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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.
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!!