This is the classic American-Mexican restaurant style many of us grew up with – long grain white rice toasted in oil, gently seasoned, and simmered in tomato sauce and broth for color and flavor. Toasting keeps the texture fluffy instead of sticky and builds that nutty base you expect.
I make it on autopilot at this point – toast the rice, add the good stuff, walk away, and 30 minutes later, you’ve got the perfect side for taco night. My kids call it “the red rice,” and if there’s any left after dinner, it’s fair game for breakfast with a fried egg on top.
It’s mild by default, so it plays nice with everything on the table. Want heat? Add a jalapeño or extra chili powder and call it a day.
Try Cilantro Lime Rice as well!
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
Would you like to save this recipe?
Why you’ll love this recipe
It’s a simple, one-pan side dish that goes with almost everything, from tacos to grilled chicken. You only need pantry staples you probably already have, and it tastes even better than takeout.
Bonus: it’s one pan, 30 minutes, and super meal-prep friendly. Make a double batch and you’re set for burritos and bowls all week.
What to serve with Spanish Rice
Any tex-mex, Southwestern or Mexican-adjacent recipes. Try it with baked chicken tacos, add some Mexican black beans and we have ourselves a party. You can also make Ground Beef Enchiladas and have spanish rice on the side!
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Long-grain white rice. Traditional for Spanish rice – don’t use instant.
- Chicken broth. Adds rich flavor – sub with veggie broth if needed.
- Tomato sauce. Gives the rice its color and tangy taste.
- Cumin and chili powder. These give it that signature Tex-Mex flavor.
- Cilantro and lime. Optional, but great for garnish and a fresh finish.
How to make Spanish Rice
Scroll for Recipe
This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Chop the onion and mince the garlic. Measure the broth, tomato sauce, and spices.
Toast the rice: Heat the olive oil (or butter) in a large skillet or saucepan over medium heat. Add the rice and cook, stirring often, until lightly golden and toasty, about 5 minutes.
Cook the onions and garlic: Add the onion and cook 2 to 3 minutes until softened. Stir in the garlic and cook 30 seconds until fragrant.
Add liquid and spices: Pour in the chicken broth and tomato sauce. Stir in cumin, chili powder, salt, and pepper until combined.
Simmer and steam: Bring to a gentle boil, cover, reduce heat to low, and simmer 20 minutes until the liquid is absorbed and rice is tender. Turn off the heat and let sit covered 5 minutes.
Fluff and serve: Fluff with a fork. Taste and add a pinch more salt if needed. Top with cilantro and serve with lime wedges if you like.
Troubleshooting Guide – Common Problems and Solutions
- Rice is pale and bland. Toast longer and don’t skimp on salt at the end.
- Rice is gluey. Heat was too high or you stirred during cooking. Keep it gentle and covered.
- Bottom is scorched. The heat was too high or the pan was too small. Use medium-low once simmering and a wide skillet.
- Still wet after 20 minutes. Simmer a few minutes more with the lid on until liquid is absorbed.
- Too dry before rice is tender. Add 2 to 3 tablespoons broth, cover, and cook a bit longer.
Frequently Asked Questions
Can I use brown rice?
Yes, but plan on 40 to 45 minutes of simmering and add a splash more broth if needed.
What if I only have basmati or jasmine?
They work. Rinse well, toast thoroughly, and check a few minutes early since grains can cook faster.
Can I use fresh tomatoes instead of canned sauce?
Blend 1 to 1 1/4 cups fresh tomatoes into a smooth sauce. You may need a few extra minutes to reduce.
Can I use a rice cooker?
es. Toast the rice with onion and garlic on the stove, then transfer everything to the cooker and run a white rice cycle.
Kylee’s Notes
- Toast until golden. This is where the magic happens. Golden rice means nutty flavor and a better texture, so don’t rush it.
- Use a tight lid. Steam is what finishes the cooking, so keep that lid snug and let it do its job.
- Hands off while simmering. Resist the urge to peek or stir. Every time you lift the lid, you lose steam (and time).
- Rest before fluffing. Those extra five minutes off the heat keep the grains tender and separate instead of sticky.
- Taste before serving. Broths vary in saltiness, so give it a quick taste and adjust seasoning at the end.
How to store leftovers
Refrigerator
Store in an airtight container in the fridge for up to 4 days.
Freezing
For longer storage, cool completely and freeze in a flat layer for up to 3 months.
More recipes to love:
- Soft & Easy Homemade Flour Tortillas (No Lard Needed) Soft, chewy tortillas made from scratch with simple ingredients – perfect for tacos, burritos, or wraps.
- Salmon Tacos with Pineapple Slaw Juicy, seasoned salmon topped with a crisp, tangy pineapple slaw for a fresh twist on taco night.
- Ultimate Nachos (Sheet Pan Nachos) Fully loaded nachos baked on a sheet pan with layers of cheese, seasoned meat, and all your favorite toppings.
- Baked Chicken Taquitos Recipe Crispy baked tortillas filled with creamy shredded chicken and melty cheese – an easy appetizer or quick dinner.
Get free recipes in your inbox!
Find me on Pinterest, Facebook & Instagram.
If you make this recipe, please comment and let me know how it turned out and leave a star rating!
Spanish Rice
Ingredients
- 2 tablespoons olive oil
- 1 cup long grain white rice
- ½ cup onion (finely chopped)
- 2 garlic cloves (minced)
- 1 ½ cups chicken broth
- 8 oz tomato sauce
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon salt (plus more to taste)
- ¼ teaspoon pepper
Optional:
- chopped cilantro and lime wedges for serving
Directions
- Get prepped: Chop the onion and mince the garlic. Measure out the broth, tomato sauce, and spices.
- Toast the rice: Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the 1 cup long grain white rice and stir often until it starts to brown lightly and smells toasty – about 5 minutes.2 tablespoons olive oil, 1 cup long grain white rice
- Cook the onion and garlic: Add chopped ½ cup onion and cook 2–3 minutes until softened. Stir in the 2 garlic cloves (minced) and cook for 30 seconds until fragrant.½ cup onion, 2 garlic cloves
- Add liquid and simmer: Pour in the 1 ½ cups chicken broth and 8 oz tomato sauce. Add 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon salt, and ¼ teaspoon pepper. Stir to combine.1 ½ cups chicken broth, 8 oz tomato sauce, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon salt, ¼ teaspoon pepper
- Simmer and steam: Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Turn off heat and let sit (covered) for 5 minutes.
- Fluff and serve: Fluff with a fork. Taste and adjust seasoning if needed. Sprinkle with cilantro and serve with lime wedges if you like.chopped cilantro and lime wedges for serving
Would you like to save this recipe?
Notes
- Toast the rice until golden – this adds so much flavor.
- Use a tight-fitting lid to keep in the steam.
- Let the rice rest after cooking to finish steaming.
- Adjust salt after cooking – broth can vary in saltiness.
- Double the batch for meal prep or large gatherings.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Leave a Reply