Easy Homemade Spanish Rice Recipe: Your Perfect Mexican Side Dish from Scratch

Homemade Spanish Rice from scratch is an essential, easy Mexican side dish made with pantry staples like long-grain rice, savory tomato sauce, aromatic onions, fresh garlic, and a hint of paprika. It’s the perfect companion for your favorite Mexican meals, from sizzling enchiladas and hearty tacos to vibrant fajitas. Say goodbye to store-bought mixes and hello to a truly flavorful, homemade experience!

If there’s one aspect of cooking where I sometimes find myself lacking, it’s consistently preparing delicious and interesting side dishes. Often, my energy and focus are entirely consumed by creating a show-stopping main course, leaving me too tired or uninspired to tackle an accompanying side. While this approach might work for a casual dinner for one, the dynamics change considerably when it’s time to feed a crowd.

For me, those occasions typically involve my parents and brother gathering for dinner once a month. When entertaining, I always ensure there’s an abundance of food to satisfy everyone. And when it comes to feeding a group with diverse palates (even if there’s the occasional good-natured grumbling about spice levels), Mexican cuisine invariably comes to the rescue. It’s versatile, generally crowd-pleasing, and relatively easy to scale up. I often find myself whipping up flank steak fajitas or a refreshing chicken fajita salad, relying on my trusty homemade fajita seasoning to bring it all together.

When I embark on a Mexican-themed dinner, there’s one side dish that almost always makes an appearance without fail: my easy Homemade Spanish Rice. This vibrant, tomato-infused rice has become a staple, offering both comfort and robust flavor.

My journey with Spanish rice began in childhood, where those convenient Spanish rice packets were a frequent addition to our taco nights. They were an easy solution for a quick side. During my early years of cooking independently in college, I continued to rely on these packets, often jazzing them up with frozen peas and other vegetables to transform them into a more substantial, complete meal. While those packet mixes hold a nostalgic place in my culinary history, I’ve since honed my skills and discovered the immense satisfaction of making homemade Spanish rice entirely from scratch. The depth of flavor and control over ingredients are simply unparalleled.

This particular Spanish rice recipe is a loving homage to those childhood packets. It’s not designed to be an exact copycat, but rather an elevated version that captures the essence of that familiar taste using fresh, wholesome ingredients. I meticulously reviewed the ingredient lists of those classic mixes to ensure my homemade version delivered a similar, comforting flavor profile. The beauty of this recipe lies in its simplicity. It’s a true one-pot wonder, starting with frying your aromatic vegetables, then toasting the rice, adding liquid, and finally, simmering everything until perfectly cooked. This hands-off cooking method means you can effortlessly multitask – perhaps preparing your air fryer chicken fajitas or assembling other components of your Mexican feast while the rice quietly simmers to perfection. For even greater convenience, this easy Spanish rice can be made a day in advance, significantly streamlining your kitchen efforts on a busy dinner day.

What Exactly is Spanish Rice? Unpacking the Origins of This Beloved Side Dish

Spanish rice, often known interchangeably as Mexican rice or Arroz Rojo (red rice), is a popular and flavorful side dish deeply rooted in Mexican cuisine. It’s typically characterized by its vibrant red-orange hue and rich, savory taste, derived from a combination of white rice, ripe tomatoes, fragrant garlic, and sweet onions. Interestingly, despite its name, “Spanish rice” is not a traditional dish from Spain. The name likely stems from the historical fact that the Spanish introduced rice to Mexico. In Spain, rice dishes like paella are distinct and typically feature saffron for color and flavor, rather than tomato. In Mexico, the addition of tomatoes and a specific cooking technique transformed rice into the beloved side dish we know today. This easy Spanish rice recipe embodies that authentic Mexican flavor without the need for expensive saffron, making it an accessible and delicious addition to any Mexican dinner, especially perfect for celebrations like Cinco de Mayo.

