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.
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)!
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.
How to make Spanish Rice:
Time needed: 40 minutes.
- Cook Onion
Heat oil in a 2 quart pot over medium-high heat. Add onion (and jalapeno) and sauté for 2 minutes.
- 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.
- Add water & flavor
Stir in water (use amount of water recommended on rice package), tomato paste, tomato bouillon, and salt.
Bring to a boil, stir (scrape the bottom of the pan), cover, and reduce heat to low. Cook for 18 minutes.
- 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.
Yes! Use a 3 or 4 quart pot and double all ingredients but keep cooking time the same.
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).
Toasting the rice before cooking it in water gives the rice a rich and nutty flavor.
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.
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.
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
Spanish Rice (Mexican Rice)
- 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
- 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.