Craving that perfectly fluffy, flavorful rice from your favorite Mexican restaurant? You’ve come to the right place. This easy Spanish rice recipe delivers authentic, restaurant-quality results every single time, all from the comfort of your own kitchen. Forget the boxed mixes and say goodbye to mushy, bland rice for good. This simple, one-pan side dish is packed with savory flavor and is the perfect accompaniment to countless meals.
We’re sharing all the secrets to achieving that distinct, wonderful texture and taste. With just a handful of pantry staples, you can create a side dish that will have everyone asking for seconds. This recipe is not just a dish; it’s the key to elevating your entire meal.
What Is Spanish Rice? (And Is It Different From Mexican Rice?)
Here’s a fun fact: the dish most Americans call “Spanish rice” is more accurately known as Mexican rice, or arroz rojo. Traditional rice dishes from Spain often get their yellow color from saffron, like in paella. The red-orange, tomato-based rice commonly served as a side dish in Mexican restaurants across the United States is what this recipe creates. While the name is a bit of a mix-up, the delicious result is exactly what you’re looking for!
Why You’ll Love This Easy Spanish Rice Recipe
This isn’t just another rice dish; it’s a game-changer for your weekly menu. Here’s why this will become your go-to recipe:
- Perfectly Fluffy Texture: Our method guarantees separate, fluffy grains every time—no stickiness or mush!
- Rich, Authentic Flavor: Toasting the rice and using the right blend of spices creates a deep, savory taste that boxed versions can’t match.
- Simple One-Pan Meal: Everything comes together in one pot, making cleanup incredibly easy.
- Incredibly Versatile: It’s the perfect side for tacos, enchiladas, grilled chicken, and so much more.
Key Ingredients for Perfect Spanish Rice
The beauty of this Spanish rice recipe lies in its simplicity. You only need a few basic ingredients to create something truly special.
- Long-Grain White Rice: This is essential for achieving a light, fluffy texture. Avoid short-grain rice, which will become too sticky.
- Olive Oil: Used for toasting the rice, a crucial step for flavor and texture.
- Yellow Onion & Garlic: These aromatics build the foundation of the recipe’s savory flavor.
- Tomato Sauce: Provides the signature color and a rich, tangy base.
- Chicken Broth: Using broth instead of water infuses every grain of rice with savory flavor. Vegetable broth can also be used.
- Spices: A simple combination of chili powder, cumin, salt, and pepper creates the classic taste you know and love.
How to Make Our Spanish Rice Recipe
Follow these simple steps to create the best homemade Spanish rice you’ve ever had. The key is in the technique!
- Toast the Rice: Start by heating olive oil in a large skillet or pot with a tight-fitting lid over medium heat. Add the uncooked rice and stir it frequently until it turns a lovely light golden brown. This should take about 3-5 minutes. Don’t skip this step!
- Sauté Aromatics: Add the finely chopped onion to the skillet. Cook until it has softened, which takes about 3-4 minutes. Now, stir in the minced garlic and cook for just one more minute until it’s fragrant.
- Combine Ingredients: Pour in the tomato sauce and chicken broth. Add the chili powder, cumin, salt, and pepper, and stir everything together to ensure it’s well combined.
- Simmer to Perfection: Bring the mixture to a lively boil, then immediately reduce the heat to the lowest setting. Cover the skillet with its lid and let it simmer for 20 minutes. It’s crucial that you do not lift the lid during this cooking time.
- Rest and Steam: Once the 20 minutes are up, remove the skillet from the heat entirely. Let it stand, still covered, for 5-10 minutes. This important resting period allows the steam to finish cooking the rice, making it perfectly tender.
- Fluff and Serve: Finally, remove the lid and gently fluff the rice with a fork. Serve it warm and enjoy the delicious results!
Pro-Tips for Fluffy, Flavorful Rice
Toast Your Rice Properly
Toasting the raw rice grains in oil before adding any liquid is the number one secret to fluffy rice. This step coats each grain, preventing it from clumping together and releasing too much starch. It also adds a wonderful nutty, complex flavor to the finished dish.
