There’s something about the smell of Spanish rice simmering on the stove that instantly takes me back to my childhood kitchen. It’s that cozy, warm scent—rich with tomato, garlic, and just enough spice—that makes everyone sneak into the kitchen, promising to “just watch” while secretly hoping to steal a bite. Spanish rice has been my go-to side for years, especially when I need something quick but with tons of flavor that feels homemade. Honestly, it’s like the comforting cousin to plain white rice—you get all the soul without the fuss. If you’re someone who loves simple meals but hates boring sides, this Spanish rice recipe is about to become your new best friend. I’ve shared it with friends who say it’s their new “secret weapon” when hosting Cuban or Mexican-inspired dinners. It’s hearty, vibrant, and just plain delicious—every time.
What is Spanish rice?
Spanish rice, sometimes called Mexican rice, is this wonderful, flavorful side dish made by toasting rice with onions and garlic before simmering it in tomato sauce and broth. Think of it as rice’s tastier, more exciting cousin. The name might make you think it originates from Spain, but it’s actually a staple in Mexican and Southwestern cooking. It’s essentially a pan-to-plate process that transforms ordinary white rice into something bursting with color and a rich, subtly spicy taste. It’s not just boiled rice tossed with sauce—there’s a little magic that comes from browning the rice first and letting it soak up all those tomatoey juices. Whether you’re pairing it with tacos, grilled chicken, or just eating it straight from the pot, Spanish rice is easy enough to whip up on a weeknight but flavorful enough to steal the spotlight at a fiesta.
Why you’ll love this recipe?
You know that feeling when you find a recipe that just clicks with your family instantly? That’s exactly what happened here. What I love most about this Spanish rice is how it’s ridiculously flavorful without needing a ton of fancy ingredients. The moment it’s on the stove, your kitchen fills with this rich aroma that’s equal parts comforting and mouthwatering. It’s a simple process—no complicated steps, no weird ingredients—and because it uses pantry staples like rice, canned tomatoes, and onions, it’s super budget-friendly. Plus, you can customize the spice level to whatever you or your family like—mild for the kids, spicier for the grown-ups.
This recipe is perfect when you want a side that genuinely complements everything from grilled steak to veggie tacos. And don’t get me started on the texture: slightly fluffy with a touch of chewiness from the toasting, it’s light but full of flavor. I’ve also had fun adding corn or peas as a little green surprise, especially when cooking for my kids. They actually ask for it, which for a rice dish is honestly a huge win. If you’re already a fan of easy dishes like garlic butter rice or cilantro lime rice, this one will feel familiar but bring a whole new depth with those warm tomato and garlic notes.
How do I make Spanish rice?
Quick Overview
Spanish rice is all about toasting the rice grains first, then simmering them gently in a mix of broth and tomato paste until they soak up every bit of flavor. I always start by sautéing onions and garlic—this base layer sets the whole dish up for success. From there, you’ll add in the rice, lightly brown it, then pour in your tomato and broth mix. It’s hands-off after that, just simmer and stir occasionally. I promise, it’s way easier than it sounds, and the toasting step really bumps up the flavor—something I learned from watching my mom fuss over every grain when I was little.
Ingredients
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- 1 ½ cups long grain white rice – rinsed well to remove excess starch
- 3 tablespoons olive oil – or you can use vegetable oil for a lighter flavor
- 1 small onion, finely chopped – fresh and sweet works best
- 3 cloves garlic, minced – the aromatic star of the dish
- 1 can (14 ounces) diced tomatoes or tomato sauce – go for no-salt-added if you prefer
- 2 ½ cups chicken broth or vegetable broth – homemade if you’ve got it, store-bought works fine too
- 1 teaspoon ground cumin – adds a warm, earthy depth
- 1 teaspoon paprika – smoke paprika if you want a subtle smoky vibe
- Salt and pepper to taste
- Optional: fresh chopped cilantro for garnish
Step-by-Step Instructions
Step 1: Heat the Oil and Sauté Onion & Garlic
Pour your olive oil into a medium pot or deep skillet over medium heat. Once shimmering, toss in the chopped onions and cook until they become translucent and soft—about 3 to 5 minutes. Then add the garlic and stir for another minute until fragrant. It smells like magic already, trust me.
Step 2: Toast the Rice
Add the rinsed rice to the pot and stir well to coat each grain in the oil and onion mixture. Keep stirring so the rice lightly browns but doesn’t burn—this usually takes about 4 to 5 minutes. This step brings out a nutty aroma and gives the rice that slightly firmer texture I love.
Step 3: Add Tomatoes and Spices
Pour in the canned diced tomatoes (with juices) or tomato sauce. Sprinkle in cumin and paprika, along with a pinch of salt and pepper. Give everything a good stir, scraping up any bits stuck to the bottom of the pan.
Step 4: Pour in Broth and Simmer
Slowly add the chicken or vegetable broth, stirring once to combine. Increase the heat just until the mixture comes to a gentle boil, then reduce to low. Cover the pot with a lid and let it simmer for 18-20 minutes—don’t peek too much! The rice will absorb the liquid, turning bright orange with a rich tomato flavor.
