got! 😍
Yay!! I’m so glad you enjoyed the rice… and it brought back good memories. 😉
Can we just call it Mexican Rice and get away from calling It Spanish Rice? Always feel like people want to continue with the European image to get away from the true brown-mezzo ethnicity of this rice.
Spanish rice is a different dish.
Confirmed.
After reading this comment and looking it up, it looks like “Spanish Rice” can be defined as being made with saffron and having a firmer and looser cook where “Mexican Rice” is typically made with cumin and tomato, softer texture with a milder aroma.
What is the difference?)
Should I wash the rice before cooking?
You don’t need to!
The best And most authentic
Thank you!!
Excellent!
Thank you!!
I have tried several other Mexican rice recipes but they have all turned out mushy or bland or clumpy or something that has kept me looking for a better recipe and this one is it! I used a bit of dried cilantro while cooking the rice and garnished with fresh because we love it and added more cumin because we love that too and it came out great. Will definitely use this one over and over!
Yay!! So so glad you found the recipe and were able to tweak it to your family’s liking. Thanks for sharing!
Very easy and turned out great. Not too strong or too spicy so my two year old enjoyed it as well.
I left the temp on medium so it was done in about 20 minutes instead of 30.
Yay!! So glad the rice was enjoyed by all… including your two year old. 😉
Couldn’t find the video, just ads
When reducing or increasing the number of servings in on-line recipe, the number of cups of water to add to the rice remains the same – 4 cups. The # of cups should change with the change of sercings.
Thanks for the feedback!
The rice was delicious and flavorful, but I noticed it was almost mushy and not quite as light and airy like rice in a restaurant. I wonder if I did something wrong during cooking lol.
Tried this recipe tonight and I was pretty disappointed in it. It’s incredibly bland. There is not nearly enough seasoning for this to be at all flavorful. I tried this based off the reviews but those are obviously deceiving. Will not make again…
Sorry to hear you didn’t enjoy the recipe. Thanks for the feedback and for giving it a try!
You put the uncooked rice in the oil right?
Yes, that’s correct!
If you use like chicken broth do you still use chicken bouillon cube?
Nope. I either use 4 cups water with 1 bouillon cube or I use 4 cups of chicken broth.
My rice is cooked but it still seems very wet. Should I just let it cook without the lid a little longer?
Sure! You can let it simmer a bit longer and see if that helps the rice not seem as wet.
Looks delicious! When do I add the cilantro if I’m using it?
You can add it before letting the rice simmer or you can use it as a garnish. I usually do the latter, but whatever you prefer.
Made this and it came out delicious! Absolutely perfect!
So easy and flavorful! This rice is better than any I’ve had at any Mexican restaurant.
Hello. I am making this recipe today, and I will read it later. What do you do with the optional cilantro stems?
I put them in with the rice while it cooks. When it’s finished just pick them out, the leaves fall off.
Also a great option!!
You can just sprinkle them on top when serving.
It truly is a simple and delicious recipe. I have used Veggie Broth or Chicken broth. I decided the veggie broth had a little more flavor, but both work well. We have made it at least 5 times now and it is great!
This is the best Spanish rice recipe I have tried!
I absolutely love this rice recipe it comes the closest to tasting like my moms. I do use 8oz Chi Chi’s salsa and blend it down to sauce form. I’be also passed this recipe on to my sisters and they all said it’s the first time their rice doesn’t come out mushy!!
Sounds tasty!! Yay, that’s great to hear. So glad the recipe is a hit!
Tried this out over the weekend and loved the taste! Even my mom who was born and raised in Mexico told me the rice was delicious. I’ll be doing It again this weekend for a family potluck!
Our family loves this Spanish Rice recipe. The first time I made it everyone thought I had went to our favorite Tex-Mex restaurant and got it to-go since it tastes just like theirs! So easy to make and tastes so good!
I was unsure how the rice would turn out, but it turns out perfect every time!!! So tasty, I make shredded Mexican chicken with a squeeze of lime to go with 🙂
My go to rice!!! Everyone loves it so much and it’s soooo easy!
Great recipe, but very acidic. I added a bit of sugar to cut through the acidity.
This recipe was so easy and delicious! We loved it and will be making a lot!
We make this rice every time we have mexican food and it is always a hit! Fluffy and perfect 🙂
The best rice! Better than my favorite Mexican restaurant
This rice is so good. I have used two or three roma tomatoes blended instead of tomato sauce and it also tastes just as good.
Good to know! Thanks for sharing!
This is the most perfect Spanish rice. It has been our go-to for years! My family loves it. My 6 year old requests it as leftovers all week
That’s so cute!! I’m so glad to hear this has become a family favorite recipe.
My all time favorite rice! So easy to make and impresses people when you say it’s homemade!
I make this so often for my family. It has such great flavor we love it.
Absolutely the best Spanish rice recipe!!
Thinking of making it for Christmas Eve.
Super easy! My family loves this rice, we make it at least once a week!
Love this recipe! Much easier than I thought it would be and much yummier than I expected (cause we’re not big rice lovers here). Great recipe!!
I make this rice dish ALL THE TIME! It turns out perfect every time!! This Spanish rice is better then restaurant quality, my family and I love it! We will be using this recipe forever!
Love this authentic dish!!
I’ve been making this recipe for YEARS my family still loves it and asks for it all the time! I even make it for my husband and his hunting buddies when they go on trips. So easy and delicious!!!
My family love this recipe!! It is delicious 💕💕
We make this every time we have Mexican food. It’s super easy and I’ve never found anything better!
My absolute FAVORITE rice recipe EVER! I have made this no less than 30 times already! My husband served a church mission in Mexico for two years and has even said that this recipe tastes just like the spanish rice in Mexico! So yummy and if I could give this 10 stars, I would! Thank you Lil Luna!
Love this recipe. It’s so easy to make and way better than the rice a roni.
Easiest rice to make and it has LOTS of flavor!! I make this once a week with her carnitas recipe! You add tomatoes, cilantro and onions if you want to get fancy!!
Easy and to add Spanish rice is my favorite. I specifically made this dish for myself but halved the amount of rice ,water and tomato sauce it was delicious.Although, I didnt brown the rice seemed to be important but I was to eager and skipped that instruction. Thanks Luna!
I make this Spanish rice regularly. So easy and delicious!
So good and easy!
Love this recipe! I throw it all in my rice cooker. So easy and equally as yummy.
Our favorite Spanish rice recipe! Even my super picky eater will have seconds of this rice. Great flavor and easy recipe to follow.
This is my go to Spanish rice recipe….I’ve tried many different recipes but this one is hands down my familys favorite!!!
Favorite rice recipe! We make this often for family and friends! 😍
We love this rice! It is delicious!
Absolutely delicious and SO SO easy! 😍
So delicious. I love adding a little salsa to it too.
Love this recipe! It’s my go to for Spanish rice! Easy and delicious! I have made it multiple times and always double the recipe and freeze the second batch for an easy dinner night later!
Love this recipe for Spanish rice. I do not like boxed Spanish rice it always seems soggy so I had been looking for a quick and easy recipe to use for our taco nights. This is by far my family’s favorite! It is so easy and turns out great every time!
Yay!! So glad you found this rice recipe. Thanks for sharing!
We eat this at least once a week at our house. So good. Save this recipe
We eat this at least once a week at our house. So good
Tastes just like Mangos! Our favorite Mexican restaurant!
I adore this rice! I make it weekly and it is always a hit. The recipe is easy to follow and a delicious base or side to a variety of meals.
We make this at least once a month! Love it so much! Thanks for the recipe!
I have used this recipe for years now! It is super easy, feeds a lot of people and is hands down better than any restaurant Spanish rice! The ingredients are things I always have on hand. It freezes well and makes great leftovers. Paired with your cheese or chicken enchiladas, it doesn’t get much better.
Aw, thank you so much!! I’m so glad you enjoy the rice… and yes, it’s great for freezing! So glad you use that trick too. 🙂
This rice is so fabulous!
Easy to follow. First receipe I have tried that my rice came out perfect and not crunchy.
We use this all the time! My kids love it!
So easy to make and each time I do everyone loves it. I’m not a very good cook. So I promise anyone can make this.
This is our family’s favorite Mexican rice recipe! We make it all the time!
I love this recipe. So simple and so good! Every time I make it someone asks for your recipe.
I loved this recipe! I used tomato flavored bullion instead of chicken and it made it even stronger, which I liked.
So easy and delicious!
I made this for a party and it was gobbled up!
I love this recipe! We make this or the cilantro lime rice at least once a week. Great recipes!
Easiest and yummiest Mexican rice!!!
I make this recipe at least once a month! It is easy to make and my whole family loves it.
My kids love this rice! They say it’s just like their favorite Mexican restaurant’s rice! I made a big batch for a dinner with friends and they were so bummed there wasn’t much left for leftovers.
My go to Mexican food night recipe!
Everything On this site is so good. It’s home made good family food. Besides. I hate onions so bad. I don’t have to omit from her recipes.
Love how easy this recipe is. Tastes just like my favorite Mexican restaurant rice.
I’ve been looking for a Spanish rice recipe for a long time and this is by far my favorite. It was easy and so yummy.
I use a little bit more garlic than the recipe calls and don’t use garlic pepper. That’s my personal preference but this is a great recipe
Thanks for sharing what you did! So happy to hear you enjoyed the rice!
I am very happy with this recipe. Came out perfect.
Yay!! So happy to hear that!
This was FABULOUS !! I cut the recipe in half as we didn’t need that much. I used spicy tomato sauce, grated onions and fresh minced garlic w/ tomato chicken broth. Everyone loved it. Thanks so much.
You’re welcome! Thanks for sharing what you did. I’m glad the recipe was a hit!
delicious! I used wild rice because it’s what I had on hand. So I adjusted the amount of liquid and cooking time a bit to match the instructions for wild rice. I also diced some onions and cooked them in the oil (I used butter instead of oil) for about five minutes before toasting the rice. I also added some additional chopped plum tomatoes just for texture. And, when I served it I grated some sharp cheddar in the bowl, put the rice on top so all the cheese melted. It was delightful. Thanks for the recipe!
Ooh yummy! Thanks for sharing what you did. It sounds delicious. So glad that you enjoyed the recipe!
Turned out perfect. First time trying Spanish/Mexican rice.
Aw, I’m so glad it turned out well. Way to go for it and try making Spanish rice!!
Love this recipe. I’ve been looking for a rice recipe that tastes just like at a Mexican restaurant and this one hits the mark! Thank you so much for sharing. For the gal whose rice didn’t turn out I would recommend her trying to cook the rice on a low simmer boil for 20 minutes without the lid then turn off fire and put a dish cloth over the pan then the lid to absorb the heat for about 15-20 minutes and see if that works better.
I’m so glad you found a Spanish rice recipe that you enjoy! Thanks for the tips and suggestions.
First time making it and I was worried I wouldn’t get it right. But it was perfect! Thank you!
You’re welcome!! I’m so glad the rice turned out well and that you enjoyed it!
It didn’t taste great. I cooked the rice for 20 minutes with the lid on.
Wonder if I browned the rice enough. I have never browned rice before. Used 1 can rotel and 1 can regular chopped tomatoes because I didn’t want too much heat. This was my first try with Spanish rice. 🤦♀️
Please post info that might have tips on what could have gone wrong.
Sorry to hear it didn’t turn out as you were hoping! Thanks for giving the recipe a try and for your feedback.
A bit more info is needed before anyone can say exactly what might’ve gone wrong. Making large substitutions can alter the cooking time & the amount of liquid necessary. Did you drain the Rotel or use it as is? What type of rice did you use? With Spanish rice the amount of liquid & time spent cooking are two big considerations to watch out for. This recipe has maybe a cup more of water than I am used to using and if you add Rotel that brings even more liquid to the mix. For me personally I’d probably cut back by 2 cups of water (if using the Rotel) & still keep some water (or the Rotel liquid) on standby in case you need to add some towards the end. I also like to add slices of bell pepper, onion, & a halved jalapeno (or poblano for a milder rice) to the pan for a minute or 2 before browning the rice, then I leave them in & remove them at the end of cook time, or you can also just used the veggies chopped). Another thing I do for bolder flavor is toast & grind fresh cumin (I use about 1/2-1 tsp) & I use pure ancho chili powder (1 tsp) for extra heat & flavor (I like medium & hot levels of spiciness). Plus I’m not positive on this, but I think one of the ingredients should be black pepper instead of garlic pepper. Browning the rice usually takes me a good 6-7 minutes & I always let the pan & oil heat well 1st.
rhinowithoutglasses- agree with you on the bell pepper addition. I had a technician who’s mom was of Mexican heritage and taught her daughter how to make the rice. Hers was so good like no other I’d had and when she showed me how to do it, she added the bell pepper and onion as you stated and removed it before or even after adding the rice liquid. It just added so much more flavor! Just an additional suggestion. Other than that, Lil’Luna’s recipe is awesome!
This is my go to Spanish rice recipe. I have made it so many times.
Can long grain brown rice be used?
It can. Brown rice just takes a little longer than white rice to cook, so you may need to alter the cooking time a little.
A dash of cumin ruined the recipe?! What is a dash to you? 🤔……….give it another try, this is a regular go to for my family. Picky kid eaters, they love it!
This is the BEST Spanish Rice recipe. So easy to make, turns out perfectly every time!
Thanks girl!! So glad you love the rice recipe!
Simple and good. Thanks for the recipe!
You’re welcome!!
Love it
Thank you!!
So I sauted onion in with the rice during the browning stage and used veg broth (“no chicken” chicken broth) as I’m vegetarian and the rice was amazing! I cooked in the dryer ingredients + tomato sauce for a minute before adding the broth, too. Perfect to go with my veg and bean enchiladas. I loved how this recipe had little spice yet full of flavor for my littles.
So glad you enjoyed the rice! Thanks for sharing what you did too. Sounds tasty!!
Really nice flavor. Mine turned out great. I recommended adding some peppers and corn. Really stepped it up a notch. Without it, it’s a little plain
Thanks for the feedback. Thanks for sharing what you did and for giving the recipe a try!
Such delicious rice! I will definitely be holding onto this recipe for future Mexican Rice needs. And now you’ve made me want to try out Mango. I’ll have to go there on my next date night.
I’m so happy to hear you enjoyed the rice. Mangos is so yummy! Hope you enjoy it if you go!
Ruined our meal. Cumin on Spanish rice? Tried it. Awful. Going on to another recipe. This just some automated website with no authenticity. Beware.
Sorry to hear the recipe wasn’t a hit for you. Thanks for the feedback and for giving the recipe a try.
Seriously Ken? A dash of cumin ruined the recipe? This is a small amount and I couldn’t really detect it.
Fantastic. Wow.
Yay!! So glad you loved the recipe!
Cut recipe to 4 servings – it seemed to be a little bland for me, so I sauteed some onion and red pepper 1st – did 12 oz. med. salsa instead of tomato sauce -increased the garlic somewhat (love garlic) – used chicken broth, no bouillon – mixed it all together -simmered for 20 min. – had a little reservation that all the liquid would be absorbed but it turned out to be excellent – fluffy rice with a lot of flavor. My go-to recipe for the future.
Thanks for sharing what you did with the rice. Sounds delicious! I’m so glad you enjoyed the rice recipe!
Just as you said; easy, and tasty in a simple way. Thank you! I’m going to try more of your recipes.
I’m so glad you enjoyed the rice!! Thanks for giving the recipe a try.
Very simple to make, and tasty. I didn’t cook as long as indicated. I cooked it for 20 minutes, then let it sit (lid unopened) for 10 minutes. I then fluffed up. DELICIOUS!
Thanks for sharing what you did. I’m so glad you enjoyed the rice recipe!!
My family loved the Spanish rice!!!!!!
I happened to have a 14oz can of diced tomatoes and used that along with the chicken broth and it was so very tasty.
Thank you!!!
You’re welcome! Thanks for sharing what you did. So so glad to hear you enjoyed the rice.
Easy and tastes just like resturant!
Yay! So glad you enjoyed the rice!
Recipe was delicious! I had extra salsa we were canning so added it to the rice instead of tomato sauce. We used brown rice and although I make it all the time, it came out a little undercooked. I wonder if when using brown rice we should skip the step where you brown the rice? Will use this recipe from now on! <3
Thanks so much for sharing what you did!! That fresh homemade salsa in it sounds tasty.
No matter what I do my rice is always piled up in the middle and very hard with the sauce on the outside of the skillet… Any tips? The flavor is good but my rice is always crunchy and doesn’t taste cooked
Hmmm… typically if rice is crunchy and tastes undercooked, it is due to not enough liquid. Cooking on too high a heat can evaporate the water before the rice is fully cooked. Also, if the lid gets opened too soon, the steam can escape. So possibly one of these things is what is happening?
Mine came out poorly…. Dont care for it at all…consistency….taste…. Ill possibly give it another try in a small batch but this was not good…. :(.
Thanks for your feedback and for giving the recipe a try.
When do you add the cilantro??
I typically just use it as a garnish/topping after the rice is cooked.
Absolute keeper. I’m not a huge rice fan but hubby raved about this all evening. Made chicken Fajitas and wanted to use some leftover rice. Found this recipe and had most everything on hand but made a couple of minor modifications. Used one 14.5oz can of petite diced tomatoes instead of tomato sauce and 1 Tbl of finely chopped cilantro instead of stems and 1 Tbl of Mrs. Wages medium salsa dry mix. Brought all ingredients to a boil before adding the leftover rice and heated through and it was amazing.
Mmm sounds delicious! Thanks for sharing what you did. I’m so glad you enjoyed the rice recipe!
I found the recipe a few years ago and use it every couple weeks as a side dish on taco Tuesday. It’s easy to make and everyone loves it! It’s also great for lunch the next day if you have leftovers. Delish!
Thank you!! I’m so glad you found the recipe and love it!
Can you use 2c chicken broth, 2c water instead of the bullion cube?
If not using a chicken bullion cube, I usually use 4 cups of low-sodium chicken broth.
My fiance LOVES this. Says I make it better than most of the Spanish restaurants in S.F
Yes!! That makes me so happy to hear! So glad the recipe is a hit.
