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.” ~ Carol
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 perfect 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!
Spanish Rice Ingredients
- 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.
- 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!
Easy Mexican Rice
This is an easy and authentic Mexican rice recipe, sometimes called red rice or arroz rojo. Taco Tuesdays won’t know what happened when you serve this rice with your cheese enchiladas (shown below) or frying up some quick chicken fajitas, make this rice alongside, you won’t be sorry!
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 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.
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.
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 the top of the rice with chopped cilantro if desired and a squeeze of lime juice.
Expert Tips
- 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.
- 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 some KICK! Add a can of diced chiles, a teaspoon of chili powder, chipotle powder, red pepper flakes, and 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 yellow or red onion just before adding 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. Similar to these Mexican Street Corn Rice Bowls.
What to serve with Spanish 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, remove the desired amount of rice in skillet on stovetop over low heat. 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 fridge and add to covered pot with a little water and heat over low heat 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 rices, but they tend to get stickier.
Yes, you’ll need to add ⅔ cup additional vegetable stock or cold water and good a little longer, checking at the 40 minute mark.
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
- ¼ cup oil I like Avocado oil, use your favorite oil here
- 8 ounces tomato sauce I split a 16 oz can, organic, freeze and label the rest for another batch
- 1 ½ teaspoons kosher salt
- 1-2 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon onion powder
- 4 cups chicken broth 32 oz carton, use vegetable broth or stock
- ¼ cup fresh cilantro chopped (optional)
- ½ lime a little fresh squeeze on top (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 oil
- When rice is browned, scoot to one side and toss in your garlic (add minced oninos here too if desired) sauteing for 1 minute. Add cumin, onion powder, salt and stir to bloom spices.
- Add tomato sauce and stir to combine. Pour in your chicken (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
- Technically this is Vegan Spanish Rice, as long as you stick with vegetable broth, but I enjoy using Chicken broth as well, for a little more protein. 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 even a 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. It would also be delicious with some sweet potato.
Storage Cool completely and store leftovers in quart-sized freezer bags or an airtight container. Keeps well up to 5 days in the fridge, 3-4 months frozen. To reheat place in microwave safe dish and heat 2-3 minutes until steamy hot, stirring half way between. Or thaw in fridge and add to covered pot with a tablespoon of water or broth and heat over low heat.
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!