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.
It looks delicious ! I bet it taste as good!
Give it a try and let us know what you think!
What a delicious side dish! This was a very easy recipe. The rice is nice & flavorful!
In reply to the questions about using leftover cooked rice or precooked rice, by all means use it. You can even saute/brown it with onions/garlic/ etc. Twice cooked is no problem; just simmer it with the flavorful additions for five more minutes. The flavors soak in quickly.
I use my microwave in stead of the stove. Heat oil in a Pyrex dish til hot, add veggies and continue cooking on high with frequent stirring until browned or clear. Toss in all other ingredients and time cook it for five minutes at power level five or six.and it’s done.
I made this exactly as instructed and it is Absolutely the BEST Spanish Rice I’ve ever had. So marginally more difficult than regular rice that there’s no reason not to MAKE THIS!!!! If there Is one reason not to make it, it is that you will likely eat too much, it seriously is that good! Perfect accompaniment to the best chicken enchiladas I’ve ever had (see skinny taste.com).
And no, I have no affiliation with that recipe or website, just love those chicken enchiladas!
Awe, that makes me so happy to hear!! Thank you so much for letting me know that 🙂
Should I increase the liquid if I’m using brown rice?
I haven’t used brown rice, so I am not sure. You made need to adjust the time. I would google the differences between cooking with the different rice.