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.
OMG! I made it! Bring an Asian, it was tough to succeed with Mexican cuisine but this recipe is from now on my favorite! Thank you!
I am so glad you liked it!! It is our favorite rice! It can go with so many dishes! Thank you 🙂
Thanks for the recipe. I’m 1/2 Mexican too and my Mexican rice never comes out as good as my Aunts. I was told by a former Co-worker that bullion was the secret. Guess I better try it. Thanks for all the great recipes you post. I’m terrible about leaving comments.
You are so welcome! I am glad to share 🙂 I’d love to know what you think of it! And, thank you for leaving a comment 🙂
Made it this afternoon for lunch. Turned out great. Thanks!
Yay!! Thank you for trying it!!
I am also Very super White colored skin..BUT have been raised by a wonderful 2nd Momma that God sent me hence my Delicious authentic south of the border Mexican cooking :)..I Make this SAME recipe..this is a few tips to enhance the flavors…AFTER Browning rice…add 1/4 cup chopped onion and 1/4 cup of chopped fresh tomatoes tomatoes…Let simmer with a clove or 2 of chopped garlic …does Not Need to get soft…Your just letting rice absorb fragrant flavours…THEN Add ur tomato sauce into the pan…let this fry onto the dry browned rice..AGAIN this fries into browned rice…THEN Add Ur HOT Liquid….scrape the Bottom as Soon as You add liquid ….bring to low boil…Then add lid and immediately take stove temp down to lowest setting on ur burner for slow simmer…Takes about 20ish min……The steps of frying and sautéing the fresh veggies and tomato sauce B4 the liquid TRULY Makes the World of difference..Pleaseeeee try this step….I have been reading Lots of ur recipes and I Love ur style of cooking …I DO believe this step will take ur ALREADY delicious rice to another level…thanxs
Thank you so much for sharing!! I will have to try your way 🙂
I made it… and I loved it. I diff be making this again, & I made it in my rice cooker. The whole family loved it. Thank you for sharing your recipe
I am so glad to share!! I am happy the whole family loved it 🙂 Thank you for letting me know!
Ok…. I’ve never made Spanish Rice in my life. Tonight I’m making this recipe in my rice cooker. With me luck. ????
If you are using chicken broth instead of the cube, do you need to heat the chicken broth before adding it to the rice?
I still like to. Hope you like this recipe!
Quick question, when do we add the cilantro?
You can add it on top before serving 🙂
Thank you, tried the recipe and loved it. Was just like the one I used to make, but couldn’t remember how to make it.
Yay!! I am so glad 🙂
Delicious. Just finished making this today and it is wonderful. I cut the recipe in half and everything turned out great. I simmered the rice 25 min and it is perfect. Thanks for a great recipe.
You are so welcome!! I am glad you liked it! It’s our favorite with so many dishes!
I just make this tonight for my family and it was a huge hit!!! Thank you for posting!
I am so happy to hear that! Glad to share 🙂 Thank you!
Do you have to boil the mixture before covering it and turning it to simmer?
You need to bring it up to a boil, for it to simmer. It just helps 🙂