This is my FAVORITE Spanish (Mexican) Rice recipe…have you ever made it in an Instant Pot?
Oh I’m so glad you love the recipe! Yes, you can totally do it in the instant pot.
Today for dinner I’m throwing in chunks of leftover chicken, a couple chopped up spicy chicken sausages leftover from this weekend, and some black beans. This recipe is great for throwing leftover protein into to make an easy dinner.
I love that idea!! A great way to add in some protein and use up some leftovers. Thanks for sharing!
I substituted a can of organic fire roasted tomatoes for the tomato sauce…the can is about 14.5 ounces. I reduced the water from 4 cups to 3 and a half to make up for the extra liquid and it came out great!
Thanks for sharing what you did. I bet the fire roasted tomatoes gave the rice a delicious flavor as well.
I never could get Mexican rice perfect I’ve tried countless times until I followed this recipe step by step and it did not fail me !! My whole house enjoyed it so thank you so much for this delicious recipe ❤️
Oh thank you for sharing! I’m so happy to hear you found this recipe and it was a winner for your whole family!
Can I get the serving size for the Nutrition facts. Please 😬
A serving size of rice is about 1/2 cup.
Hi, I have never heard of garlic pepper. Help me out?
Oh yes! Garlic Pepper is a combination of spices (garlic, black pepper) that you can get at any local grocery store where you would find the spices. It gives the flavor of garlic but with the heat of pepper too. If you don’t have it on hand, you can use a small dash of garlic powder and pepper. Or just pepper. Or you can omit…. whatever sounds best to you!
Perfect!! I have had troubles in the past with my rice becoming a gummy mess. I was initially concerned of the liquid to rice ratio, however, this was light and fluffy! I added a bit of dried jalapeño powder to add a bit of a kick. This is now my Go-To recipe!!
Yay! So glad to hear you enjoyed this rice recipe. Ooh I bet the jalapeño power added a fun twist to the rice. Thank for sharing!
I can’t seem to keep my rice from going mushy, it’s driving me crazy. I know it’s worked for me before so I’m not sure what the issue is now. I’m using the right liquid to rice ratio and Ive brought it to simmer then covered it and started the timer but it always ends up mush before even 30 minutes are up. Please, any advice on this?
Perfect!! I have had troubles in the past with my rice becoming a gummy mess. I was initially concerned of the liquid to rice ratio, however, this was light and fluffy! I added a bit of dried jalapeño powder to add a bit of a kick. This is now my Go-To recipe!!
Post comment note: I reheated some leftover rice today and it was just as good if not better!
Be sure to brown your rice really well. It will first become whiter, then start to toast. Keep it moving in the pan, once it starts to brown it goes quickly. Also be sure your heat is at the lowest setting once covered. This will help the rice absorb slowly (more like streaming)where as a boil can break the grains causing it to gum up. Also, DO NOT STIR! Once the lid is on leave it alone, no lifting the lid.
My thoughts for mushy rice would be too much liquid was added… perhaps you could try using a slightly smaller amount of water, if you have added the amount called for in the recipe. Pot size and type as well as the heat source and intensity can alter how the rice cooks. So it may just take a little experimenting with amounts to find what works for your stovetop/pot, if the instructions listed aren’t resulting in fluffy rice for you. I haven’t had this happen for me with this specific recipe, so I’m not exactly sure why it’s turning mushy on you.
My Arizona heart soared when I saw your recipe. Mango’s is my absolute favorite and now that I don’t live there anymore I’ve made this recipe SO many times. And I can’t thank you enough!’ Do you have any other mango copy cat recipes?!
Oh yay! I’m so happy you discovered the recipe! Mango’s is so yummy!! We have some other Mexican dishes that would taste similar. Here’s quick access to them: https://lilluna.com/tag/mexican/
This was my first time making Mexican rice and it turned out so good! The recipe was easy and it only took about 20 mins to cook. Will definitely be making again!
I’m so happy to hear that! Glad you enjoyed the recipe and that is was easy to make too!
Super simple I will never go back to box to Spanish rice ever again
Hooray!! So glad to hear you enjoyed this rice. Homemade is always so yummy! 😉
I love this recipe! It’s so easy and makes the perfect side dish for taco Tuesday!
Yay! So glad to hear you love the rice.Thanks for sharing!
Easy and delicious❣️
Yay!! So glad to hear that!
My first time making Mexican rice it turned out perfect. It was easy to make and I had fun my dad is enjoying it right now. Will make again thank you 😉
You’re welcome!! Hope you and your dad enjoyed the rice. Way to make something new!!
This is a family favorite
Yay!! So happy to hear that!
🔥🔥🔥
Thank you!!
Great recipe. Mine was fully cooked in 15 minutes so I’m not sure why it was so quick.
Every stove may cook slightly different, so no worries if it took less time. I’m so glad you enjoyed the recipe!
Absolutely yuck !
Sorry to hear you didn’t enjoy the recipe. Thanks for giving it a try!
Can you make this in a rice cooker?
You can sure give it a try! I have made it in the IP before on the rice setting, so I’m sure you could. You’ll have to let us know how it turns out if you do it in the rice cooker. 🙂
My family LOVES this recipe! What kind of oil do you use when you make?
I typically use canola, but you can use whatever kind you prefer.
Hi, I make it in the rice cooker. It’s so easy and turns out great.
I just brown the rice with olive oil in a pan (as the recipe instructs), then I add the rice and seasonings, broth (see note) and tomato sauce all as instructed I recipe.
Because rice cookers are a 1:1 ratio of rice/water
You only want to add 2 cups of liquid to the 2 cups of rice in this recipe.
I usually use 1 can of broth (14.5oz) and add 1/4c water.
If after the rice cooks and you taste and want the rice a little softer (which I do each time) throw in 1/4c-1/2c of water and run the cook cycle again.
Thanks Lil Luna for this great recipe. It’s become a staple and a constant craving in our house.
Oh I’m so happy that your family loves this rice!! Great tips for using a rice cooker. Thanks for sharing.
Came out awesome!!
Thank you!! So glad to hear you enjoyed the rice!
My daughter said it was better than the restaurant. I used short-grain rice and tomato paste instead of sauce.
Oh so glad she enjoyed the recipe! Thanks for giving it a try. 🙂
Perfect! First time ever making Spanish rice, my kids and boyfriend loved it. will be making over and over again! Thank you
You’re welcome! I’m so glad you all enjoyed the rice recipe!!
This was a really good recipe!! My rice actually tasted good and like Mexican rice. Even my picky brother liked it! And that’s incredible coming from someone who is very good at burning rice. Thank you!!
Haha! You are so welcome! I’m glad the rice was a success!!
New to cooking 😩 can this be made in a rice pot?
You can certainly give it a try! Just add in all of your ingredients and set your pot. I have made it in the instant pot before on the rice setting and it’s worked great, so I imagine it would work in a rice pot too. 🙂
I had the same issue as Thom. I cooked mine almost an hour. Some was cooked some was crunchy. I tried a second time but changed the stove top method to my instant pot pressure cooker and it cut my cooking time in half and the rice came out so perfect and fluffy. The taste was amazing. This is my go to recipe just with the instant pot twist.
So glad you were able to find a solution. I have made in the IP before too and it works great! Glad to hear you enjoy the rice. 🙂
Easy and tasty
Thank you!!
I used this recipe when I made Mexican rice for the first time… And YUM! The recipe didn’t call for it, but I added some chopped white onion because I had it, and it was delicious.
Ooh I bet that was a tasty addition. Glad to hear you enjoyed the rice!!
This is almost exactly how I’ve been making Spanish rice for years, except I use a little bit more tomato sauce. Delicious! I highly recommend this recipe!
Thank you!! So so glad to hear you enjoy the rice recipe!
Personally I like when rice burn some at the bottom. Anyways this came out perfect I took it off the flame at 20 mins and let it sit without removing the cover. Basic yet flavorful. We paired it with thinly sliced tri-tip and black beans. Yummy!
I’m so glad you enjoyed the rice! Sounds tasty with that trip-tip and black beans. MMMM!
I may be late to the party but, this recipe was pretty good. I used basmati riced because that’s all I had on hand. It was perfect. I did a rolling boil then down to simmer. Cooked in only 20 minutes. Thanks for the recipe. I look forward to making it again.
So glad to hear you enjoyed the rice!! Thanks for sharing what you did. Always helpful to hear feedback.
When I make this the rice on the bottom always gets burned/crispy. Does stirring the rice hinder the water absorption, or is stirring ok?
I wouldn’t recommend stirring while the rice is simmering. Perhaps the burner is still too hot? Make sure to turn it down to the lowest setting. I usually do stir the rice a time or two once it boils and before putting the lid on to simmer. A heavy bottomed pot can also help reduce the chance of burning. If the rice seems to be cooked before the full cook time, you can certainly take it off the heat sooner. Overcooking rice can cause it to burn on the bottom too. Best of luck!
Hey I was wondering when to add in the cilantro stems
I like to add them on top as a garnish. 🙂
Super delish!!!! 😋😋😋😋
Thank you!!
This rice is absolutely delicious. I added some Sriracha for a kick but other than that the flavor is perfect. I will say, that 40 minutes is way too long. For perfectly fluffy rice I simmered 12 min then took off heat and left for another 10 min. Perfect! Doesn’t stick to the bottom and is perfectly cooked.
Glad to hear you enjoyed the rice! Thanks for your feedback. 🙂
First time making this rice and I was impressed with how easy it was and how well it turned out. I was a little nervous since the rice seemed to take a long time to brown, but once the other ingredients went in, things started to move more quickly. I used medium salsa instead of tomato sauce for some extra flavour. I paired this rice with the salsa chicken from this website and we had a delicious dinner.
Yes, once the rice finally does brown, it goes quick! The salsa sounds like a yummy substitution. So happy to hear you enjoyed the rice!
So easy and yummy! I used hot tomato sauce to give it a kick with some blander meat and it paired really well
Ooh sounds like a yummy addition! Glad to hear that you enjoyed the rice!
Turned out great the first time. I will likely spice it up a little for my crowd, but a good, go to Spanish Rice that I will save in my recipe file!
Yay! So glad to hear you enjoyed the recipe!
Great recipe! I added diced red onion when my rice was brown and a roasted garlic spice, some Adobo, chipotle spice, and some Goya hot sauce! Perfectly delicious! Thanks for the recipe!
Ooh those sounds like delicious additions! Glad to hear you enjoyed the recipe!
This is the second time I have tried to make this recipe and this is the second time I have been totally disappointed. I have followed the instructions to the t and each time the rice does not absorb all of the liquid and in fact the rice comes out under cooked and looks like it is sitting in a pan of soup. The only thing that I did different the second time was I used EVOO instead of vegetable oil. Didn’t matter, came out the same each time. I browned the rice in a large skillet (med. heat # 6 setting). I used the bouillon with the 4 cups of water (microwaved for 3 mins.). I used 8 ounces of tomato sauce with the seasonings. I stirred it all together as instructed. I lowered the heat to simmer and set the timer for 40 minutes (checked it at 30 minutes through a glass lid and still the same results. Uuuuugh. Any suggestions or ideas as to what I am doing wrong? Should I be using a specific type of long grain rice? Please help!!!!!
I’m so sorry the recipe didn’t turn out as you expected. From what you have stated it seems like you have followed all of the steps correctly. I have used many different brands of long grain rice and they all seemed to have worked well. There is a short video you can watch on that post that shows how the recipe is made. Maybe that might help? Are you using a skillet to cook the rice in instead of a pot? The skillet helps to cook the rice more evenly.
I only use Zatarain’s long grain rice for every rice recipe. It always comes out great and I can tell a big difference with other brands. Good luck to you🙌🏼
I just made this recipe tonight
Honestly, I’ve found with white rice, the best method of cooking is 2 cups of water per cup of white rice, bring to a boil, and simmer at about medium to medium high for 15 minutes, then remove from heat and let steam, covered for another 5-10. Afterwards, fluff and enjoy. In the case of Spanish rice, the added sugars from the tomato sauce/paste can and will burn if you aren’t careful. To avoid this, I’d stir every 5 minutes or so until you have a thick, saucy, tomato jelly leftover. Then remove from the heat, and let sit 5-10 minutes.
This recipe is great, as far as ingredients, but the cook time and temp are off, in my opinion. Honestly, the 40 minute cook time seemed way too long to me. I’m an experienced chef who currently owns a BBQ restaurant, but prior to that I was the executive chef at an Indian restaurant.
All in all, I’d still give this recipe high marks, especially as a person who typically doesn’t like spanish rice in the first place
Thanks so much for the feedback! Glad to hear that overall you enjoyed the recipe. Thanks for giving it a try!
Could u send a recipe for butter chicken 🙂
After the rice is brown I added in tomato sauce and let that incorporate then I added the water mixed with the spices, brought to a rolling boil then covers and let simmer. Do not lift the lid and check the rice just let it be
Sounds great! Hope you enjoyed the recipe.
Hello,
I made this recipe tonight but I made some changes (I almost always add or takeaway from recipes). Here’s what I did. I didn’t use the whole amount of oil that the recipe calls for, I added just enough to cook and slightly brown the rice, so about a tsp of oil and a tsp of butter, but not more than a tablespoon. I used a tomato based chicken bouillon (brand: Knorr Tomato Chicken Cube Boullion) and I added it to 2 cups of chicken broth and 2 cups of water… so 4 cups total. I then added about a tsp of Better Than Bouillon for added flavor, but I don’t think it is as necessary because I added the Knorr bouillon cube. I then added about a tablespoon or so of tomato sauce (not 8 oz like the recipe) and because of this slight thickness I added one tablespoon of water. I added the salt, cumin and garlic per recipe. I let it simmer at #3 on stovetop for 35 minutes. The rice was fully cooked and not soupy, with a wonderful tomatoey flavor, reminiscent of Mexican rice, albeit Spanish rice.
Added sofrito to the tomato sauce, simmered on VERY low for 20 minutes. Careful not to stir too much, those crunchy bits are called pegao and highly sought after at the dinner table!
Sounds delicious! Thanks so much for sharing!
The layout of this recipe is confusing and poor. I followed the instructions at the top of the page, which did not list the amounts of the ingredients and did not mention to cover the pan to cook the rice. I thought that was odd, but wanted to follow the recipe.
I tried to salvage after the rice didnt cook properly, but failed. When I scrolled down, the actual recipe loaded onto the screen. I checked other recipes for the spice amounts, and ended up with something very different.
Maybe it’s a nice dish with the actual recipe.
I recommend only listing one complete recipe to be less confusing!
Thanks for your feedback and for giving the recipe a try.
way too much liquid rice came out mushy
Best Spanish rice I’ve ever made. Used a spicy Mexican tomato sauce for an added kick. Be careful when adding the hot liquid to the pan. The oil/rice mixture will spatter. Have a lid ready and wear some long oven mitts – just in case. My family loved this rice!
Thanks for sharing! I’m so glad to hear you and your family enjoyed the rice. The extra kick sounds tasty + fun!!
Here is my take on this classic (I have enjoyed this recipe many times). Since I’m single now, I have cut the recipe in half (more or less):
1. Bring 2 cups of water, 2 chicken bouillon cubes, and one tablespoon of salted butter to a boil.
2. Add 1 cup of white long grain rice to the mix.
3. Top with 1/2 cup of salsa (your choice), 1/2 cup ketchup (yes, I didn’t have tomato sauce or paste), one tablespoon of hot sauce ( I use Texas Pete, but your choice), and one tablespoon of lime juice.
4. Mix and reduce temp to a simmer.
5. Simmer for 20 minutes .. fluff with a fork .. and OMG … enjoy’
Mr. Mike
Sounds tasty!! I’m glad to hear you were able to adapt and tweak it to make it work for you! Thanks for sharing.
I don’t see see a measurement for the ingredients. Where do I find them?
They are towards the bottom of the post on a recipe card. At the top of the post, there is a button that says “Jump to Recipe”. Click on that and it’ll automatically scroll you to the recipe/measurements.
Unfortunately my rice came out like mush 🙁 I like using broth because it just adds more flavor so I decided to go that route. I changed the amount of servings from 8 to 4 and unfortunately did not realize that the amount of broth without bouillon (written in parentheses) to use did not change like the other ingredients. I ended up using twice the amount of broth. I had to throw it all out but from what I tasted the rice came out delicious. I’ll definitely try again…just sad I wasted all those ingredients
I’m so sorry to hear the rice didn’t turn out. We’ll have to look into that feature on the recipe card not changing with the serving size changing. Yes, hopefully you’ll give it another try! You’ll have to let us know how it turns out next time. 🙂
Awesome, Tasty & Dependable Recipe – thanks.
Quick question: what would we change if we used brown rice? More water/time?
Thanks again…
Yes! Typically brown rice requires longer cooking time and more water. I’d check the package of rice and see how much water it suggests using for each cup of rice, and then add that amount/ratio for the 2 cups that this recipe calls for. It will probably be a little more than 4 cups. You can either use chicken broth or water with the one bullion cube dissolved.
I am 11 and love to cook. I love eating this rice from restaurants and wanted to try to make it.
It was super good! My family and I really enjoyed it! Thanks for sharing this awesome recipe with me!
You’re so welcome! I’m so impressed you gave this a try at 11 years old. Way to go! So glad to hear you enjoyed the rice.
OMG! You are an awesome, amazing lady. Thank yo so much for doing all these delicious recipes. I want to try them all. Thank you! Thank you! Thank you!
You are so sweet!! Thanks for the kind words. I’m so happy you are enjoying the recipes!
Delicious!
Thank you!!
Can you suggest an alternative to the chicken bouillon? It think this dish could be made vegetarian. What do you think?
Sure! I have never tried it with anything other than the bouillon, but you could try swapping it out for vegetable broth (4 cups). It may alter the flavor. You’ll have to let us know how it turns out if you give it a try!
Edward and Sons makes a Not Chick’n bouillon cube that tastes great!
Good to know! Thanks for sharing!
If I double the recipe does anything change, like the timing?
