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.
This is sooo good but today I tried making it with brown rice and it’s still cooking after an hour! Just be aware if making with brown rice you have to add more liquid here and there. The flavor of this is amazing. I have made with white rice and it was a lot easier lol
10 stars! I used Jasmine rice, Knorr chicken bouillon powder, Hunt’s oregano, basil tomato sauce for this recipe. Once I toasted the rice, I dumped everything in the rice cooker. Came out perfect. You MUST fluff the rice with a fork immediately, or it will be squishy. Perfect recipe!
Thanks so much for the feedback and the 10 star rating! 🙂 So so happy to hear you enjoyed the rice recipe.
Do you add the cilantro in with the broth or add a garnish at the end? Thanks for the recipe!
If I use cilantro I typically use it as a garnish after it has cooked.
OH MY GOSH! I just made this dish. My husband started a pot of whole pinto beans. He returned home with some carnitas burros. He tried the rice and he loved it. I took some of the beans and mashed them really well and made a rice and beans bowl. I must say that these are some of the best tasting Mexican Rice I ever had. This was also my first time making Mexican Rice. They were extremely easy to make. I’m so glad I made the double recipe to freeze some. This will be a staple in my house now. Thank you so much for sharing this recipe.
You’re welcome! I bet it was the perfect addition to the beans and the burros. So glad you gave the rice a try!! Thanks for sharing.
Easy, fast and came out perfect as provided by the directions. The family loved it!.
This is my go to recipe for spanish rice every time. Its plain enough that the kids love it and if I want, I can scoop out servings for the kids and then add some salsa or pico de gallo to the rice for adults. And all the seasonings are so easy to add or subtract. LOVE this recipe
Makes a lot! Delicious, freezes well.
I agree with the other positive reviews – this turned out really great. I added a bit of extra rice so I could use all of a 15 oz can of tomato sauce – I upped the spices a bit to compensate. I even substituted short grain since that was what I had on hand. Results were excellent
Hello gotta try this one!!! Is there a specific fry pan that you use?
Love this recipe! I shred carrots and sauté them with the rice. Mix all the ingredients and cook it in my rice cooker. If I want to go super fancy I might dice a little celery and sauté it too. I just tweak recipe amounts and cooking it in my rice cooker leaves me extra stove top space for cooking.
Awesome! Thanks for sharing what you do.
I love this recipe and keep it on hand every time I want Spanish rice 🙂
So glad to hear you enjoy the rice!! Thanks for sharing!
I just made this for dinner and it is delicious!! One question I do have though – mine came out a little bit mushy – any advice? Thank you!
I don’t have enough long grain rice, can I use Minute rice instead?
My absolute favorite go to recipe for Spanish rice! So good! Thanks for sharing!