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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 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.
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.