Yes, you’ll want to cook the rice a little bit longer so it has time to absorb all of the liquid. Try cooking the doubled recipe for 45ish minutes (give or take). You may need to keep an eye on it. After fully cooking and once the liquid is gone, fluff with a fork.
I made this and the flavor was great, the only issue I had was that the rice absorbed all of the water but was still crunchy, so I added more water, but that just made it mushy, I did halve the recipe, because I only cook for my wife and I. any tips or suggestions on how to make sure it comes out fully cooked and fluffy?
My suggestion would be to make sure the temperature of your stove isn’t too high when simmering. The rice may have absorbed all of the water before it fully cooked if the temperature was too high. Or maybe the lid was take off too soon letting the steam escape. Not exactly sure what would have happened. I’m also not sure how much water you added, but if the rice is crunchy, I’d try just adding 1/2 cup of water and continue simmering with the lid on. Best of luck with it the next time!! 🙂
I like it!
I am not a good cook, and rice is tricky, I followed the directions, except no microwave, just stovetop. Used diced toms instead of sauce, garlic powder and hot Indian curry seasoning, water.
When you let it simmer (VERY LOW HEAT) keep an eye on it, stir frequently, when you think it is almost done, remove for heat and leave it alone for at least 10 minutes. That’s what worked for me 🙂
Thanks for sharing!! The additional flavors sound yummy. Glad to hear you enjoyed the rice!
There is a difference between Spanish rice and Mexican rice they are not the same different ingredients are used good recipe but smh
I didn’t have tomato sauce or white rice, but I did have Arborio(risotto) rice and salsa so I substituted those ingredients accordingly. Only needed 25 minutes this way but tasted great!
Ooh those are fun substitutions! I’m glad they turned out yummy! Thanks for sharing.
Thank you for such a perfect recipe! I have made this recipe more times than I can count. My MIL and husbands Nina were impressed by my cooking skills and they both cook amazing Spanish food! Thanks so much
Oh you’re welcome! I’m so glad you all enjoyed the rice!!
Wow! The best Spanish rice I’ve tasted! I don’t even want to buy Spanish rice in the restaurants anymore.. I have it at home. The taste is addictive. Thank you!
You’re welcome! I’m so happy to hear you liked the Spanish Rice. It’s a good one! 😉
I was sceptical of how this would taste, especially since I am not a fan of tomatoes. I was surprised with how delicious this turned out to be! Served it with grilled chicken, guac, black beans and corn. Yum 🙂 thank you so much for this recipe!
I’m glad to hear you enjoyed the rice. The rest of the meal sounds delicious too! 🙂
Great flavor but the rice burned both times we made it. I made it once, my partner made it once, we followed it to a T and every time the pot had to be fully cleaned of burned rice. We adjusted it and decided to do it more ‘risotto’ style, stirring frequently and slowly adding the broth. This worked REALLY well once we made that adjustment.
Thank you for the feedback! I’m so glad you found a way to make it work! 🙂
I was sceptical of how this would taste, especially since I am not a fan of tomatoes. I was surprised with how delicious this turned out to be! Served it with grilled chicken, guac, black beans and corn. Yum 🙂 thank you so much for this recipe!
I’m glad to hear you enjoyed the rice. The rest of the meal sounds delicious too! 🙂
EVERYONE THATS HAD THIS RICE LOVES IT !
THANKS FOR SHARING
Thank you!!
EVERYONE THATS HAD RICE LOVES IT !
THANKS FOR SHARING
Have made this 3 times now. It’s Delicious and a fan favorite. I use the chicken bouillon cubes with tomato for extra flavor. If you want to kick up the temp a bit use Tom. Sauce with peppers – Like from Herdez
Thanks for this awesome recipe.
Ooh sounds like a great addition for some heat. So glad you enjoy the rice! Thanks for sharing!
what kind of oil
Canola oil, vegetable oil, or avocado oil would work great!
Hi Lil’ Luna. I’m a novice cook, so your recipes are greatly appreciated. I do have a question on the recipe. It calls for 4 cups of chicken broth OR one chicken bullion cube dissolved in 4 cups of water. My bullion says to use 1 cube dissolved in one cup of water to make one cup of chicken broth. If I follow those directions I would have to use 4 cubes (instead of 1 per the recipe) in the 4 cups of water to make the equivalent of the 4 cups of chicken broth … am I missing something? Please advise.
Thanks,
Mike
I typically use the 4 cups water and 1 bouillon cube when I make this rice, but you could certainly use chicken broth instead. Yes, typically one bullion cube dissolved in 1 cup of water equates to one cup of broth. However in this recipe, you won’t notice a huge difference in flavor by just using one cube vs 4 cups of chicken broth. The flavor of the rice is very mild!
Not anything like I was raised and taught to prepare! Mine uses ground beef, tomato sauce, green bell pepper, onion, garlic, jalapeño peppers, yellow prepared mustard , black pepper, and salt. Is a maim entry with homemade bread and butter it is like a total comfort food.
Thanks for your feedback. Your recipe and version of Spanish Rice sounds amazing as well.
You’re talking about a whole different category of main course dish. This is a side dish.
I cut the recipe in half as there was only two of us for dinner. Came out great! This recipe is a keeper. Thanks.
You’re welcome! This is a great one to cut in half or double depending on how many servings needed. So glad you enjoyed the rice!
Real mex rice does not use oil and no tomato sauce real slices of tomatoes and mexican seasoning!
This is my Go-To Taco Tuesday rice! It’s the best, I’ve been making it for a yr or two I think and I’m always asked to bring it and my homemade refried beans to gatherings! Great job!! Tastes better than your favorite Mexican Restaurant!!
Thank you so much!! I’m so glad to hear that you love it!
I am mexican and I have never been able to find a recipe so simple, and delicious! Rice was fluffy,tasty, and not burned! Thank You !!!
Wow, I wish I had known how easy it is to make Mexican rice at home! I only had jasmine rice on hand, which took only about 15 minutes and it was cooked to perfection. Also used better than bouillon instead of a cube. Genuinely tastes like the rice you get at an authentic mexican restauranta! Two cups made a TON so I’d recommend halving this recipe if you aren’t feeding too many people…or are feeding several picky eaters like my boys.😉 I’ll be coming back to this one for sure!
can i double the recipe and will it come out good?
Love this recipe 🙂 Sweet, Delicious, and Convinent
Thanks for sharing! I’m so happy you love it as much as we do. 🙂
Excellent!! Ty so much
You are so welcome! I’m glad you liked it.
I rate this Spanish Rice recipe 5 stars. I only added browned pork chops to the rice and simmered til rice and chops are done. The pork chops get tender and adds some flavor to the rice. I, also added chopped green pepper for added flavor. Thank you for your recipe. I will try other ones you publish.
Those additions sound delicious! Thanks for sharing. I’m glad it turned out so well!
I have tried numerous recipes and followed them exactly and yet the rice never cooked throughly and I kept having to add more and more water until it ended up all soggy or parts were still too hard. I followed your recipe to the tee and it turned out fluffy and cooked all the way through FINALLY!! Thank you for such a simple and easy recipe!!
You are so welcome! I’m glad the recipe turned out so well for you!
SO good! My boyfriend was craving restaurant style Spanish rice and this was perfect!! I added quite a bit of minced garlic because we love it. I added the cumin to taste. Next time I’ll add onion powder. I was missing that flavor. No more buying packaged flavored rice on taco night! My family loved this recipe so much they said there’s no need to go to our favorite Mexican restaurant anymore. Thanks for sharing!
Awe, that makes me so happy to hear! I’m so glad you like this rice as much as we do. Thanks so much for sharing!
Very nice recipe ! Thanks
You are so welcome! I’m glad you liked it.
This looks yummy but I’m wondering if brown rice would work just as well.
Brown rice can be substituted for white rice in any rice recipe but it does change the taste and the texture somewhat since brown rice has a chewier texture and a nuttier flavor. The only difference between cooking brown rice and white rice is the water to rice ratio. More water and a longer cooking time is needed for brown rice. Let me know if you try it with brown rice. I’d love to hear how it turns out!
Yes, I have done it with brown rice.
If you scroll up to the FAQ section, the author tells you what you need to do for brown rice.
I’m curious to know what kind of specific tomato sauce? Can I buy a canned tomato sauce in the store?
Any brand of tomato sauce will work for this recipe. Yes – you can buy canned tomato sauce in the store. Hope this helps!
Muir Glen tomato sauce is the VERY best to me. Their tomato products are SOOOO sweet. A little more expensive but well worth it.
Thanks for sharing!
What brand of garlic pepper do you use for the Spanish rice?
Most of the time I use either the McCormick or Lawry’s brand of garlic pepper seasoning. 🙂
Easy and delicious! I didn’t have garlic pepper but added a few sprinkles chili powder and cayenne to spice it up a little and it was delicious!
That added spice sounds nice! Glad you enjoyed it!
Very easy and delicious.
Awe, thanks so much! I’m so glad you think it’s easy and delicious too!
Super easy and tasty! Family loved it. I tried a TikTok recipe with my daughter and it wasn’t as easy as this one. The rice turned into gloop. So I was surprised when I opened the lid to this one we had perfectly made Spanish rice. Saving this forever
I’m so glad your family loved it as much as mine does! That makes me so happy to hear! 🙂
This is my new favorite recipe for Spanish rice. I have made it many times and it always comes out perfect! Thank you for sharing. 🙂
Awe, that makes me so happy to hear! Thanks so much for sharing! 🙂
I just made the rice for my in-laws, to go with chicken, guacamole, mushrooms, onions, and peppers, and it came out perfect. I used Jasmine rice, all chicken broth, and added pico de gallo and sliced black olives when the rice was done. This is going to be my go-to recipe from now on, thank you!
Yum! The pico de gallo and black olives sound like amazing additions to this recipe! Thanks for sharing!
This was 10 STARS!!!!! My picky family members, especially my hubby, gobbled this up. This was better than the main dish. I followed the ingredients to a Tee, but put the sauteed rice in the rice cooker to cook the rest of the way so i didn’t have to watch it. This is a marriage saver recipe!!!!!
I’m so glad you love it as much as we do! Thanks so much for sharing! 🙂
I so appreciate people who give away recipes for free, and I feel really bad leaving a bad comment, but this was very salty. I am a salt lover -and I used Swanson veggie broth instead of bullion and I still found it to be way too salty. I just wanted to let others know if they make this recipe. I do appreciate your posting this recipe Kristyn. I am sorry to make any complaints. I will try it again with maybe 1/4 tsp salt. Salt is something that can be added at the table anyway. Thank you for sharing your recipes!
Thanks for sharing! I’m sorry it turned out saltier than you would like. Let me know how it turns out when you use less salt. I’d love to know!
Making this for a Mexican dinner for guests tomorrow. Quick question… Why add “garlic pepper” when you already have garlic in the recipe? Rather than buy it, why not just go with regular pepper and the garlic? Is there some difference I don’t know?
Sometimes garlic pepper is a combination of salt, ground garlic, pepper, and even brown sugar so it can be a bit different from just regular pepper and garlic. If you don’t have garlic pepper on hand I’m sure using the regular pepper and garlic would do the trick. Let me know how it turned out. I’d love to hear!
I made this tonight for dinner iIt was so so good. Thank you for sharing.
Thank you for trying it out! Glad you enjoyed it! 🙂
I made this tonight for dinner it was. It wS so so good. Yhank you for sharing.
LOVE this recipe! Perfect! Make immediately!
Awe, thanks so much! I’m so glad you love it as much as we do!
Is that carb count correct? I think rice has more carbs than that, then you add the tomato and it has carbs.
You are correct. 1/2 cup rice with the tomatoes would be closer to 26 grams of carbs. Thanks so much for catching that!
Wonderful!!! The best Spanish rice I have ever made. Super happy and excited to find this delicious recipe.
I’m so happy you like it as much as we do! Thanks so much for sharing!
Can riced cauliflower be used in this recipe?
I have jasmine, instant and sushi rice. Would any of those work better?
Jasmine rice would work the best for this recipe. Sometimes it takes a little longer to cook thank regular rice though so keep an eye on it. Let me know how it turns out! I would love to know!
I have never tried riced cauliflower with this recipe but I have heard that pretty much any rice recipe can be converted to riced cauliflower. I do know that the cauliflower will not absorb liquids like rice does so I’m not sure if the riced cauliflower will be as flavorful as the regular rice is. Let me know if you try this recipe with riced cauliflower. I’d love to hear how it turned out!
Great and simple recipes !
Thanks so much for trying them out!
I used salsa instead of tomato sauce. It was a huge hit! So excited that I’ll never have to search for another Spanish rice recipe!
Salsa sounds like a great substitute for tomato sauce! I bet it gave it a little “kick”. 😉 Thanks so much for sharing!
Can I use tomato paste instead of tomato sauce? Has anyone tried this?
Trying it now because I have no tomato sauce. Am not using all 8 oz., adding canned diced tomatoes to thin.
Let me know how it turns out. I’d love to know!
You sure can! You can mix one part tomato paste with one part water until well blended. If you need 8 oz. of tomato sauce you can blend 4 oz. tomato paste with 4 oz. of water to give you 8 oz. of tomato sauce. Hope this helps!
Perfect rice and great flavor!
Awe, thank you! So glad you like it! 🙂
So delicious!
Thanks so much! It’s definitely one of our faves. 🙂
Hello, Can you use Better than Bullion instead of the cube? If so, do you just melt a certain amt in water?
Thank You
Yes you sure can! One teaspoon of Better than Bouillon equals one cube. No need to melt it in water since the recipe already calls for water.
That’s a pretty mean spirited comment. I can see the ingredients and amounts just fine. Thanks for the easy recipe
What is the serving size?
The serving size is usually about 3/4-1 cup per person. This recipe will serve 8 people. Hope this helps!
Love this recipe! Thank you for sharing!
So glad you enjoyed it! 🙂
If you use the cilantro stems when do you add them?
After the rice is completely done cooking you can sprinkle the cilantro stems on. Cilantro definitely adds a nice touch!
Our family loves Mexican food and have a favorite restaurant that makes the best rice ever. We decided to have a family spanish rice cookoff to see who could make the best rice at home that most resembles the restaurant rice we all love. I used this recipe to the tee and it was all our favorite. I’ve made it at least a dozen times since the cookoff. So delicious and stays moist warmed up the next day. Highly recommend this recipe!
Thanks for sharing. I’m so glad you won the cookoff! Way to go! 🙂
This is our family’s favorite rice dish! Thanks for posting such a great recipe. We always sub “Better than Bouillon” non-chicken, chicken flavored broth to keep it vegan (plus, it just tastes so delicious!) and use a mild salsa in place of the tomato sauce. Turns out perfect every time. If you are reading the comments and are trying to decide whether or not to make this, DO IT! Tastes just as good if not better than at the restaurant. Super easy and cost efficient as well!
Thanks so much for your tips on how to make this dish vegan. Great ideas! So glad you liked it! 🙂
90 calories per serving, but how big are the servings? 1/2 cup? 1 cup?
The servings are 1/2 cup of rice. Hope this helps!
Hi Kristyn, thank you for sharing this recipe! It was a hit and we absolutely loved it. Even my very picky 4 yo grandson who does not usually eat rice, loved it! Definitely a keeper and I will be making it again.
That makes me happy to hear! Thank you for trying it!
Can I use marinara sauce and garlic salt instead of tomato sauce and garlic powder? Also, what will the results be like if I use short-grain rice?
I personally have not tried any of those, so I couldn’t say what the outcome would be. One way to find out 🙂
I was blown AWAY by the flavor! I only made a few alterations… I added a lil bit more than a dash of the cumin n the garlic pepper, n also added just a bit of coriander. I didn’t have any tomato sauce by itself, so I used the sauce/juice from a big (29oz) can of whole tomatoes, which was the perfect amt. I also didn’t waste the tomatoes, so I chopped them up n threw them in. I also added some leftover chopped black olives, n a can of black beans including the water (for flavor). To compensate for the extra liquids, I just added a few more spoonfuls of rice. My family likes things a tiny bit spicy, so I added a few shakes from a bottle of a blend of hot pepper flakes. (Hell Flakes by Todd Wilbur). You’ll have to wait til I make it again for me to take a pic.. we DEVOURED it so fast! I made it the side dish to my beef n bean empanadas (hence the leftover olives). 100% my go to recipe any time we want spanish rice! 😊
That sounds delicious! Thank you for sharing what you do!
This is my go-to Spanish rice recipe! I always use salsa in lieu of the tomato sauce… comes out awesome every time! In fact, I’m making it again right now! Thanks for sharing it!
Glad to share!! I am so glad you like it! Thank you for sharing what you do!
My family and I love this recipe. It’s so easy to follow. I’ve made this a dozen times and it’s great every time. I figured it’s about time I thanked you for it!
A few times, I’ve needed to double the recipe, it turned out a little “wet.” So now when I double the recipe, I just would have 2 pots going at the same time. Maybe next time, I’ll add another 1/2 cup of rice (this just came to me). Also, I let the rice sit on the stovetop a little longer to have crispy rice at the bottom of the pan. My daughter loves crispy rice, so she’s quite happy when I have 2 pots going. This definitely stands up to any restaurant’s Spanish rice. Thank you!
Awe, thank you so much!! I love hearing that you like it that much! Thank you!
This recipe was excellent! Way better than any Spanish rice I’ve ever had in a Mexican restaurant.
Yay!! That makes me so happy! Thank you!
First time cooking Spanish rice and this recipe was a major with the fam!! Everyone loved it and said it was perfect! I even added cilantro and Mmmmm good.
Definitely keeping this recipe on hand for next time!
Hi, I made your Spanish rice recipe. It was wonderful, I’m not a very good cook so I have to follow instructions to a T which I did and it came out great. Thank you so much for this yummy recipe.
How much of the garlic pepper do you typically use? The recipe says a dash, but it looked like a little more than I would picture for a dash in the video. 😊
It just depends on how much you like it. I like it, so I add quite a bit. It’s probably a tablespoon.
This is by far the best rice I have ever made. My family loves it! Thank you for sharing.
You are so welcome! I am so glad you like it, as much as we do! Thank you!
