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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.
I used brown jasmine rice and only 3.5 cups water and this turned out gloppy, rather than light and fluffy, with some grains not fully cooked through. I’Ve had better texture results using a 1:1.5 rice:water ratio and using tomatO paste instead of saUce.
I am sorry it turned out that way. I haven’t had that issue before, but I’ve also never tried substituting.
is this able to be made in an instant pot?
I personally haven’t tried, but it seems like most things can 🙂
THANK YOU SO SO MUCH FOR
POSTING THIS!! I hAve been trying to make rice like my grandparents made for ages and it never came out right!! It was alWays too soggy or not cooked eNough and i have been almost intimidated to
Even try again until i found this recipe on pinterest… i just got done making it and i almost cried, my grandfather past away a year ago feb 14th and he was amazing… made TAMALES and menudo annually and his rice was the best. It tasTed just like his. Thank you for this bit of nostalgia. Its like my tati is here in the kitchen with me ♥️
Awe, I am so glad you found it & that it turned out 🙂 I am sorry about your grandfather!
I am making this now, and wondering when to add the cilantro. I’m guessing it is a garnish..?
Yes, it is a garnish, if you’d like 🙂
Hello Christian my name is Glen I’m trying to make a half a cup of Mexican rice now my bag of rice has one cup of rice is 1 and 1/2 cups water so I guess I would use 3/4 cups water your recipe calls for 1 cup of water to a half a cup rice so would I use that recipe or go by what’s on this bag anyway thank you bye
Best Spanish rice recipe ever!!! Thanks.
So, glad you think so! Thank you!
Hello Lil Luna my name is Glen my bag of rice calls for 1 cup rice 1 and 1/2 cup of water yeah I’m trying to make a half a cup of rice so would I just use 12 oz of water or 15 or and I’m not sure how much tomato sauce to use I’m going to be doing this this Sunday or do I just follow the recipe that you have for a half a cup of rice thank you
I would just follow the recipe & you could maybe half it. Or half it, then half the ingredients again, if you only want to use 1/2 cup of rice.
T U ,ill be trying again this Sunday ,my 1/2 cup made about 1 cup, : )
What is the conversion if using chicken broth instead of the chicken bouillon? 4 cups of chicken broth? Or would it be one cup of broth and three cups of water?
Looking forward to trying this recipe!
I haven’t used broth, but I would probably do the 1 cup to 3 cups water. I sure hope you like this recipe!
Can you use chicken broth instead of Chicken bouillon? If so how much chicken broth
Yes, you could 🙂 I would do equal amounts.
thank you for sharing this! I have made this so many times. Everyone that tries it, loves it!
You are so welcome!! I am happy to hear everyone loves it!