If you’re anything like me, you’ve had your share of Spanish rice (or Mexican rice, whichever you grew up calling it) turn out sticky, clumpy, or just plain sad. I’ve been making this recipe for years, tweaking it in my own kitchen until I finally landed on the secrets that get it right every single time: fluffy, flavorful, and honestly better than what shows up in many restaurants. Over 10,000 of you have saved this one, and I’ve packed in everything I’ve learned along the way so your first batch turns out just as good as your fiftieth.
⭐️⭐️⭐️⭐️⭐️ Carol 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.”
Originally posted in 2020, updated in 2026 with more detail, more options, and answers to the questions you’ve been asking, all to make this the easiest, most reliable Spanish rice recipe you’ll find.
The Spanish Mexican Rice Recipe I Make All The Time
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. It goes perfectly with enchiladas or tacos and is the perfect side dish with any Mexican food. I’ve made it hundreds of times at the request of my boys, and it never disappoints; plus, did you know it freezes great? Restaurant-style Mexican rice anytime!
Sometimes it turns out too sticky, clumpy, or even undercooked. Trust me, I’ve been there too. My top three secrets are:
- Rinse the Rice: This simple step removes the starch that can make your rice sticky and clumpy.
- Sauté the Rice: This adds flavor and helps the grains stay separate.
- Don’t Peek! Keep that lid on to ensure the rice cooks evenly.
Easy prep (just minutes) and easily customizable: sauté onions and peppers, add more spice, make it yours! Yeah, you probably already have the ingredients in your pantry! We can easily go through an entire pot in one setting when our boys are home, but when they aren’t, I love using the leftovers in my taco stuffed peppers!
Ingredients for Easy Spanish Rice
- 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. Oh, and jasmine rice will also work just fine!
- Oil – I use Avocado oil; you can also use Olive oil or your favorite vegetable oil if you prefer.
- (optional) Onion – minced red or white/yellow onion, whatever I’ve got in the crisper. It softens right in the pan alongside the garlic and gives this rice that classic restaurant-style depth you get from your favorite Mexican spot.
- Tomato sauce – I use organic tomato sauce, not to be confused with tomato paste, plus it adds that great color and extra flavor.
- Garlic Cloves – here is your flavor kapow!
- Spices – I used Cumin powder and Onion Powder, traditional flavors in Mexican rice recipes, but also feel free to add Mexican oregano, a couple shakes of cayenne or your favorite spices.
- Broth – if you are keeping it vegetarian, use a good vegetable broth, but I love adding the protein and using chicken stock or broth.
- Cilantro – don’t forget the cilantro, it adds just the right finish.
- Lime – Just a little at the end, brightens up the flavors immensely!
Get the full recipe in the recipe card below.
Easy Spanish Rice
This is an easy, restaurant-style Spanish rice recipe, sometimes called red rice or arroz rojo, that tastes just like the version you’d get at your favorite Mexican spot. Taco night won’t know what happened when you serve this rice with your cheese enchiladas (shown below) or fry up some quick chicken fajitas, make this rice alongside, you won’t be sorry! Complements all the Mexican meals!
Do you need to rinse the rice?
YES! I admit, I used to skip this step, but it’s crucial to rinse your rice, so that your rice doesn’t clump or get gummy, plus it washes away any debris and leaves you with light fluffy rice.
Grab a strainer and rinse away under cool water. Then set and allow to drain while you prep your ingredients. I like a nice long grain basmati rice for this vegan Mexican rice recipe.
How to Make Authentic Mexican Rice
This skillet rice assembles in a few minutes; I love making it in my cast iron skillets.
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.
As the rice browns, scoot it to the side and reduce the heat to low. Add the minced onion and sauté for 2 to 3 minutes, just until it softens. Stir in the minced garlic and cook another 30 seconds to a minute, until fragrant, then combine everything with the rest of the rice.
How to Make Brown Rice Spanish Rice
Rinse the brown rice the same way you do the white rice, adding ⅔ to ¾ cup additional broth or water. Simmer covered for about 1 hour total, checking around the 50-55 minute mark to make sure it’s not dry or overdone.
Once rice, onion, and garlic are browned, add remaining ingredients: tomato sauce, kosher salt, cumin, onion powder; give it a stir, then pour in the broth.
Cover and bring to a boil, then reduce to a simmer on low for 30-40 minutes or until all liquid is absorbed. Fluff with a fork just before serving and garnish the top of the rice with chopped cilantro if desired and a squeeze of lime juice.
How to Make Spanish Rice in the Instant Pot
Short on time? This rice cooks up beautifully in the Instant Pot too.
- Set your Instant Pot to Sauté. Add the oil and let it heat for about a minute.
- Add the rinsed rice and cook, stirring, until lightly golden, about 3 to 4 minutes.
- Scoot the rice aside, add the minced onion, and sauté 2 to 3 minutes until softened, then stir in the garlic for 30 seconds until fragrant.
- Stir in the tomato sauce, kosher salt, cumin, and onion powder, then pour in the broth using the same ratio as the stovetop version above.
