Spanish Rice

This homemade Spanish Rice recipe is quick, easy and perfect for your next taco Tuesday. Also known as Mexican Rice, this extremely flavorful and fluffy rice is my go-to side dish when serving Mexican food.

A key ingredient to making flavorful Spanish rice is to use a good quality chicken stock. By now you are probably tired of hearing me preach the importance of making homemade chicken stock. It really does make a difference. Especially in dishes like this one where the rice absorbs the liquid.

While you certainly can use water, using chicken stock will give the rice more flavor.

I love serving Spanish rice with meals like Carnitas Tacos and Beef Tostadas. Spanish rice is also great in burritos and burrito bowls.

• Plain white rice- short or long grain will work just fine. Do not use instant rice for this recipe.
• Tomato sauce- this adds flavor to the dish.
• Chicken Stock- for flavor, water can be used but not recommended.
• Onions- white or yellow will work.
• Fresh Garlic-for flavor, if you do not have fresh garlic add 1 more teaspoon of garlic powder to the rice.
• Paprika- adds flavor, a nice smoky paprika is great for this recipe.
• Cumin- adds a delicious earthy flavor.
• Garlic Powder-for flavor.
• Onion Powder- for flavor.
• Oil- for toasting the rice.

In addition to garnishing your finished rice with cilantro, consider incorporating these ingredients to enhance the flavor.

• Diced bell peppers
• Fresh diced tomatoes
• Canned diced tomatoes
• Lime juice or zest after cooking
• Peas and carrots
• Chili Powder
• Salsa, replace some of the tomato sauce or chicken stock with your favorite salsa. I have done this before to use up some salsa and it was delicious!

Rinse and dry the rice

30 minutes before cooking the rice rinse it, then set it in a mesh strainer and allow to completely dry. This is done to rinse some of the starch off, and also allows it to dry fully before toasting in the pan. If you are pressed for time, you can skip this step and the toasting the rice step.

Toast the Rice

Add the oil, diced onion and rice to a large skillet (that has a lid) and toast the rice. This will take about 5-6 minutes. You are looking for about half of the rice to turn light brown from toasting. Be sure to stir often to prevent burning the rice and onions. Add in the garlic and cook for 30 more seconds.

Bring to a boil

Add in the chicken stock, tomato sauce and all of the seasonings. Stir until well combined. Cover with a lid and reduce the heat to a simmer. Simmer for 20 minutes. Do not remove the lid while the rice is cooking. You want to keep all of the steam in the pan.

Allow to Rest

Once the 20 minutes are up, remove the pan of rice from the heat and allow it rest, covered still, for 5-10 minutes before removing the lid. Then remove the lid and fluff the rice before serving. Enjoy!

Store Spanish rice in an airtight container in the refrigerator for up to 7 days.

Reheat in the microwave with a damp paper towel placed over the top of the rice to prevent it from drying out. The rice can also be reheated in a pan on the stove. Reheat on low until hot.

I love using Spanish rice in make ahead meals like burrito bowls, and chicken wraps. Because it is so easy to reheat, it makes the perfect side dish for meal prepping.

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