Name: Spanish Rice
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 1 cup (200 g) long-grain rice; 1 cup (240 ml) tomato sauce or crushed tomatoes; 1/2 medium onion, finely chopped; 2 cloves garlic, minced; 2 cups (480 ml) chicken or vegetable broth; 2 tbsp olive oil; 1/2 tsp salt, or to taste; 1/4 tsp black pepper; 1/2 tsp cumin; 1/2 tsp paprika; 2 tbsp chopped parsley or cilantro

Jump to Recipe·Leave a Review

I like to make Spanish rice when I want a flavorful and comforting side dish that pairs well with so many meals. It has a warm, savory taste with a hint of tomato and spices, and the fluffy texture makes it incredibly satisfying. It’s a simple dish that always adds a lot of character to my table.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare while still delivering bold and delicious flavors. The combination of rice, tomatoes, and spices creates a rich taste that I find both comforting and versatile. I also appreciate how it complements a wide variety of dishes, from grilled meats to vegetables.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
long-grain rice
tomato sauce or crushed tomatoes
onion
garlic
chicken or vegetable broth
olive oil
salt
black pepper
cumin
paprika
parsley or cilantro

Directions

I start by rinsing the rice under cold water until the water runs clear, then I drain it well.

In a pan, I heat olive oil over medium heat and sauté chopped onion until soft. I add garlic and cook until fragrant.

I add the rice to the pan and toast it for a few minutes, stirring frequently until it becomes lightly golden.

I pour in the tomato sauce and broth, then season with salt, black pepper, cumin, and paprika. I stir everything together.

I bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender and the liquid is absorbed.

Once cooked, I fluff the rice with a fork and garnish with chopped parsley or cilantro before serving.

Servings and timing

I usually get about 4 servings from this recipe.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

I sometimes add peas or diced carrots for extra color and texture.
I like to mix in cooked chicken or shrimp to turn it into a complete meal.
For a spicier version, I add chili powder or diced jalapeños.
I occasionally use brown rice for a nuttier flavor, adjusting the cooking time as needed.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. When I reheat it, I add a splash of broth or water and warm it on the stove or in the microwave to keep it from drying out.

FAQs

Can I use brown rice instead of white rice?

I can use brown rice, but I adjust the cooking time and liquid since it takes longer to cook.

Why do I toast the rice first?

I toast the rice to enhance its flavor and help keep the grains separate during cooking.

Can I make this recipe vegetarian?

Yes, I simply use vegetable broth instead of chicken broth.

How do I prevent the rice from becoming mushy?

I measure the liquid carefully and avoid overcooking the rice.

What dishes pair well with Spanish rice?

I like to serve it with grilled meats, beans, or roasted vegetables.

Conclusion

I find Spanish rice to be a simple yet flavorful dish that fits into almost any meal. It’s easy to prepare, versatile, and always satisfying. Whether I serve it as a side or turn it into a main dish, it never disappoints.

Spanish Rice

Print Recipe

Pin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A flavorful and comforting Spanish rice made with toasted long-grain rice, tomatoes, and warm spices, creating a fluffy and savory side dish that pairs perfectly with a variety of meals.

Author: Mayaa
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: Mexican
Diet: Low Fat

Ingredients

1 cup (200 g) long-grain rice
1 cup (240 ml) tomato sauce or crushed tomatoes
1/2 medium onion, finely chopped
2 cloves garlic, minced
2 cups (480 ml) chicken or vegetable broth
2 tbsp olive oil
1/2 tsp salt, or to taste
1/4 tsp black pepper
1/2 tsp cumin
1/2 tsp paprika
2 tbsp chopped parsley or cilantro

Cook Mode Prevent your screen from going dark

Instructions

Rinse the rice under cold water until the water runs clear, then drain well.
Heat olive oil in a pan over medium heat and sauté the chopped onion until soft.
Add minced garlic and cook for about 1 minute until fragrant.
Add the rice and toast it for 3–4 minutes, stirring frequently, until lightly golden.
Pour in the tomato sauce and broth, then season with salt, black pepper, cumin, and paprika.
Stir everything together and bring to a boil.
Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
Remove from heat and let it rest for 5 minutes.
Fluff with a fork and garnish with parsley or cilantro before serving.