Use the Right Liquid Ratio
For long-grain white rice, a 2:1 ratio of liquid to rice (in this case, 2 cups of broth for 1 cup of rice) is the perfect formula for success. Sticking to this ratio ensures the rice absorbs all the liquid without becoming waterlogged.
Don’t Peek!
Resist the temptation to lift the lid while the rice is simmering. Lifting the lid releases steam, which is essential for cooking the rice evenly. Keep it covered until the recipe tells you otherwise to trap all that crucial heat and moisture inside.
Delicious Variations to Try
While this Spanish rice recipe is fantastic as is, it’s also a wonderful base for customization.
- Add Vegetables: Stir in a half cup of frozen corn, peas, or diced carrots along with the broth for extra color and nutrition.
- Make it Spicy: For a bit of heat, add a finely diced jalapeño along with the onion or a pinch of cayenne pepper with the other spices.
- Add Protein: Make it a complete meal by adding browned ground beef, shredded chicken, or a can of drained and rinsed black beans.
What to Serve with Spanish Rice
This restaurant-style rice is the ultimate side dish for a wide variety of meals. It’s the perfect side for chicken enchiladas or alongside some savory crock pot birria tacos. You can also serve this rice as the base for a delicious taco rice bowl topped with your favorite ingredients.
Storing & Reheating Leftovers
Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. To reheat, simply microwave it with a tablespoon of water sprinkled over the top to help it steam and soften. Cover it with a damp paper towel while microwaving for the best results.
Frequently Asked Questions
Long-grain white rice is highly recommended for the fluffiest result. Medium-grain rice can also work but may be slightly stickier. Avoid short-grain rice like Arborio, as it will become too creamy.
There are three key secrets: First, toast the uncooked rice in oil until golden. Second, use the correct liquid-to-rice ratio (2:1 is perfect). Third, don’t lift the lid while it simmers and let it rest for 5-10 minutes off the heat before fluffing.
This recipe is a great base for additions! You can stir in cooked corn, peas, diced carrots, or black beans during the last few minutes of simmering. For a heartier dish, add cooked ground beef or shredded chicken.
The characteristic orange-red color in this recipe comes from the tomato sauce and a small amount of chili powder. These ingredients give it both its vibrant hue and a rich, savory flavor.
While the names are often used interchangeably in the US, traditional Spanish rice (like paella) is often colored with saffron. The fluffy, tomato-based rice served in Mexican restaurants is more accurately called Mexican rice or ‘arroz rojo’. This recipe creates that beloved restaurant-style version.
The Only Spanish Rice Recipe You’ll Ever Need
There you have it—a simple, foolproof recipe for perfect Spanish rice that rivals any restaurant. Once you try this homemade version, you’ll never go back to the boxed stuff. We can’t wait to hear how you enjoy it!
If you loved this recipe, please leave a comment below and don’t forget to share it on Pinterest!
Spanish Rice Recipe (Restaurant-Style)
Spanish Rice Recipe (Restaurant-Style)
Ingredients
Equipment
Instructions
- Heat olive oil in a large skillet or pot over medium heat. Add the uncooked rice and stir frequently until it turns a light golden brown, about 3-5 minutes. This step is crucial for fluffy rice.
- Add the chopped onion to the skillet and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the tomato sauce, chicken broth, chili powder, cumin, salt, and pepper. Stir everything together to combine.
- Bring the mixture to a boil, then reduce the heat to low. Cover the skillet with a tight-fitting lid and let it simmer for 20 minutes, or until all the liquid has been absorbed. Do not lift the lid during this time.
- Remove the skillet from the heat and let it stand, covered, for 5-10 minutes. This allows the steam to finish cooking the rice.
- Fluff the rice with a fork and serve immediately.
Notes
Use a tight-fitting lid. This traps the steam, which is essential for cooking the rice evenly.
Let it rest. The resting period is just as important as the cooking time for achieving a perfect texture.
