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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.
Wow! Just like restaurant rice! Changed it slightly though, I added only 2 tablespoons of oil to brown the rice and I added 2 tablespoons of Goya Sofrito Sauce and 1 teaspoon of Adobo all-purpose seasoning to salt the rice slightly. It also only took about 15 minutes to cook and only stirred once. But overall came out perfect! Thank you!!
You are welcome! Thank you for sharing what you did! Sounds good!
Thanks for the encouragement, we’ll definitely keep going!
Prefect! I use this recipe all the time I know it by heart now. So good
Yay!! That makes me happy! Thank you!!
Some people recommend rinsing rise before cooking it. Did you rinse the rice in this recipe or is it not required? Thank you!
I do not, it is not required 🙂
I’ve made this so many times since first seeing the recipe I can make it in my sleep. It’s a weekly staple in our house. I throw in a can of beans and use whatever tomato-y sauce or salsa I have around. 37 minutes in my T-fal pan and it’s perfect, every time. We eat it plain with chips, use it in burritos, top it with taco meat or seasoned rotisserie chicken, or sometimes black beans and plantains. It’s so reliably comforting and delicious. Thank you for sharing it!
You are welcome! That all sounds wonderful! Thank you for sharing that!
I loved the flavor of this rice. but I’m not much of a stove top gal so so I experimented with converting it to an instant pot recipe. It works great if you follow the saute instructions and then seal and run the pre-programmed rice mode (with a quick release). I cut the liquid down to 3 cups, but if you like the rice a little softer then 4 is probably still fine. Thanks for the recipe!
You are so welcome! That’s good to know! I haven’t tried in the instant pot. Thank you!
Do you let it come to a boil before turning down to simmer or simmer as soon as you add water and spices?
Yes, let it come to a boil after adding the ingredients, then turn down to simmer on low.
Can I use leftover rice for this? if so, how can I fry it until brown?
I personally have not tried, so not sure how that would work.
Lots of flavor delicious had a lot of compliments. Now my favorite recipe.
Yay!! Love to hear that! Thank you!!
Love it, thanks so much. My boyfriend, who comes from a family of great Mexican cooks, said it was addictive. I used 8oz of taquera style jar salsa instead of tomato sauce, and only cooked for 13 minutes on medium low heat. I think using long grain rice is important to not get that stickiness.
Love to you!
Amber
You’ve made my day! Please tell him thank you!!