The Difference Between Spanish Rice and Mexican Rice

While often used interchangeably, the terms “Spanish rice” and “Mexican rice” largely refer to the same dish, particularly in North America. The key characteristics remain consistent: a tomato-based rice dish. Some purists might argue for subtle regional differences or specific spice blends, but for most home cooks, the names are synonymous with this delicious, reddish-orange side. My recipe captures the essence of this universally loved Mexican rice, focusing on straightforward ingredients and robust flavor.

Essential Ingredients for Homemade Spanish Rice

One of the best aspects of making Spanish rice from scratch is that all the ingredients are likely already staples in your pantry, making it incredibly convenient to whip up anytime. Here’s a detailed look at what you’ll need to create this flavorful Mexican rice:

• Cooking Oil: This is crucial for sautéing your vegetables and toasting the rice. While its flavor isn’t prominent in the final dish, a neutral oil like vegetable, canola, or a mild olive oil is recommended. It provides the necessary fat for browning and flavor development.
• Onion: Diced yellow or white onion forms the aromatic foundation of this dish. When sautéed until translucent and softened, it releases a sweet, savory base that permeates the rice.
• Bell Pepper: Historically, some Spanish rice packet mixes contained both diced red and green bell pepper. In this recipe, I’ve opted for green bell pepper for simplicity, but feel free to use either red, green, or a combination of both for a touch more color and sweetness. They add a fresh, vegetal note and texture.
• Garlic: A little minced garlic goes a long way in building deep, savory flavor. Always use fresh garlic for the best aroma and taste; it’s a cornerstone of Mexican cuisine.
• Rice: The traditional choice for Spanish rice is long-grain white rice. Its separate, fluffy grains after cooking are ideal for this dish. It’s also typically the most affordable and accessible option. While you can substitute brown rice for a healthier alternative, be aware that the cooking time will be significantly longer, and it may require more liquid. Rinsing your rice before cooking can also help prevent stickiness.
• Tomato Sauce: This ingredient is responsible for both the signature reddish hue and the rich, tangy tomato flavor of Spanish rice. Ensure you use plain canned tomato sauce, not pasta sauce.
• Broth or Stock: Chicken broth is highly recommended for its ability to infuse the rice with a deeper, more savory flavor profile. For those seeking a vegetarian or vegan option, vegetable broth works beautifully as a substitute, maintaining the dish’s deliciousness.
• Paprika: Adding a touch of paprika contributes to the rice’s reddish color and imparts a wonderful depth of flavor. Smoked paprika can add an extra layer of complexity and a subtle smoky note, enhancing the overall profile.
• Salt: Salt is indispensable for bringing out and balancing the flavors of all the ingredients. I prefer kosher salt for its coarser texture and more controlled seasoning, but table salt can also be used. Remember to taste and adjust the amount, as kosher salt is less dense than table salt.
• Cilantro: Fresh cilantro is the quintessential herb in Mexican cuisine. Stirred in at the end, it adds a burst of freshness and a distinctive aromatic finish that brightens the entire dish.
• Lime Juice: A final squeeze of fresh lime juice is a game-changer. Acidity is key to lifting the flavors, transforming the rice from merely good to truly great. It adds a zesty brightness that complements the rich tomato base.

Step-by-Step Guide: How to Make Easy Homemade Spanish Rice

Creating delicious homemade Spanish rice is a straightforward process that yields incredibly satisfying results. To start, you’ll need a large 12-inch skillet (affiliate link) with a tight-fitting lid. The lid is crucial for perfectly simmering the rice and ensuring even cooking.

