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 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.
I’ve never been able to make a decent rice before, but needed to do an arroz rojo for an event. Found your recipe and, having made many of your recipes before and very much enjoyed them, decided to give it a try. LOVE!! My husband and I are eating it with everything – the flavor is that good! And I learned what garlic pepper is and made some – also delicious and a great addition to a dish. Thanks so much for another wonderful recipe!
I love that the Spanish rice was such a hit and that you discovered garlic pepper too!
I made this for a family gathering and it was a hit. Got a thumbs up/5 star from a very picky 13 year old granddaughter!
Getting the approval from teens can be just as challenging as toddlers. I’m happy to hear she liked it.
So easy to make and so yummy❤️
I’m glad you think so too!
I made this one night and loved it. I left it for the teenagers and was surprised the next day. Not a grain of rice was left. They loved it too.
That is winning recipe! I’m glad everyone loved it.
Hi! I’ve made this many times and love it as is, but have you ever tried it in a crock pot or instant pot?
I do have a Crockpot Spanish rice recipe you can try.
First time I got it right. However, if sticking to 2:1 liquid to rice ratio, reduce water to 3 cups (instead of 4) since you’re also adding 8 oz of tomato sauce. Cooking 15 min was long enough for me. Ty!
I love that you found the sweet spot with the recipe that works in your kitchen! Thanks so much for sharing what worked for you!
I made this recipe a while back and it was PERFECT!! Made more recently and it didn’t turn out the same. I seem to remember it being a slightly different recipe including tomato paste? Did it change?
The only adjustment I have made since first publishing the recipe is reducing the amount of oil used to toast the rice. Otherwise, the recipe is the same. Perhaps a different type of rice was used, or even a different cooking pot could affect how much moisture is absorbed or retained.
This was so tasty!
I’m glad you enjoyed it!
A splash of tomato as far as taste. Nothing after that.
Thanks for giving it try!
The flavor was good but the rice to liquid is WAY WRONG. I followed the recipe exactly but it was so gummy. Won’t make again
A 2 cup liquid to 1 cup rice ratio is widely used, so I’m not sure why it turned out so gummy. That is always disappointing when cooking, but I’m glad you enjoyed the flavor!