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.
Easy Spanish Rice
I love the simplicity of this recipe. The rice is cooked in broth to bring a bit of extra flavor. The cooked rice is set aside for a few minutes, as tomatoes, garlic, and onion are then simmered with spices in the same skillet.
At the end, you’ll add the rice back to the tomato mixture in the skillet and stir to combine. Serve warm and enjoy!
I typically 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.
Easy Spanish Rice Recipe
- 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.
- 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
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.
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 ½ – 2 tablespoons 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 3/15/22}
Rebecca says
This made an excellent side dish. But, the next day it was even better. I threw in some mild chili beans and ate it as a meal. Even my husband that doesn’t like leftovers was surprised.
Mary Younkin says
Rebecca – Funny you say that. I tend to think many rice dishes are better as leftovers as well.
Wendy says
This is super delicious!!! Thank you. Easy to make and great instructions 🙂
Mary Younkin says
Thank you, Wendy. I am so happy you enjoyed it.
Debbie says
I made this with my enchiladas. So good but will not put as much red pepper in it that next time. Just a little too hot for this old tummy.
Kimberley says
Made this tonight as a side. I’ve never made Spanish rice from scratch before. This was the recipe I chose and it was really good. Thank you!
Rhonda says
My family loved it. I added shrimp to the recipe
Mary Younkin says
Sounds delicious, Rhonda.
Jen says
This was really good and super easy. I forgot to buy an onion, so I used dried minced onion and it easily cooked down with the tomatoes. I added a seeded chopped jalapeño. I will definitely be making this again.
Mary Younkin says
Thank you for sharing, Jen. Sometimes you have to get a little creative with what is on hand.
NancyJean says
This Spanish Rice was so delicious. Printed the recipe. This one a keeper.
Mary Younkin says
Love hearing that, Nancy.
Lauren says
Loved this. Super easy and savory. Will definitely be making again.
Mary Younkin says
Thank you, Lauren.
Jo Wright says
Your rice recipe is good! My husband who is picky said it was good! Recipe is a keeper!
Mary Younkin says
Yay! I’m happy to hear it, Jo.
Lesdom says
To make it even easier, I sautéed the onion and rice in butter. I added garlic and the dry rice (to brown it a little) I added the broth, tomatoes, and spices and cooked for 20 minutes! Delish!
Mary Younkin says
Great ideas, Lesdom.
Rick V. says
This recipe was amazingly easy and quick to put together.
The flavors were great and not to spicy.
My one addition was canned black beans, it added a little POP for appeal.
This recipe makes more than enough for a family of 5 and maybe a little left over to put in a burrito !!!
My ONLY addition for next time is a little chipotle sauce for a smoky flavor.
Give this a try tonight….you will love it !
Mary Younkin says
I’m so glad you enjoyed the rice, Rick! An extra can or two of beans is a common addition in our family’s meals, too. Happy cooking!