If you’ve ever tried a spanish rice recipe at family get-togethers and wondered, “Why doesn’t mine taste this good?”, you are so not alone. Nailing that flavor (and not winding up with clumpy, soggy sadness) can be weirdly tricky. I spent years tossing all sorts of combos into a pan, thinking I could wing it… but nope. Now, after some wild experiments and a few kitchen flops, I’ve put together what I think is the easiest way to get a real-deal spanish rice vibe at home. One bonus? If you love mixing things up for dinner, check out this tasty chicken broccoli rice casserole recipe or switch out your routine with this super lazy-day crock pot chicken and rice recipe. Honestly, you’ll never look at boring rice the same way again.
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Easy Mexican Rice
Look, I’m not about over-complicating life, especially when it comes to dinner. This spanish rice recipe is a lifesaver for when you want something flavorful and simple, no chef-y skills needed. Basically, you sauté some rice in oil, then simmer it with tomato, onion, and spices. That’s it. The magic’s in the “toasting” part. Don’t skip that. It gives you a slightly nutty taste and stops mushiness. Big pet peeve? Gloopy rice. Ew.
People sometimes ask me, does this taste like restaurant rice? Even better, if you want my honest two cents. You’ll get that beautiful orange color, and the aroma seriously fills up the whole kitchen in the best possible way. If you want other ideas for easy side dishes, just peep this easy Mexican rice recipe—it’s darn close to this one, but with its own spin.
A neighbor once tried this and messaged:
“I ate half the pan before dinner even started. This is way better than what I get at the restaurant!”
How to Make Spanish Rice
Okay, let’s walk through it. And yes, there are way fancier versions, but when life’s hectic, this is what I do.
Grab long-grain white rice. Get a big pan, heat a splash of oil over medium. Toss in your uncooked rice (yep, raw) and stir. Let it get a tiny bit golden—takes roughly three minutes. Add finely chopped onions and garlic if you have them. Stir again.
Now, pour in a can of tomato sauce or a quick blend of fresh tomato with water. Sprinkle in some salt, cumin, and just a pinch of chili powder if you like heat.
Bring that up to a low bubble, cover, and let it all hang out for about fifteen to twenty minutes. Don’t lift that lid every two minutes—let it do its thing. Fluff it up right at the end with a fork. Deeelish.
This part’s actually fun. Family might wander in, snooping around.
Kids or spouses may sneak spoonfuls while it’s ‘resting’.
Want to get fancier? Toss in peas or carrots. Heck, even corn. But honestly, it’s mighty good just like this.
Make Ahead, Storing, and Freezing Leftovers
Life hack time—spanish rice recipe leftovers save dinner all week. I usually make double batches (extra rice never hurt anybody). Here’s how to keep your rice awesome:
- Refrigerator storage: Seal in an airtight container. Keeps fresh about four days.
- Freezer move: Let it cool totally. Toss it in a zip-top bag. Squeeze out air. Flat in the freezer!
- Warm it up: Splash of broth or water and microwave or reheat in a skillet.
- Make ahead tip: Cook in the morning, cover, and warm it up for dinner.
This rice travels like a champ for potlucks or picnics. If you notice it drying out, add a tiny spoonful of water during reheating. Fixes it right up.
Reader Variations on This Spanish Rice Recipe
Some people get wild with their spanish rice recipe, and honestly, I love it. My aunt—she throws in chopped green chiles and calls it her “New Mexico magic”. Someone on Instagram added leftover roasted chicken, which is genius; check out this bang bang chicken fried rice for a similar sustainability hack.
One reader swears by using veggie broth instead of water (says it packs in flavor). Another told me they mixed in black beans and cilantro for a protein boost. Oh, and don’t forget: making it a little spicier or milder is totally up to you. That’s the best part of home cooking—make it yours!
Most everyone’s version brings something new. If you try a twist, let me know! There are about a thousand right ways, and sometimes, the “wrong” way tastes the best.
Other Easy Rice Dishes to Try
So maybe you’ve mastered the spanish rice recipe and now crave another easy rice side (trust me, this happens). I’d point you to a few no-fail staples. Garlic butter rice is a dreamy weeknight mass favorite—here’s a go-to: garlic butter rice recipe.
Craving comfort food? This cozy easy homemade rice cake recipe will scratch that itch. And not for nothing, for dessert, nothing beats arroz con leche (I can’t resist; my grandma made it every Sunday).
Basically, rice never, ever has to be boring.
Common Questions
Is this spanish rice recipe spicy?
Not really, but you can up the chili powder or toss in diced jalapeños if you like extra kick.
Can I use brown rice instead?
Totally, but increase liquid and cooking time by a few minutes. Texture is a tad chewier, but it’s still delish.
What do I serve with spanish rice?
Just about anything! Try it with tacos, grilled meat, or as a bold base for burritos.
How do I stop my rice from getting mushy?
Toast the rice in oil before adding liquid, and measure your water carefully—don’t eyeball it.
Can kids eat this?
Absolutely. Just skip the spicy bits if they aren’t fans of heat.
Go Make Some Rice, Will Ya?
If you’re still doubting homemade rice can be five-star restaurant level, you’re not alone. The fun is in learning, trying a twist, and maybe making a mess once in a while. Follow this spanish rice recipe, and you’ll impress people (or just yourself—hey, that counts). If you want to dig even deeper, peep these for extra know-how: Restaurant-Style Spanish Rice Recipe (Mexican Rice) +VIDEO | Lil …, Easy Spanish Rice Recipe, or maybe jump to Truly Authentic Spanish Rice – Melissa Bourbon.
Now, get in the kitchen—trust me, there’s nothing quite like that first fluffy forkful, ever.
Spanish Rice
Ingredients
Main Ingredients
- 1 cup long-grain white rice Use uncooked rice
- 2 tablespoons oil For sautéing the rice
- 1 small onion, finely chopped Optional, for added flavor
- 1 clove garlic, minced Optional, for added flavor
- 1 cup tomato sauce or fresh tomatoes blended with water For cooking the rice
- 1 teaspoon salt For seasoning
- 1 teaspoon cumin For seasoning
- 1 pinch chili powder Optional, for added heat
Instructions
Preparation
- Heat oil in a large pan over medium heat.
- Add raw long-grain white rice and stir for about 3 minutes until it turns slightly golden.
- If using, add finely chopped onion and minced garlic. Stir again.
Cooking
- Pour in the can of tomato sauce or blended fresh tomatoes with water.
- Sprinkle in salt, cumin, and chili powder. Stir to combine.
- Bring to a low bubble, cover the pan, and let it simmer for 15 to 20 minutes without lifting the lid.
- At the end of the cooking time, fluff the rice with a fork.
