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Fluffy white rice is flavored with tomatoes, onion, garlic, and bell pepper in this easy Spanish rice recipe. Also called Mexican rice, this dish is perfect alongside tacos, burritos, quesadillas, enchiladas, fajitas, and chipotle chicken bowls. It tastes better than the local Mexican restaurant’s!
Table of Contents
We love Mexican food in this house, but sometimes it can be hard to come up with easy sides to serve alongside our standard tacos and fajitas. This Spanish rice is flavorful and simple, and it requires just a handful of staples that you probably already have in your kitchen. Best of all, the versatile side pairs nicely with just about any Mexican entree!
What is Spanish rice?
Spanish rice is essentially a version of rice pilaf, but is flavored with tomatoes, onions, garlic, and southwestern spices. It’s a garlicky, well-seasoned side dish with a perfectly moist, fluffy texture. Spanish rice is also called Mexican rice, red rice or arroz rojo (thanks to its red hue), arroz a la mexicana, or arroz mexicano.
The Difference Between Mexican Rice and Spanish Rice
This dish of white rice that’s cooked with tomatoes, onion, and garlic, is referred to interchangeably as Spanish rice or Mexican rice. The term “Spanish rice” is sometimes used in the context of Tex-Mex cuisine in the United States, but is not used by Mexicans or Spaniards, since this recipe is not actually part of Spanish cuisine. In Mexico, this dish is most often referred to as arroz rojo (“red rice”).
If this is not an authentic Spanish recipe, then why do we call it “Spanish rice”? Theories suggest that the name “Spanish rice” was given because Mexicans speak Spanish and make this rice dish, thus causing the language of the country to be incorporated into the name. You might also see it referred to as “arroz mexicano” (Mexican rice) and “arroz a la mexicana” (Mexican-style rice).
The Best Kind of Rice to Use for Spanish Rice
This recipe calls for long-grain white rice, which gets fluffy as it cooks, and doesn’t become sticky in the same way that short-grain varieties might. I do not recommend substituting with other types of rice (such as brown rice or instant rice), since those varieties require different amounts of liquid and different cooking times.
Ingredients
This is just a quick overview of the ingredients that you’ll need for a pot of Mexican rice. As always, specific measurements and step-by-step cooking instructions are included in the printable recipe box at the bottom of the post.
- Vegetable oil: to saute the vegetables and rice. You can sub with another oil, such as canola oil or avocado oil, or melt butter in the pan instead.
- Onion, green bell pepper, and garlic: for savory flavor.
- Long grain white rice: do not sub with another variety of rice (such as brown rice or instant rice), since different varieties will require different amounts of liquid and different cooking times.
- Water: the cooking liquid that the rice absorbs. Use low-sodium chicken broth for even more flavor.
- Canned crushed tomatoes: adds flavor to the rice and gives it that classic red color. A can of tomato sauce works, too!
- Sugar: to balance the acidity in the tomatoes and give the rice more depth of flavor.
- Dried oregano, cumin, paprika, and cayenne: for earthy, smoky flavor. The cayenne adds spicy kick, so omit this ingredient for a mild dish.
- Kosher salt and ground black pepper: to enhance the other flavors in the dish.
How to Make Spanish Rice
This easy Spanish rice recipe comes together on the stovetop with minimal prep time! Keep the ingredients on hand, because you’ll want to add this side dish to your weekly Taco Tuesday menu. I’ve included detailed directions in the recipe card below, but here’s the quick version:
- Sauté the vegetables and rice until the veggies are soft and the rice is lightly toasted. I use this 3.5-quart cast iron braiser.
- Stir in the water, tomatoes, and seasoning.
- Bring to a boil, reduce the heat to low, cover, and gently simmer until the liquid is absorbed.
- Fluff with a fork, and garnish with chopped fresh cilantro.
Serving Suggestions
This easy Mexican rice pairs nicely with just about any of your favorite Mexican-inspired dinners. Here are some ideas:
- Vegetarian Enchiladas, Easy Chicken Enchiladas, or Beef Enchiladas
- Easy Beef Enchilada Casserole, 4-Ingredient Chicken Enchilada Casserole, or Green Chicken Enchilada Casserole
- Dorito Taco Salad, Honey Lime Slow Cooker Pulled Pork Tacos, Easy Fish Tacos with Slaw, or Ground Beef Tacos
- Taco Quesadillas or Chicken Quesadillas with Corn and Black Beans
- Crock Pot Chipotle Chicken Bowl or Creamy Crock Pot Salsa Chicken
- Sheet Pan Steak Fajitas, Sheet Pan Chicken Fajitas, Grilled Steak Fajitas, or Skillet Shrimp Fajitas
- Mexican Shrimp with Fresh Tomato Salad
- Crock Pot Beef Barbacoa
- Tostadas de Tinga (Chicken Tostadas)
Storage Tips
Leftover Spanish rice will keep in an airtight container in the refrigerator for 4-5 days. You can also freeze the cooked rice in an airtight container for up to 3 months.
