Mexican (Spanish) Rice

Mexican Rice (a.k.a. Spanish Rice)

Why You’ll Love It

This classic Mexican rice is the perfect side dish—fluffy, flavorful, and packed with warm tomato and garlic notes. It’s a staple at every great Mexican meal, and once you make it from scratch, you’ll never reach for the boxed stuff again. The magic happens when the rice is toasted before simmering—it gives it a nutty base that elevates every bite. Simmered in tomato, onion, garlic, and just the right seasonings, this rice turns out deeply savory and totally satisfying.

You can make it in one pot, and it goes with everything—enchiladas, tacos, grilled meats, or beans. It’s kid-friendly, freezer-friendly, and makes enough for a crowd. You can keep it traditional or toss in extras like peas, carrots, or corn. Whether you’re building a burrito bowl or plating a full dinner spread, this rice is the unsung hero that brings the whole meal together. The key is patience: a good sauté, and a gentle simmer until it’s just right.

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What You’ll Need

Long grain white rice – holds its shape and stays fluffy after cooking

Tomato sauce – gives the rice its signature red color and rich tomato flavor

Onion – sautéed for a slightly sweet and savory base

Garlic – adds depth and aroma

Chicken broth – infuses the rice with savory flavor; can substitute vegetable broth

Olive oil or neutral oil – used to toast the rice and sauté the aromatics

Cumin – brings a warm, earthy spice that’s classic in Mexican rice

Salt – enhances all the flavors

Fresh cilantro – optional, for garnish and brightness

Lime – optional, for a finishing squeeze of acidity

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How to Make It

1. Rinse the rice in a fine mesh strainer under cold water until the water runs clear. This helps remove excess starch and keeps the rice fluffy.

2. Toast the rice: In a large skillet or saucepan, heat oil over medium heat. Add the rice and cook, stirring often, until lightly golden and fragrant (about 5–7 minutes).

3. Sauté aromatics: Add diced onion and cook until soft, then stir in the minced garlic and cook for 1 more minute.

4. Add tomato sauce and spices: Stir in the tomato sauce, cumin, and salt. Mix well so the rice is fully coated.

5. Add broth: Pour in the chicken broth and bring the mixture to a gentle boil.

6. Simmer: Reduce the heat to low, cover, and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.

7. Fluff and rest: Turn off the heat, let the rice sit (covered) for 5–10 minutes, then fluff with a fork.

8. Garnish and serve: Top with fresh chopped cilantro and a squeeze of lime if desired.

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What to Pair It With

• Green chicken enchiladas or red enchiladas

• Tacos (chicken, carne asada, veggie, or fish)

• Refried beans or black beans

• Grilled chicken or steak fajitas

• Burrito bowls or taco salads

• Fried eggs for a quick breakfast-for-dinner option

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Tips

• Rinse the rice first to prevent it from becoming gummy.

• Toasting the rice is key—it adds depth and keeps it from getting mushy.

• Don’t stir the rice while it’s simmering—let it do its thing undisturbed.

• Let the rice rest for 5–10 minutes after cooking so the moisture redistributes and the texture sets.

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Customize It

• Make it spicy: Add chopped jalapeño or a pinch of cayenne with the garlic.

• Add veggies: Stir in frozen peas, carrots, or corn for extra color and flavor.

• Use brown rice: Increase cooking time and liquid slightly if substituting.

• Make it vegan: Use vegetable broth instead of chicken broth.

• Add tomato bouillon: For extra umami, add a teaspoon of tomato bouillon like Knorr’s.

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