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Spanish Rice (Mexican Rice)

April 26, 2021 | Ethnic

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This flavorful Spanish Rice (Mexican Rice) tastes just like the rice at your favorite authentic Mexican restaurant! It’s so easy to make and pairs well with so many dishes like tacos, enchiladas, burritos, and taquitos.

A spoonful of Spanish Rice in a pot.

This Spanish Rice (also called Mexican rice or red rice) is the best Mexican side dish! We make it all the time as a side to Baked Chicken Taquitos, Slow Cooker Beef Barbacoa, and 3-Ingredient Salsa Chicken Tacos.

Homemade Spanish Rice

One of the best things about going out to a Mexican restaurant is the rice & beans! Now you can make your own Mexican Rice right at home to serve along with your main dish. It’s easy to make, has such great flavor, and the perfect texture (no sticky/mushy rice here)!

A bowl of Spanish Rice garnished with cilantro and lime wedges on the side.

Ingredients for Spanish Rice:

  • Rice– Jasmine Rice or regular long-grain white rice can be used.
  • Oil– Any oil with a high smoke point (vegetable, canola, olive) that you typically use to sauté with will do.
  • Onions– This adds flavor and if you dice it small enough kids won’t even know it’s in there! Use whatever you have on hand- white, yellow, or red.
  • Jalapeno– This is optional but adds more flavor and a little heat.
  • Garlic– Freshly minced cloves have the best flavor.
  • Water– For jasmine rice, water to rice ratio should be 1.5:1. For long-grain white rice, use 2:1. Check your package and use the amount of water called for.
  • Tomato Paste– This is what gives Mexican Rice that classic red look and amazing flavor.
  • Tomato Bouillon– This adds salt as well as more flavor. This one in the jar is great because you don’t have to dissolve it in water before adding to the pot. If you can’t find tomato bouillon, use vegetable or chicken bouillon.
Browned rice in a pot with a wooden spoon.

How to make Spanish Rice:

Time needed: 40 minutes.

  1. Cook Onion

    Heat oil in a 2 quart pot over medium-high heat. Add onion (and jalapeno) and sauté for 2 minutes. 

  2. Toast the Rice

    Add rice, and cook while stirring frequently until opaque, lightly browned, and smells nutty (4-5 minutes). Add garlic and cook another 30 seconds.

  3. Add water & flavor

    Stir in water (use amount of water recommended on rice package), tomato paste, tomato bouillon, and salt.

  4. Cook

    Bring to a boil, stir (scrape the bottom of the pan), cover, and reduce heat to low. Cook for 18 minutes.

  5. Let it Sit!

    When timer goes off, do NOT lift lid. Remove pot from heat and let stand (covered) for at least 10 minutes. Fluff rice with a fork and serve.

Diptych- Pot of browned rice with tomato paste; Tomato Bouillon on a marble surface.

FAQs

Can I double the recipe?

Yes! Use a 3 or 4 quart pot and double all ingredients but keep cooking time the same.

Do I need to rinse my rice?

NO! Rinsing the rice will cause splattering when toasting it in the oil. If the proper amount of water is used for the type of rice you’re cooking with, it will turn out perfect (not wet/sticky).

Why toast the rice?

Toasting the rice before cooking it in water gives the rice a rich and nutty flavor.

Why let the rice sit after cooking?

Allowing the rice to sit for 10-20 minutes with the lid on after cooking allows the moisture to become evenly distributed throughout and releases the rice from the bottom of the pot.

Red Spanish Rice in a pot with a spoon.

TOOLS USED TO MAKE THIS SPANISH RICE RECIPE:

  • Pot & Skillet Set– These are the skillets and pots I use. They have a heavy bottom making them sturdy and cook the food evenly. I use these multiple times a day.
  • Garlic Press– Fresh garlic tastes best and this is the garlic press I’ve been using for the last 8 years. I love it and it’s easy to clean.
  • Cutting Board– I love having various sizes of cutting boards and these are awesome because they won’t slip and slide around on the counter.
A close-up shot of Mexican Rice in a serving bowl.

LOOKING FOR MORE MEXICAN SIDE DISHES? CHECK OUT THESE:

  • Seasoned Black Beans
  • Refried Beans
  • Cilantro Lime Rice
  • Mexican Street Corn Salad
  • Black Bean and Corn Salsa
  • The BEST Homemade Salsa
A spoonful of Spanish Rice in a pot.
Print Recipe
5 from 1 vote

Spanish Rice (Mexican Rice)

This flavorful Spanish Rice (Mexican Rice) tastes just like the rice at your favorite authentic Mexican restaurant! It's so easy to make and pairs well with so many dishes like tacos, enchiladas, burritos, and taquitos.
Prep Time5 mins
Cook Time25 mins
resting10 mins
Total Time40 mins
Servings: 6
Calories: 141kcal
Author: Garnish and Glaze

Ingredients

  • 1 cup jasmine rice, (or long-grain white rice*)
  • 1 tablespoon oil
  • 2 tablespoons onion, finely diced
  • 1/2 Jalapeno (optional), finely diced (seeds & vein removed)
  • 1 clove garlic, minced
  • 1 1/2 cups water*
  • 2 tablespoons tomato paste
  • 2 teaspoons tomato bouillon**, (or 1 cube)
  • 1/2 teaspoon salt

Instructions

  • Heat 1 tablespoon oil in a 2 quart pot over medium-high heat.
  • Add 2 tablespoons onion (and 1/2 jalapeno) and sauté for 2 minutes. Add 1 cup rice, and cook while stirring frequently until opaque, slightly browned, and smells nutty (4-5 minutes). Add garlic and cook another 30 seconds.
  • Stir in 1 1/2 cups water (or amount of water recommended on rice package), 2 tablespoons tomato paste, 2 teaspoons tomato bouillon, and 1/2 teaspoon salt.
  • Bring to a boil, stir (scraping the bottom of the pan), cover, and reduce heat to low. Cook for 18 minutes.
  • When timer goes off, do NOT lift lid. Remove pot from heat and let stand (covered) for 10 minutes. Fluff rice and serve.

Notes

*Check the water to rice ratio on the package and use what is recommended. Regular long-grain white rice usually has a 2:1 ratio.
**Tomato bouillon is found in international aisle in Hispanic food section. (If using the cube version, heat up the water and dissolve it completely before adding to the pot.)
Course: Side Dish
Cuisine: Mexican
Keyword: Spanish Rice
Nutrition Facts
Spanish Rice (Mexican Rice)
Amount Per Serving
Calories 141 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 1mg0%
Sodium 220mg10%
Potassium 99mg3%
Carbohydrates 26g9%
Fiber 1g4%
Sugar 1g1%
Protein 3g6%
Vitamin A 81IU2%
Vitamin C 2mg2%
Calcium 14mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @GarnishandGlaze on Instagram and use hashtag #GarnishandGlaze

Related topics:
Ethnic Mexican Side Dish Stove Topcinco de mayo rice

Comments

  1. Anonymous says

    September 14, 2017 at 10:22 pm

    esta receta fue increíble! ¡Gracias por publicarlo!

    Reply
  2. Paige says

    March 6, 2014 at 9:27 am

    This rice looks so yummy! We usually eat cilantro lime rice, mainly because I’ve never made homemade spanish rice, but I love it so much more than cilantro lime! We’ll have to try this next time we eat mexican!

    Reply

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