Reheat individual servings of Spanish rice in the microwave for about 1 minute, or until heated through. To reheat the rice on the stovetop, place it in a saucepan or skillet, add a splash of water or broth, cover and warm over low heat, stirring occasionally, just until heated through.
Homemade Spanish Rice Recipe Variations
- Omit the green bell pepper if you don’t have any or if you don’t care for it. The rice is still delicious without the added veggies.
- Adjust the seasoning to suit your taste. For instance, add extra cumin or paprika, or stir in some chili powder for even more flavor.
- Make it spicy by adding extra cayenne pepper to the dish. You can also garnish the rice with chopped jalapenos.
- To prepare a smaller pot of rice, cut all of the ingredients in half. The cooking instructions remain the same. It’s safe to assume about ¼ cup of uncooked rice per person (which comes to about ¾ – 1 cup per person once it’s fully cooked).
- Use broth. For added flavor, cook the rice in chicken broth or vegetable broth instead of water. Depending on how salty your broth is, you may need to decrease the amount of added salt in the recipe.
Tips for the Best Spanish Rice Recipe
- This recipe is specifically developed for and tested with long-grain white rice. Do not substitute with brown rice, instant rice, or other varieties of rice, since these will require different amounts of liquid and different cooking times.
- Toast the rice in the skillet before adding the liquid. This amps up the flavor of the rice, slightly reduces the cooking time, and keeps the rice grains from clumping together. The rice should be toasted until it starts to smell nutty and fragrant, about 5 minutes.
- Total cooking time will vary depending on a number of factors, so keep a close eye on the rice. Overcooked rice will have a mushy, gummy texture, which is not ideal. If the rice absorbs all of the liquid before it’s tender, add a little bit more water to the pan, fluff with a fork, cover, and continue simmering.
- Fluff the rice with a fork, rather than stirring it with a spoon. Stirring with a spoon compacts the grains, which can result in a dense pot of rice. We’re going for fluffy and separate grains!
More Rice Recipes to Try
Charleston Red Rice
1 hour hr
Easy Mushroom Risotto {Oven-Baked and No-Stir!}
1 hour hr 5 minutes mins
Rice Pilaf {Simple and Easy!}
40 minutes mins
Easy Spanish Rice
Ingredients
- 2 tablespoons vegetable oil
- 1 medium yellow onion, finely diced
- ½ of a green bell pepper, seeded and finely diced
- 2 cups uncooked long-grain white rice
- 1 clove garlic, grated or pressed (or sub with ⅛ teaspoon garlic powder)
- 3 cups water or low-sodium chicken broth
- 1 (14.5 ounce) can crushed tomatoes
- 2 teaspoons kosher salt, plus more to taste
- ½ teaspoon sugar
- ½ teaspoon dried oregano
- ¼ teaspoon cumin
- ¼ teaspoon paprika
- Pinch of cayenne (optional)
- Ground black pepper, to taste
- Optional, for serving: chopped fresh cilantro
Instructions
- Heat the oil in a large saucepan or large skillet over medium-high heat (I use this 3.5 quart cast iron braiser). Add the onion and bell pepper; cook until softened, about 5-7 minutes. Add the rice and garlic; cook, stirring frequently, until the rice is lightly browned, about 5 minutes.
- Stir in water, tomatoes, salt, sugar, cumin, paprika, cayenne, and black pepper. Bring to a boil over high heat, then reduce the temperature to low. Cover with a lid and gently simmer until all of the liquid is absorbed, about 18 to 20 minutes. Stir frequently so that the rice doesn’t stick to the bottom of the pan.
- Fluff the rice with a fork. Taste and season with additional salt and pepper, if desired. Garnish with chopped fresh cilantro just before serving.
Notes
- This recipe is specifically developed for and tested with long-grain white rice. Do not substitute with brown rice, instant rice, or other varieties of rice, since these will require different amounts of liquid and different cooking times.
- Toast the rice in the skillet before adding the liquid. This amps up the flavor of the rice, slightly reduces the cooking time, and keeps the rice grains from clumping together. The rice should be toasted until it starts to smell nutty and fragrant, about 5 minutes.
- Total cooking time will vary depending on a number of factors, so keep a close eye on the rice. Overcooked rice will have a mushy, gummy texture, which is not ideal. If the rice absorbs all of the liquid before it’s tender, add a little bit more water to the pan, fluff with a fork, cover, and continue simmering.
- Fluff the rice with a fork, rather than stirring it with a spoon. Stirring with a spoon compacts the grains, which can result in a dense pot of rice. We’re going for fluffy and separate grains!