Been making this recipe for years! Thank you for creating this and sharing the joy with the world! So many of my friends have complimented me on it, so it’s a winner. One thing I changed for the first time tonight was to try it in the Instapot! Someone reviewed it below, so I figured I’d give it shot. I have a mini Instapot, but I still used most of the same ingredients except one less cup of liquid (water or broth). Turned out PERFECT!
1. Saute mode and cook rice in oil till brown
2. Add the rest of the ingredients + chili powder and onion powder AND MINUS ONE CUP OF LIQUID
3. 6 minutes high pressure and natural release ~15 minutes and it was fluffy and perfect!
Thank you for sharing that! I’ll have to try that!
Very poor there’s No where HOW much of the ingredients to use. There’s a list of ingredients and that’s it. You have a video and that’s it very poor
The amounts are all there in the recipe card if you scroll down in the post.
Hi Kristen, do I keep the heat at medium for the 40 minutes? Thank you so much
No, I keep it on a low simmer 😉 Hope that helps!
Wow! Just like restaurant rice! Changed it slightly though, I added only 2 tablespoons of oil to brown the rice and I added 2 tablespoons of Goya Sofrito Sauce and 1 teaspoon of Adobo all-purpose seasoning to salt the rice slightly. It also only took about 15 minutes to cook and only stirred once. But overall came out perfect! Thank you!!
You are welcome! Thank you for sharing what you did! Sounds good!
Thanks for the encouragement, we’ll definitely keep going!
Prefect! I use this recipe all the time I know it by heart now. So good
Yay!! That makes me happy! Thank you!!
Some people recommend rinsing rise before cooking it. Did you rinse the rice in this recipe or is it not required? Thank you!
I do not, it is not required 🙂
I’ve made this so many times since first seeing the recipe I can make it in my sleep. It’s a weekly staple in our house. I throw in a can of beans and use whatever tomato-y sauce or salsa I have around. 37 minutes in my T-fal pan and it’s perfect, every time. We eat it plain with chips, use it in burritos, top it with taco meat or seasoned rotisserie chicken, or sometimes black beans and plantains. It’s so reliably comforting and delicious. Thank you for sharing it!
You are welcome! That all sounds wonderful! Thank you for sharing that!
I loved the flavor of this rice. but I’m not much of a stove top gal so so I experimented with converting it to an instant pot recipe. It works great if you follow the saute instructions and then seal and run the pre-programmed rice mode (with a quick release). I cut the liquid down to 3 cups, but if you like the rice a little softer then 4 is probably still fine. Thanks for the recipe!
You are so welcome! That’s good to know! I haven’t tried in the instant pot. Thank you!
Do you let it come to a boil before turning down to simmer or simmer as soon as you add water and spices?
Yes, let it come to a boil after adding the ingredients, then turn down to simmer on low.
Can I use leftover rice for this? if so, how can I fry it until brown?
I personally have not tried, so not sure how that would work.
Lots of flavor delicious had a lot of compliments. Now my favorite recipe.
Yay!! Love to hear that! Thank you!!
Love it, thanks so much. My boyfriend, who comes from a family of great Mexican cooks, said it was addictive. I used 8oz of taquera style jar salsa instead of tomato sauce, and only cooked for 13 minutes on medium low heat. I think using long grain rice is important to not get that stickiness.
Love to you!
Amber
You’ve made my day! Please tell him thank you!!
This is the first Spanish rice recipe that I’ve made and it came out correctly! You definitely need to stay in the kitchen and watch this rice as it starts slow but cooks quickly. I think mixing the bouillon cube in the water prior to adding it to the rice helps a lot too.
Thank you for sharing that!! I love to hear that!!
My son tells me this is the Mexican rice he has ever had!! And he eats at Mexican restaurants all the time. Score one for mom!!
Yay!! Please, tell him thank you!!
i love it
Happy to hear that! Glad you do! Thank you!
I tried so many recipes for authentic Mexican rice. My search is over. This is it. Thanks
My rice came out half mushy and half hard. I followed the recipe exactly. What happened ?
Darn, I wish I knew! Did you stir it all?
It say 90 cal per serving. how much is a serving? Cup?
Yes, it’s about a cup 🙂
I’m not sure about that. 1 cup of cooked rice is definitely not 13 carbs which is what is listed. 1 cup of rice is anywhere between 40-50 carbs. Those macros are way off.
Thanks for the great recipe. I used it exactly- but cooked it in the Instant Pot!
6 minutes on high pressure-natural release. 😉
The whole family loved it-
kim callan
Glad they all did!! I will have to try the instant pot! Thank you!
These are awesome dishes. My parents loved all of them.
Perfect! Thank you so much for letting me know! Happy they did 🙂
I love this recipe and I’ve made it multiple times. It only takes 20 minutes for the rice to be done, I learned that the hard way the first time, but since then, it’s turned out perfect!
Thank you for sharing that!
When do you add the Cilantro?
You would add it right before serving 🙂 Enjoy!
Tried this recipe for with husband’s birthday dinner. It was delicious!! Will use this recipe again!
Happy to hear that! Thank you for trying it 🙂
It wasn’t horrific, but not great or even in my top ten Spanish recipes I’ve tried. I added lemon juice and juice from some green chili’s and added a bunch more cumin than called for and it Is ended up okay, but apart from being a decent starting point, it wasn’t great.
Thanks for trying it. I haven’t added that before, so that would definitely change the flavor.
Love this recipe. Sometimes I use homemade salsa instead if tomato sauce. This recipe and instruction is so good!!
That works, too 🙂 Thank you so much! Happy you like it!
So good!! Tastes just like my old exes family used to make
After making this rice I thought the flavor was great. The family loved it. My only negative would be even simmering it at 30 min I thought it was a little over cooked and soft. Tasted great though. Thanks.
Thank you for trying it! Was your temp on a very low simmer?
This may sound silly but is the rice already cooked when you get it in the pan?
Hey BJ,
No worries and nope. You are starting with uncooked rice and cooking it in the oil till it’s golden brown, not too long, a few minutes. Then add the rest of the ingredients turn the heat down, put the lid on and let it simmer.
Nope, you will cook it in the oil until golden, before adding the other ingredients.
Looks yummy. I’ve tried to make this for my family, and my family really love it. I will introduce your recipe for my friends. Thank you so much. I love it.
Thank you! Happy you do! I hope everyone else likes it!
Best Spanish rice I ever made. Thank you
You are so welcome! Glad you think so 🙂
Best Spanish rice I’ve made. I added half an onion sautéed first and removed before rice. Readers with everything else. Excellent.
Yay! That makes me so happy!! Thank you for trying it & for letting me know!
I really wanted authentic Spanish rice and this was perfect!!!
Awe, I love to hear that! Thank you for letting me know that!
Thank you for the recipe! I have the powdered bouillon on hand. Do you know what the equivalent of the powdered bouillon would be to the cube?
1 bouillon cube equals about 1 teaspoon of the powder/granules. Hope that helps 🙂
Every time I make Mexican Rice it comes out like poop!
I followed the instructions and put the flame on low for 30-40 minutes and when I uncovered it the middle was okay but the exterior was undercooked and crunchy.
I’m continuing to cook it through but it looks like a pile of mush.
Tips please how it can come out light cooked and fluffy.
Oh, I am sorry it does. I let mine come to a boil, then on a low simmer for 40-50 min. I maybe stir once in the middle of that, but that’s about it. I hope that helps!
This may be a dumb question but do you take the lid off and stir it during that 30-40 mins? I’m
new to cooking and I don’t want it to stick. Thank you
Keep it on a low simmer & I maybe give it one stir throughout, but that’s it 🙂 Good luck!
Perfect side with your yummy Mexican food main dishes!
Loved this recipe so much and is a family favorite!
Love this recipe and so easy
So yummy and so easy! My kids love rice and beans from the Mexican restaurant near by and this recipe is restaurant quality! We’re making it again for Christmas Eve to go with our array of Mexican dishes!
All I ever wanted! Family staple! So good!
By far BEST recipe on here, so easy to make and so so good!!!
This rice tastes better than you would get at any good Mexican restaurant. We abandoned our old favorite Spanish rice recipe for this one. Never looking back!
I make this everytime we have Mexican food, it’s so good!
This tastes like the rice you would get at any good Mexican restaurant. So good!
So easy and delicious!!!
My favorite Spanish rice!
My daughter made this rice for us and we LOVED it!!! We have made it several times since. Simple ingredients that you should already have on hand.
Easiest and best Spanish rice we’ve ever made! So good!
This is such an easy delicious side dish. I add this to every mexican food main dish I make.
So easy and so good. Taste truly authentic. Thank you
Delicious and a go -to for us. You can’t do mexican without it!
My family LOVES this recipe. This is my go to for Mexican sides. So yummy!
This is the best recipe I’ve found for Spanish rice! It’s a family favorite, and my kids love it!
I love Spanish rice, and have tried many recipes. This is my favorite! Very easy and delicious recipe, much like our favorite restaurant’s rice. Simple ingredients that I normally have on hand as well.
Such a great, easy go to side dish. I made this to go along with some shredded beef enchiladas. Yum!
I’ve been making this recipe for spanish rice for awhile now and we all love it! So easy to follow the recipe and ingredients that I have on hand. It’s a perfect addition to enchiladas or tacos or anything!!
Such great flavor and so easy to make. Great to freeze as well.
Thank you for sharing. It looks so yummy.
The BEST Spanish rice dish I have ever made at home!!!
I LOVE THIS RECIPE!!! I finally feel like I have a great rice dish now to go with our Mexican food. Better yet my family LOVED IT!!!
Such a yummy, simple recipe! I usually have the ingredients on hand for this last minute dish.
Our favorite! We make it at least once a week!
This is a great and easy side dish. I’ve always love the beans and rice at Mexican restaurants, but never really thought to add it to our dinners, until I came across the this recipe. Gave it a try and it was a big hit. Glad I found this recipe.
Best and easiest recipe ever!! I make it a couple times a month! Everyone loves it. Also leftovers – if there are any – freeze beautifully!
So tasty, just like you’d get at a small family owned Mexican restaurant. So many recipes call for too much cumin, and this one comes out with the perfect balance of flavor, texture, and coloring. We have it every time Mexican food is on the menu!
Seriously, this recipe.is so easy and tastes the best. It is my go to with Mexican food.
This is my favorite Spanish rice recipe…so many ways to make it, but this is my goto
A new staple in my house! This recipe turns out great every time (except for that one time I added too much black pepper, oops!). Sooo yummy!!
This is so easy to make and is our favorite side to serve with your Mexican dishes!
Sooo easy to make and my kids love it. I like it with a little extra flavor so I’ll add a few extra spices occasionally.
This has been our go to Spanish Rice recipe! So easy and so flavorful!
This is the first recipe I tried of yours. It’s a winner. I use it all the time. Thank you!
So good. This is now my go to recipe for Mexican Rice.
Best homemade Mexican rice on planet earth! Feeds a crowd easily!
This is our family’s favorite Spanish rice recipe!! I got rid of my other recipes because we only use this one now.
We love this recipe. It’s so easy and delicious. My kids love it everytime I make it.
This is my favorite Spanish rice recipe and I have it memorized we use it so much! You will love it!
My family LOVES restaurant style Mexican rice and this one is delish! Love that is makes a bunch because my kiddos always want more 🙂
This is my go to Spanish rice recipe. I used to just buy the prepackaged ones at the store but since finding your recipe I haven’t bought one. My family absolutely loves this and there is hardly any leftovers.
I love how easy and quick this rice is to make! It’s my “go to” when I need to make a dinner to take to someone, I made this with some chicken quesadillas. So easy and so good.
Easy Spanish rice that tastes like the restaurants and without the veggies my kids pick around ;-).
I have tried for forty years to make a rice that I liked. This is it!
I’ve used and shared the link to this recipe soooo many times and everyone that has tried it LOVES it. So easy and so yummy. When I ask my kids what they want for dinner they say something with that Spanish rice.
I make this all the time. We love it!
Best & easiest Spanish rice recipe ever!! Thank you!
So good, and so easy! I honestly liked this rice better than a Mexican Restaurant rice I had just the night before I made this recipe 🤷🏻♀️
So good, and so easy to make! I honestly thought this rice tasted better than a Mexican restaurant rice I had the night before 🤷🏻♀️.
This recipe is a Mexican side dish staple in our family. So easy to make and turns out perfect every time!
Love this recipe! I’ve been trying different recipes over the years and this is the best!!
Tried this recipe twice already.
Taste hair like our favorite restaurants rice. Super easy and ingredients I had on hand.
The best! So nice to have a recipe that tastes just like what I remember having growing up, but a little better!
I’ve always been intimidated by making Spanish rice until i found this recipe. It’s wasn’t complicated at all. It’s an automatic side with any Mexican food entrée I make!
A favorite recipe! This is one you want to keep forever.
I loved this rice. I love being able to make my own red rice instead of making it from a box. Especially when it tastes as good as the local restaurants or better. Thanks!
This is the best rice! My family loves it so much it’s on regular rotation at our house!
Absolutely love making this Spanish rice.. turns out great every time.
This is my go-to mexican rice recipe. My whole family loves it. sometimes I’ll add more cumin because I love it.
This was my first recipe I made from this site and I honestly make it a few times a month now. My absolute favorite rice!
This is a family favorite. It is on a steady rotation at my house. It makes a ton. We usually eat half and freeze the other half. It thaws really well and is still so dang yummy!
I am Hispanic and I have followed 2 family members recipe and the rice was always crunchy. Lilian came out perfect! Everyone enjoyed it and it was easy. If I could do it anyone can
This recipe is so easy to make and tastes delicious! Definitely a keeper!!
My husband is Mexican and this is the closest thing to his moms rice I’ve been able to find. His mom is a memory cooker so there are no recipes saved. This is a family favorite.
This is the recipe that introduced me to your site and I am grateful for that! I have tried so many of your recipes and they’re always awesome! This one is no different— it is the perfect side to taco night! Easy ingredients and instructions. It’s always a hit!
Best rice ever !! So easy to make and my family loves it!!
I tried this today and it just didn’t work. half of my rice was cooked and the other half was still really underdone. the liquid had all evaporated. any ideas as to what went wrong? could it have been my pan size? I used a large frying pan as the recipe stated.
Hmm..nope, sounds like your pan was the right size. Was it simmering? It should have all cooked, so I am not sure what went wrong.
This is a great recipe. Hubs decided to make fajitas and I didn’t have any Spanish Rice Rice a Roni (my go to for Spanish rice) and had to search Pinterest. I immediately found your recipe and had most of the ingredients so it was a go. I halved the recipe since it is only two of us now. Didn’t have any tomato sauce so used half pasta sauce and half salsa. It was delicious and now my new go to. I did add the juice from a lime with the chicken broth which put it over the top.
Perfect!! That sounds great! Thank you for sharing what you did. I am so glad you came across this recipe!
My mother had a mexican restaurant i grew up in. When she made her rice at home she browned the grains put them in her crockpot, brought her broth mixture to a boil then poured it boiling hot into the crockpot. Stir cover, leave on low till the liquid was gone. It was perfect every time.
She would cook chicken seasoned with lemonpepper and garlic salt and use that broth. – the chicken was often shredded on top of the rice. with tortillas- perfect!
She also added a small spoonful of ‘better than bullion’ or equivalent in almost every base or sauce she made. There is a canned product we use Ro-tel diced tomatoes and chiles- substitute that for the tomato sauce and the rice for angelhair pasta coils and you have her Fideo. Delicious
Excellent Spanish/Mexican rice
Very easy to make and it tastes so good.
Thank you for sharing your Mom’s recipe
Awe, thank you for saying that! Glad you like it!
i love this rice! so easy and always a hit. super easy to adapt the dish with what you have on hand, too! #quarantine thank you for an awesome recipe!!!!!!!
Do you rinse the rice before cooking?
Nope 🙂 Enjoy!
Makes no mention of the ratio of water to rice. How many cups of water per cup or cups of rice. This missing information is key to making good rice.
This recipe is 1 cup rice to 2 cps water. Each type of rice might vary a little. But, in the recipe box it will tell you 2 cups rice to 4 cups liquid.
It is fabulous 😍 😀 thankyou
You are welcome! Glad you think so 🙂
The best recipe for Spanish Rice I’ve made. I misplaced the so-so recipe I’d been using and looked for another. Luckily, I came across this one. Much more like the rice at a good restaurant
I am glad you found it 🙂 Thank you for saying that!
Looks yummy. Thanks for sharing. Your recipe is so unique. I will follow your recipe and I hope my family love it. And I will share your recipe for my friends. Thank you so much.
You are so welcome! I hope it’s a hit!
If we do want to use the cilantro stems, at what step would we add?
They would just get sprinkled on top at the end.
Do you think using vegetable broth instead of chicken broth would work OK?
I personally haven’t tried, but I am sure it would 🙂
Better than bouillon had a vegan chicken bouillon that I use all the time in place of recipes that call for chicken broth! 🙂
*has
Thanks for sharing that!
Thanks- Luna,
Great Recipe! Thanks
You are welcome! Thank you for trying it 🙂
My children loved this dish! This was easy to prepare and delicious to eat! This recipe is now one of our menu!
From Jacks!!!!
That makes me so happy to hear! Happy they liked it! Thank you!
I absolutely love❤ this recipe! I have made it several times and it always comes out great. If I make this for only 2 people how much would the ingredients call for then?
I would just cut in half 🙂 Glad you like it!
If u look on the recipe where it states servings click on the number and scroll it down to the number of servings u would want. And look at the recipe measurements for it.
So happy I came across this recipe for Spanish rice! My whole family loved it! I was hoping to have some to freeze, but we are going to eat it all before I can. I’ll have to make a batch specifically to freeze. No need to try any other recipes, this will be the one I use from now on.
Yay!! I love to hear that! Thank you so much for sharing that!
We loved this dish! This was easy to prepare and delicious to eat! I used brown long grain rice, salsa and low sodium chicken broth, served it with tacos and nachos. This recipe is now one of our favorites!
Sounds perfect! Thank you for trying it & for sharing what you did!
I absolutely love this recipe! What do you consider your serving size for your nutritional info listed?
