Making homemade Spanish/Mexican rice (whatever you want to call it) is quick and easy! You’ll fool people into thinking you had it catered to your house. Flavorful rice with tomato sauce, broth, and seasonings to accompany your taco night.
I’m not going to sit here and type out what makes Spanish rice authentic, but I surely can vouch for my recipe is similar to a Mexican restaurant’s rice! I’ve made many attempts at Spanish rice, and nothing was perfect for me. After experimenting with this recipe, I finally found winning Spanish rice. I kept my broth/tomato sauce ratio at 50/50, however, it does depend on how much rice is used. For example, if the bag of rice that I’m using calls for 1 cup of rice to 1 3/4 cups of water, I would use 1 cup of rice, 1 cup of chicken broth, and 3/4 cup of tomato sauce. Adjust according to your package directions for the rice you plan on using. You can toss beans into the rice or charred corn.
How to make Spanish Rice
This recipe is surprisingly easy. I thought it would take a bunch of ingredients, but it turns out that it requires only a few. Most of which are found in your pantry! (Full ingredient amounts and complete instructions are available in the recipe card down below).
- Long-Grain Rice: Long-grain rice is best for this. It gets fluffy and does not get sticky like some of the short-grained rice.
- Vegetable or Canola Oil: You can use butter instead, but this ingredient is used for toasting the rice.
- Garlic
- Spanish Onion
- Tomato Sauce: I used this because it’s fast and easy, but for a more authentic version, add 1-2 fresh tomatoes to a blender with the onion and garlic, and blend before adding to the rice.
- Chicken or Vegetable Broth: This gives the rice more flavor than water.
- Salt, Pepper, Garlic Powder, Ground Cumin, Chili Powder, and Paprika: All of the seasoning you need for this rice!
- Fresh Cilantro: A delicious touch.
- Frozen Peas: Optional, but good to add for color.
In a saucepot, heat the oil on medium heat. Toast the rice until golden, about 7 minutes. Stir so it doesn’t burn. It should smell a bit nutty. Add in the garlic, onion, tomato sauce, broth, and seasonings. Cook according to the package directions of the rice you’re using. Add in the peas 5 minutes before it’s done. Allow it to sit for 10 minutes, then add the cilantro and fluff the rice, mixing the cilantro in. Serve.
Tips & FAQs
- Storage: Store in an airtight container in the fridge for up to 5-6 days. Freezing: Place the cooked rice in a Ziploc bag and place it in the freezer for 4-6 months. Reheat: Microwave for 3 minutes or on the stovetop for a few minutes.
- Rinse the rice before toasting it. Take an extra second to rinse your rice with water to remove the starch film on the surface that can cause the rice to clump together. Toasting the rice gives it extra flavor.
- What if I want to use Tomato Bouillon? You’ll find this ingredient in the Spanish/Mexican aisle in your grocery store. If you plan on using tomato bouillon, use water instead of chicken broth.
- Can this be made with brown rice? You can use brown rice, but just be sure to adjust the broth and tomato sauce according to the package directions. For example, 1 cup of brown rice, needs 2 cups of liquid. I would use 1 cup broth and 1 cup tomato sauce.
- Can I use salsa instead of tomato sauce? It’ll definitely give more flavor, so go for it! It’ll add more flavor and give a little more spice since this recipe is mild.
- What you can add to this rice: There are many ingredients you can add to this rice. Some include:
- Beans (Black, Pinto, Kidney, etc)
- Charred or Regular Corn
- Scallions
- Pickled or Fresh Jalapenos
- Chopped Bell Peppers
Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.
Spanish Rice
Ingredients
- 1 cup long-grain rice
- 1/4 cup vegetable or canola oil
- 1 cup chicken/vegetable broth or water
- 8 oz can tomato sauce
- 1/2 medium Spanish onion, diced
- 2 garlic cloves, minced
- Salt and pepper, to taste
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/4 tsp chili powder
- 1/4 tsp paprika
- 1/2 cup frozen peas
- 1 tbsp fresh cilantro, chopped
Instructions
- Wash the rice thoroughly in a fine mesh strainer until the water runs clear. Spread it out onto a sheet pan or large plate so it dries, about 10 minutes.
- Heat the oil in a medium saucepot over medium heat. Toast the washed rice until some of the grains are lightly golden brown, about 5 minutes. Add in all of the ingredients except for the cilantro.
- Bring the rice to a boil, then reduce to a simmer on medium-low heat. Cook for 30 minutes until the liquid is absorbed, or as stated by the package directions. During the last 5 minutes, add in the frozen peas, then mix in.
- Allow the rice to sit covered for 5-10 minutes, then add in the cilantro and fluff the rice.
Notes
- Storage: Store in an airtight container in the fridge for up to 5-6 days. Freezing: Place the cooked rice in a Ziploc bag and place it in the freezer for 4-6 months. Reheat: Microwave for 3 minutes or on the stovetop for a few minutes.
- Quick Tip: If the bag of rice that you’re using calls for 1 cup of rice to 1 3/4 cups of water, use 1 cup of rice, 1 cup of chicken broth, and 3/4 cup of tomato sauce. Adjust according to your package directions.
- Rinse the rice before toasting it. Take an extra second to rinse your rice with water to remove the starch film on the surface that can cause the rice to clump together. Toasting the rice gives it extra flavor.
- What if I want to use Tomato Bouillon? You’ll find this ingredient in the Spanish/Mexican aisle in your grocery store. If you plan on using tomato bouillon, use water instead of chicken broth.
- Can this be made with brown rice? You can use brown rice, but just be sure to adjust the broth and tomato sauce according to the package directions. For example, 1 cup of brown rice, needs 2 cups of liquid. I would use 1 cup broth and 1 cup tomato sauce.
- Can I use salsa instead of tomato sauce? It’ll definitely give more flavor, so go for it! It’ll add more flavor and give a little more spice since this recipe is mild.
Nutrition Facts
Calories
218.21Fat (grams)
9.66Sat. Fat (grams)
0.76Carbs (grams)
29.28Fiber (grams)
1.71Net carbs
27.08Sugar (grams)
1.99Protein (grams)
3.29Sodium (milligrams)
129.87Cholesterol (grams)
0
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