Need a quick and tasty side dish? This flavorful Spanish Rice recipe is perfect with tacos, burritos, or enchiladas, and it’s ready in less than 30 minutes!
This Flavorful Spanish Rice is a vibrant and savory dish that turns simple ingredients into a delectable side. White rice combined with onion, fire roasted tomatoes, and savory spices creates an incredible side to compliment your favorite Mexican dish.
For more delicious rice recipes you have to check out my Better Than Takeout Fried Rice, Cilantro Lime Rice, and Rice Pilaf.
Table of Contents
What is Spanish Rice?
Spanish Rice, also known as Mexican Rice or “arroz rojo,” is a flavorful and aromatic side dish made from long-grain rice simmered in a tomato-infused broth, seasoned with onions, garlic, cumin, and chili powder, giving it that iconic reddish-orange color.
It’s commonly served with Mexican and Tex-Mex dishes like tacos, fajitas, carnitas, burritos, and beef or chicken enchiladas.
Reasons to Love This Rice Recipe
- This rice recipe is easy to make and perfect for weeknight dinners.
- This dish is great for leftovers. It reheats well, making it perfect for meal prep.
- Spanish Rice is rich with spices, making every bite a flavor explosion.
Recipe Ingredients
- Fire-Roasted Tomatoes with Green Chiles: These tomatoes provide a smoky, slightly spicy flavor.
- Chicken Bouillon: Adds a rich, savory umami flavor and makes the rice more flavorful.
- Chili Powder: Provides a mild heat and a smoky, slightly sweet taste.
See the recipe card for full information on ingredients and quantities.
Variations
- Chicken Broth: If you want to make this vegetarian, you can use vegetable broth instead of chicken broth.
- More Spice: Use more cumin or chili powder. Add a splash of hot sauce or use spicy salsa instead of tomato sauce. Add in some diced jalapeno.
- Rice: We like using long-grain white rice as opposed to short-grain rice; this way the rice is light and fluffy, rather than sticky. You can use instant rice, but the cooking time will be about half the time. You can also use brown rice, but be aware that you will have to double the cooking time.
How to Make Spanish Rice
Step 1: Add rice to a large colander, and rinse under cold water for 1 minute.
Step 2: In a large pan set over medium-high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
Step 3: When the onion is tender and the garlic is translucent, add the bouillon, cumin, chili powder, paprika, black pepper, fire-roasted tomatoes with chilies, tomato sauce, and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout.
Step 4: Remove from heat and serve immediately.
Expert Tips
- Rinse Thoroughly: Rinsing the rice under cold water helps remove excess starch, preventing the rice from becoming too sticky.
- Fluff with a Fork: Use a fork to fluff the rice gently before serving. This helps to separate the grains, giving the dish a light and fluffy texture.
More Methods to Cook This Rice
- Instant Pot: Put your Instant Pot on sauté and mix together all your spices, tomato sauce, and bouillon. Then, pour in your rice and cook on high pressure for 3 minutes.
- Crockpot: Pour everything into a Crockpot, sprayed with nonstick spray, and cook on low for 5 hours or on high for 2.5 hours.
Frequently Asked Questions
If you want to add more flavor and spice to your Spanish rice, you can substitute the tomato sauce for salsa.
Yes, you can add a can of beans to increase the protein content of the dish. Alternatively, you can serve beans on the side. We love Mexican Black Beans and No Soak Instant Pot Pinto Beans.
Storage Info
To STORE Spanish Rice, place it in an airtight container and refrigerate it in the fridge for up to 4 days. To FREEZE, store in a freezer-safe container for up to 3 months.
To REHEAT, thaw in the refrigerator overnight if frozen. Then, reheat in a microwave-safe dish, covered, for 2-3 minutes, stirring halfway through. Alternatively, warm it on the stove in a covered pan over low heat, adding a splash of broth or water to keep it moist.
More Mexican Dishes to Try
Flavorful Spanish Rice Recipe
Ingredients
- 1 cup white rice - uncooked
- 2 tbsp olive oil
- 1/2 yellow onion
- 3 cloves garlic - minced
- 2 tsp chicken boullion
- 1 tsp cumin
- 1 tsp chili powder
- 1/4 tsp paprika
- 1/4 tsp black pepper
- 1/2 (14.5 oz) can fire roasted tomatoes with green chiles - (Muir Glen brand is what I used)
- 4 oz tomato sauce
- 1 (14.5 oz) can low sodium chicken broth
Instructions
- Add rice to a large colander, rinse under cold water for 1 minute.
- In a large pan set over medium-high heat, add olive oil. When the oil is hot, add rice and sauté along with the onion and garlic for 2-3 minutes or until fragrant.
- When the onion is tender and the garlic is translucent, add the bouillon, cumin, chili powder, paprika, black pepper, fire-roasted tomatoes with chilies, tomato sauce, and chicken broth. Bring the mixture to a simmer, then cover and reduce heat to low. Cook for 15-20 minutes, stirring occasionally, until the rice is cooked throughout.
- Remove from heat and serve immediately.
Easy to cook and turned out great! Everyone loved it.
I’ve made this many times and it’s a hit with my family. I have a question regarding the tomato sauce. The recipe says “1/2 (8oz) can tomato sauce”. Does this mean 4oz? I can’t tell if it means 4oz or half of a 16oz can, meaning 8oz. I can’t remember how much I’ve used previously. I feel pretty dumb asking this question.
Hi Vicky! It is 4 oz of tomato sauce. That is confusing reading it back, I will update the recipe card so it reflects accordingly!
Thank you!! It’s the best recipe I’ve found for Spanish rice! My family loves it! I’ll update my very well used/loved copy! 😊
Flavors were awesome, but cooking method was a bust. I’ve never been able to cook rice when it had other ingredients in it without burning the bottom. This case, I had to lift the lid often to scrape the bottom of the pan to keep it from burning. This kept the rice from cooking and it was hard and crunchy. It also was a big glop due to having to scrape the bottom often. I had it on the lowest possible setting Next time, I’ll just cook the white rice in a rice cooker then add a smaller portion of the recipe to the rice and fuff it in.
If using brown rice, should I still rinse the rice in a colender?
Hi Claire, yes, you should still rinse the brown rice.
An excellent addn to these type foods: ROTEL toma and chilis …..