This spicy and flavorful Spanish (or Mexican) Rice was a great side dish for the enchiladas that we enjoyed a few nights ago.
The rice turned out with a good amount of heat (completely optional) and the tomatoes balanced the dish well. Even my non-spice eater in the family ate two helpings of this rice.
I use 2 tablespoons of red chile powder in this recipe. My family enjoys a little heat with our Mexican food recipes. Feel free to reduce the amount slightly, if you prefer a little less heat.
I made burrito bowls with the leftover rice the following day and it was delicious that way as well.
What to serve with Spanish Rice?
Add some Taco Meat to a skillet of this rice for a two thumbs up kid-approved favorite. Try these Oven Baked Chicken Thighs with rice and roasted broccoli on the side.
Buttered Steak Bites and Carnitas are awesome meal options as well. Add some leftover Spanish Rice to this classic 7 Layer Bean Dip for a hearty snack or a fun meal that everyone enjoys.
Easy Spanish Rice Recipe
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In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with a lid. Simmer for 18-20 minutes, just until done. , Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm.
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Melt the butter in the hot skillet over medium-high heat. Add the onions and saute until translucent and slightly browned, approximately 2 minutes.
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Add the garlic, toss to saute and cook about 30 seconds longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with lid and reduce to simmer on medium-low for 10 minutes.
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Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving
Spanish Rice
Ingredients
- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion, chopped small
- 6 cloves garlic
- 28 ounces petite diced tomatoes, do not drain
- 1 1/2 - 2 tablespoons red chile powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- kosher salt, adjust to taste
- Optional: fresh cilantro, chopped for garnish
Instructions
- In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. , Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm.
- Melt the butter in the hot skillet over medium high heat. Add the onions and saute until translucent and slightly browned, approximately 2 minutes.
- Add the garlic, toss to saute and cook about 30 seconds longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with lid and reduce to simmer on medium low for 10 minutes.
- Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving. Enjoy!
Notes
Nutrition
{originally published 5/3/12 – recipe notes and photos updated 5/15/20}
Pal Ashford says
How many servings does this make? I'm in the process of cooking this now.
Mary says
The yield is 5-6 servings. Enjoy!
Anonymous says
Hi! Just the kind of recipe I was looking for! I love your blog! Thank you! Question: is the "chile powder" called for the kind that has a blend of spices and salt in it? Or just a plain powder of one kind of "chile pepper" of choice? I have a variety of both types. Thanks!
Mary says
You'll want to use a plain chili powder, not a chili or taco seasoning blend for this rice.
Michelle Munoz says
I made this to go with my dinner last night and I followed through with the directions but it didn’t come out right. It actually tasted bad
Mary says
I hate when a recipe doesn’t turn out right. We really enjoy this recipe. What didn’t work for you? Did you substitute anything? or follow the recipe exactly?
carol says
Hi Mary:
Love your recipes. This recipe for Spanish rice – do you use long grain rice which takes longer to cook or instant rice.
thank you.
Mary Younkin says
I use medium or long grain white rice, Carol. I’ve never tried this with instant rice.
Barbara Schieving says
A perfect addition to Mexican food.
Larry says
This is a good sounding version and it looks very tasty
Mary Younkin says
I hope you like it too, Larry.
Myrna L. Ortiz says
Great variety & simple enough for me to cook!
Mary Younkin says
I’m so happy to hear that you love the rice, Myrna.
Stacy says
This recipe was better than what you get in a restaurant. Next time I might try roasted tomatoes.
Mary Younkin says
I’m so glad that you love the rice, Stacy!
David Martin says
You got the balance of ingredients and seasonings just right – even using ‘smoked’ paprika. But how on Earth did you manage to forget Step 1: Fry the rice!
Mary Younkin says
Oh man! Glad you liked the rice even without the first step, David.
Fred Smith says
Add 1/2-3/4 cup of corn and 1/2 cup sweet peppers
Mary Younkin says
That sounds tasty too, Fred!