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.
My family loves this spanish rice!
I am so glad they do!! It’s a staple around here! Thank you!
So easy and yummy!
Thank you for sharing that! I am so glad you think that 🙂
We love spanish rice! I can’t wait to try this recipe! It sounds fantastic!!
Let me know what you think 🙂 I hope you like it!
The rice keeps burning up at the bottom part. What am We doing wrong? We turn heat lower and allow it to prepare through. But almost all the little modifications I’ve made, do not help because the rice still burns up at the bottom part.
I am not sure?? You added enough oil? I give just couple stirs throughout, to get the bottom rice up. Either you need a tad more liquid or the heat is too high are the reasons I can think of. I appreciate you giving it a try 🙂
I would think maybe it’s your cookware. I say that because I have a set of Circulon cookware that cooks food faster than recipes call for. I made this rice today in my large fry pan and once I browned my rice and added liquids it only took 15 minutes to fully cook rice. I was shocked and glad I checked rice much sooner than expected otherwise I’d have had burnt rice! Rice was delicious, btw. Recipe is a keeper! But watch cooking time ????
I made this these days and it become notable! i will truly make it often! but I accept as true with the commented who stated it was too much oil. I reduce it again to two/three cup of oil (surely 1 1/three cup seeing that I doubled the recipe) and it changed into nonetheless very oily. next time i’m able to attempt half cup and notice the way it seems. general, a great recipe and i was very pleased!
Thanks so much!
Very good! It’s a keeper for our house ????
Yay! I love to hear that!! Thank you so much!
This recipe is cooked weekly in our house! We absolutely LOVE it paired with some refried beans!!
Perfect!! I am so glad it is a hit!! Thank you for letting me know!
My rice keeps burning at the bottom. What am I doing wrong? I turn the heat low and let it cook through. But all the little adjustments I’ve made, don’t help because my rice still burns at the bottom.
Hmmm..it should just be on a low simmer & you added all the right liquid amounts? Give it a stir like once or twice, if you need to. I’m sorry it keeps burning. Don’t give up 🙂
This is a good recipe and nearly exactly the way my Abuela from Zihuatanejo causes it to be I’m excited to try out some of the additional recipes Kristin! I really like your answers how everyone has gaps in their own kitchen and that you aren’t scared to step outside the box. Keep this up! For your”women” who bashed; pity you! What happened to others!
Thanks so much!! I’d love to know what you think of the rice when you try it 🙂 Hope you like it!
I love love your Spanish rice recipe…so easy to make and the flavor is outstanding! However, I can never get my rice to be fluffy like yours, it sticks together. Any tips or maybe what specific products you use? I’m at my wits end!
Thanks!
Thank you!! I like to just give it one maybe 2 stirs, then at the end I fluff it with a fork. Too much oil can make it not fluff. Maybe leave it uncovered for a little bit at the end, so some of the liquid can evaporate. Hope that helps 🙂