Spanish Rice

Why You’ll Love This Recipe

Spanish Rice, also known as “Mexican Rice” or “Arroz Rojo,” is a flavorful side dish made by sautéing rice with onions and garlic, then simmering it in a tomato-based broth until tender. It pairs perfectly with tacos, enchiladas, or grilled meats, and brings vibrant color and bold taste to any meal. Its rich, savory profile and fluffy texture make it a must-have for Mexican-inspired dinners.

ingredients

this Recipe

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

long-grain white rice
vegetable oil
onion
garlic
tomato sauce or crushed tomatoes
chicken broth or water with bouillon
salt
cumin
chili powder (optional)
frozen peas and carrots (optional)
fresh cilantro or lime juice (optional garnish)

directions

Heat the oil in a large skillet over medium heat.

Add the rice and cook, stirring often, until golden brown and fragrant.

Stir in the chopped onion and garlic, and cook until softened.

Add the tomato sauce, chicken broth, salt, cumin, and chili powder if using.

Stir well, bring the mixture to a boil, then reduce heat to low.

Cover the skillet and simmer for 18-20 minutes, or until the rice is tender and liquid is absorbed.

Turn off the heat and let it sit, covered, for 5 minutes.

Fluff with a fork and stir in peas and carrots if using.

Garnish with chopped cilantro or a squeeze of lime juice if desired.

Servings and timing

This recipe yields approximately 4-6 servings.
Preparation time: 10 minutes
Cooking time: 20 minutes
Resting time: 5 minutes
Total time: 35 minutes

Variations

Use diced tomatoes with green chiles for a spicy twist.
Substitute brown rice—just increase the simmer time to about 40 minutes.
Add sautéed bell peppers for extra color and flavor.
Top with shredded cheese for a comforting finish.
Incorporate black beans for added protein.

storage/reheating

Store Spanish Rice in an airtight container in the refrigerator for up to 4 days.
Reheat in the microwave with a splash of water to restore moisture.
Freeze in freezer-safe bags for up to 2 months; thaw and reheat on the stove or microwave.

FAQs

What’s the difference between Spanish Rice and Mexican Rice?
They are often used interchangeably, but some variations exist regionally in ingredients and spices.

Can I make this rice in a rice cooker?
Yes, toast the rice first, then transfer everything to the cooker and follow its white rice setting.

Why is my rice mushy?
Too much liquid or overcooking can lead to mushy rice—stick to the recommended ratios and timing.

Can I use instant rice?
It’s not recommended, as the texture and flavor won’t be the same.

Is Spanish Rice gluten-free?
Yes, if you ensure all ingredients, especially broth, are gluten-free.

Can I make it vegetarian or vegan?
Absolutely—use vegetable broth instead of chicken broth.

What type of rice is best?
Long-grain white rice is preferred for its fluffy, non-sticky texture.

Can I add meat to make it a main dish?
Yes—try adding cooked ground beef, chicken, or chorizo.

How do I make it spicier?
Include diced jalapeños or more chili powder.

What if I don’t have tomato sauce?
You can use crushed tomatoes or tomato paste diluted with water.

Conclusion

Spanish Rice is a versatile and delicious side that complements countless dishes. With its savory tomato base and fluffy texture, it adds warmth and richness to any meal. Customize it to your taste and enjoy a comforting, crowd-pleasing dish every time.

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