This post may contain affiliate links. Please read our disclosure policy.
How to make Homemade Spanish Rice/Mexican Rice. whatever you call it, we’ve got the best and Easiest Spanish Rice Recipe you can find. It tastes like it came straight from the restaurant!
It’s our go-to side dish when serving Mexican food! Not only is it simple and takes under 10 minutes to prep, but it’s perfect served with our tacos and enchiladas!
Easy Mexican Rice
I LOVE Spanish Rice (aka MexicanRice)! As previously mentioned, I’m 1/2 Mexican. I love this family heritage so much, and am especially grateful that my family has taught me to make delicious Mexican food.
My mom has been making today’s Spanish Rice recipe for as long as I can remember and first showed me how to make it several years ago (along with empanadas, enchiladas and tacos). Now, we make it on a weekly basis because my kids are obsessed and it’s just so easy.
This recipe is actually the Spanish Rice recipe of a popular Mexican Restaurant in Mesa called Mango’s (down on Main). If you’ve ever been down there and liked their rice, then you’ll love this recipe. It really is simple, delicious and the perfect side to any Mexican dish!
How to Make spanish Rice
One of the main reasons we love this recipe (other than the fact that it’s simple), is because we always have the ingredients on hand. Here are the Spanish rice ingredients you’ll need to make this delicious side dish:
- long grain rice
- oil
- tomato sauce
- minced garlic
- chicken broth
- cumin
- garlic pepper + salt
Begin by browning the rice in the oil (we use about 1/8 but it depends on how much you like). Add the minced garlic and sauté for a minute before adding the tomato sauce, chicken broth (or water and bouillon cube) and spices.
Reduce heat to low and simmer for 30-40 minutes. Fluff up before serving.
FAQ + TIPS
How much rice per person? Plan on 1/4 cup uncooked rice per person. Once the rice is cooked it will end up being about 3/4 – 1 cup per person. If a recipe calls for 3 cups uncooked rice plan on it feeding about 12 people.
Which rice is best for Spanish Rice? We love to use long-grain white rice. It gets fluffy and does not get sticky like some of the short-grained rices.
Can Spanish rice be made with brown rice? Brown rice can definitely be used in place of white rice. Just add ⅓ c more water per cup of brown rice and let simmer longer- until the brown rice reaches your desired texture.
Can you use salsa instead of tomato sauce? Sure thing! Salsa can add more flavor and even a bit more spice to this mild rice recipe. It’s all about preference.
Which topping ingredients are best for this rice? You can add what you love most, but we often add chopped peppers, chopped cilantro, onions or even green onions.
Once all your spices and tomato sauce are added, stir and let it simmer for at least 30 minutes.
REHEATING, FREEZING + MORE RECIPES
How to reheat Spanish Rice/mexican rice? Be sure to store it properly in an air-tight container. It can last in the fridge for up to 5-6 days. To reheat, just microwave or reheat on the stove for a few minutes.
Can spanish rice be frozen? Yes, it can be frozen to be used at a future time. Simply place about 3 cups of cooked rice into ziplock freezer bags, label and place in the freezer for 4-6 months.
When you’re ready to use you can thaw the rice in the fridge or cook straight from the freezer. Using a microwave safe bowl microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Recipes that use Spanish Rice
Yes, we use it as a side for any Mexican dish, but we also like to use it recipes too, including:
- Burritos
- Rice bowls/Burrito Bowls
- Chimichangas
- Taco Salad
And best of all, is that it’s the best side for any Mexican meal!! Below are video and printable instructions to make the Mexican rice. We hope you can enjoy it with any Mexican dish you try.
For more Mexican rice recipes, check out:
what to serve with Spanish Rice?
- Chicken Enchiladas
- Red Cheese Enchiladas
- Beef Empanadas
- Green Chile Burros
- Baked Chicken Chimichanga
- Steak Fajitas
Spanish Rice Recipe
Ingredients
- 2 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
Instructions
- Heat oil in large frying pan on medium heat.
- Add rice and cook until golden brown.
- Add 1 chicken flavored bouillon cube to 4 cups water and microwave for 3 minutes.
- When rice is brown, add water, tomato sauce, salt, garlic, cumin and garlic pepper to pan.
- Stir and cover pan. Let simmer for 30-40 minutes or until all is cooked and there is no liquid left. Fluff before serving and ENJOY.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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