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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.
Thank you for sharing this recipe, my sister, son and I love it. I have looked for a long time and could never make Mexican restaurant style rice until now. I added some dried chopped onion and use two boulion cubes and it’s so delicious. Thank you again for this terrific recipe.
That makes me so happy to hear! It’s our favorite and goes so well with any Mexican dish! Thanks for letting me know 🙂
Hello! A couple of questions please. Reading the comments, I saw several people asked about the amount of oil used, saying 3\4 a cup seemed like too much oil. The ingredients state 1\4 to 1\3 c. Of oil. What is the correct amount of oil? And the ingredients state 2 chicken bullion cubes in 4 cups of water, but in the directions it states to put 1 bullion cube into 4 cups of water. Should I use 1 or 2? Thank you very much and I am very excited to try your recipe!☺
So, sorry about that. It is 1/4 cup and it’s one bouillon cube 🙂 Hope that helps you!
Your mom is such a pretty lady. What a cute couple!! My mom made her rice similar to this recipe. Thank you for sharing. It is an amazing recipe. Can’t wait to share with a friend who loves Mexican rice.
Oh, you are so sweet. I’ll tell her you said that 🙂 Thanks so much and hope you enjoy!!
7 years later, but I just wanted to let you know that I have made this rice tons since I found this recipe a few years ago, and it is one of the very few online recipes that I am constantly going back to. I make it with some black beans and saute a little chicken and it’s a great full meal! So good! Soooo many online recipes are not very good, but this one is great!!
Oh, thank you so much! That makes me so happy! I’ll have to try adding chicken and beans! That sounds delish!
How to make home made 505 sauce..
I haven’t tried making a homemade 505 sauce. I usually buy it. Has anyone made it?
So easy. It turned out great. Total stovetop time for me was 35 minutes. Maybe I had it too high.
Great!! Thanks so much for trying it and for letting me know!! It could have been a little high. But, that’s ok!
Yummy! Would have rated 5 stars, but the 5th star wouldn’t light up!
5 STARS!
Oh, thank you so much!!! So, glad you like it. It’s a favorite around here!! Thanks again 🙂
Love your rice, and the fact that you use cumin. I am always asked about what is different in my rice and it’s the cumin. My grandmother cooked thru the great depression for a big family but never left out adding the love and flavors of our culture. It warm my heart to see family’s passing on traditions and great food. I still make home made tortillas and have taught my girls to keep our culture alive with good home cooking. Keep learning and blogging.
Thank you so much!!! Makes me so happy to hear!! I love what you’ve taught your daughters and love those that have taught me 🙂
This was so yummy. I have always wanted to know how to make this rice. I even asked the restaurant we go to. Thank you.
I’m glad you found this recipe, then 🙂 It’s a staple around here! Thanks so much for letting me know!
It’s the best!!! Been our go to for years! Thanks for sharing! ☺
Thanks so much for sharing!! It sure is the best 🙂