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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.
My go to rice for taco night. I didn’t have tomato sauce or chicken broth (hadn’t ordered groceries yet hahaha) but had the knorrs chicken and tomato bullion so I used that. Yum!!! It’s a regular in the rotation! Thank you 😊
Happy it made the regular rotation! Thank you so much for sharing that!
It’s all in the recipe box. From top of the page hit the “jump to recipe” button and it takes you to the recipe box that gives full measurements, cook time, prep time etc.
2 c rice
1tsp minced garlic
4 cup water or chicken broth
1/8th cup oil which is approximately 2tbs
8oz tomato sauce
Dash cumin
Garlic pepper
Chicken bullion cube (only if using water. Don’t use if using chicken broth.
I made this last night but added a diced onion and a bit of taco seasoning… Was sooooo good
Great options!! Thank you for sharing what you did. Glad you liked it!
I forgot some ingredients (rushing or doing too much at once or something, who knows?!) and this was still delicious!!! I am wondering if I should even bother with the ingredient or two that I forgot on the next go round X-D.
That does happen on occasion 🙂 Whatever you left out, you should try adding..it only gets better with each ingredient.
i love how simple this recipe is! very tasty! the second time i made it i added a half can of rotel to it and it was sooo good! i also left out the cumin cause…dont like it much
I have had this recipe pinned for a few years now. Every time I make it, people LOVE it! For some reason the flavors in this rice just mix in that magical way that makes it perfect. This is going in my recipe book as my go-to for Mexican rice.
I love that!! Thank you so much for saying that!! You made my day!
These were so easy to make and tasted great! Thank you for the recipe! We had them alongside beef fajitas and beans.😊
You are welcome! Sounds yummy! Thank you!
Love this recipe! I’ve had great results every time. I also love Mango’s in downtown Mesa. Great inspiration for some amazing authentic Mexican rice. Thank you for sharing Kristyn!
Love Mangos!! Glad you like this recipe, too! Thank you so much!
Hi looks great – when you say tomato sauce, do you mean like italian tomato sauce for pasta, or do you mean pureed/crushed canned tomatoes? thx i will try italian tomato sauce but wanted to double check
I use regular, plain tomato sauce 🙂
Hi do you add the cooked long grain rice to the pan? Or should it not be cooked?
Thanks!