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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.
Wow i really DON’t know what went sideways with this 🙁 i followed this recipe to a T and it DIDN’T turn out like restaurant style mexican rice at all. Still tastes ok and we will eat it but much of the rice is al dente (i even took longer to bring to a simmer and cooked longer because it had a lot of moisture) and the flavor profile DOESN’T have a lOt of depth. Hope i can figure out what made this turn out wrong, the recipe and reviews look so Great!
Also i did not all-caps certain words! From my phone, the auto-generated font/text for the comments is all caps and apparently editing to correct spelling made the words all caPs ! So sorry
Oh, no! I’m sorry. I’m not sure what went wrong either?? It might take a couple times to get it right. Keep trying!
Great recipe…But I have to ask, you call for 1 chicken BoUiLLON cube for 4 cups water. normally, you would use 1 cube per 1 cup of water. however, you use chicken broth in the video, not the cubes. Also, the recipe calls for a garlic pepper, but the video uses pepper SEPARATELY…Just some inconsistencies that could confuse those new to cooking. aLSO, IT DOES NOT MENTION WHAT TO TURN THE HEAT TO AFTER BROWNING THE RICE.
I do the 4 cups of water to one cube & I like to use the garlic pepper 🙂 Just simmer on low once you have brought to a boil. Hope that helps!
Omg, this is so easy and comes out great, I have never been able to make Spanish rice, and I’m spanish, sad I know, this was wonderful my family loved it especially my youngest who loves rice, good rice! Thank you this is now my go to rice recipe!!
Hey, that’s ok! So, am I (part) & I didn’t know how for the longest time! I am so glad you like it!
Made this Tonite, added 1/4 c green pepper, A roasted aneheim pepper. And chopped, cooked bacon, yummy!
Perfect!! I will have to try that! Thank you for sharing!
This rice is amazing! i made it for my daughter for a potluck. She said she got complents that it was just like elcharro (the local mexican resturant) and I have to say it’s the best spanish rice i’ve had. even better warmed up, don’t rush the browning of the rice ( i think that’s the secret) next time I’m going to incorporate some shredded chicken.
thank you so much for the recipe!
Yay!! That is what I love to hear! Thank you for sharing the recipe 🙂 Adding chicken would be great!
KRISTYN, thanks! Very tasty rice turned out. Very cool photos!
Thank you so much!! I am glad to share 🙂
Best spanish rice recIpe ever
Thank you so much for saying that! I am so glad you think so 🙂
This is the best spanish rice recipe I’ve used. Came out perfect. My husband loved it.
Awe, thank you so much for sharing that!! I am so glad you both liked it!!
Love it
Thank you so much!
Thank you for this recipe! It is my go-to rice recipe for when I make Mexican food. Always turns out fantastic! I love your blog! Thanks AGain!
Awe, thank you 🙂 Brightens my day!