If you’ve ever stared at a pot of bland, mushy rice, totally bummed, you are definitely not alone. Spanish rice recipe to the rescue. It took me forever to find one I actually like – not dry, not sticky (ugh, you know what I mean). Even better, you don’t need a culinary degree to pull it off. The best part? You can serve it with just about anything. Plus, if you’re making enchiladas (like in this awesome boulders enchilada recipe), Spanish rice basically feels required.
How to Make Spanish Rice
Alright, no complicated steps here. Start with about a cup of long grain rice. I like to use plain old white rice. Brown’s okay, but it takes longer (and, honestly, I just get impatient). Chop up some onion. Maybe a clove or two of garlic if you’re feeling fancy, but skip it if you’re not a big garlic person. Sauté that rice in a big pan with oil – don’t rush this, you want it kinda golden, not ghostly pale.
Next, here’s the important bit: Add tomato sauce or crushed tomatoes, about eight ounces. I like more for a bright color, but you do you. Pour in some chicken broth (or veggie, if that’s your thing). That’s where the flavor comes from. Season with a pinch of cumin, salt, and… go wild: sometimes I sneak in a hint of chili powder. Cover it, let it bubble a little (but not boil crazy), then simmer for fifteen to twenty minutes. Give it a peek – stir if it sticks. There you go – you just made actual Spanish rice, not that weird stuff from a box.
I still mess it up sometimes, but even the “fails” are edible. There’s something comforting about that.
Make Ahead, Storing, and Freezing Leftovers
So, say you over-guess and end up with a mountain of Spanish rice? Story of my life (especially with teenagers at home). No issue though! Spanish rice handles the fridge like a champ. Cool it first, then pop it into a sealed container – good for 3-4 days, easy. If you’ve ever wondered about freezing, you bet: it freezes well, just lay it flat in a freezer bag or use a sturdy container. Mark that date though. It gets a bit dry after a month or two, but still, not tragic.
Warming it back up’s super simple. Toss a splash of water in (keeps it from drying out), cover with a lid or even a plate if you’re roughing it, and microwave or reheat in a skillet. I’ve made it for meal prep and honestly, it tastes close to fresh. No scientific tricks needed.
One tip—just don’t keep reheating leftovers a thousand times. That’s when things get weird texture-wise.
What to Serve with Mexican Rice
This is the fun bit because Spanish rice goes with everything. Okay, maybe not ice cream. But you get it. Here are my go-tos:
- Pair it with chicken and cheese jalousie or roast any plain protein alongside.
- Big fan of serving it as a base for taco bowls or burritos with all the fixings.
- It’s amazing with grilled veggies—think chanterelle mushrooms recipes for something classy.
Honestly, I sometimes just eat it straight out of the fridge, don’t judge me. Having a simple side like this makes dinnertime way less stressful.
Reader Variations on This Spanish Rice Recipe
Here’s where you all surprise me. I get emails about people tossing in corn or peas or crazy stuff like diced zucchini. I’ve got a cousin who swears by adding diced pickled jalapeños. Another friend uses cilantro and lime juice at the end. (“It’s not exactly traditional,” she says, “but it’s really good!”) Don’t be shy – seriously, riff on it. There’s no rice police.
Read what Maya from Texas had to say:
“This recipe totally saved taco night! I added a handful of fresh tomatoes and used veggie broth, and everyone – even my picky dad – went back for seconds. No leftovers for once!”
I love hearing these tweaks. Gives me new excuses to experiment.
Easy Spanish Rice
Let me just say this: the easy Spanish rice approach is my favorite because you don’t need fancy gadgets. Sometimes my rice isn’t super fluffy and sometimes it clumps a little (that’s okay), but it always tastes like you worked harder than you did. Spanish rice recipe is my comfort zone when I’m tired but still want dinner to look—and taste—a notch above average.
By the way, if you want to try other cozy and simple dishes, check out my absolute favorite ditalini pasta recipe. You’ll thank me later.
Common Questions
Q: Can I use minute rice instead of long grain?
A: You could, I guess, but you’ll miss that chewy texture. If you’re in a major rush, it’ll do the job.
Q: Can I make Spanish rice recipe vegetarian or vegan?
A: Easy—just swap the broth for veggie, and skip any dairy toppings.
Q: Why does my rice always get sticky?
A: That’s usually too much water or not enough simmer time. Let it steam gently and don’t peek too much.
Q: Any must-add seasonings for more kick?
A: Smoked paprika changes everything. Also, a little hot sauce stirred in at the end is killer.
Q: How do I double the batch for a crowd?
A: Just double everything, but keep your skillet big enough so the rice doesn’t crowd together—it needs to move a little.
Bring Some Flavor to Your Table Tonight
So, there it is – all my go-to secrets for killer Spanish rice recipe every time. The more you make it, the more you’ll know what you like (and what you don’t). Trust me, this dish will never let you down on busy nights or family gatherings. Dive in, try your own spins, and maybe get inspired by the Restaurant-Style Spanish Rice Recipe (Mexican Rice) or bookmark this Easy Spanish Rice Recipe for later. People will think you slaved away like you’re running a five-star restaurant, but you and I both know it just took one good pan and a little kitchen courage.
Print
Easy Spanish Rice
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and flavorful Spanish rice recipe that pairs well with a variety of dishes.
Ingredients
- 1 cup long grain white rice
- 2 tablespoons oil
- 1 onion, chopped
- 2 cloves garlic (optional)
- 8 ounces tomato sauce or crushed tomatoes
- 2 cups chicken broth (or vegetable broth)
- 1 teaspoon cumin
- Salt to taste
- Chili powder (optional)
Instructions
- Heat oil in a pan over medium heat and sauté the rice until golden brown.
- Add chopped onion and garlic, sauté until softened.
- Stir in the tomato sauce and broth.
- Season with cumin, salt, and chili powder.
- Cover the pan and let it simmer for 15-20 minutes until the rice is cooked through.
- Fluff with a fork before serving.
Notes
Spanish rice can be stored in the fridge for 3-4 days or frozen for longer storage. Reheat with a splash of water to prevent drying out.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Spanish
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 0mg
Keywords: Spanish rice, easy recipe, side dish, Mexican cuisine, quick meal