Learn how to make Spanish Rice also known as Mexican Rice at home! Loaded with onions, garlic, tomatoes and lots of Mexican spices. This Authentic Spanish Rice tastes just like the restaurant version and is ready in less than 35 minutes. The perfect side dish to go alongside beef, chicken or fish!
Love Mexican food as much as I do? Then try my Crockpot Mexican Beef or my One Pan Mexican Pasta.
Want to save this recipe?
Enter your email below & we'll send it straight to your inbox! You will also receive other new recipes in your inbox weekly!
Homemade Spanish Rice
It’s easy to make authentic restaurant style Spanish rice at home! All you need is a few pantry staples, one pot and 35 minutes! Spanish Rice also known as Mexican Rice is an easy side dish that goes perfectly with tacos, burritos and enchiladas. For me I can’t have tacos without beans and rice.
This Authentic Spanish Rice recipe is super flavorful thanks to the chicken broth, spices, onions and garlic. I like to toast the rice in butter before adding in the onion and garlic. It adds so much more flavor to this dish. It also helps to create a fluffy rice and keeps it from getting soggy or mushy.
One of the best things about this Spanish rice recipe is how easy it is to make. All of the ingredients are pantry staples that you always have on hand. It also is made in one pot and only takes 35 minutes to make!
Add shredded chicken, grilled shrimp, fish or beef to make this a one pot meal. You can also make it vegetarian and keep it as is (just make sure to substitute vegetable stock for chicken stock).
This homemade Spanish rice is the perfect side dish for Taco Tuesday or for Cinco de Mayo! It goes perfectly with Instant Pot Carnitas and Homemade Refried Beans!
In a hurry? Then give my Instant Pot Spanish Rice a try!
ingredients
- Butter: Or your favorite cooking oil will work! We just need something to brown the rice, onions and garlic.
- Rice: Long grain white rice works perfectly for this easy Spanish rice recipe. You can use brown rice or cauliflower rice to lighten it up. Just make sure that if you are using brown rice to add more liquid and additional cooking time.
- Onion + Garlic: Add so much flavor to the rice. Substitute onion and garlic powder if you can’t find fresh.
- Chicken Stock: I prefer to use low sodium chicken stock. If you do not have chicken stock you can substitute water or vegetable stock.
- Diced Tomatoes: I like using fire roasted tomatoes. You can use whatever kind of tomatoes you have on hand. Crushed tomatoes, salsa, tomato sauce or tomato paste can be used instead! If using tomato sauce I would use 1 (8 ounce can). For tomato paste I would use 1 tablespoon.
- Spices: Bay leaves, cumin, chili powder and dried oregano are added. For a kick add more chili powder or cayenne.
how to make spanish rice
- Saute rice and onions: Heat a large skillet over medium high heat and melt butter. Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Toasting your rice is so important and adds a wonderfully nutty flavor to the rice. Stir in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
- Add in spices: Garlic, cumin, chili powder and oregano. Saute for one minute.
- Pour in the chicken stock, fire roasted tomatoes and bay leaf. Bring to a boil then reduce to a simmer.
- Simmer: for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
- Serve: When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
- Store: In the refrigerator for up to 5 days or in the freezer for up to 3 months.
Variations
- Substitute rice: White or brown rice can be used. This is also great with leftover pre cooked rice! You can make this recipe lower carb by using riced cauliflower to make Spanish cauliflower rice.
- Spanish chicken and rice: Make this a one pot meal and add in some shredded chicken and vegetables.
- Spanish rice and beans: I love adding either drained black beans or pinto beans to this rice.
- Make it spicier: For heat add in diced jalapeno with the onion. You can also add in a pinch of cayenne.
- Vegetarian: Substitute vegetable stock for the chicken stock to make this easy Spanish rice vegetarian!
Optional Toppings for Rice
- Shredded Mexican cheese
- Diced avocado
- Sour cream or greek yogurt
- Fresh chopped cilantro
- Diced red onion
- Black olives
What type of rice works best?
I love using long grain rice when making Spanish rice. When cooked it stays fluffy and doesn’t stick together. I also recommend rinsing your rice before toasting it. This helps to remove some of the starch from the grain.
rice ratio
For the perfect ratio of rice to chicken stock I do 4 cups of chicken stock for 2 cups of rice.
Can Spanish Rice be frozen?
