Best Spanish Rice Recipe (Easy!)

Make the best Spanish Rice/Mexican Rice at home with this easy recipe. Saved over 10,000 times and loved by many, it includes secrets I have learned for perfect, non-sticky, fully cooked rice every time. Just like your favorite restaurant!

One Reader Said: “This is the second time I have made this recipe. I have tried many different recipes but they were never quite right. THIS RECIPE ROCKS! Tastes just like the rice they serve at my favorite Mexican restaurant. This one is a keeper for sure, and I know I will make it again and again.”

If you love Mexican food as much as we do, you will want to try my Easy Carnitas (Instant Pot, Oven or Slow Cooker), Chile Relleno Casserole, and don’t forget dessert, this yummy Healthier Fried Ice Cream Cake.

Growing up in Southern California, I feel like I ate my weight in Mexican food – so I know Mexican food! Our dear Mexican friends taught our family how to make several of their traditional dishes, and this Spanish Mexican rice was one of the first.

This rice is a staple in our household and shows up on our menu all the time. I’ve made it hundreds of times at the request of my boys, and it never disappoints, plus did you know it freezes great?

Sometimes it turns out too sticky, clumpy, or even undercooked. Trust me, I’ve been there too. By sharing my secrets with you, I know you’ll be making it perfectly too!

1. Rinse the Rice: This simple step removes the starch that can make your rice sticky and clumpy.
2. Sauté the Rice: This adds flavor and helps the grains stay separate.
3. Don’t Peek! Keep that lid on to ensure the rice cooks evenly.

I go into more detail below in the step-by-step instructions, so grab your ingredients, and let’s make some delicious rice that will have your family coming back for seconds.

Spanish Rice vs. Mexican Rice

Let’s clear up the confusion between Spanish rice and Mexican rice. While they’re often used interchangeably here in America, there are some subtle differences, especially in their flavors.

Spanish Rice has a more robust and complex flavor, thanks to saffron, which gives it a unique, earthy taste and that beautiful yellow color. You’ll often find this dish in traditional Spanish cuisine, made with onions, garlic, tomatoes, and bell peppers.

Mexican Rice, on the other hand, gets its reddish hue from a tomato base and is sometimes seasoned with cumin and chili powder, giving it a spicier and more savory flavor. This is the rice you’ll commonly find alongside your tacos, enchiladas, and burritos in Mexican and Tex-Mex cuisine.

Despite the differences in spices and flavors, the preparation methods are pretty much the same. I grew up calling it Spanish rice, that’s what was on the menus at my favorite Mexican restaurants too! No matter what you call it, this rice is a versatile and delicious addition to any meal.

Spanish Rice Ingredients

Be sure to print the recipe card at the end of the post, with all the measurements.

• Long grain rice | I use organic Basmati which is a white rice, rinsed and drained — try a long grain brown rice too, but you might need to cook a bit longer
• Oil | I like Avocado or Grapeseed Oil, you can also use Olive oil if you prefer
• Tomato sauce | I use organic tomato sauce, not to be confused with tomato paste
• Garlic Cloves | here is your flavor!
• Seasoning | I used Cumin powder and Onion Powder, traditional flavors in Mexican rice recipes
• Broth | if you are keeping it vegetarian, use a good vegetable broth or try chicken broth.
• Cilantro | don’t forget the cilantro, it adds just the right finish
• Lime | Just a little at the end.

This is an easy and authentic Spanish rice recipe, sometimes called red rice or arroz rojo. It will become a family favorite and your go-to recipe when needing a side dish for your Mexican foods.

How to make Spanish Rice with white rice

This skillet rice assembles in a few minutes, I love making it in my cast iron skillets.

1. Heat oil in large skillet (at least 10.25 inches) over medium heat. Carefully add rinsed rice and cook, stirring until golden brown, it will “pop” a little and some rice won’t quite brown, but will turn opaque.
2. As the rice browns, scoot the rice to the side and reduce to low heat, quickly saute the minced garlic for a minute, then combine with the rest of the rice.

3. Once rice and garlic are browned, add remaining ingredients; tomato sauce, kosher salt, cumin, onion powder, give it a stir, then pour in the broth.
4. Cover and bring to simmer on low for 30-40 minutes or until all liquid is absorbed. Fluff with a fork just before serving and garnish with chopped cilantro if desired and a squeeze of lime juice.

Easy Spanish Rice Recipe Variations & Substitutions

• Technically this is Vegan Spanish Rice, as long as you stick with vegetable broth, but I enjoy using chicken broth as well. You can also add pinto beans, kidney beans or black beans for more protein.
• Add some KICK! Try adding a can of diced chiles, a teaspoon of chili powder, red pepper flakes, diced jalapeno pepper or poblano pepper.
• Use salsa instead of tomato sauce, it will have more of a kick, and have the chunks of tomatoes, but go for it!
• Flavor Boosters | Saute half of a chopped onion or red onion just before the garlic.
• Make it a Main Dish | add frozen green peas, carrots, corn and/or diced green bell pepper or red bell pepper. It would also be delicious with some sweet potato.

What to serve with Spanish Rice

1. I’m a simple girl and this tasty recipe is perfect with some delicious refried beans along with these cheese enchiladas.
2. Serve this old fashioned Spanish rice recipe in burrito bowls, use this Copycat Chipotle Chicken.
3. Go simple and serve with chips, salsa and guacamole, maybe with a little squeeze of sour cream.
4. Grab a pretty pitcher, and a few simple ingredients and mix up a delicious, natural  margarita in a salt and lime rimmed glass or try this beautiful Hibiscus Margarita!

Can you freeze Spanish Rice?

• Cool completely and store leftovers in quart sized freezer bags or airtight container. Keeps well up to 5 days in the fridge, 3 months frozen.
• Reheating | poke a couple holes in the baggie and microwave on high heat 2-3 minutes until steamy hot. Or thaw in fridge and add to covered pot with a little water and heat over low heat until warmed through.

Spanish Rice Recipe FAQs

This was easy to make and good ????????

Jenn – Pinterest comment

More Easy Recipes with Mexican Flavor

• Creamy Chicken Poblano Soup
• Best Mexican Barbacoa Tacos
• White Mexican Cheese Dip
• Colorado Green Chile
• Healthy Crack Chicken {Instant Pot or Slow Cooker}
• Cilantro Lime Rice 

Don’t forget dessert! As mentioned above try my Fried Ice Cream Cake, but this Key Lime Pie, or this No Bake Lemon pie would be fabulous.

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What is your favorite Mexican dish? Comment below the recipe card! And don’t forget to give it a 5 start rating!