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I am glad you found it, too!! I hope you find some recipes to try 🙂
My go to rice for taco night. I didn’t have tomato sauce or chicken broth (hadn’t ordered groceries yet hahaha) but had the knorrs chicken and tomato bullion so I used that. Yum!!! It’s a regular in the rotation! Thank you 😊
Happy it made the regular rotation! Thank you so much for sharing that!
It’s all in the recipe box. From top of the page hit the “jump to recipe” button and it takes you to the recipe box that gives full measurements, cook time, prep time etc.
2 c rice
1tsp minced garlic
4 cup water or chicken broth
1/8th cup oil which is approximately 2tbs
8oz tomato sauce
Dash cumin
Garlic pepper
Chicken bullion cube (only if using water. Don’t use if using chicken broth.
I made this last night but added a diced onion and a bit of taco seasoning… Was sooooo good
Great options!! Thank you for sharing what you did. Glad you liked it!
I forgot some ingredients (rushing or doing too much at once or something, who knows?!) and this was still delicious!!! I am wondering if I should even bother with the ingredient or two that I forgot on the next go round X-D.
That does happen on occasion 🙂 Whatever you left out, you should try adding..it only gets better with each ingredient.
i love how simple this recipe is! very tasty! the second time i made it i added a half can of rotel to it and it was sooo good! i also left out the cumin cause…dont like it much
I have had this recipe pinned for a few years now. Every time I make it, people LOVE it! For some reason the flavors in this rice just mix in that magical way that makes it perfect. This is going in my recipe book as my go-to for Mexican rice.
I love that!! Thank you so much for saying that!! You made my day!
These were so easy to make and tasted great! Thank you for the recipe! We had them alongside beef fajitas and beans.😊
You are welcome! Sounds yummy! Thank you!
Love this recipe! I’ve had great results every time. I also love Mango’s in downtown Mesa. Great inspiration for some amazing authentic Mexican rice. Thank you for sharing Kristyn!
Love Mangos!! Glad you like this recipe, too! Thank you so much!
Hi looks great – when you say tomato sauce, do you mean like italian tomato sauce for pasta, or do you mean pureed/crushed canned tomatoes? thx i will try italian tomato sauce but wanted to double check
I use regular, plain tomato sauce 🙂
Hi do you add the cooked long grain rice to the pan? Or should it not be cooked?
Thanks!
Sooo good!! And very forgiving because I started with cooked rice. That’s because it’s all I had on hand so why not? Just lightly sauteed the garlic in avocado oil, a dash of salt and pepper, then added the rice, the cumin and the tomato sauce (minus the bouillon because that opportunity had passed) and viola! I’ve tried other recipes before but this is the winner, winner for Mexican dinner! Thank you, Luna!
Oh, I am so glad!! Thank you so much for sharing that! Glad you liked it!
It would be super helpful if you used measurements. How much rice? How much oil?? There’s no measurements for ANY ingredient. Come on now.
They are all there in the recipe box.
Quick simple recipe. The absolute best
Thank you so much!!
Turns out quite well.
Thank you so much for letting me know!
I love making this Spanish rice recipe cause my family loves it.
Mine too! Glad yours does! Thank you!!
Thank you very much for the recipe! The rice came out soooo delicious!
Makes me happy to hear 🙂 Thank you!
My rice did not turn out at all, was simmering for over an hour and rice was still crunchy and hard…dont know went wrong
Hmmm…it definitely should have been done. Did you change anything with the recipe?
The flavor was good but mine came out with hard pieces of rice and some soft and was a little more mushy consistency not sure where I went wrong. I’ll definitely try again though!
Not sure either? Did you mix it a lot?
Followed the recipe, but it came out with a strong garlic taste. Anyway to cut it down
You can definitely add less garlic or just use pepper, instead of garlic pepper.
Easy recipe. Tastes great. My family loved it!
Thank you for saying that!
I hope mine turns out good! I added onion to the recipe!
That will add great flavor, I just don’t personally like them, but I like to add onion powder 🙂
Your recipe is exactly like my Mom made. I really like it, and appreciate your TIPS
Awe, thank you!! I am glad it could remind you of your moms 🙂
This is a GREAT base for spanish rice. I love the idea of cooking it in chicken broth!
You are right, I forgot to mention that in my post.
Thank you so much!! Me too! Adds nice flavor 🙂
Can you wash the rice first before browning? Or does it have to be dry rice?
I personally have not done that, so not sure how that might change the rice.
Thank you for sharing this recipe. It is a family favourite and staple in our household 🙂
Glad to share 🙂 I am so happy it’s a family favorite! Thank you!
This is my go to Spanish rice recipe. I also spruce it up as well. I have also added1-2 Tsp of smoked paprika, 1-2 Tsp of Mrs. Dash Garlic and herb, 1/2 tsp white pepper, 1 tsp Iltalian seasoning, 1tsp parsley. I do change the water and use 4 cups of water with 4 tsp of knorr chicken bouillon for extra flavor. Your recipe is AMAZING as a starter with endless possibilities. So easy quick and simple. Ive added a whole rotisserie chicken shredded off the bone and corn for a easy simple dinner. Ive taken the tomato out of it and used it as a easy chicken rice recipe. Your recipe is my foundation. I highly recommend it!
That all sounds good! Thank you for sharing that!! That makes me so happy!
I had high hopes but this came out like mash potatoes instead of rice. For I knew for 4 servings, four cups of chicken stock was too much to one cup of rice.
You use 2 cups of rice to 4 cups of water and chicken bouillon!
If you halved the recipe & used just one cup of rice, you would have only used 2 cups of water. The 4 cups would have definitely made it mushy. I hope you try it again!
Excellent made tonight for my family. We won’t ever use a brand mix again
That makes my day! Thank you so much!
This is better than the rice we get from taco shops and i live in sd, Ca!
That made my day! I am so glad you think that! Thank you!!
I added a few things that really amp this up, minced onions and diced carrots (cut in about 1/4″ cubes). A local mexican restaurant adds the carrots and it gives them a little more substance and flavor.
I have also used the tomato boullion cubes rather than chicken too. That was good.
Add a dash of basil at the end to give it a little pop too.
But for the life of me I cannot make this work without getting gooey with anything but uncle ben’s rice.
I wish I knew why the rice isn’t working. Do you stir it a lot? How long do you have it cooking?
You may also add the tomato sauce when rice is already translucent, and let it cook until it changes color. And then add water or chicken stock. It really adds a ton of flavor
I’ll have to try that! Thanks for sharing!
Tasty. I like this dish so much. This dish remembers when I was in high school. My mom used to cook this for me to eat on the weekends. I ate so much that I was overweight. Later, I ate my son, he complimented that this dish was great. Yesterday, I made this dish according to your recipe for my whole family at night, everyone ate it all. Thank you for your recipe so simple and effective. I give more pepper than you do, is that okay?
Yes, that is ok 🙂 I am so happy you like it! Thank you for sharing that!
LOVE this rice, but – as it’s only myself and my husband, I adjusted the recipe to 4 servings, just FYI- the program does NOT adjust the the liquid in parentheses where the recipe calls for 2 cups, it still says 4 .. so, it was a LITTLE confusing, but we got through it
Sorry it got confusing 🙂 Glad you got through it! Yes, for future reference..if you were halving it, the liquid amount would be 2 cups.
This is my go to RECIPE now foR mexIcan rice. I add corn and green chilis to it, delish! I’ll never make box rice again.
I love hearing that! Thank you for trying it 🙂
This looks so delicious, I have started to feel hungry after reading your post, the recipe is so easy and I am surely going to try it.
Keep uploading such content, it is very informative and helpful.
best of luck!
LOL..glad it made you hungry!! Thank you!
To be the best spanish rice you have to add a little cumin, it really gives the dish a lot of flavor.
I agree! Thank you!
Excellent and quick..!
Glad you think so 🙂 That’s why I love it! Thank you!
How do i triple rhis Recipe?
You will just need a big pan & you would just triple each ingredient. It might take a little longer than the recipe says. Enjoy!
I needed only 4 servings of rice so I changed the servings amount in your recipe. Your recipe says 4 cups of broth. For the 4 servings. Is that a misprint, because the liquid never boiled off. After over an hour of cooking the rice was still wet
The recipe is for 8 servings, so if you were halving the recipe, you would have only needed 2 cups of liquid & 1 cup rice.
Thank you, Kristyn. I understand that it’s 2 cups of liquid to 1 cup of rice, but when I moved the “gauge” on number of servings, from 8 to 4, it did SHOw 2 cups of water or 4 cups of broth. I went ahead with the 4 cups of broth but thinking, that’s too much!
I have tried many Spanish rice recipes. This one is the BEST!! I used chicken broth and the suggested ingredients. But, before I added the rice I sauteed 1/2 an onion until translucent because that’s how my family makes it. The rice was super flavorful. Thanks for sharing your recipe.
I am glad to share 🙂 Happy you think it’s the best!! Thank you!
Cant wait to try this recipe! About the cilantro stems, Do i just throw it in with the sauce? Thanks in adVance!
I would just sprinkle them on top before serving. Enjoy!
This rice is amazing. I have tried many recipes and this is my family’s favorite.
Yay!! Glad to hear that! Thank you for letting me know!
My husband is vegan, so i cant use any sort of chicken bouillon or chIcken Broth. I do have vegetable broth, would that still work?? Thank you!
I personally haven’t tried, but it should work just fine! Might be a little different in flavor, but still good!
Can this be put in a slow cooker on low to keep WARM.Serving for a buffet dinner
It sure could 🙂 Enjoy!!
Thank you so much for this delicious recipe. I love all of the recipes that i’ve try and will continue to try some other ones you have posted. Keep up the good work.
Awe, thank you so much!! I hope you like the ones you try 🙂
it was really delicious
Glad you think so 🙂 Thank you for letting me know!
Very yummy! I used low sodium chicken broth instead of water. It cooked in less than 25 minutes for me. Everyone loved it! Thank you!
Glad to hear that! Thank you so much for trying it 🙂
Super excellEnt rice ! Making this one often!
Oh, I am so glad to hear that! Thank you for trying it!
Just made this for dinner. The only Long grain rice i had on hand was jasmine rice, and tomato sauce was replaced with tomatO paste with some extra fluid. Hey, we make the best with what we’ve got, right? othEr than that, I followed all directions to a “t” (huge rarity in my kitchen, haha) with chicken broth.
The rice came out super dry and rather bland. (In retrospect, I think my variety of jasmine rice requires more liquid in general than othEr types of white rice, so that may have been the culprit. User error.)
Luckily, I was serving this alongside carnitas (amazing recipe here: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/), and Mixed in a generous 1/2-3/4 cup or so of the juices all over the cooked rice, plus about 1/2 tsp of additional cumin.
Boy, did that do the trick! By far the best, most flavorful, moist, and mouthwatering rice to have ever come out of my kitchen.
Thank you for this recipe. I will definitely make again, and pass on the premixed exPensive spanish rice packages at the grocery store.
I am glad you found options! We do work with what we got 🙂 Thanks for trying this recipe & sharing what you did!
This recipe is amazing! It tastes just like the resTaurant style spanish rice that i love. Ive made this at least 5 times now. Everyone in my family loved it!
I used sushi rice and added extra liquids. It came out muy bien!
Good to know! Thank you for sharing that!
I’m half Mexican. I love your recipe. Thanks for sharing this great recipe.
So happy you do! I am glad to share! Thank you!
Amazing! I dont like all the stuff in Bouillon so i used just chicken broth but this was so good. Finished Iff with cilAntro Thank you
You are welcome! I like to use the broth, too! Glad you liked it!
Excellent recipe. My family loved it. We had fresh jalapenos from the garden, too!
Perfect! Thank you for letting me know 😉
Awesome recipe. Everyone LOVED it. I want to make it again but I only have basmati rice….will that Change THE outcome?
Glad everyone liked it! I personally haven’t tried, so I can’t say for sure. One way to find out 🙂
Although i have not made these new-found recipes, they appear to be easy to make. I can’t wait to try them, and they look exactly like my favorite Mexican food restaurant items, which has closed due to covid-19.
Well, I hope you try this one soon! It is easy & our favorite! Hope you like it!
Okay, as soon as I started making this and saw it only needed 1 teaspoon of garlic and 1 teaspoon of chicken bouillon, I was like NOPE. Lol. This needs at LEAST 3 cloves of garlic and 3-4 teaspoons of chicken bouillon. trust me. It turned out perfect after that.
Thank you for trying it!
Can you make this in a rice cooker?
I personally have not tried, but I would think it would work 🙂
Hi! I was wondering if i double the recipe will it come out the same or do any other adjustments need to be made? thanks!
Yep, it will come out the same 🙂 No adjustments needed!
I’ve been searching for years fir the best SPanish Rice reCipe & this is literally the best, & easiest recipe i have ever come across. Thanks again for sharing!
You are so welcome! Thank you so much for saying that! So happy you like it!
I love this recipe so much!!
Yay!! I am so glad you do!! It’s our favorite! Thank you!!
Do you think i can make this is my rice cooker?
I personally have not tried, so I can’t say for sure yes or no. One way to find out 🙂
I rarely use rice in my dishes, but your Spanish Rice Recipe is great, added to the menu for this weekend, hoping to enjoy the new dish with my family. Thanks and have a nice day
Awe, thank you so much for saying that!! You too!
Loved this SPANISH rice!! Definitely a new staple in my house Hold. So simpe and easy to make. I subbed 4 cups veggie broth instead of the bullion cube and did a tsp of dried Garlic instead of fresh. RECOMMENDING to all my friends!
Thanks for recommending to your friends! Glad you liked it! Thanks for sharing what you did!
Delicious! DON’T be fooled by the cook time. it was so easy to prepare. The rice cooked up perfectly. this is my new go to spanish rice recipe.
Awe, so glad it is your go-to! Thank you for saying that!
i seen various recipes had mores steps and/or INGREDIENTS than i wanted. I have made other recipes that had shorter cook times and they never seemed to completely cook for me. This recipe not only was easy to prepare, taste was delicious and it cooked up perfectly.
I substituted the TOMATO SAUCE WITH salsa and my husband absolutely loved the rice. I WILL DEFINITELY MAKE THIS RECIPE AGAIN. KUDOS FOR A KEEPER RECIPE!
Awe, thanks! I will have to try adding the salsa! Thank you!
Finally a true spanish rice recipe!!! Thank you so much, it was the best ever. I make home tamales and go out and buy the Spanish rice at my local taco place because mine never tasted good until now!
Awe, that makes me so happy to hear! Thank you so much for trying it & for letting me know what you thought!
My new go to recipe. It’s delicious and easy and makes enough for leftovers. I add an extra chicken stock cube. This is my only side dish that everyone loves.
Excellent!! So easy to make and not overly spicy. My family loved the Spanish Rice.
Made this tonite. It was amazing. I didnt have garlic pepper so i made my own. Sooo yes very very very good recipe.
Glad you improvised 🙂 Thanks for sharing that!
This recipe for spanish rice was amazing, i would love to try japanese rice too.
So happy you think so 🙂 Thank you!
This was delicious. We made it last night. thank you for taking the time to write out the instructions so clearly.
You are so welcome! Thank you so much for saying that 🙂 Glad you liked the recipe!
WOW, this tastes just like our favorite Mexican RESTAURANT. I added one little tiny pinch of caynne to give a little “zip”. Thank you. I have looked high and low.
Oh, that makes me so happy! I will have to try that..I like a zip! Thank you!
I used thIs recipe the flavoring was great , INSTRUCTIONS easy to follow But this is thd secind time ive tried to make spanish rice and my grains mever taste soft they always taste hard and undercooked even thiugh i simmered for 40 miNuets plus ? What am i doing wrong ?? MayBe just a old bad bag of rice ? Any tips ?
What rice are you using? Are you covering it with a lid? Maybe it just needs a little longer?
Very tasty! I made this tonight and added bell peppers, onions, & green chiles. Very good and quick to make. I made burrito bowls with ground beef seasoned with taco seasoning, black beans, & monterey cheese. Thank you.
That all sounds delicious!! Thanks for sharing that! I will have to try!
the rice turned out perfect.
So happy it did!! Thanks so much!!
This was so good. Even my son, who is very picky, liked it. This will be my favored recipe to accompany cheese enchiladas.
Awe, that makes me happy to hear! Thank you for letting me know that! Glad your son liked it!
I stumbled onto your site by way of keeprecipes.com. When I saw your Spanish rice recipe was from Mangos, I knew you were the real deal Mangos has been a favorite go to for well over 10 YEARS. I can’t wait to try this recipe. Thank you from Phoenix.
Love Mangos!! Hope you like it! Thank you!
Delish, but NUTRITIONal info is incorrect.
This is really excellent spanish rice. good on its own as a side dish for Mexican Food, in burritos. Delicious. I cook it 30 minutes and it is perfect. When it is done cooking, I fluff the Rice and add 3/4-1 cup of frozen corn. stir it in and let it sit for a few minutes. Delish!!
Yes, we love it alone, but it’s so good in burritos! Glad you like it! Thank you!
I made this for my family and it was a big hit I’m making it again but this time adding sazon.
Glad you tried it! Even happier it was a hit! Thank you!
Excellent Spanish rice. I made it to have with honey lime chicken enchiladas and my husband and I are loving it! Super easy and delicious!
That sounds delicious! Thank you for trying it!
I’m so happy to have found this site everything here is absolutely everything I love and always wanted to cook ty lily Luna I’m positive I’m going to love all of ur site for many years to come
Awe, thank you!! I am glad you found my site, too!!
Thank you!!!
You are so welcome! Hope you like it!
This recipe is perfection! I am vegetarIan, so instead of the chicken bouIllon, i reduced the water to 3 cups and subsTituted it for 1 cup hearty vegetable broth. I also used salsa instead of tomato sauCe (as suggested For an extra kick). And like i Said—PERFECTION!!! Will deFinitely be making this easy and delicious recipe again and again.
Thank you for sharing what you did! I hope that helps others 😉
I do NOT HAVE TOMATO SAUCE. cAN i USE CANNED DICED TOMATOES INSTEAD?
