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.
Hello, Can you use Better than Bullion instead of the cube? If so, do you just melt a certain amt in water?
Thank You
Yes you sure can! One teaspoon of Better than Bouillon equals one cube. No need to melt it in water since the recipe already calls for water.
That’s a pretty mean spirited comment. I can see the ingredients and amounts just fine. Thanks for the easy recipe
What is the serving size?
The serving size is usually about 3/4-1 cup per person. This recipe will serve 8 people. Hope this helps!
Love this recipe! Thank you for sharing!
So glad you enjoyed it! 🙂
If you use the cilantro stems when do you add them?
After the rice is completely done cooking you can sprinkle the cilantro stems on. Cilantro definitely adds a nice touch!
Our family loves Mexican food and have a favorite restaurant that makes the best rice ever. We decided to have a family spanish rice cookoff to see who could make the best rice at home that most resembles the restaurant rice we all love. I used this recipe to the tee and it was all our favorite. I’ve made it at least a dozen times since the cookoff. So delicious and stays moist warmed up the next day. Highly recommend this recipe!
Thanks for sharing. I’m so glad you won the cookoff! Way to go! 🙂
This is our family’s favorite rice dish! Thanks for posting such a great recipe. We always sub “Better than Bouillon” non-chicken, chicken flavored broth to keep it vegan (plus, it just tastes so delicious!) and use a mild salsa in place of the tomato sauce. Turns out perfect every time. If you are reading the comments and are trying to decide whether or not to make this, DO IT! Tastes just as good if not better than at the restaurant. Super easy and cost efficient as well!
Thanks so much for your tips on how to make this dish vegan. Great ideas! So glad you liked it! 🙂
90 calories per serving, but how big are the servings? 1/2 cup? 1 cup?
The servings are 1/2 cup of rice. Hope this helps!
Hi Kristyn, thank you for sharing this recipe! It was a hit and we absolutely loved it. Even my very picky 4 yo grandson who does not usually eat rice, loved it! Definitely a keeper and I will be making it again.
That makes me happy to hear! Thank you for trying it!
Can I use marinara sauce and garlic salt instead of tomato sauce and garlic powder? Also, what will the results be like if I use short-grain rice?
I personally have not tried any of those, so I couldn’t say what the outcome would be. One way to find out 🙂