- Cancel Sauté, secure the lid, and set the valve to sealing. Cook on High Pressure for 3-4 minutes (less time for a firmer rice, 4 minutes for softer)
- Let the pressure release naturally for 10 minutes, then quick release any remaining pressure.
- Fluff with a fork, then finish with cilantro and a squeeze of lime.
High Altitude Adjustments
At elevations above 5,000 feet, add 1 to 2 minutes to the cooking time. Keep the same 10-minute natural pressure release. The beauty of the Instant Pot is that it comes back up to pressure fast, so if your rice isn’t quite done, just seal it back up and cook it another minute or two at a time until you hit the texture you want. For brown rice, you’ll cook under pressure between 24-25 minutes, with a 10-minute pressure release.
Expert Tips for Easy Spanish Rice
- PREP – Recipes like this are easier when you take a few minutes and prep, chop, and measure ingredients out ahead of time.
- RINSE – Before starting this Spanish Mexican rice recipe, rinse and drain the rice in a colander.
- NOT SPICY – Like most restaurant-style Spanish rice I have enjoyed, this is not a spicy dish. If you desire more spice, see the variations below.
- SERVINGS – This recipe makes about 12 servings as a side dish. If you’re scaling up for a crowd, plan on roughly ¼ cup of uncooked rice per person; that’s the easiest way to figure out how much to make.
- Keep your uncooked rice packages in the crisper drawer of your fridge for ultimate freshness!
Easy Spanish Rice Recipe Variations & Substitutions
- Technically, this is vegan Spanish rice, as long as you stick with vegetable broth. I enjoy using chicken broth as well. You can also add pinto beans, kidney beans or black beans for more protein.
- Add Onion – I’ve been adding onion more and more lately; it’s now listed as an optional ingredient above. I usually keep a bag of frozen chopped onion on hand from another recipe, so it’s a no-chop, no-fuss way to add it in.
- Add some KICK! For real heat, add 1 seeded, minced jalapeno right along with your garlic so it softens and mellows a bit as it cooks. You can also stir in a can of diced chiles, a teaspoon of chili powder, chipotle powder, red pepper flakes, or a poblano pepper instead.
- Use salsa instead of tomato sauce, it will have more of a kick, and have the chunks of tomatoes, but go for it!
- Make it a Main Dish – add frozen green peas, carrots, corn, and/or diced green bell pepper or red bell pepper (toss them in when sautéing). It would also be delicious with some sweet potato. Similar to these Mexican Street Corn Rice Bowls.
- No Broth? Use chicken bouillon; I like Better-than-Bouillon Chicken and dissolve it in warm water (usually 1 teaspoon per 8 ounces, 1 cup).
What to serve with Easy Mexican Rice
- I’m a simple girl, and this tasty recipe is perfect with some delicious refried beans, or try these fun enchilada meatballs!
- Serve this old-fashioned Spanish rice recipe in burrito bowls.
- Go simple and serve with chips, salsa and guacamole, maybe with a little squeeze of sour cream.
- 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!
Storage + Freezing and Reheating Tips
Allow rice to cool completely, then store in fridge for 4-5 days.
To reheat, add the desired amount of rice to a skillet over low heat on the stovetop. Add 1 tablespoon of water or broth and rewarm over low heat until warmed through. Microwave covered on high for 2 minutes, stirring between intervals until hot.
Can you freeze Spanish Rice?
- Cool completely and store leftovers in quart-sized freezer bags or an airtight container. Keeps frozen for 3-4 months.
- Thaw in the fridge, then add to a covered pot with a little water and heat over low until warmed through. Or place in microwave as directed above.
Common Questions
Long-grain rice is best for this recipe, since it bulks up nicely and doesn’t get sticky. You can use short-grain rice, but it tends to get stickier.
Mushy rice almost always comes down to one of three things: too much liquid, lifting the lid too early, or stirring while it simmers. Stick to your liquid ratio, keep that lid on the whole time it’s cooking (no peeking, I promise it’s tempting), and let it rest a few minutes off the heat before fluffing. If your rice turns out mushy even after that, cut back your liquid by a couple tablespoons next time, every stove runs a little different
The classic combo is cumin and onion powder, which is what I use here for that warm, savory base. If you want to build on it, Mexican oregano, chili powder, or a couple shakes of cayenne all work beautifully too. I keep mine on the milder side, but the spice level is really up to you.
Yes, but brown rice needs more liquid and more time. Swap in ⅔ cup additional broth or water, and plan on simmering closer to 50 to 55 minutes instead of 30 to 40, checking at the 45-minute mark to see how much liquid remains. Brown rice has a tougher outer bran layer, so it just takes longer to soften and soak up all that flavor.
For this recipe, I use 1 cup rice to 1¾ cups broth, that’s the ratio that gives you fluffy, fully cooked rice without any mush. If you’re scaling the recipe up or down, just keep that same ratio and you’ll be set.
Is there a difference between Spanish Rice and Mexican Rice?
