This recipe for easy restaurant style Spanish-Mexican rice is the perfect side dish; it’s simply spiced, mild, and fluffy, this rice is simple to put together and goes wonderfully with any Spanish-Mexican dish.
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.
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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.
FRESH TIP | Keep your uncooked rice in the crisper drawer of your fridge for ultimate freshness!
How to Make Skillet Spanish Rice
Heat your oil in a large skillet over medium heat, I especially love my cast iron skillets. 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.
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. Pictures a little blurry, sorry!
Once rice and garlic are browned, add tomato sauce, sea salt, cumin, onion powder, give it a stir, then pour in chicken 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 with chopped cilantro if desired.
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This easy Spanish Rice is perfect with these ultra cheesy Cheese Enchiladas, a long-time favorite of mine! Cheese-cheese and more cheese, yes puh-lease!
While you are at it, 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!
Also try my Cilantro Lime Rice with your Mexican-Spanish dishes.
What is your favorite Mexican dish? Comment below the recipe card!
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Spanish Mexican Rice
Simply spiced, mild, fluffy; the Spanish Mexican Rice is the perfect side dish for any Mexican food you choose to cook up.
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
- 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.
- 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.
- 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.
- 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
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Redmond Real Salt, Sea Salt Ancient Kosher Pouch, 16 Ounce
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Lodge Seasoned Cast Iron Skillet w/Tempered Glass Lid (12 Inch) - Medium Cast Iron Frying Pan With Lid Set
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Eddington 50002 Italian Olive Wood Cooking Spoon,
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Cuisinart Set of 3 Fine Mesh Stainless Steel Strainers
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OXO Good Grips 7-Piece Nesting Measuring Beaker Set, Multicolored
Nutrition Information:
Yield: 12 Serving Size: 1/2 cupAmount 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.
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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
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!
Can I substitute the chicken broth with vegetable broth?
Absolutely Lauren!! I should make that note on the recipe!
This turned out perfect and delicious!! Will be making it again and again for sure!
Thank you Kathy, always love hearing this!
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!