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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.
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 1/2 – 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
Nutrition information is automatically calculated, so should only be used as an approximation.
{originally published 5/3/12 – recipe notes and photos updated 3/15/22}
I adore Spanish rice and make it from time to time but not enough. I love the color yours took on.. the photo is beautiful!
I used to make this all the time when my kids were little. I think I used a Southern Living Cookbook version but yours sounds terrific. Might have to resurrect this delicious side dish.
This sounds really great. I love Spanish rice and I am pretty sure everyone would love this version! Love that placemat. Boy, do I need to go shopping…
I've been guilty of buying the boxed version of this, sheesh!
The perfect side dish to any Mexican meal. It looks great!
Looks perfect Mary and I love the dish as a side or the entire meal.
My mother used to make Spanish Rice, but she'd chop up sausage and cook it in the rice to make a hearty meal. Yours is really pretty.
It has been years since I made Spanish Rice. Yours looks so delicious that I might just have to make it again real soon!
ES UN ARROZ MUY SABROSO TE HA QUEDADO ESTUPENDO,ABRAZOS HUGS,HUGS.
love this spanish rice Mary look delicious!
I love the way you cook.
The rice looks great on its own – but I'd love it in a burrito bowl!
Looks delicious and healthy! I find I always need something like this with enchiladas to make it feel like a proper meal 🙂
I love Mexican and cook it quite often. This side dish matches perfectly with my enchiladas!
My husband loves rice and I don't so I never know what to do with it – this looks great, I'll have to impress him with it one day soon!
I have a recipe for Spanish Rice but it has mince, bacon, kidneys and liver in it. Also onions, tomato soup, peas, mushrooms and medium strength curry powder but i add more as I prefer it hotter. Oh and Long grain rice lol. My Nan gave it to my Mum when I needed to have more Iron in my diet, I have a portion of spinach with it. I love it.
I want some of that right now! Mexican rice is one of my favorites, although the rest of the family doesn't share my love.
Before I banned box rice mixes I used to make the Spanish Rice where you add a can of tomatoes – my favorite. This looks exactly like that rice. Pretty pic, Mary!
I've used a Spanish rice recipe handed down by my Grandmother and Mom all my life, but this looks so good that I'm trying it. It's in my rice cooker right now. I did change it a little in that I stirred a splash of oil into the rice and then mixed in all the spices and onion before cooking. It was a method that worked at the Mexican restaurant I worked at, hopefully it works here too.
Made This Tonight , Was Wonderful & A Keeper.