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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.
Exactly what i was looking for! I have tried so many spanish rice recipes and they alwaYs turn Out as fails. This One was amazing… even my BOYFRIEND loved it.
Woohoo!! That’s what I love to hear! Thank you so much for letting me know!
Very simple recipe, easy to follow, and tastes delicious! I did add an extra cube to the water, and more minced garlic (personal preference) but this is definitely going to be a part of our weekly taco tuesdays! Thanks for the recipe!
Glad it will be part of your weekly menu! Thank you so much for sharing what you did & thought!
making this recipe for Cinco de Mayo dinner tonight. it looks easy and tasty! can’t wait to try it! thank you for posting such a nice recipe.?
Glad to share 🙂 Hope everyone liked it! Thank you!
We’ve tried to make Spanish rice for years and It just didn’t compare to what you find in a restaurant. This recipe does! By far The best we’ve been able to make at home!
Thank you for saying that! Glad you liked it. Thank you for letting me know 🙂
I added 1/2 minced onion. watch the cooking time. the rice took only 20 minutes to cook instead of the 30-40 called for in the recipe which i think would have made it mushy.
Thanks for trying it. Mine takes about 40-45 min on a low simmer & I promise it’s not mushy 🙂
Best rice ever!!! Alittle less tomato sauce and it was amazing!!!
Awe, thank you so much!
What a wonderful rice recipe. i am having another couple for a mexican dinner. this rice is so flavorful. it was easy to make. it will become our only rice from now on!
Yay, I love hearing this! I am so glad you like it! Thank you!
I LIKE THIS FORMULA, THANK YOU FOR SHARE IT
I am glad to share 🙂 Even happier, you like it!
Hi there! Just wondering, if i were to use tomato paste instead of tomato sauce, how much should i use? And should i dilute it with water? Thanks!
I personally have not tried. It is definitely different that the sauce. I would dilute it, but I haven’t done that, so not sure how much. I would maybe google that. Good luck!
Need help asap. Making this tomorrow and need to buy INGREDIENTS. I’ve never bought tomato sauce or long grAin rIce beFore. I’m NeW to Cooking. Can you please tell me what kiNd and brand please? Thanks so much!
Really any brand will work. I like to use Hunts tomato sauce, I use store brand as well. As for the rice, I like to use Mahatma, but really any brand will work. Good luck!
thAnk you so much for your quick response. Is jasmine rice long grain? I have that at home. Is that ok Or should I get a different kind like MahatmA like you said. What type of mahatma. There are several versions.,
You know, I have not tried using Jasmine rice, but it is a long-grain rice, so that is a good question? I personally have only used white long-grain rice.