You know I have never tried, so I can’t say for sure how the outcome will be. One way to find out 😉
Absolutely delicious recipe! Easily as good as any spanish rice I’ve eaten in restaurants, and SO easy to make! Thank you for this — I’ve tried other recipes and they do not compare.
So good!!!! I accidentally used minute rice so i had to pour out the extra water but was still so yummy!!!
Glad it still worked 🙂 Thank you for letting me know!
I’ve made this several times now and I wanted to let you know we love It! Simple and so good. Makes great leftovers Too!
Yay! Happy you think so 🙂 Thank you!
delicious, I made it last evening with the skinny pasta “rice” instead of regular rice. To go with my insta pot refried beans and beef tacos, My husband and I loved it
Yay! Glad you both did! Thanks for trying it!
Do you rinse your rice first? I see that alot but not sure how wet rice with toast up before adding water.
No, I do not rinse first 🙂 Hope you like it!
After frying the rice and adding the liquids, , don’t you have to bring it to a boil before putting on the top/lid?
Yes, it needs to come to a boil, then reduce & simmer on low with the lid 😉
Easy and delicious. Will definitely make this again (and again).
Happy to hear that! Glad you liked it! Thank you so much!
EASY AND TASTY
SO happy you think that! Thank you!
Can I add spices like chili flakes?
You sure could 🙂
Flavor wise the recipe is really good, but I should have followed my gut with the cooking time. 30 minutes was WAy too long. My rice was half mush, but still tasted good. Will do it again but not cook as long.
Sorry it was mush, I keep mine on a very low simmer & it turns out great at 45 min. I stir maybe once. Thanks for trying!
WhEn do we Add the cilantro stems? I assume it’s When the the other ingredients are addeD. Do we take them out after the rice is cooked? I’m not sure if it is for flavor or for actual consumption.
It’s just optional, if you’d like to sprinkle chopped cilantro on top.
Spanish Rice Recipe is great! I made it according to your recipe and the taste is great! Everyone in the family likes it, it makes me happy. thank you
You are welcome!! So glad your family liked it! Thank you!
HAVEN’T TRIED IT YET BUT WILL THE NEXT TIME I MAKE THE AMAZING LIL’ LUNA RED CHEESE ENCHILADAS. JUST HAD TO ASK: AM I THE ONLY ONE WHO LOVES THE LITTLE FROZEN PEAS, CARROTS AND LIMA BEANS IN MEXICAN RESTAURANT RICE? SMILE…
I hope you will try it! It’s my favorite. I am not usually a fan, but you can definitely add those 🙂
Do yoU rinse the uncooked rice before BrOwning in the pan?
I do not, but you can if you want to. I would make sure it’s dry.
Love this recipe, I have made it quite a few TIMES, but now that I’m watching what I eat I was curious the serving size used for your nutrition facts. I know the recipe says it serves 8, but what is the actual serving SIZE?
About 1 cup 🙂 Glad you like this recipe!
The best best rice!!! My famiky fave!!!
Yay! Glad you think so! Thank you so much!
Delicious! Easy to make and makes a ton!! Great for all ages!
Yes, that’s why we love it! Glad you like it, too! Thank you!
Super easy and soooooo yummy!!!!
So, glad you think so 🙂 Thank you for sharing that!
There are no measurements fOr the spanish rice!?!
They are there, in the recipe card 🙂
This was delicious! I MADE mine in the instantpot with Half the liquid on the rice setting. Came out perfect!
So, glad it came out perfectly & good to know about using the instant pot. I have yet to try!
tHIS RECIPE IS AMAZING! It tastes delicious and is ridiculously easy. I can’t believe I waited this long to make mexican rice from scratch
It is super easy!! So glad you finally tried it & think that 🙂 Thank you!
Can you use 5 minute long grain rice?
I personally have not tried a quick rice, so I can’t say how it would turn out. I’ll have to experiment with other rices.
Can you use brown rice or jasmine rice?
Brown rice can definitely be used in place of white rice. Just add ⅓ c more water per cup of brown rice and let simmer longer- until the brown rice reaches your desired texture. I haven’t tried with jasmine. Hope you like it!
Since the pandemic began, it has been very difficult to Find some of our favorite items at the store, spanish rice being one of them. Just made yours and subbed medium chunky salsa for the tomato sauce. It was a huge hit with my picky boys (hubby included)! ThAnks for a great recipe i can now make myself instead of buying.
You are so welcome! Adding salsa is a good idea! Happy your picky eaters liked it! Thank you!
This recipe is fabulous, better than most restaurants
Awe, I am so glad you think so 🙂 Thank you for sharing that!
I always in awe of rice cooked in different types and colors and this recipe gave me chills and excitement. I thought Spanish dishes are a bit complicated but looking at these ingredients and the preparations, I can say that you cannot judge the book by its cover really. I might cook this more often now.
You sure can’t! This rice is easy & so good! Thank you so much!
Exactly what i was looking for! I have tried so many spanish rice recipes and they alwaYs turn Out as fails. This One was amazing… even my BOYFRIEND loved it.
Woohoo!! That’s what I love to hear! Thank you so much for letting me know!
Very simple recipe, easy to follow, and tastes delicious! I did add an extra cube to the water, and more minced garlic (personal preference) but this is definitely going to be a part of our weekly taco tuesdays! Thanks for the recipe!
Glad it will be part of your weekly menu! Thank you so much for sharing what you did & thought!
making this recipe for Cinco de Mayo dinner tonight. it looks easy and tasty! can’t wait to try it! thank you for posting such a nice recipe.?
Glad to share 🙂 Hope everyone liked it! Thank you!
We’ve tried to make Spanish rice for years and It just didn’t compare to what you find in a restaurant. This recipe does! By far The best we’ve been able to make at home!
Thank you for saying that! Glad you liked it. Thank you for letting me know 🙂
I added 1/2 minced onion. watch the cooking time. the rice took only 20 minutes to cook instead of the 30-40 called for in the recipe which i think would have made it mushy.
Thanks for trying it. Mine takes about 40-45 min on a low simmer & I promise it’s not mushy 🙂
Best rice ever!!! Alittle less tomato sauce and it was amazing!!!
Awe, thank you so much!
What a wonderful rice recipe. i am having another couple for a mexican dinner. this rice is so flavorful. it was easy to make. it will become our only rice from now on!
Yay, I love hearing this! I am so glad you like it! Thank you!
I LIKE THIS FORMULA, THANK YOU FOR SHARE IT
I am glad to share 🙂 Even happier, you like it!
Hi there! Just wondering, if i were to use tomato paste instead of tomato sauce, how much should i use? And should i dilute it with water? Thanks!
I personally have not tried. It is definitely different that the sauce. I would dilute it, but I haven’t done that, so not sure how much. I would maybe google that. Good luck!
Need help asap. Making this tomorrow and need to buy INGREDIENTS. I’ve never bought tomato sauce or long grAin rIce beFore. I’m NeW to Cooking. Can you please tell me what kiNd and brand please? Thanks so much!
Really any brand will work. I like to use Hunts tomato sauce, I use store brand as well. As for the rice, I like to use Mahatma, but really any brand will work. Good luck!
thAnk you so much for your quick response. Is jasmine rice long grain? I have that at home. Is that ok Or should I get a different kind like MahatmA like you said. What type of mahatma. There are several versions.,
You know, I have not tried using Jasmine rice, but it is a long-grain rice, so that is a good question? I personally have only used white long-grain rice.
I made this a few weeks ago and it was awesome! it’s the best spanish rice recipe!!! i’m making it again today because it was such a hit. It only takes a few minutes to make and it tastes great! Thank you so much.
This rice is seriously amazing! I see that you have the NUTRITION info listed whIch is great, but can you tell me what the serving siZe is For that, i think im missing it. Thanks!
Glad you like it! I would say a cup 🙂
Perfect!
I am so happy you think so 🙂 Thank you!
The best spanish rice recipe I have ever used, and I have been trying to make a good spanish rice for 30 years! Thank you! this recipe has become a family favorite.
Well, I am so glad you found it! Thank you for saying that!
I made this tonight for dinner and it was a hit! We are trapped abroad in Croatia due to COVID-19 and have been craving Mexican food for over one month. Needless to say, this recipe is packed with flavor and paired perfectly with the bean burritos we made. We followed the recipe exactly with the exception of using Tomato Pasta Sauce in place of Tomato Paste due to the grocery stores here not having Tomato Paste in stock, and it still turned out delicious! We will make this recipe again and again!
Oh, I am so glad you found this recipe & tried it. Thank you so much for letting me know!
Excellent and family friendly. I took your advice and subbed in half salsa and half tomato sauce and it was so delicious that the pan was emptied at dinner! Thanks for making a great recipe.
Thank you for trying it 🙂 I am so glad you liked it!
I’VE SEEN YOU POST THIS RECIPE ON YOUR INSTAGRAM FOR A WHILE BUT FINALLY MADE IT LAST NIGHT. #QUARANTINELIFE ANYWAY, IT WAS SUPER EASY TO MAKE AND THE WHOLE FAMILY LOVED IT. THIS IS NOW MY GO-TO SPANISH RICE RECIPE! THANK YOU!!
Yay!! Love hearing it’s your go-to! Thank you so much!
OmGOSH!!! ThIs is like eating at our favorite Mexican restaurant. FoR years we would take our grandDaughters to a local restaurant and all they would want to order is the rice and now Grammy can make it at home. This will be a favorite in our home for years and years and will be made several times a month. So easy
Glad you can make it at home now 🙂 Thank you so much for saying that!
We LOVE spanish rice in my house, even though we’re of swedish background – go figure!
I have what’s going to sound like a dumb question, but is the rice supposed to be boiled/cooked first???
Every time I find a recipe using rice, it’s the one thing the contributor of the recipe never specifies. They say “toss in the rice” . . . well, not all rice dishes use cooked rice, so these things really need to be stated plainly. The person writing out the recipe knows but the person reading it has no way of knowing.
Nope, it does not need to be cooked or boiled first. I hope you like it, as much as we do!
I THOUGHT i would miss an onion flavor, but we didn’t. Perfect side dish, even for the kids with its mild and tasty flavor.
My kids love it! Thank you for sharing that!
I usually don’t leave reviews but this recipe is deliCious!!! I’m unable to get to the groCery store To get the knorr packets right now because of Covid-19 so i thought i would attempt making It from scratch. No more packets for us! This is so Much better!! ??
Love this! Thank you so much for saying that!
Such a yummy and easy side dish! Definitely recommend!
Yay…thank you for saying that!! Glad you liked it!
Delicious! My whole family agreed that this recipe is a keeper! Will definitely make again!
So happy it’s a keeper 🙂 Thank you so much for trying it!
Turned out really good. I aDDed extra salt.
That’s perfect! I am happy you liked it & tried it! Thank you!
The best and most authentic Tasting spanish/mexican rice Ever! The texture was perfect. I finally found my go to Rice recipe for PollO asado, carnitas, carne asada, Etc. Thank you!
Yes, it would be great in so many recipes. You are very welcome!
So easy and so yummy! I made it the first time and now Use this recipe wvery tIme! Reminds me of the rice my aunt made as a kid.
Glad you keep using this recipe!! Thank you so much!
Delicious and easy!
Thank you for saying that!
We loved this! So simple to make and so yummy! We do Mexican once a week at my housr so will definitely make this lots!
Yay!! That’s what I love to hear! Thank you so much for letting me know!
This Mexican Rice recipe is so easy and delicious! I was very intimidated by making mexican rice for the longest time beCause it looked so complicated and time consuming to make, but aLas Lil Luna to the rescue with a recipe that the whole family loves! This rice goes great as a side with lil Luna’s cHeese enchiladas with red sauce.
Awe, thanks! I was too, but it really is so easy!
i’d been searching for years for a great rice recipe to go with enChiladas or chili colorado. Stumbled upon this one and its ammmmmazing! So flavorful! We make it a ton, and i know the recipe by heart now. Funny thing is, now when we go out for mexi, their rice is so DISGUSTING and bland! Give It a try, yOu wont be disappointed! Now if you’ll excuse me im going to go eat my enchilada and rice leftovers!
Haha..love hearing that! Thank you so much for sharing that!
The ABSOLUTE best. So quick and easy. Grew up eating spanish rice just like this. DEFINITELY a must have for any mexican dinner.
Thank you!! Yes, it’s the perfect side for any Mexican dish!
I’ve made it for company twice and tonight for steak bowls. This time i used a can of diced tomatoeS. Love thIs recipe! EaSy and deliciOus!
Great idea for bowls! Thank you for sharing that! Glad you like it!
Can you swap out stock for the water/boullion?
Yes, for sure!! Enjoy!!
Best ever
Awe, thank you so much for letting me know!
We love this rice! I make it at least once a week, it’s our GO to side for every Mexican dish.
Ours too!! So happy you like it! Thank you!
This is our “Go To” Spanish/Mexican rice recipe now. We usually make it as is but sometimes add a SAUTEED cajun mirepoix (Celery, onion & Green pepper) to the rice. Love it!!!!
Great idea!! Thank you for letting me know 🙂
The flavor was great! Made it for my first time, the Recipe was super easy to follow and lasted for 2 meals!!!
I am glad you tried it & even happier you liked it! Thank you!
This is the exact flavor i was looking for in spanish rice. I have tried tons of spanish rice Recipes that did not work out. This one is great, only problem is my rice came out crunchy, not fluffy. What did i do wRong?
Glad you liked the flavor. How long did you cook it for? My only guess, is that it wasn’t cooked long enough.
I cooked for a little over 30 minutes. I was worried if i cooked it toO long it would dry out. Rice and i have a love hate relationship. Lol. Its hit or miss somEtimes. I will try to Extend the cooking time next go round.
It takes about 45 minutes for the perfect rice 😉 I did, too for the longest time. Keep trying 🙂
The beSt …….and such an easy recipe to make!!! My son in law Is from mexico city and he LOVES IT !! Ps i have made it many times but changed it up just for a little more Flavor and makes it supper moist !! I add 3 cups of chicken broth (stock) and 1 cup water and i do not add the Boullian cube when making it this way,but my way Or Her way is both excellent!!!????
Yay!! Glad you both like it! Thank you 🙂
This was so easy to make! I had all the ingredients in my Pantry and the flavor was so good. Seriously like from a restaurant! Definitely keeping it in our rOtation.
Awe, I am glad you think so 🙂 Thank you so much!
Hands down this is my family’s favorite Spanish rice recipe! I’ve tried several and this beats all of them, added bonus that it’s also the easiest to make. 10/10!
Woohoo!! Thank you for saying that! I am so glad you like it!
The best (and easiest) mexican rice ever! I make it often and will never stay from this recipe!
I am glad you like it 🙂 Thank you for letting me know!
Delicious! I added a can of diced tomatoes and diced green chilies. My husband claimed it’s the best spanish rice he’s ever had. Thanks for sharing.
Yay!! That sounds perfect! I am glad to share & glad you both liked it!
We love this! We always make extra and freeze it to have on hand because we love it so much!
Look yummy! One of my favorite Spanish Rice, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
It is super easy! I hope you like it, as much as we do 🙂
The Flavor is phenomenal but Im a super novice at cooking and didnt realize that simmer meant to lower the heat from medium to low, so i burned quite a bit. Luckily i noticed it quickly enough to move the good rice out of the poT into another to finish cooking. My family loves this rice, now i just have to perfect it
Oh, no..burnt rice is the worst. So, glad you liked the flavor! Thank you!
for the “tomato sauce” i used 3 parts tomato paste and 4 parts water as i couldn’t find an alternative in australia. After it was almost ready i made up another 1 cup of water + a chicken stock cube. I also added another 100ml of the tomato suace alternative. Ended up really really yummy. I think if you add 2 cubes of stock (or 4 cups of stock) instead of one cube per 4 cups and an extra bit of the sauce it has a much nicer flavour.
Thank you for sharing what you did 🙂 That sounds great!
I was looking for something Mexican, I found your site, this recipe from rice is just fantastic, thanks, I cook it again and again, it is very tasty!
I love Mexican cuisine, thanks for sharing these rice recipes, indeed the dish came out as if from a restaurant!
Awe, thank you so much for saying that!! I am glad it does!
So quick and easy! Thanks! will be making lots more meals at home these days. I am loving your site.
Awe, thanks for saying that!! Glad you liked the rice!
This rice is every bit as good as the stuff we love from our local restaurant! So easy and delicious!
Yummy! Spanish rice is awesome. This recipe is so easy, thanks for sharing!
Thank you for sharing this recipe. Turned out so delicious and we will make this often
Oh, I am so glad to hear that! Thank you for trying it & for letting me know!
such a sensationally recipe for me, really appriciate some great stuff i tried this so many times and its the best recipe because i can add stuff from my thoughts too 🙂 happy women’s day btw
Thank you!! Yes, it’s a great one to add your own likings 🙂
Look yummy! One of my favorite Spanish Rice, nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!
You are welcome! I hope your family likes it, as much as we do!
Delicious and incredibly easy! Going to be cooking this a lot, tastes just like home (new mexico). Thank you for the recipe! I’m hooked and going to look into your others.
Awe, thank you so much! I hope you find more to try!
Thank you so much for this recipe! It came Out perfectly!!! No more Prepackaged rice for me! I was nervous about making it because ive messed up rice before bUt not anymore.
Yay!! I love hearing that! Thank you for telling me & for trying it!!
This is my go-to spanish rice recipe! I once ran out of tomato sauce and used a tiny can of tomato paste instead, and it resulted in an even deeper tomato flavor that my family loved! Thanks for making and sharing great recipes!
You are so welcome! I love to share 🙂 I’ll have to try the paste! I seem to make this weekly, so I will try! Thank you!
