Growing up in a Mexican household, I learned early that good Spanish rice can make or break a meal. My grandmother would spend hours perfecting her recipe, and now I’m sharing a foolproof version that delivers restaurant-quality results every time.
This Spanish rice recipe creates fluffy, flavorful grains that taste like they came straight from your favorite Mexican restaurant. Best of all, it uses simple ingredients you likely have in your pantry right now.
What Makes This Spanish Rice Special
Unlike many recipes that result in mushy or bland rice, this method creates perfectly separated grains with deep, rich flavor. The secret lies in browning the rice first, which gives it a nutty taste and helps maintain the ideal texture.
I’ve tested this recipe countless times with my family, and it never fails to impress. My kids request it weekly, and guests always ask for the recipe.
Essential Ingredients for Perfect Spanish Rice
You need just a few basic ingredients to create this delicious side dish:
- 2 cups long-grain white rice
- 2 tablespoons vegetable oil
- 1 chicken bouillon cube
- 4 cups water (or chicken broth)
- 1 can (8 oz) tomato sauce
- 1 teaspoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground cumin
- Dash of garlic pepper
- Fresh cilantro for garnish (optional)
Long-grain white rice works best because it stays fluffy and doesn’t get sticky. Short-grain varieties tend to clump together, which ruins the texture.
Step-by-Step Spanish Rice Instructions
Making perfect Spanish rice is easier than you think. Follow these simple steps:
- Brown the Rice Heat oil in a large frying pan over medium heat. Add the rice and stir constantly for about 5 minutes until it turns golden brown. This step is crucial for developing flavor and preventing mushy rice.
- Prepare the Broth While the rice browns, combine the bouillon cube and water in a microwave-safe container. Microwave for 3 minutes to dissolve the bouillon completely.
- Add Liquids and Seasonings Once the rice is golden, add the hot broth mixture, tomato sauce, garlic, salt, cumin, and garlic pepper. Stir everything together until well combined.
- Simmer and Cook Cover the pan and reduce heat to low. Let the rice simmer for 30-40 minutes, stirring occasionally. The rice is done when all liquid is absorbed and the grains are tender.
- Fluff and Serve Remove from heat and fluff the rice with a fork. Garnish with fresh cilantro if desired.
Pro Tips for Success
After making this recipe hundreds of times, I’ve learned these essential tips:
- Don’t skip browning the rice. This step creates the foundation of flavor and prevents mushy results.
- Use the right ratio. Two cups of rice to four cups of liquid gives you perfectly cooked grains every time.
- Stir gently and infrequently. Too much stirring breaks the rice grains and creates a sticky mess.
- Let it rest. After cooking, let the rice sit covered for 5 minutes before fluffing. This helps absorb any remaining moisture.
Common Questions About Spanish Rice
Can I use brown rice instead? Yes, but add an extra 1/3 cup of water per cup of brown rice and extend cooking time by 10-15 minutes.
How much rice per person? Plan on 1/4 cup uncooked rice per person, which yields about 3/4 cup cooked rice.
Can I substitute salsa for tomato sauce? Absolutely! Salsa adds more flavor and spice to the dish.
What if I don’t have bouillon cubes? Use 4 cups of low-sodium chicken broth instead of water and bouillon.
Storage and Reheating
Store leftover Spanish rice in an airtight container in the refrigerator for up to 5 days. To reheat, microwave in 30-second intervals, stirring between each interval until heated through.
You can also freeze cooked rice for up to 6 months. Thaw in the refrigerator overnight or reheat directly from frozen in the microwave.
Perfect Pairings
This Spanish rice complements any Mexican dish beautifully. Serve it alongside:
- Chicken enchiladas
- Beef tacos
- Cheese quesadillas
- Grilled fajitas
- Black bean burritos
The Bottom Line
This Spanish rice recipe delivers authentic restaurant flavor with minimal effort. The key is browning the rice first and using the right liquid-to-rice ratio. Once you master this technique, you’ll never buy boxed rice mix again.
The result is fluffy, flavorful rice that transforms any meal into a Mexican feast. Try it once, and it’ll become your go-to side dish for years to come.
Easy Spanish Rice
Ingredients
Equipment
Method
- Heat oil in a large frying pan over medium heat. Add rice and cook, stirring constantly, until golden brown, about 5 minutes. This browning step is crucial for developing flavor and preventing mushy rice.
- While rice is browning, combine bouillon cube and water in a microwave-safe container. Microwave for 3 minutes to dissolve the bouillon completely.
- Once rice is golden brown, add the hot bouillon mixture, tomato sauce, minced garlic, salt, cumin, and garlic pepper to the pan. Stir everything together until well combined.
- Cover the pan and reduce heat to low. Let the rice simmer for 30-40 minutes, stirring occasionally, until all liquid is absorbed and rice grains are tender.
- Remove from heat and let rest for 5 minutes. Fluff the rice with a fork before serving. Garnish with fresh cilantro if desired.