Step 5: Rest and Fluff
Once the time’s up, remove the pot from heat but keep it covered for another 5 minutes—this helps make the rice tender without getting mushy. After resting, fluff the rice gently with a fork. If you want, stir in some chopped fresh cilantro for a fresh burst of color and flavor.
Step 6: Serve and Enjoy
Transfer your Spanish rice to a serving bowl, maybe sprinkle a little more fresh herbs if you’re feeling fancy, and watch how quickly it disappears at the dinner table.
What to Serve It With
For Breakfast: Spanish rice with a sunny-side-up egg on top, paired with a strong cup of black coffee—it’s a comforting way to start the day, full of energy and warmth.
For Brunch: Serve alongside huevos rancheros or avocado toast, maybe with a fresh mimosa or freshly squeezed orange juice. It’s colorful and filling without feeling heavy on the palate.
As Dinner: It’s a classic side for grilled chicken, carne asada, or even vegetarian fajitas. I love pairing it with black beans and a simple green salad to keep things balanced.
For Cozy Snacks: When the chips are out and everyone’s grazing, Spanish rice pairs beautifully with guacamole or salsa for a little unexpected warmth and texture.
I’ve found that many family meals become more lively and festive when I add this rice to the mix—it’s that little detail that makes a dinner feel special but doesn’t add lots of prep time. My kids particularly love when I sneak in a few corn kernels or peas for color. It’s simple but special in the best way.
Top Tips for Perfecting Your Spanish Rice
Rice Rinse: Don’t skip rinsing your rice! It removes excess starch and prevents clumping so the grains stay separate but tender. I learned this the hard way after some overly gummy batches.
Perfect Toasting: Keep your heat moderate during toasting. High heat burns rice quickly, creating bitterness rather than the lovely nutty aroma you want. Stir often and watch for that golden edge, not brown spots.
Consistent Simmering: Make sure your broth is hot when added and keep the pot covered during simmering. Peeking too often lets steam escape and keeps the rice undercooked.
Spice Adjustments: Experiment with smoked paprika vs. regular or add a pinch of chili powder if you want a spicy kick. I sometimes toss in a bay leaf during simmering then remove it before fluffing—it adds a subtle complexity.
Adding Extras: Green peas, corn, or diced bell peppers stirred in at the end add color and a touch of crunch. I usually add a squeeze of fresh lime juice before serving to brighten everything up.
Broth Variations: Chicken broth is classic, but vegetable broth works well for vegetarians. Homemade stocks make it even better, but store-bought is totally fine for busy nights.
Garnish Game: Fresh cilantro or parsley adds freshness—skip it if you’re not a fan, but don’t overlook the pop of green. A sprinkle of crumbled queso fresco or a dollop of sour cream also makes it feel more indulgent.
Storing and Reheating Tips
Room Temperature: Spanish rice can sit covered on the counter for a couple hours after cooking, but don’t leave it out longer than that to avoid dryness or bacterial growth. Cover tightly with foil or a kitchen towel to keep it moist.
Refrigerator Storage: Store leftovers in an airtight container for up to 4 days. Before storing, fluff the rice slightly to release steam, then cool it completely. I find reheating in a skillet with a splash of water or broth brings it back to life better than the microwave alone.
Freezing: You can freeze Spanish rice for up to 2 months. Portion it into freezer-safe bags, flatten to freeze evenly, and thaw overnight in the fridge before reheating. Avoid freezing with fresh herbs—add those after reheating for best results.
Reheating: Add a little broth or water when reheating to restore moisture. Heat gently on the stove or microwave, stirring occasionally. If it feels dry, a quick sprinkle of lime juice brightens it up beautifully.
Frequently Asked Questions
Final Thoughts
Spanish rice has been a quiet hero in my kitchen for years—effortless to make, budget-friendly, and irresistibly delicious. It’s that side dish that never gets old, the one that makes any meal feel complete and inviting. I love how it transforms simple rice into a comforting, rich, and colorful dish that feels like a warm hug on the plate. Whether you’re cooking for a big family dinner or just craving a bit of cozy flavor at home, this recipe stands up every time. If you try it out, I’d love to hear how you tweaked the spices or what you paired it with—it’s always fun to swap stories in the kitchen. Happy cooking, friend!
Spanish rice
Ingredients
Main Ingredients
- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion chopped small
- 6 cloves garlic
- 28 ounces petite diced tomatoes do not drain
- 1.75 tablespoons chile powder 1 1/2 to 2 tablespoons
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- to taste kosher salt adjust to taste
- fresh cilantro optional, chopped for garnish
Instructions
Preparation Steps
- In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with a lid. Simmer for 18 to 20 minutes, just until done. Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm.
- Melt the butter in the hot skillet over medium-high heat. Add the onions and sauté until translucent and slightly browned, approximately 2 minutes.
- Add the garlic, toss to sauté and cook about 30 seconds longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with lid and reduce to simmer on medium low for 10 minutes.
- Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving. Enjoy!