Yes! Store cooked rice in a Ziplock bag and make sure to get out as much air as possible. Store in the freezer for up to 3 months! When you are ready to eat simply thaw overnight in the fridge or on the counter for a few hours. Warm up in the microwave or skillet with extra chicken stock to keep the rice from drying out.
What to serve with enchilada rice
- Shredded Mexican Chicken
- Vegetarian Enchilada Casserole
- Chicken Enchiladas
- Instant Pot Carnitas
- Slow Cooker Mexican Beef
- Barbacoa Beef
- Blackened Salmon
- Refried Black Beans
- Pico de gallo
- Chicken Bowl
- Homemade tortilla chips
- Mexican Kale Salad
- Guacamole
Here are more Easy Rice Recipes to make!
- One Pan Enchilada Rice
- Healthy Cilantro Lime Rice
- Lemon Parmesan Brown Rice
- Cauliflower Fried Rice
- The BEST Fried Rice
products used
Spanish Rice
Ingredients
- 3 tbsp unsalted butter
- 2 cups uncooked long grain white rice
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 tsp cumin
- 1 tsp chili powder
- 1/2 tsp dried oregano
- 4 cups chicken stock
- 15.5 ounce can fire roasted diced tomatoes, with juices
- 1 bay leaf
- salt and pepper
Instructions
- Heat a large skillet over medium high heat and melt butter.
- Add in rice and cook until lightly browned, stirring frequently, 2-3 minutes. Add in onion and saute for 2-3 more minutes, stirring frequently or until slightly golden brown.
- Add in garlic, cumin, chili powder and oregano. Saute for one minute. Pour in the chicken stock, fire roasted tomatoes and bay leaf.
- Bring to a boil then reduce to a simmer. Cover and simmer for 15-20 minutes or until the rice is tender. (Refer to the back of your rice, some cook times are shorter or longer depending on what rice you choose)
- When the rice is done fluff with a fork and season with salt and pepper to taste. Serve immediately!
Nutrition Information
Did you make this?
I’d love to hear your feedback! Leave a review and make sure to share your pictures on social media! Don’t forget to follow @thechefsavvy.
Sheri
Do you drain the tomatoes?
Kelley Simmons
Nope! Add the juice from the tomatoes as well. Thanks and enjoy!
Carole Hall
I made this Spanish rice the other night. We had enchiladas and they were a big hit. My husband loved it. I will definitely will make this again. Thank you for sharing!
Kelley Simmons
Yah so happy to hear you both enjoyed this recipe! Thank you so much for sharing!
Marilyn
This is awesome. It was a bit savory, but delicious. Very easy to make.
richard
Had a ex girlfriend that was mexican, this is the closest to her cooking as it gets. I combine this with the chicken enchilada, and enchilada sauce for a meal the whole family fell in love with.
Kelley Simmons
Yah so happy to hear you enjoyed this Richard! Thank you so much!
Carol Bernardi
Delicious! Wish I could post a picture i wil post on Pinterest 🍚
Kelley Simmons
Yah so happy you enjoyed this!!
Jesse L Carlsen
Have you been holding that in a while?
clementine zawadzki
This recipe is delicious – I added some sweet Italian sausage (? Italian Rice?), but I take issue that it’s also known as Spanish Rice. Spanish Rice is yellow due to the use of Saffron. Tomatoes aren’t used in the classic Spanish recipe. And the spices and type of rice vary a bit from the Mexican classic. Both are delicious.
Regards,
C
sharon
absolutely delicious, substituted fresh garden tomatoes for the dried ones and added 1 Jalapeno pepper.
Gail
Disappointed in the Spanish Rice, it was to be a dish to our Mexican meal. Results were crunchy rice, over powering tomatoes and no flavor. I followed each step to a T, sad to say this dish won’t be repeated.
Kelley Simmons
Oh no I am so sorry to hear you didn’t enjoy this rice Gail! I would recommend cooking the rice a little longer and you can always add additional seasonings, salt and pepper to taste. Thanks for giving my recipe a try!
Judy
This looks delicious, and I love all the comments.
I do have a question – I noticed that you recommend 2 c rice with the usual 4 c broth. Will adding a 15.5 oz can of tomatoes w juice (or 8oz sauce require longer cook time for liquid to be absorbed?
Kelley Simmons
Hi Judy!
You could add the tomatoes with juices and reduce some of the chicken stock. It will take longer for the liquid to be absorbed if you add in additional so just keep that in mind.
Thanks and enjoy!
Kelley