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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.
Your recipe is exactly like my Mom made. I really like it, and appreciate your TIPS
Awe, thank you!! I am glad it could remind you of your moms 🙂
This is a GREAT base for spanish rice. I love the idea of cooking it in chicken broth!
You are right, I forgot to mention that in my post.
Thank you so much!! Me too! Adds nice flavor 🙂
Can you wash the rice first before browning? Or does it have to be dry rice?
I personally have not done that, so not sure how that might change the rice.
Thank you for sharing this recipe. It is a family favourite and staple in our household 🙂
Glad to share 🙂 I am so happy it’s a family favorite! Thank you!
This is my go to Spanish rice recipe. I also spruce it up as well. I have also added1-2 Tsp of smoked paprika, 1-2 Tsp of Mrs. Dash Garlic and herb, 1/2 tsp white pepper, 1 tsp Iltalian seasoning, 1tsp parsley. I do change the water and use 4 cups of water with 4 tsp of knorr chicken bouillon for extra flavor. Your recipe is AMAZING as a starter with endless possibilities. So easy quick and simple. Ive added a whole rotisserie chicken shredded off the bone and corn for a easy simple dinner. Ive taken the tomato out of it and used it as a easy chicken rice recipe. Your recipe is my foundation. I highly recommend it!
That all sounds good! Thank you for sharing that!! That makes me so happy!
I had high hopes but this came out like mash potatoes instead of rice. For I knew for 4 servings, four cups of chicken stock was too much to one cup of rice.
You use 2 cups of rice to 4 cups of water and chicken bouillon!
If you halved the recipe & used just one cup of rice, you would have only used 2 cups of water. The 4 cups would have definitely made it mushy. I hope you try it again!
Excellent made tonight for my family. We won’t ever use a brand mix again
That makes my day! Thank you so much!
This is better than the rice we get from taco shops and i live in sd, Ca!
That made my day! I am so glad you think that! Thank you!!
I added a few things that really amp this up, minced onions and diced carrots (cut in about 1/4″ cubes). A local mexican restaurant adds the carrots and it gives them a little more substance and flavor.
I have also used the tomato boullion cubes rather than chicken too. That was good.
Add a dash of basil at the end to give it a little pop too.
But for the life of me I cannot make this work without getting gooey with anything but uncle ben’s rice.
I wish I knew why the rice isn’t working. Do you stir it a lot? How long do you have it cooking?
You may also add the tomato sauce when rice is already translucent, and let it cook until it changes color. And then add water or chicken stock. It really adds a ton of flavor
I’ll have to try that! Thanks for sharing!