This homemade Spanish rice recipe is an easy, delicious side dish! Fluffy and flavorful, it pairs perfectly with Mexican mains like tacos and enchiladas.
I’ve eaten Spanish rice at Mexican restaurants countless times, but it wasn’t until this year that I started making this Spanish rice recipe at home. Today’s post is a PSA: if you’re not already making homemade Spanish rice, it’s time to start. You’re seriously missing out!
Spanish rice, also called Mexican rice or arroz rojo, is a type of rice pilaf cooked with onions and garlic, tomatoes, peppers, and spices. It’s commonly eaten throughout northern Mexico and the southwestern United States, and it’s the perfect side dish for a simply cooked protein or Mexican fare like tacos and enchiladas.
The recipe below has become my go-to method for how to make Spanish rice. It’s SO easy, and it comes out moist, fluffy, and flavorful every time. I think you’re going to love it.
Spanish Rice Recipe Ingredients
Here’s what you’ll need to make this easy Spanish rice recipe:
- Rice, of course! Long-grain white rice, such as basmati, works best in this recipe. You can also use brown rice, but you’ll need to increase the broth measurement to 2 cups. Simmer the rice for 45 minutes instead of 15.
- Onion and garlic – For savory depth of flavor.
- Extra-virgin olive oil – It adds richness to the rice and helps all the flavors meld. Feel free to sub a neutral cooking oil, such as avocado or canola oil, if you prefer.
- Tomato paste, plus diced fresh tomatoes or canned tomato sauce – They give the rice its signature red color and add tangy tomato flavor. Feel free to use either diced fresh tomatoes or the canned tomato sauce. Both options work great!
- Jalapeño pepper – For subtle heat and appealing flecks of green. If you don’t like spicy food, replace the jalapeño with 1/4 cup chopped green bell pepper.
- Dried oregano – I use this dried herb in many of my favorite Mexican dishes. It adds earthy depth to the rice.
- Vegetable broth – You could sub water, but cooking the rice in broth makes it that much more flavorful. Use store-bought, or make homemade vegetable broth.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
How to Make Spanish Rice
This Mexican rice recipe is so simple to make! Here’s how it goes:
First, rinse the rice. This is my first step whenever I’m cooking rice, as it removes starches that can cause the rice to clump. Place it in a fine mesh strainer set over a bowl, and rinse it under cool running water until the water in the bowl runs clear.
Next, sauté the onion and toast the rice. Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the onion and cook until it’s soft and translucent, about 5 minutes.
Add the rice and cook, stirring often, for another 2 minutes, until it’s fragrant.
Then, add the remaining ingredients. Stir in the tomato paste and garlic, followed by the diced tomatoes or tomato sauce, jalapeño, salt, and oregano.
Pour in the broth, and bring it to a boil.
Reduce the heat, cover the pot, and simmer the rice for 15 minutes, or until the rice is tender and the liquid is absorbed.
Finally, let the rice steam. Remove it from the heat and let it sit, covered, for 10 minutes.
You’re ready to serve! Fluff the cooked rice with a fork and enjoy.
What to Serve with Mexican Rice
My favorite thing to serve with Mexican rice? Mexican food! It would be a delicious side dish for any of these Mexican-inspired recipes:
Here are a few more great ways to use it:
How do you like to serve Mexican rice? Let me know in the comments!
Storage Instructions
Leftover Spanish rice will keep in the fridge for up to 4 days. To reheat it, warm it in the microwave or on the stove with a small splash of water or vegetable broth.
The rice also freezes well. Stash it in an airtight container or bag in the freezer for up to 3 months. Thaw it in the microwave or overnight in the fridge.
More Favorite Rice Recipes
If you love this Spanish rice recipe, try one of these simple rice dishes next:
Spanish Rice
Serves 4
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Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened. Add the rice and cook for 2 minutes, or until fragrant and toasted.
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Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil. Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
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Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.