1. Sauté Aromatics: Begin by heating your chosen cooking oil in the large skillet over medium heat. Once shimmering, add the diced onion and bell pepper along with a generous pinch of salt. Sauté them, stirring occasionally, until they become softened and translucent, which usually takes about 5 minutes. This step builds the aromatic base of your Spanish rice.
2. Toast the Rice: Next, add the minced garlic to the skillet and cook for about 30 seconds until fragrant. Immediately follow with the uncooked long-grain white rice. Stir the rice constantly for 1-2 minutes, allowing it to toast lightly until the grains become translucent and some may even begin to turn a very light golden brown. This crucial step, known as toasting or frying the rice, helps to seal the individual grains, preventing them from clumping together and becoming mushy during cooking, resulting in that desirable fluffy texture.
3. Add Liquids and Spices: Slowly and carefully whisk in the tomato sauce and chicken (or vegetable) broth. The golden rule for fluffy rice is a 2:1 ratio of liquid to rice. For this recipe, that means 2 cups of combined liquid (1 1/4 cups broth + 3/4 cup tomato sauce) for 1 cup of uncooked rice. Stir in the paprika and the remaining salt. Bring the mixture to a gentle boil, ensuring all ingredients are well combined.
4. Simmer to Perfection: Once boiling, reduce the heat to its lowest setting to maintain a bare simmer. Cover the skillet tightly with its lid. Allow the rice to cook undisturbed for 10-15 minutes. Resist the urge to lift the lid, as this releases precious steam needed for cooking. The rice is done when all the liquid has been absorbed and the grains are tender. Taste a small amount and adjust for salt if necessary.
5. Rest and Fluff: Once cooked, remove the skillet from the heat but keep the lid firmly in place. Let the rice rest for a full 10 minutes. This resting period is vital; it allows the steam to redistribute throughout the rice, ensuring every grain is evenly cooked and fluffy. Without resting, the top layer might be dry while the bottom remains moist.
6. Serve: Finally, remove the lid and use a fork to gently fluff the rice. This separates the grains, preventing them from sticking together. Stir in the fresh chopped cilantro and a squeeze of fresh lime juice to brighten the flavors before serving.

Tips for Perfect Fluffy Spanish Rice Every Time

• Don’t Rush the Toasting: Taking the time to toast the rice properly in oil is key to preventing mushy rice. Look for translucency and a subtle nutty aroma.
• Maintain a Gentle Simmer: Once the liquid is added, keep the heat low. Boiling too vigorously can cause the liquid to evaporate too quickly, leading to undercooked rice.
• Resist Peeking: It’s tempting, but lifting the lid during simmering releases steam, which is essential for cooking the rice evenly.
• The Importance of Resting: The 10-minute rest after cooking allows the rice to absorb any remaining moisture and results in perfectly fluffy, individual grains.
• Adjust Seasoning: Always taste your rice before serving and adjust salt or add more lime juice if needed.

Serving Sizes, Make-Ahead Options, and Freezing Homemade Spanish Rice

How many servings does this Spanish rice recipe yield?

According to standard rice package guidelines, one serving size of uncooked rice is typically ¼ cup. My homemade Spanish rice recipe utilizes 1 cup of uncooked rice, which generously yields 4 servings. This quantity is ideal when you’re preparing a delicious Mexican dinner for two, providing two ample helpings per person. If you’re serving a larger, more comprehensive meal with multiple side dishes, you might even be able to stretch this recipe to serve 6. Moreover, any leftover Spanish rice makes for an absolutely delicious and convenient lunch the following day, packed with flavor.

Can you make homemade Spanish rice ahead of time?

Absolutely, you can prepare this homemade Spanish rice up to 1 day in advance! This is a fantastic time-saving strategy, especially when you’re planning a dinner party or a busy weeknight meal. I often take advantage of this when I’m photographing a recipe; after the shoot, I’ll store the rice in the fridge and enjoy it the next day. To reheat, simply use a microwave or gently warm it on the stovetop. Preparing the rice ahead of time frees up valuable kitchen time on dinner day, which is particularly helpful if your main dish requires extensive prep or if you find yourself struggling to time all your components to be ready simultaneously.

Can you freeze homemade Spanish rice?

Yes, homemade Spanish rice freezes beautifully, making it an excellent option for meal prepping and having a quick side dish on hand whenever you need it! To freeze, ensure your rice is completely cooled after cooking. Then, transfer it to a freezer-safe bag or an airtight container. You can choose to freeze it all in one larger portion or divide it into individual serving sizes across several bags for grab-and-go convenience. Flatten the rice as much as possible in the bag to allow for quicker freezing and thawing, and store it in the freezer for up to 2 months. Beyond this timeframe, the texture and quality may begin to diminish.

