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.
Ingredients
- 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.
Variations
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!
How To Make Spanish Rice
With simple ingredients and just a few steps, you'll have a delicious, homemade dish that everyone will love!
STEP 1
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.
STEP 2
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.
STEP 3
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.
STEP 4
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!
Storage & Reheating Tips
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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📖 Recipe
Spanish Rice
Ingredients
- 1 ½ cups white rice rinsed and dried
- ½ cup onions small diced
- 2 ½ tablespoons olive oil
- 2 cloves garlic minced
- 2 cups chicken stock
- 8 ounces tomato sauce
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons salt
- to taste pepper
Instructions
- In a large skillet (that has a lid) over medium low heat add in the olive oil. Once hot, add in the rinsed and dried rice along with diced onion.
- Toast the rice until about half of the rice has turned light brown. This should take around 5-6 minutes. Stirring often to prevent burning the rice and onions. Add in the minced garlic and sauté for 30 seconds.
- Next add in the chicken stock, tomato sauce and all of the seasonings. Mix until well combined. Turn the heat up and bring to a boil.
- Cover with a lid and reduce the heat to a simmer. Simmer for 20 minutes. Once the 20 minutes are up, remove from the heat and allow to rest for 5-10 minutes with the lid still on.
- Remove the lid and fluff the rice. Serve and enjoy!
Anonymous says
I doubled the recipe. It tastes amazing but it came out mushy. After researching, I cooked it for too long. (I didn’t stir!) Any suggestions for when I make it next time? How long should I cook it for? Should I reduce the liquids?
Sky Pilgreen says
I’m so glad you like the rice! I’ve never doubled this recipe, but I recommend keeping the cooking time the same and doubling the liquid for the rice. Use a large, deep skillet with a lid, if you have one. The wider surface area allows the rice to brown properly before adding the liquid.
Eric says
This is better than the rice you get at a restaurant. Great recipe!
Simply Scratch Made says
Thank you!
Amanda says
I love this recipe! I've never made rice this good until now. Thanks for a great recipe!
Simply Scratch Made says
Thank you for the comment! I am glad it turned out good for you!