Thank you for your recipe, I like to fish, for me it is a great hobby, rice goes so well with fish. We ate the whole family with pleasure
I am making this right now and, even before it is done, i know it is going to be good. But, i did make some mods which are sure to make it even better. first of all, i browned the rice in chicken fat instead of oil. unhealthy? no! chicken fat is not particularly unhealthful, since it contains mostly unsaturated fat. of course, like any oil or fat, there are calories to consider. but equal amounts of oil vs chicken fat are not different in terms of health benefits or harms. i do not want the rice to be overly soft, so i reduced the water by 1 cup. that still leaves the usual liquid to rice ration of 2 to 1. i increased the bouillon to 2 tsp of powder (like 2-3 cubes) and left out the added plain salt. if I had them, I would have diced up some onion to fry with the rice. but, since I am out of onions, i added onion powder. i was also out of green/red peppers, which i would have liked to include. (i really need to go shopping!) so, instead, i added a heaping tsp of smoked paprika. i added some dried cilantro to the cooking mix, and plan to add in to fresh chopped cilantro at the end. finally, i increased the cumin to 1/2 tsp. it is nowhere near done yet, but it already smells outrageous!
Sounds great!! Thank you for sharing what you did! Sure hope it tasted as good as it smelled!
Simple but very nice thank you. I love the recipes
Awe, thank you! I am glad you think that 🙂
I added a chopped sauteed onion, fire rOasted green chilies, and fire roasted diced tomatoes. This rice was a huge hit!!
That sounds delicious!! Thanks for sharing that! Glad it was a hit!
This was delicious. My 8 year old is picky about her spanish/mexican rice and she loved this. My husband loved it also. I have tried many other recipes and this is by far the best. Thank you for This!
Awe, thanks for saying that! Glad your picky eaters liked it!
I love this recipe! It’s simple to make and the whole family loved iT. I ended up HALVING the recipe and using my rice cooker after browning the rice in the skillet and SAUTÉING the garlic. It turned out perfect. Thank you!!!
Perfect! What a great idea! Happy your family liked it!
KRISTYN , thank you very much! I really liked the recipe, I took it to my recipe book)
Yay! I love hearing that! Thank you for trying it & for letting me know!
Very good flavor and color. Mine was a little to done. I never use two cups of water to 1 cup of rice. Next time I will use less water.
Thank you for trying it! I like my burner on low, as it simmers. I have burned it before.
wE make this all the time. so good .
I am so glad you do! Thank you!
Simple, tasty, and super easy to freeze!!!
Happy to hear that! Thank you for sharing that!
SO EASY! Thank you!
You are so welcome! Thank you for trying it!
Our favorite go-to side dish when having mexican food!!
Ours too! Thank you for letting me know 🙂
Love thiS! So easy we use it for buRrito bowls
Good idea!! Thank you for sharing that 🙂
This is our favorite. Reminds me of the rice in our favorite restaurant.
Thank you for the compliment 🙂 I am happy you think so!
Made this for a large group and it was delicious! I will definitely be making this again. Thanks for Sharing!
You are so welcome! I am glad to share! Glad you liked it!
We love this rIce!!
Happy that you do! Thank you for letting me know!
This is easily my favorite Spanish rice recipe, I always have the ingredients on hand and it tastes just like the kind you get at A restaurant.
Thank you for saying that!
I’m thinking that this Spanish rice recipe will be so delicious. Soon i will try it.
I hope you will! Let me know what you think! Thanks1
Yes! i have made this Spanish rice today. I have used Indian bashmoti rice. So good. I will make this rice soon again. Thanks for this recipe.
You are so welcome! Glad you liked it! Thank you!
What is the serving size?
It is about a cup 🙂
The ONLy change I made was i used 8 oz canned crushed tomatoes since i didnt have tomato sauce.
It is amazing!! Even both my kids, one who is very picky loved it.
Will definitely be making this again. Thank you!
You are so welcome!! That’s a great idea! Glad your kids even liked it! Thank you!
This was amazing! So good! Plan to make it again. Thanks for sharing!
You are so welcome!! Thank you for trying it!
I don’t like fennel, can i take it off? because I haven’t eaten fennel since childhood
No fennel in this 🙂
Hi! What are your Thoughts on mAking this recipe in a crockpot??
Any suGGestions?
I personally have not tried. I have made it & then stuck it in a crock pot to take somewhere & kept it on warm, but have not made it in one.
Family loved Spanish rice,ty. So many more possibilities to change this dish and still taste great, and super easy.
Yes, lots of options!! Thank you so much!!
My family loves Spanish rice. It sounds easy. Could I add fish to this dish too?
It is super easy. I have not added fish, but you could add whatever you like 🙂 Enjoy!!
Mmm, looks so good! Love your blog!!
Awe, thank you so much!! Thanks for stopping by!
I love to cook. Finding and updating new menu recipes every day makes me more interested and interested in my work. Today’s my lucky day, Homemade Spanish Rice is great, just follow the instructions and everything is easy, I like that. Thanks for your sharing
I am glad you like to cook & I am so glad you tried this rice! Thank you so much for trying it!
THE best Spanish Rice we ever ate whether served in a restaurant or at home.
Awe, thank you! I am so glad you think so!!
I have a question. Do you wash the rice beFore you brown it?
Nope, no need 🙂 Hope you like it!!
can you use real chicken broth in place of the water and chicken flavored cube? would you just use 4 cups of broth instead?
Yes, you could. One cube would equal one cup liquid broth, so I would use 1 cup broth, 3 cups water or you could possibly do 2 cups each. Enjoy!!
If I use chicken broth vs bouillon cube in water, how many cups of broth do I need?
One cube equals 1 cup of broth, so maybe just use one cup of broth, 3 cups water, since there are 4 cups total of liquid. Hope that helps 🙂 Enjoy!!
This is absolutely delicious. Tastes just like my mom used to make.
That is what I love to hear! Thank you for letting me know!
Excellent flavor but i only had to simmer for 14 minutes. Then it was done! It tastes perfect.
Wow! Nice 🙂 Glad you liked it!! Thank you!
Thank you so much! This recipe looks soo good! We love it with so many recipes!
Yay!! Happy you do. Thank you so much for sharing that!
I just made this rice and it hits very close to home, Add a little lime to it at the end and Its amazing!!
Thank you for giving it a try!! I am so happy you liked it! Thank you so much!
This is a great recipe. This note is a warning. My wife and i have both made this and both of us burned ourselves when we added the water to the hot rice. there must be another way to get the water on the rice while avoiding the nasty steam that forms when the water hits the hot oil.
I have known about spanish rice but haven’t tried it, look so delicious so will cook this soon. Thanks.
It’s super easy! Hope you like it!
I just made this. IT’s soooooo GOOD. I’m already planning to make more batches to freeze for fire meals. Thank you!!!!!
*future meals
Yay!! I am glad you love it!! Thank you so much!
Kristyn, this is absolutely the best spanish rice I’ve ever made in my 81 years of life! lolol
thank you so very much for sharing this recipe!
You are so welcome & thank you so much for saying that!! Makes me so happy to hear!
Im at 5000 feet so here is a good High altitude adjustment. add 1 cup of water, check at 20 minutes you may have to add another half cup. Don’t for any reason lift the lid off the pan other than that. If you think its a risk for burning just turn the burner off and let the steam finish the job.
Thanks for sharing that!!
How do you use the cilantro stems?
You can sprinkle chopped cilantro on the top, just before serving 🙂
Excellent recipe. I followed the recipe exactly and used El Pato tomato sauce. Perfect flavor and texture. Thank you!
https://www.target.com/p/el-pato-tomato-sauce-7-75-oz/-/A-14907533
Thank you so much for sharing that!! I am so glad you liked it!
Great
Glad you think so 🙂 Thank you for trying it!
Do you rinse the rice first?
No need 🙂
Wow, nice looking rice recipe thanks for sharing with us!
It is my favorite! Hope you give it a try! Thank you!
This looks so comforting! The colour is beautiful!
Thank you!!
My question is: do I cook the rice before i add it to the frying pan, or do I add the rice to the frying pan, and let the rice cook during that TIME? I normally do not cook rice. I only eat it at my favorite Mexican restaurant.
You add it & brown it a little, then add the other ingredients & let it all simmer together 🙂 I hope you like it, as much as we do!
I made this for the fIrst tIme laSt week anD it was amazing! So i maDe more today! I would recommend This to anyonE. Thank you for sharing this recipe.
You are so welcome! Thank you for sharing that comment. I am so glad you like 🙂
This looks yummy! I look forward to trying this!
It is our favorite!! Hope you like it!
It loOks incredible, the color is nice, I haven’t tried mexican rice before, but I bet this one is tasty, thought the recipe is easy to dO, thanks for the post
It is super tasty!! It’s our favorite! Hope you like it!!
This is an excellent recipe! I’ve been trying to make restaurant style spanish rice for years. I’ve always failed. My family loved this and said it was perfect! yes perfect! I’m so happy.
I love to hear that! It makes me so happy! Thank you so much for sharing that!
When do add Cilantro? As a garnish?
Yes, you can add it as a garnish, right before serving 🙂
Very yummy! My husband requests this rice all the time when we have tacos or other Mexican food. I have a question though, could I freeze this in portions? I have a food saver. Thank you!
Glad he does!! Honestly, I have not tried freezing it. I never have any left to freeze! I am thinking it should be ok 🙂
I need to make this rice dish in a crock pot, for25 people. Can you help me ?
I haven’t made it in a crock pot. I have made it on the stove, then transferred it to a crock pot to keep warm. Not quite sure how I would do it in there. I would need to test it out. Can you not make it on the stove?
I was so skeptical of this recipe when i first saw it, but this rice came out so good. The only thing i did differently was rinse the rice before saute, i also cooked a little less rice and accidently added too much salt but it still came out perfect and fluffy. I cooked for the whole 40 minutes.
Glad to hear!! Thank you for sharing that 🙂
I have not made it beore but after looking at numerous recipes this looks the closest to what I am looking for. Not to hard but made from scratch.
Not hard at all 🙂 Hope you try it!
Hi! Would using chicken broth instead of the BOUILLON cube work? And if so, hOw much chicken broth would i need? Thank you.
Perfect! Just as good as i hoped and just like a restauRant.
Yay!! Thank you so much for saying that!
Could I just use low sodium chicken broth? I need to be careful of my sodium intake?
You sure could 🙂 Enjoy!!
This is exactly the way my daughter-in-law’s mother makes it–she was born and raised in Mexico. It is the best! When you add tomato sauce, or salsa, to the rice, do you count that as part of the broth or in addition to the amount of broth?
In addition 🙂 I am so glad to hear that! Hope you like it!!
Hi Luna! Your Spanish (Mexican) rice sounds delicious. I have my own recipe, however, taught to me by my half Mexican, Executive Chef (always messing with stuff) departed husband. It is very much like yours, but he added chopped bacon and green peppers, sauteed with the rice. If we wanted it to be a little spicy hot we added a can of green chiles. I love Spanish rice and use it as a side dish with other things, sometimes, like fried chicken. HAPPY CINCO DE ‘MAYO TO YOU AND YOUR FAMILY! mARIE ps: bY THE WAY, i DON’T LIKE MY FOOD TO TASTE LIKE RESTAURANT STUFF…lol!
Sounds great!! It is always a side dish at our house, too! Thank you!
Delicious! Ive made this MULTIPLE Times and it always comes out delicious. I follow the recipe
To the T. I need to make this again soon!
Glad you like it 🙂 It is a staple around here! Thank you!
the spanish rice was soooo good i have kept it now for a family recsipe
I want to thank you for this recipe! I made a double batch to go with your creamy refrird beans and a taco bar. Everyone loved thE meal and especially the rice! So easy and delish! I have your website on my tablet homepage because Toy have so many great rEcipes and ideas! Thanks again! 🙂
You are so nice! Thank you for saying that! I am so glad you paired it with those other recipes!
Responding to my own comment as the prior comment had a few typos i could not fix. Anyway, sorry about That. 🙂
I used brown jasmine rice and only 3.5 cups water and this turned out gloppy, rather than light and fluffy, with some grains not fully cooked through. I’Ve had better texture results using a 1:1.5 rice:water ratio and using tomatO paste instead of saUce.
I am sorry it turned out that way. I haven’t had that issue before, but I’ve also never tried substituting.
is this able to be made in an instant pot?
I personally haven’t tried, but it seems like most things can 🙂
THANK YOU SO SO MUCH FOR
POSTING THIS!! I hAve been trying to make rice like my grandparents made for ages and it never came out right!! It was alWays too soggy or not cooked eNough and i have been almost intimidated to
Even try again until i found this recipe on pinterest… i just got done making it and i almost cried, my grandfather past away a year ago feb 14th and he was amazing… made TAMALES and menudo annually and his rice was the best. It tasTed just like his. Thank you for this bit of nostalgia. Its like my tati is here in the kitchen with me ♥️
Awe, I am so glad you found it & that it turned out 🙂 I am sorry about your grandfather!
I am making this now, and wondering when to add the cilantro. I’m guessing it is a garnish..?
Yes, it is a garnish, if you’d like 🙂
Hello Christian my name is Glen I’m trying to make a half a cup of Mexican rice now my bag of rice has one cup of rice is 1 and 1/2 cups water so I guess I would use 3/4 cups water your recipe calls for 1 cup of water to a half a cup rice so would I use that recipe or go by what’s on this bag anyway thank you bye
Best Spanish rice recipe ever!!! Thanks.
So, glad you think so! Thank you!
Hello Lil Luna my name is Glen my bag of rice calls for 1 cup rice 1 and 1/2 cup of water yeah I’m trying to make a half a cup of rice so would I just use 12 oz of water or 15 or and I’m not sure how much tomato sauce to use I’m going to be doing this this Sunday or do I just follow the recipe that you have for a half a cup of rice thank you
I would just follow the recipe & you could maybe half it. Or half it, then half the ingredients again, if you only want to use 1/2 cup of rice.
T U ,ill be trying again this Sunday ,my 1/2 cup made about 1 cup, : )
What is the conversion if using chicken broth instead of the chicken bouillon? 4 cups of chicken broth? Or would it be one cup of broth and three cups of water?
Looking forward to trying this recipe!
I haven’t used broth, but I would probably do the 1 cup to 3 cups water. I sure hope you like this recipe!
Can you use chicken broth instead of Chicken bouillon? If so how much chicken broth
Yes, you could 🙂 I would do equal amounts.
thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
You are so welcome!! I am happy to hear everyone loves it!
that recipe looks so yummy! I’ll have to try that one. Thanks for sharing.
It is our favorite rice recipe! I hope you do try it!
Hi! Whej do i had the salSa ans how much?
You would just use it, instead of the tomato sauce. I personally haven’t used it, because I love it the way it is, but I would start with a small amount & you can adjust, Maybe 1/2 cup?
Delicious! Easy to make and makes a ton!! Great for all ages!
Thanks for sharing!
Yes, I love making it for company, since it makes so much. Thank you so much!
this was wonderful! Never knew that those flavors would come out as they did in this beautiful dish! Follow the recipe word for word!!!
Thank you!! I love to hear that. I am glad you tried it!
Was looking for the perfect spanish rice recipe to try out and i was pleased with the dish.
Glad you were!! I appreciate you trying it & letting me know!
Just made this recipe, and i’m super happy with how it came Out. I needed to add some More spices because i never know How much a “dash” is, but after i played around with It, it was delICIous. I also aDded some cayenne pePper For some kick. Thank you for this recipe!
Great idea about the cayenne pepper! Thank you for trying it! Glad you liked it!
Kristyn, this looks wonderful! I’ll try it today. Thank you for sharing!
Thank you!! It is our favorite! I hope you like it & thanks for trying it!
Tastes better than the restaurant!!!!
Awe, thank you so much!! I am so glad you think so!
what a delicious recipe! Made it for lunch and loved it!
I am glad you did!! Thank you so much for letting me know!
it looks so yummy! I love the step-by-step instructions, making it an easy recipe to follow!
Thank you so much!! I try to make it as easy as possible 🙂
Wow i really DON’t know what went sideways with this 🙁 i followed this recipe to a T and it DIDN’T turn out like restaurant style mexican rice at all. Still tastes ok and we will eat it but much of the rice is al dente (i even took longer to bring to a simmer and cooked longer because it had a lot of moisture) and the flavor profile DOESN’T have a lOt of depth. Hope i can figure out what made this turn out wrong, the recipe and reviews look so Great!
Also i did not all-caps certain words! From my phone, the auto-generated font/text for the comments is all caps and apparently editing to correct spelling made the words all caPs ! So sorry
Oh, no! I’m sorry. I’m not sure what went wrong either?? It might take a couple times to get it right. Keep trying!
Great recipe…But I have to ask, you call for 1 chicken BoUiLLON cube for 4 cups water. normally, you would use 1 cube per 1 cup of water. however, you use chicken broth in the video, not the cubes. Also, the recipe calls for a garlic pepper, but the video uses pepper SEPARATELY…Just some inconsistencies that could confuse those new to cooking. aLSO, IT DOES NOT MENTION WHAT TO TURN THE HEAT TO AFTER BROWNING THE RICE.
I do the 4 cups of water to one cube & I like to use the garlic pepper 🙂 Just simmer on low once you have brought to a boil. Hope that helps!
Omg, this is so easy and comes out great, I have never been able to make Spanish rice, and I’m spanish, sad I know, this was wonderful my family loved it especially my youngest who loves rice, good rice! Thank you this is now my go to rice recipe!!
Hey, that’s ok! So, am I (part) & I didn’t know how for the longest time! I am so glad you like it!
Made this Tonite, added 1/4 c green pepper, A roasted aneheim pepper. And chopped, cooked bacon, yummy!
Perfect!! I will have to try that! Thank you for sharing!
This rice is amazing! i made it for my daughter for a potluck. She said she got complents that it was just like elcharro (the local mexican resturant) and I have to say it’s the best spanish rice i’ve had. even better warmed up, don’t rush the browning of the rice ( i think that’s the secret) next time I’m going to incorporate some shredded chicken.
thank you so much for the recipe!
Yay!! That is what I love to hear! Thank you for sharing the recipe 🙂 Adding chicken would be great!
KRISTYN, thanks! Very tasty rice turned out. Very cool photos!
Thank you so much!! I am glad to share 🙂
Best spanish rice recIpe ever
Thank you so much for saying that! I am so glad you think so 🙂
This is the best spanish rice recipe I’ve used. Came out perfect. My husband loved it.
Awe, thank you so much for sharing that!! I am so glad you both liked it!!