To thaw and reheat frozen rice, break it into smaller pieces (if frozen in a block) and place it in a microwave-safe bowl. Cover the bowl with a microwave-safe lid or microwave-approved plastic wrap. Heat on high for approximately 2 minutes. Carefully remove the lid, as there will be a burst of steam, and then fluff the rice with a fork. If it’s not thoroughly heated through, continue cooking for another minute or until piping hot. For stovetop reheating, add a tablespoon or two of water or broth, cover, and heat gently until warmed through.

What Do You Eat With Spanish Rice? Perfect Pairings for Your Mexican Feast

This versatile homemade Spanish rice is the perfect companion for a wide array of Mexican dishes, transforming any meal into a festive feast. Kick off your Mexican dinner on a high note with some creamy Homemade Queso or a refreshing bowl of Fresh Garden Salsa.

Because making homemade Spanish rice doesn’t take long, you can easily cook it alongside your main course. It’s an excellent side to serve while your crockpot beef enchiladas or crispy beef taquitos are baking in the oven, or while you’re busy prepping flavorful taco pizza rolls for a fun taco night. The possibilities are truly endless!

And to perfectly round off your meal, consider whipping up some vibrant Frozen Mango Margaritas or some playful Margarita Popsicles for a sweet and tangy finish.

Homemade Spanish Rice

Yield:
4 servings

Prep Time:
15 minutes

Cook Time:
22 minutes

Total Time:
37 minutes

This Homemade Spanish Rice recipe is an easy and authentic Mexican side dish that will perfectly complement your enchiladas, tacos, or fajitas, all made from scratch.

Ingredients

• 1 tablespoon vegetable or olive oil
• 1/2 cup diced green bell pepper (roughly half of 1 pepper)
• 1/4 cup diced yellow or white onion
• 1 garlic clove, minced
• 1 cup uncooked white long grain rice
• 1 + 1/4 cup vegetable or chicken broth/stock, room temperature
• 3/4 cup canned tomato sauce (roughly one 8 ounce can)
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt, preferably kosher
• 1 tablespoon fresh chopped cilantro
• 1 tablespoon fresh lime juice

Instructions

1. In a large 12-inch skillet or Dutch oven, heat the oil over medium heat. Once hot, add the diced bell pepper, onion, and a big pinch of salt. Sauté, stirring occasionally, until the vegetables are softened and translucent, about 5 minutes.
2. Add the minced garlic and uncooked long-grain rice to the skillet. Cook for another 1-2 minutes, stirring constantly, until the rice grains become translucent and start to lightly brown or toast. This step helps prevent the rice from becoming sticky.
3. Slowly stir in the room temperature broth and canned tomato sauce. Add the smoked paprika and the remaining salt. Increase the heat slightly and bring the mixture to a gentle boil.
4. Once boiling, immediately reduce the heat to its lowest setting to maintain a bare simmer. Cover the skillet tightly with a lid and cook undisturbed for 10-15 minutes, or until all the liquid has been absorbed and the rice is tender. Do not lift the lid during this process. Taste and adjust for salt, if needed.
5. Remove the skillet from the heat, but keep the lid on. Let the rice rest, covered, for 10 minutes. This allows the steam to redistribute and ensures perfectly fluffy rice.
6. Remove the lid and use a fork to gently fluff the rice. Stir in the fresh chopped cilantro and fresh lime juice just before serving.

Notes

• Spanish rice can be made up to 1 day ahead of time. Reheat easily in the microwave or on the stovetop with a splash of water or broth.
• This versatile side dish is perfect served with a variety of Mexican main courses such as Steak Fajitas, Crockpot Beef Enchiladas, or fun Taco Pizza Rolls.
• For a vegetarian or vegan version, simply use vegetable broth instead of chicken broth.
• If you prefer a spicier kick, consider adding a pinch of chili powder or a finely diced jalapeño along with the bell peppers and onions.

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• 12 Inch Large Skillet

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Originally published April 28, 2015