Spanish Rice Recipe

5 from 1 vote

This easy Spanish Rice Recipe — also known as Mexican rice — is a flavorful, vibrant side dish made with sautéed onions, long-grain rice, Mexican spices, and fresh tomato sauce.

Prep Time5

Cook Time25

Course: Side Dish

Cuisine: Mexican

Keyword: mexican rice, spanish rice

Servings:

Author: Modern Honey® - www.modernhoney.com

Ingredients

2 Tablespoons Oil
2 Tablespoons Butter
1/2 Onion (finely diced)
2 Garlic Cloves (or 1/2 teaspoon garlic powder)
2 cups Long-Grain Rice (rinsed and drained)
4 cups Chicken Broth (or water)
8 ounces Tomato Sauce (plain, no seasonings)
1 teaspoon Cumin
1 teaspoon Chili Powder
1 teaspoon Salt
Cilantro (optional)

Instructions

Rinse the rice under cold water and drain until the water runs mostly clear. This removes excess starch and helps prevent clumping. It usually takes about 5-6 times to get it completely clear. This is an important step!
In a skillet or saucepan with a tight-fitting lid, heat oil and butter over medium heat. Add the onion and sauté for 4-5 minutes until softened.
If using fresh garlic, add the garlic and cook for 30 seconds.
Add the rinsed and drained rice. Stir to coat with the oil and lightly toast for 2–3 minutes. The rice should smell nutty.
Pour in the tomato sauce, chicken broth, and spices. Stir to combine.
Bring to a gentle boil, stir, then reduce to low heat, cover, and simmer for 15–18 minutes.Turn off the heat and let it rest with the lid on for 5–10 minutes. Then fluff with a fork and serve! Top with fresh cilantro, if desired.

Notes

Can I double the recipe?

Absolutely — just keep the rice-to-liquid ratio, cooking time consistent, and make sure you are using a large enough skillet or pot.

My rice came out mushy. What happened?

Most likely there was too much liquid, not rinsing the rice, or over-stirring the rice as it is cooking.

Can I make this ahead?

Yes! This easy Mexican rice reheats beautifully. Store in an airtight container for up to 4 days.

Nutrition