Spanish rice (also known as Mexican Rice) is an easy side dish that takes less than 30 minutes to make!

The ultimate one-pot meal that can be served with Beans, Carne con Papas, or Enchiladas.

Spanish Rice is that delicious side that Tex-Mex and Mexican restaurants serve with their classic dishes like Carne Asada Tacos or Shredded Beef Enchiladas. After playing around with several different recipes, this is the one I highly recommend you give a try.

This Spanish rice recipe is super easy and there is no blending involved. Although a lot of recipes require for you to blend the onions and tomatoes in a food processor, I don’t find that step necessary. I don’t like using fresh tomatoes because it turns the rice a little watery. Tomato paste is what I prefer using.

How to Make Spanish Rice

Making Spanish rice is incredibly easy, this is all you have to do:

1. Drizzle a large skillet with high sides with some olive oil.
2. Saute the onions, garlic, tomato paste, and spices.
3. Stir in the rice and let it toast for about 1 minute.
4. Add the water and let it come up to a boil.
5. Reduce the heat to low, cover, and cook for 20 minutes.

Can I add vegetables to the rice?

Absolutely. Corn, carrots, and peas are a wonderful addition to Spanish rice.

Why is my rice so sticky? 

Too much liquid and overcooking the rice can give you a sticky mess instead of a light and fluffy rice.

I also tried adding salsa and taco seasoning and was not a fan. Sometimes the easiest recipes are truly the best recipes. Fresh lime and fresh cilantro are almost mandatory here. Highly recommend adding a fresh squeeze of lime and garnishing with cilantro once the rice is fully cooked through.

More Delicious Sides You’ll Enjoy: 

• Cheese Garlic Biscuits 

• Creamed Mushrooms

• Creamy Mashed Potatoes

• Creamed Corn

Spanish Rice

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Course: Entree, Side

Cuisine: Mexican, Tex Mex

Prep Time: 2 minutes

Cook Time: 23 minutes

Total Time: 25 minutes

Servings: 4 servings

Calories: 275kcal

Author: Julie Maestre

This easy Spanish rice recipe is the ultimate side dish and calls for only a handful of ingredients.

Ingredients

• ▢ 1 cup long grain rice
• ▢ 2 cups water
• ▢ 1/4 cup onions
• ▢ 2 garlic cloves
• ▢ 1 tbsp tomato paste
• ▢ 1/4 tsp  cumin
• ▢ 1 tsp  Chicken Bouillon Powder Caldo de Pollo en Polvo
• ▢ 3 tbsp olive oil
• ▢ Salt to taste

Instructions

• Add 3 tbsp of olive oil to a large skillet with high sides.
• Add the onions and cook until translucent.
• Stir in the garlic and cook for 20 seconds.
• Add the tomato paste, chicken bouillon powder, and cumin.
• Stir in the rice and cook for 1 minute.
• Add the water, season with salt, and let it come up to a boil.
• Once it starts boiling, cover, reduce the heat to low, and cook for 20 minutes.
• 20 minutes later, use a fork to fluff the rice and serve immediately.
• Serve with fresh lime and cilantro.

Video

Notes

Do not use basmati rice.

Nutrition

Calories: 275kcal | Carbohydrates: 39g | Protein: 3g | Fat: 11g | Saturated Fat: 1g | Sodium: 335mg | Potassium: 108mg | Sugar: 1g | Vitamin A: 60IU | Vitamin C: 2.1mg | Calcium: 22mg | Iron: 0.8mg

Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!