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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}
How many servings does this make? I'm in the process of cooking this now.
The yield is 5-6 servings. Enjoy!
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!
You'll want to use a plain chili powder, not a chili or taco seasoning blend for this rice.
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
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?
Obviously operator error. I’ve made this multiple times for large groups and they love it. You should probably buy Rice a Roni Spanish rice.
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.
I use medium or long grain white rice, Carol. I’ve never tried this with instant rice.
A perfect addition to Mexican food.
This is a good sounding version and it looks very tasty
I hope you like it too, Larry.
Great variety & simple enough for me to cook!
I’m so happy to hear that you love the rice, Myrna.
This recipe was better than what you get in a restaurant. Next time I might try roasted tomatoes.
I’m so glad that you love the rice, Stacy!
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!
Oh man! Glad you liked the rice even without the first step, David.
Add 1/2-3/4 cup of corn and 1/2 cup sweet peppers
That sounds tasty too, Fred!
Homemade burritos and Spanish rice is my kids favorite. I always used packaged rice..(I’m not the best cook) tried my hand at this…(didn’t fry rice..may attempt) followed exact recipe…DELICIOUS! Way better than packaged and my kids were sooo proud! Thank you so much! Making it for my daughters birthday burrito bar this weekend😁
I’m so happy to hear that you enjoyed the rice, Ashlyn!
It’s ok, it’s the first time I made it this way.
I made this and stuffed into poblano chili peppers, then baked at 350° for 35 minutes. Excellent.
I bet that was delicious.
Excellent! Made this for a taco bar at church.
Made it exactly as written…. a mushy mess. Sorry
It sounds like it may have cooked too long. Sorry to hear it didn’t work for you.
Perfection – I made it exactly as written and loved it! Exactly what I was looking for.
Karen – Thank you. Hearing you love this recipe is music to my ears.
Absolutely the most flavorful and easy recipe for Spanish rice I have ever tried! I added green peppers with the onion and sprinkled green onion on top. FAB U LUS!
Ruth – Fantastic to hear. Thank you.
have made spanish rice for about 60 years, I make like my Mom did. just a suggestion begin by frying bacon and use some of the bacon drippings to saute your onions, garlic and I add chopped green and or red sweet peppers to the mix. Then continue with recipe as you shared. I also garnish with bacon bits.
Adds wonderful flavor!
Grace – Sounds delicious. Bacon drippings are perfect for sauteing the vegetables.
So good! A little spicy for my kids but my husband and I loved it.
I tried it! It came out great we had it in burritos. I made 6 cups of rice in vegetable broth, that’s what we like and have on hand. it needed more heat because my husband said it was too sweet. I added a teaspoon of cayenne and he said it was good.
Sounds perfect, Heidi.