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.
I was blown AWAY by the flavor! I only made a few alterations… I added a lil bit more than a dash of the cumin n the garlic pepper, n also added just a bit of coriander. I didn’t have any tomato sauce by itself, so I used the sauce/juice from a big (29oz) can of whole tomatoes, which was the perfect amt. I also didn’t waste the tomatoes, so I chopped them up n threw them in. I also added some leftover chopped black olives, n a can of black beans including the water (for flavor). To compensate for the extra liquids, I just added a few more spoonfuls of rice. My family likes things a tiny bit spicy, so I added a few shakes from a bottle of a blend of hot pepper flakes. (Hell Flakes by Todd Wilbur). You’ll have to wait til I make it again for me to take a pic.. we DEVOURED it so fast! I made it the side dish to my beef n bean empanadas (hence the leftover olives). 100% my go to recipe any time we want spanish rice! 😊
That sounds delicious! Thank you for sharing what you do!
This is my go-to Spanish rice recipe! I always use salsa in lieu of the tomato sauce… comes out awesome every time! In fact, I’m making it again right now! Thanks for sharing it!
Glad to share!! I am so glad you like it! Thank you for sharing what you do!
My family and I love this recipe. It’s so easy to follow. I’ve made this a dozen times and it’s great every time. I figured it’s about time I thanked you for it!
A few times, I’ve needed to double the recipe, it turned out a little “wet.” So now when I double the recipe, I just would have 2 pots going at the same time. Maybe next time, I’ll add another 1/2 cup of rice (this just came to me). Also, I let the rice sit on the stovetop a little longer to have crispy rice at the bottom of the pan. My daughter loves crispy rice, so she’s quite happy when I have 2 pots going. This definitely stands up to any restaurant’s Spanish rice. Thank you!
Awe, thank you so much!! I love hearing that you like it that much! Thank you!
This recipe was excellent! Way better than any Spanish rice I’ve ever had in a Mexican restaurant.
Yay!! That makes me so happy! Thank you!
First time cooking Spanish rice and this recipe was a major with the fam!! Everyone loved it and said it was perfect! I even added cilantro and Mmmmm good.
Definitely keeping this recipe on hand for next time!
Hi, I made your Spanish rice recipe. It was wonderful, I’m not a very good cook so I have to follow instructions to a T which I did and it came out great. Thank you so much for this yummy recipe.
How much of the garlic pepper do you typically use? The recipe says a dash, but it looked like a little more than I would picture for a dash in the video. 😊
It just depends on how much you like it. I like it, so I add quite a bit. It’s probably a tablespoon.
This is by far the best rice I have ever made. My family loves it! Thank you for sharing.
You are so welcome! I am so glad you like it, as much as we do! Thank you!
Been making this recipe for years! Thank you for creating this and sharing the joy with the world! So many of my friends have complimented me on it, so it’s a winner. One thing I changed for the first time tonight was to try it in the Instapot! Someone reviewed it below, so I figured I’d give it shot. I have a mini Instapot, but I still used most of the same ingredients except one less cup of liquid (water or broth). Turned out PERFECT!
1. Saute mode and cook rice in oil till brown
2. Add the rest of the ingredients + chili powder and onion powder AND MINUS ONE CUP OF LIQUID
3. 6 minutes high pressure and natural release ~15 minutes and it was fluffy and perfect!
Thank you for sharing that! I’ll have to try that!
Very poor there’s No where HOW much of the ingredients to use. There’s a list of ingredients and that’s it. You have a video and that’s it very poor
The amounts are all there in the recipe card if you scroll down in the post.
Hi Kristen, do I keep the heat at medium for the 40 minutes? Thank you so much
No, I keep it on a low simmer 😉 Hope that helps!