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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 made this a few weeks ago and it was awesome! it’s the best spanish rice recipe!!! i’m making it again today because it was such a hit. It only takes a few minutes to make and it tastes great! Thank you so much.
This rice is seriously amazing! I see that you have the NUTRITION info listed whIch is great, but can you tell me what the serving siZe is For that, i think im missing it. Thanks!
Glad you like it! I would say a cup 🙂
Perfect!
I am so happy you think so 🙂 Thank you!
The best spanish rice recipe I have ever used, and I have been trying to make a good spanish rice for 30 years! Thank you! this recipe has become a family favorite.
Well, I am so glad you found it! Thank you for saying that!
I made this tonight for dinner and it was a hit! We are trapped abroad in Croatia due to COVID-19 and have been craving Mexican food for over one month. Needless to say, this recipe is packed with flavor and paired perfectly with the bean burritos we made. We followed the recipe exactly with the exception of using Tomato Pasta Sauce in place of Tomato Paste due to the grocery stores here not having Tomato Paste in stock, and it still turned out delicious! We will make this recipe again and again!
Oh, I am so glad you found this recipe & tried it. Thank you so much for letting me know!
Excellent and family friendly. I took your advice and subbed in half salsa and half tomato sauce and it was so delicious that the pan was emptied at dinner! Thanks for making a great recipe.
Thank you for trying it 🙂 I am so glad you liked it!
I’VE SEEN YOU POST THIS RECIPE ON YOUR INSTAGRAM FOR A WHILE BUT FINALLY MADE IT LAST NIGHT. #QUARANTINELIFE ANYWAY, IT WAS SUPER EASY TO MAKE AND THE WHOLE FAMILY LOVED IT. THIS IS NOW MY GO-TO SPANISH RICE RECIPE! THANK YOU!!
Yay!! Love hearing it’s your go-to! Thank you so much!
OmGOSH!!! ThIs is like eating at our favorite Mexican restaurant. FoR years we would take our grandDaughters to a local restaurant and all they would want to order is the rice and now Grammy can make it at home. This will be a favorite in our home for years and years and will be made several times a month. So easy
Glad you can make it at home now 🙂 Thank you so much for saying that!
We LOVE spanish rice in my house, even though we’re of swedish background – go figure!
I have what’s going to sound like a dumb question, but is the rice supposed to be boiled/cooked first???
Every time I find a recipe using rice, it’s the one thing the contributor of the recipe never specifies. They say “toss in the rice” . . . well, not all rice dishes use cooked rice, so these things really need to be stated plainly. The person writing out the recipe knows but the person reading it has no way of knowing.
Nope, it does not need to be cooked or boiled first. I hope you like it, as much as we do!
I THOUGHT i would miss an onion flavor, but we didn’t. Perfect side dish, even for the kids with its mild and tasty flavor.
My kids love it! Thank you for sharing that!