Love it
Thank you so much!
Thank you for this recipe! It is my go-to rice recipe for when I make Mexican food. Always turns out fantastic! I love your blog! Thanks AGain!
Awe, thank you 🙂 Brightens my day!
I made this last night as a side to chicken enchilads as you suggested. and, am impressed with how easy and delicious it is! Next on my list of rice dishes to make is your Cilantro lime Rice!
Yay!! So happy you liked it! It is our favorite! The cilantro lime rice is delicious! Hope you like it!
Your video does noT work, ERROR. Homemade spanish rice
Hmm..it works on my end. I’m not sure why it’s playing for you.
Made this the other night with brown rice in the rice cooker. Doubled the recipe and it came out tasting exactly like restaurant-style mexican rice, except with brown rice. Wish I had cilantro, but that’s okay! Thanks!
Good to know! Thank you for sharing that. Glad you liked it!
Great and easy recipe! The family loves it. I added diced yellow onions and actually cooked the rice ahead of time in the rice cooker… Subbed a cup of stock instead of the 4 cups of water with bullion.
Perfect!! Thank you for letting me know 🙂
I am so glad to see a recipe for Spanish rice other than on a can of sauce or something. This sounds so much like what my mom used to make-not Mexican but loved Mexican food. Since she passed away 8 yrs ago I’ve been trying to make her recipe with not much success in getting it “just right”.
My question is can you use any kind of rice? I seem to think she always used minute rice but I’ve tried it and it didn’t seem right. I’ve been using uncle Ben’s instant rice for awhile now
Oops too many words or hit send too early……..
I was asking about other rice options you can use? I’ve been using uncle bens for a bit now and wonder if it’s ok? It doesnt take the amount of time listed on the recipe to prepare.
If I were to use cooked rice would it get mushy like i tried from memory how my mom used to. That time I used minute rice like she did. When we make rice at home for dishes like fried rice we precook the uncle bens and refrigerate before use, my dad heard to do it that way to avoid mushy rice I think.
Anyway what I remember of my mom cooking Spanish rice was a can of tomato sauce, onion and garlic ppowder and simmer for quite a while…..
Not much I know but even though this was one of my fab dishes she made, I missed a lot of details I guess.
Any help please let me know,
Thx katy
I hope it tastes like your moms!! You know, I have not tried with other rice, so I can’t personally say, if it works or not. But, the white long grain rice works great!
Mine did not turn out to good. Rice was not soft, kind of crunchy. Any ideas why? Do you bring it to a boil before you reduce to a simmer?
You do bring it to a boil first. They probably just needed more time cooking.
Loved this spanish rice recipe 🙂 so full of flavor and fluffy. Will Be making this again!
I am so glad you did!! Thank you for trying it!
I grew up on this and I can’t wait to make this for my family!
I can’t wait for you to try it! Let me know what you think 😉
For years I’ve been making this on my stovetop. I got an instant pot for Christmas and made the rice in that today. Game CHanger. Sauteed like normal in the instant pot then cooked it on the rice setting for 6 minutes. Yummy!
Good to know!! I will have to try. Thank you for sharing that!
Yum !It turned out perfect! I didn’t have garlic pepper so I added a mixture of garlic salt and pepper instead. I added dried cilantro because I didn’t have fresh. Next time I’ll try my instapot!
Perfect!! So glad you liked it!! Thank you!
This was really delicious. The only thing i did different was added chopped onions and a small can of green chilies.. Thanks for a great recipe.
That sounds great!! I am glad you liked it! Thank you 🙂
I had to use salsa instead of tomato sauce, but this was delicious!! Very easy and came out perfect!
That works 🙂 I am so glad you liked it! Thank you!
My hUsband is hispaniC, and he cooks lots of authentic mexican food. I have perfected the beans, but for 20 years i have been messing up thE rice! I just made this last night to go with tamales, and it Was a smashing success! Raves from everyone in the family! After 2 decades, i have finally found my go-To recipe! Thank you!!!
I just love hearing that!! Thank you for giving it a try & for letting me know!! Glad it was a hit!
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 🙂
So authentic and delicious
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!!
best rice ever!!
Awe, thank you so much!
Delicious and easy
I am glad you think so! Thank you for letting me know!
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!
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 🙂
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 🙂
3rd time making this, so easy AND soooooooo good! I too like that I usually ALWAYS HAVE all the INGREDIENTS. THANK you!!
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!
Delicious rice. Very authentic recipe.
Thank you so much!!
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.
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!
Where does the cilantro fit in?
You sprinkle it on top, before serving 🙂 Enjoy!
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!
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!
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!!
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!
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.
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!
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!
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!
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!
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! So easy and goes great with all things Mexican food!
Yes, it is a staple with all our Mexican recipes! Thank you!
So easy and so good!
I am glad you think so 🙂 Thank you so much!
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!
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!
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!
This is my favorite dish to eat! Its super tasty and simple to make!
Yum! So flavorful and easy!
Love making this when we have taco Tuesday. So good!!
It’d be great with tacos!! Thanks so much!!
I love a good Spanish Rice! This is delicious!
Me too!! It makes a great side with any Mexican dish! Thank you so much!
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!
The kids gobbled this up- thank you!
Makes me so happy to hear that!! My kids love this rice, too!! Thank you!
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!
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!
When do you add the cilantro?
Right before serving 😉
My family loves this spanish rice!
I am so glad they do!! It’s a staple around here! Thank you!
So easy and yummy!
Thank you for sharing that! I am so glad you think that 🙂
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!
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 ????
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!
Very good! It’s a keeper for our house ????
Yay! I love to hear that!! Thank you so much!
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!
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 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!
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 🙂
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!
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 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.
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 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.
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.
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 🙂
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
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!!
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!
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!
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 😉
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!
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!!
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!
what kind of oil
I just use vegetable oil. You could use canola too. Hope that helps! Enjoy!
In step 2, is the rice already cooked or raw?
It is uncooked. Hope you like it!!
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!!
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!
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!
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 🙂
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!!
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 🙂
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!
Ok…. I’ve never made Spanish Rice in my life. Tonight I’m making this recipe in my rice cooker. With me luck. ????
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!
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 🙂
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!
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!
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 🙂
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 🙂
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!!
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 🙂
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 😉
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 🙂
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!!
Has anyone tried adding chili powder?
I have not. You could always add a little & see what you think?
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!
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!
Love the recipe for Spanish rice and anxious to see more recipes
Thank you so much!! I hope you will try many more 😉
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!
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 🙂
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!
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!
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 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!
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!
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?
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!
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!
What kind of oil is best to use for this recipe?
I just use vegetable oil, but I’m sure any would work 🙂
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!
hey girl- this looks amazing! I just love mexican food!
So, do we!! Thanks 🙂
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!
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 🙂
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!
Can’t wait to try these recipes! !!!! Thank you !!!
Let me know what you think of them 🙂 I hope you like them!
Thank you!!!!
You are so welcome!!
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.
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!
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!
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?
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!
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!
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!
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.
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!
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!!
When do you add the cilantro?
You can add it add the end, before you serve it. ENJOY!!
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!
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!
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!
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!
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!
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.
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 🙂
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!
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!
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!!
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 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 🙂
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!
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!
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 🙂
I want to make this, but i need to cut it in half! Only making it for two!
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 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 🙂
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?
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.
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!
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 🙂
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!
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!!
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!
How to make home made 505 sauce..
I haven’t tried making a homemade 505 sauce. I usually buy it. Has anyone made it?
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!
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 🙂
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 🙂
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!
It’s the best!!! Been our go to for years! Thanks for sharing! ☺
Thanks so much for sharing!! It sure is the best 🙂
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!!
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!
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!
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!!
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 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!
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!!
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!
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 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!
Wich heat setting do you use when you cover it with a lid and let it cook? 🙂
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!!
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.
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.
Quick,easy and sooo delicious!!
AGREED!! 😀
How many pounds of rice needed for party of 5oppl
I would probably quadruple the recipe. 😀
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. 😉
My rice was still hard when i was done
What should I do ?
Do u boil the rice first before u fry it
Nope… just fry it a little bit and then add the remaining ingredients. 😉
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! 😉
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
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. 😉
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. 😉
How do you make rice more dry like in the restaurants? Mine always comes out sticky and wet. If I cook it longer, it burns. If I use less water, it’s undercooked and still wet.
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! 😀
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. 😉
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. 😉
DO U HAVE A FRIED BEANS RECIPE. WOULD LOVE IT. IF U DO?
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. 😉
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 twice this week. It is delicious and really easy to make.
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 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.
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.
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. 🙂
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!
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. 🙂
Can you use a rice cooker ?
I am chinese and i am accustomed to using a rice cooker .
I personally have not tried, but one way to find out 🙂
Hi. Not sure if you’ve tried it yet, but I’ve made this several times now using a rice cooker. I brown it in the pan and then add everything to the rice cooker to cook. It turns out great, but maybe a little stickier than if cooking in a pan. Just be sure to change the settings for non-glutinous rice and fluff well when it’s done! Love this recipe!!
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.
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. 🙂
My friend let me in on a secret that may be the reason some think there is too much oil vs not too much. She said buying your rice from the oriental market vs the grocery store means the market rice is at least a year fresher. She says it cooks differently and therefore the fresher the rice the more it may absorb the oil.
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!
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!
I’m just curious if the rice is cooked before you get started.
You start with uncooked rice. 🙂
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. 😀
Your mom is so pretty you have a little of both and rice recipe is very good
Thank you, Angelica. 🙂
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!!!
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. 🙂
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!!
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.
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. 🙂
I want to mAke this rice today but all i have is brown rice. Will that work too?
Thank you!
I am sorry I did not get back to you sooner. Yes, you sure could use brown rice.
I have made THIs three times and the flavor is good but I cannot get it from being mushy and sticky. I have even rinsed the rice and soaked it like I do with Basmati which makes that rice perfect. Should the chicken bouillon water be boiled before added to rice and do you turn down the heat immediately and cover to simmer. When I see the majority of water gone I fluff the rise and it is stuck together and often burnt to bottom of pan. Please Help!!!
Hmmm..the water doesn’t need to boil with the bouillon. When everything is in the pan, I bring to a boil & then turn down to simmer. It’s on low. I give it a stir just a couple times, sometimes just once. I hope that helps 🙂
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. 🙂
I actually have a question in regards to the mexican rice recipe…..can it be put into a crockpot? We are having a party and are having a taco bar, thought of putting this in my buffet style crockpot
When I have taken it to get togethers, I will make it according to the recipe, then I will transfer it to a warm crock pot. I haven’t made it in the crock pot, though.
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!
It’s great that you are getting thoughts from this post as well as from our discussion made at this place.
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.
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.
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 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.
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!
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!
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.!
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!!
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 miss Nachos on main and power 🙁
Good looking recipe, I’m gonna try it tonight!
This is the THIRD time I have come back for this recipe … I definitely need to write it down! Yum.
Well I’m a GRINGO that grew up in Los Angeles AND I HAVE BEEN LOOKING for a good Spanish riCE recipe for years this one IS simple to the point and remindS me of all the little Mexican joints I USED to hit up when I was a kid thanks for the recipe AND BY THE WAY MY KIDS LOVE IT. I DID ADD A LITTLE FINELY CHOPPED LETTUCE TOMATOES ONION AND CILANTRO FOR GARNISH.
Woohoo!! I am so happy to hear that! Makes me happy 🙂 Thank you so much!
Ps… I also added green chiles to it halfway through the five days it lasted, and it was really really good!
So I tried this recipe out. It has good flavor. But my rice cane out mushy….it wasnt until I thought about it….typically for rice its 2:1 being liquid:rice. I didnt catch at first the ‘extra’ cup of liquid with that 8oz tomatoe sauce. Could it be a type regarding ‘4cups water’ and is probably actually 3 cups???
Looking forward to your reply
We always use 4 and it turns out fine. That browning of the rice and the cook time help with it not being soggy. You can certainly adjust slightly as well to make it work for your burner and to your liking.
Can you bake this rice once you get through putting all the ingredients in it. I was thinking 375 or 45 minutes?
I agree. I just finished and the taste is great but rice is mushy.
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!
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!!!
Hi there i just tried the recipe and the flAvor ess great! I had to substitute brown rice though. It never softeNed up for me i cooked close to an hour. I also added a extra cup if chicken broth. What did i do wrong?
I wish I knew?! I don’t usually cook with brown rice, so I am not sure how it cooks up. Sorry it didn’t soften up!
That looks sooo good! Just wondering, does it matter what kind of rice you use? like short or long grained rice? thanks!
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
Looks Yumm-O. I love all kinds of rice being from the islands and all. I will have to try this.
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.
Can this be made using chicken broth? If So, how much?
Yes, it can. One cube equals one cup of broth, so use 1 cup broth & 3 cups water. Enjoy!!
I cant tell If the rice shoUld be cooked fIrst? Thanks!
No, this recipe cooks the rice 😉 Hope you like it!
The rice cooks in the broth whilst it simmers.
Can I use parboiled rice??
I personally have not tried, but it may work 🙂
You can if that’s all you’ve got, I just did. it still tastes great, but It comes out a little wetter, and is definitely done at 25-30 minutes. I much prefer is with regular long grain rice. I’d buy it just for this.
I would not recommend that for this 😊
Absolutely loved this recipe, thank you! Followed the easy directions and it came out perfect. I saved it to make again.
When you say a cube, is it a small cube or the larger one? I have the larger cube that you use two cups of water. Can I assume your recipe means one small cube?
This recipe is SO GOOD. Extremely tasty and easy
I love that you think so 🙂 Thank you so much for saying that!
What do you do with the cilantro stems?
You can chop them up and use them as a garnish.
It can be! You just replace the 2 cups of water and chicken cube for the chicken broth
Tasted great, i subbed chicken broth, added diced tomatoes, a little salsa, and corn
I did put chicken stock in and omitted water and bouillon. I left out cummin as im not a fan. Delicious.
That works 🙂 Thanks for sharing that!
Can I use butter instead? Love the taste of butter. Also what about diced onions? Frozen vegetables?
I’ve used oil, butter, or bacon fat, and they all turn out great in this recipe! We up it from an 1/8 cup to 1/4 if we aren’t trying to cut back on fat.
Excellent! Not spicy – add your own heat. A keeper recipe!
Awe, thank you so much! Glad you like it!
What if you cut the recipe in half? Is the cook time still the same?
It may not be quite as long since there is less rice to absorb the water. So I’d just keep an eye on it!
Any suggestions for making ahead or making in the crockpot?
Yes! This rice stays great in an air-tight container for 5-6 days in the fridge. It can also be frozen for 4-6 months. You can reheat over the stovetop or in the microwave. We actually just created a crock pot version of this rice too! Here’s the link: https://lilluna.com/crockpot-spanish-rice/
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 🙂
Looks delish!Following from New Friend Friday!
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!
Yumm! Spanish rice! This recipe looks soo good! Thanks, for sharing… stopping by via New Friend Friday! Have a great weekend!
I cook frozen peas red onions, dice ham , fry it up and mix it with the rice, delucious
Did you follow the directions exactly? It really is a winner recipe, and I can honestly say I make it once a week. 😀
I made this exactly as the instructions said and it was AMAZING. Not mushy at all. Thanks for the recipe, and for that matter, providing FREE recipes to sometimes ungrateful people 😉
Yup, followed the directions exactly. referencing your video, my pan looks wider and less deep. would that have any affect on the way it came out? I haven’t given up hope, I’ll try it again tomorrow. I really want to get this right. 🙂
I did follow exactly except for lemon pepper which i didnt have. I would post a pic but it doesnt look like its possible. I’m scratching my head trying to figure out why its so awful….. I have another 2 testers who will give it a taste shortly. Just not sure why its not great. 🙁
Yes, I did follow the recipe as it was printed. It just wasn’t what i was expecting for Spanish rice.
Thank you so much Renee!! I am so happy that it was amazing!! 🙂 Thanks for sharing!
Oh, I am so glad!! Thank you so much for letting me know! It’s a staple around here!
Sorry mistakenly didn’t give all stars, super yummy thank you!
Thank you!! Yes, that goes perfectly!! We love it with any Mexican dish we have 🙂
Sorry it came out soggy. I haven’t had that issue before. Thanks for trying it.
Hmmm..there shouldn’t be at all. Did you use a different rice?
Thanks for trying it! You can definitely add more spices to it, to get it to more your liking.
Darn, I am sorry it was. It’s never wet for me. How long did you let it simmer?
I know there are many versions. My mom is Hispanic & this is how she grew up making it.
Thank you for trying it & yes, you can add whatever flavors you like 😉
If you use a deep pot, the rice will be mushy.
Also, since you are browning the rice, it dries it out so it can absorb the liquids better. I use Royal brand basmati rice. DO NOT RINSE IT FIRST.
I enjoy reading on your recipes and did the rice and it was just perfect. Had made some mole to go with it and it was very good. Thank u.
You’re welcome!! I’m so glad you enjoyed the rice recipe. Thanks for sharing!
Thank you for your instruction about rinsing. I’m making this rice on Sunday for Family Dinner Night. I have been looking all over for some sign of the washing of the rice.
You need to give it another shot…not knowing your location, maybe adjust water content for your altitude. It can make a difference. I just made it exactly as shown here and it turned out perfect!
You halved the recipe and didn’t have the tomato sauce. Should have used 4oz. Tomato sauce.
ngredients
▢ 2 cups long grain rice
▢ 1/8 cup vegetable oil
▢ 8 oz tomato sauce
▢ 6 stems cilantro (optional)
▢ 1 tsp salt
▢ 1 tsp minced garlic
▢ 4 cups water (or 4 cups chicken lower sodium chicken broth – and no bouillon)
▢ 1 cube chicken flavored bouillon
▢ dash cumin
▢ dash garlic pepper
You can use the cilantro either way…. some like to cook it with the rice, some like it just as a garnish. Some prefer none. Hope you enjoyed the rice!!
You can double it if you have a large enough pot. It will take longer to cook since you have a larger quantity of rice, so just keep that in mind. Hope you enjoy the rice!
Do not stir the rice when it is simmering.