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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
Video
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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I always wash my rice. But I didn’t see that written down in your instructions, should we wash the rice to make this or do not wash the rice? Thanks!
Kristyn hi. If using chicken stock does it still need that bouillon cube?
Nope. You can use 4 cups chicken stock/broth in place of the 4 cups of water & bouillon.
I’ve been looking for a spanish rice recipe so thanks for this. I made it for the first time today and it was good but I don’t think I added enough seasoning. I’m taking it to a pot luck – do you have any suggestions to add a little more flavor when I warm it up?
I made this but used instant rice instead.
I had boiled chicken so I used that water for the rice. Made the rice.
Added tomato sauce, onion & garlic powder, salt, pepper, cayenne, and cumin. Oh and a touch of taco sauce for the tang. I eyeballed it since i’ve made many “on the fly” recipies before.
The water was already hot so bouling took only 2-3 minutes then 5-6 min. to finish.
so yummy!
*BOILING lol
I’m glad the broth from the chicken worked so well in the rice, that sounds delicious!
I always cook. And never leave comments. So. Best Mexican rice recipe ever! Simple, classic, fool/full proof. Ive halved and doubled the recipe and its always a smash. About to make some more now!
This made me smile, thank you so much for taking the time to leave a comment!
My kids all love this rice, and it’s so easy to make.
I love when I find a recipe that is hit with the kids! Thanks for sharing.
I have made this recipe twice in the past few weeks. First time was as a side for taco night. This evening it is a great addition to our pollo asada. If there are any leftovers we plan to use as a side for your green chile enchiladas recipe that’s been a favorite of ours for the past six years. Thank you for all the wonderful recipes.
I love that you keep coming back to it!
If not using the bullion, do you still mix the tomato sauce/broth before adding?
When rice is brown, add chicken broth, tomato sauce, salt, garlic, cumin and garlic pepper to the pan.
Stir, cover the pan, and cook.
Are you able to freeze this after cooking, need to make several recipes of this for a church dinner.
Simply place about 3 cups of cooled 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. Add it to a microwave safe bowl, sprinkle in a couple of teaspoons of water or chicken broth, cover, and microwave the rice on high stirring every 2 minutes until rice reaches your desired temperature.
Going to try this recipe Thursday with Al Pastor. Have you tried making this in a rice cooker? Any thoughts? Thank you in advance.
This will make a delicious side dish to the Al Pastor. I do not make this in a rice cooker because it needs to be toasted in oil first and it’s easy to add all the remaining ingredients to the pan.
This is just what I was looking for! THANK YOU! Added a can of mixed veggies and a can of green chilies without altering anything else and it was perfect! You’re the best!
Those additions sound delicious, thanks so much for sharing and for giving it a try!