Spanish Rice (or Mexican Rice)

This recipe for easy restaurant style Spanish-Mexican rice is the perfect side dish; it’s simply spiced, mild, and fluffy, this rice is easy to put together and goes wonderfully with any Spanish-Mexican dish.

Growing up in So. California I ate my weight in Mexican food, had dear friends who were Mexican and taught us how to make some delicious foods, by far one of my favorite sides for Taco Tuesday is Spanish rice!

Try these other family and reader favorites: Cheesy Enchiladas, Creamy White Queso, and Super Simple Guacamole.

EASY SPANISH-MEXICAN RICE

Whole Food Ingredients

• 2 cups long-grain rice (I use organic Basmati), rinsed and drained
• 1/4 cup oil (I like Avocado or Grapeseed Oil)
• 1 8 oz can organic tomato sauce (I split a 16 oz can)
• 1 1/2 teaspoons kosher salt
• 1-2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 4 cups chicken broth (32 oz carton)
• fresh cilantro, chopped (optional)

This is an easy and authentic spanish rice recipe that will become a family favorite and your go-to recipe when needing a side dish for your Mexican foods.

Do You Need to Rinse Your Rice?

First, check to see if your rice needs to be rinsed, it should give instructions on your package. I admit, I usually skip this step, but for this recipe, it’s crucial so that your rice doesn’t clump or get gummy, plus it washes away any debris.

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 dish.

KATHLEEN’S FRESH TIP | Keep your uncooked rice in the crisper drawer of your fridge for ultimate freshness!

How to Make Skillet Spanish 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). Carefully add 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 quickly saute the minced garlic for a minute, then combine with the rest of the rice.

3. Once rice and garlic are browned, add tomato sauce, sea salt, cumin, onion powder, give it a stir, then pour in chicken 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. 

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!

What to Serve Spanish Rice with:

• BARBACOA STREET TACOS
• COPYCAT CHIPOTLE CHICKEN
• HEALTHIER CRACK CHICKEN TACOS
• CHILE RELLENO CASSEROLE
• CHIPS & SALSA (MAKE THIS EASY BLENDER SALSA)
• CREAMY CHICKEN POBLANO SOUP
• EASY TORTILLA SOUP (try adding this to the soup!)
• BLACK BEAN & SAUSAGE SOUP

Also try my Cilantro Lime Rice with your Mexican-Spanish dishes.

What is your favorite Mexican dish? Comment below the recipe card!

Sharing this week on Weekend Potluck!

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️star rating in the recipe below!

Continue to Content

Yield: 12 servings

Spanish Mexican Rice

Prep Time: 5 minutes

Cook Time: 40 minutes

Total Time: 45 minutes

Simply spiced, mild, fluffy; the Spanish Mexican Rice is the perfect side dish for any Mexican food you choose to cook up.

Print

Ingredients

• 2 cups long-grain rice (I use organic Basmati), rinsed and drained
• 1/4 cup oil (I like Avocado oil)
• 1 8 oz can organic tomato sauce (I split a 16 oz can)
• 1 1/2 teaspoons kosher salt
• 1-2 cloves garlic, minced
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 4 cups chicken broth (32 oz carton)
• fresh cilantro, chopped (optional)

Instructions

1. Rinse the rice in a fine strainer, let drain. Heat oil over medium heat in a large frying pan, I love cast iron pans. Carefully add rinsed rice, to the hot oil and stir until browned.
2. When rice is browned, scoot to one side and toss in your garlic sauteing for 1 minute. Add tomato sauce, cumin, salt, onion powder, and salt, stir to combine. Pour in your chicken broth and bring to a simmer.
3. 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.
4. Store leftovers in quart sized freezer bags, allow to cool completely before freezing. To reheat poke a couple holes in the baggie and heat 2-3 minutes until steamy hot.

Notes

© 2018 | This recipe for Spanish-Mexican Rice was featured first on The Fresh Cooky.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  Redmond Real Salt, Sea Salt Ancient Kosher Pouch, 16 Ounce
• 
  Lodge Seasoned Cast Iron Skillet w/Tempered Glass Lid (12 Inch) - Medium Cast Iron Frying Pan With Lid Set
• 
  Eddington 50002 Italian Olive Wood Cooking Spoon, 
• 
  Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
• 
  Decorative Cast Iron Trivet For Kitchen Or Dining Table
• 
  OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored

Nutrition Information:

Yield:

12

Serving Size:

1/2 cup
Amount Per Serving: Calories: 111Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 2mgSodium: 767mgCarbohydrates: 11gFiber: 2gSugar: 2gProtein: 2g

The nutritional information is estimated and may not be entirely accurate.

Did you make this recipe?

Go ahead, MAKE MY DAY! PIN on Pinterest and Comment on the blog!

ABOUT KATHLEEN

I enjoy sharing easy recipes that are wholesome and delicious. I am fed by my faith, family, friends & food! Welcome to my kitchen! Read more...

• facebook
• twitter
• instagram
• pinterest

Be part of the Recipe Club!
FRESH FRIDAYS

Join Today! No SPAM ever, just great recipes!

You have Successfully Subscribed!

By clicking below to submit this form, you acknowledge that the information you provide will be processed in accordance with our Privacy Policy.