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 husband is vegan, so i cant use any sort of chicken bouillon or chIcken Broth. I do have vegetable broth, would that still work?? Thank you!
I personally haven’t tried, but it should work just fine! Might be a little different in flavor, but still good!
Can this be put in a slow cooker on low to keep WARM.Serving for a buffet dinner
It sure could 🙂 Enjoy!!
Thank you so much for this delicious recipe. I love all of the recipes that i’ve try and will continue to try some other ones you have posted. Keep up the good work.
Awe, thank you so much!! I hope you like the ones you try 🙂
it was really delicious
Glad you think so 🙂 Thank you for letting me know!
Very yummy! I used low sodium chicken broth instead of water. It cooked in less than 25 minutes for me. Everyone loved it! Thank you!
Glad to hear that! Thank you so much for trying it 🙂
Super excellEnt rice ! Making this one often!
Oh, I am so glad to hear that! Thank you for trying it!
Just made this for dinner. The only Long grain rice i had on hand was jasmine rice, and tomato sauce was replaced with tomatO paste with some extra fluid. Hey, we make the best with what we’ve got, right? othEr than that, I followed all directions to a “t” (huge rarity in my kitchen, haha) with chicken broth.
The rice came out super dry and rather bland. (In retrospect, I think my variety of jasmine rice requires more liquid in general than othEr types of white rice, so that may have been the culprit. User error.)
Luckily, I was serving this alongside carnitas (amazing recipe here: https://www.recipetineats.com/pork-carnitas-mexican-slow-cooker-pulled-pork/), and Mixed in a generous 1/2-3/4 cup or so of the juices all over the cooked rice, plus about 1/2 tsp of additional cumin.
Boy, did that do the trick! By far the best, most flavorful, moist, and mouthwatering rice to have ever come out of my kitchen.
Thank you for this recipe. I will definitely make again, and pass on the premixed exPensive spanish rice packages at the grocery store.
I am glad you found options! We do work with what we got 🙂 Thanks for trying this recipe & sharing what you did!
This recipe is amazing! It tastes just like the resTaurant style spanish rice that i love. Ive made this at least 5 times now. Everyone in my family loved it!
I used sushi rice and added extra liquids. It came out muy bien!
Good to know! Thank you for sharing that!
I’m half Mexican. I love your recipe. Thanks for sharing this great recipe.
So happy you do! I am glad to share! Thank you!