Let’s clear up the confusion between Spanish rice and Mexican rice. While they’re often used interchangeably here in America, some subtle differences exist, 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 rice color. You’ll often find this dish in traditional Spanish cuisine, made with onions, garlic, tomatoes, and bell peppers. So technically, this recipe isn’t Spanish rice.
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.
This was easy to make and good!
Jenn – Pinterest comment
If you love Mexican food as much as we do, you will want to try my Carnitas (Instant Pot, Oven or Slow Cooker), Chicken Enchiladas and Chile Relleno Casserole.
More Easy Recipes with Mexican Flavor
Don’t forget dessert! Try my Fried Ice Cream Cake, this Air Fryer Fried Ice Cream, this Key Lime Pie, or this No Bake Lemon pie would all be fabulous.
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Video
Equipment
Ingredients
- 2 cups long-grain rice I use organic Basmati, rinsed and drained, Jasmine may also be used
- ¼ cup avocado oil or use your favorite oil here
- 2 cloves garlic minced
- 8 ounces tomato sauce I split a 16 oz can, organic, freeze and label the rest for another batch
- 1 ½ teaspoons kosher salt
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 4 cups chicken broth 32 oz carton, use vegetable broth or stock for vegan
Optional
- ½ small yellow onion or red onion, minced
- ½ lime a little fresh squeeze on top (optional)
- ¼ cup fresh cilantro chopped (optional)
Instructions
- Rinse the rice in a fine mesh strainer, let drain. Heat oil over medium heat in a large skillet. Carefully add rinsed rice, to the hot oil and stir until some grains are turning opaque and starting to brown.2 cups long-grain rice, ¼ cup avocado oil
- When rice is browned, scoot to one side and toss in minced onion (optional), and saute about 2-4 minutes, then add garlic sauteing for 1 minute. Add cumin, onion powder, salt and stir to bloom spices.1 ½ teaspoons kosher salt, 2 cloves garlic, ½ teaspoon cumin, ½ teaspoon onion powder
- Add tomato sauce and stir to combine. Pour in your chicken (or vegetable) broth and bring to a simmer.8 ounces tomato sauce, 4 cups chicken broth
- Cover and simmer on low for 30-40 minutes, or until all of the liquid is absorbed. Fluff rice with a fork just before serving. Stir in cilantro and a squeeze of lime if desired, adjust salt to taste.¼ cup fresh cilantro, ½ lime
Notes
- Onion: I’ve been adding minced onion (red or white/yellow) more and more lately, sauté it right after browning the rice, just before the garlic. More variations like this, plus heat levels and make-it-a-main-dish ideas, are up in the post!
- For the best rice, rinse it well and drain!
Nutrition
Vicky
Delicious! And love a one pot/pan dish. Didn’t pay attention to the serving size and I definitely could have halved it for my dinner for 6. But the full version is convenient for a small can of tomato sauce and a box carton of broth.
And it freezes great, I love making a big batch and freezing portions for another Mexican feast! Thanks so much Vicky!
Hudson Baxter
Amazing recipe. Way to make a dad look good to the family. This was a great easy recipe. I used a rump roast and it came out very tender. I must admit I probably could have used one less chipotle pepper.
Thank you very much
Thanks so much Hudson tho maybe on the wrong recipe??
Vicci
Want to Make This Tonight 1 question though do I have to use Kosher Salt? Or Would Any Salt work?
Hi Vicci, it’s really the way that salt dissolves into a food, you shouldn’t have any issues, but I would start with lower amount of table salt or sea salt than I would kosher because of it’s larger grain, then just test, you can always add more!
John
Does Jasmine rice work instead of Basmati?
Hi John, yes it sure should work just as well! Love Jasmine rice!
Debbie
Coming from northern Indiana just south of Chicago, we also add chopped onions and bell peppers.
That sounds delicious Debbie!
Carol
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.
I love hearing this Carol, thank you so much. It’s definitely a favorite in our household and I make a ton and freeze the rest to quickly reheat in the microwave when needed. Happy cooking! Kathleen
Erin
We’ve been making a lot of “take out at home” recipes recently, and this one reminds me a lot of the rice from our favorite TexMex restaurants. It’s so easy, too!
Debi
I used vegetable broth to make this side dish vegetarian, and it was great in our tacos this week. Nice and easy to make too.
That’s perfect Debi, I need to add that as an alternate! Thanks!
Lauren
Can I substitute the chicken broth with vegetable broth?
Absolutely Lauren!! I should make that note on the recipe!
Kathy
This turned out perfect and delicious!! Will be making it again and again for sure!
Thank you Kathy, always love hearing this!
Nikki
We love spanish rice and this one is easy and delicious. The whole family enjoyed it!
Jules
I love this recipe. It dresses up anything that I serve with it!
Jennifer Ann Stewart
Jennifer Ann Stewart
So much better than trying to make it with one of those salt heavy seasoning packets! The color and flavor are spot on and delicious with my quesadillas!
I love hearing this Jennifer, thanks for sharing!
Deb Clark
This rice is excellent, we really enjoyed the recipe!
Kathy
Turned out perfect and delicious!