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Spanish Rice is an easy and delicious side dish that goes well with any Mexican or Mexican-inspired meal. 

Spanish Rice with two lime wedges in it in a dark bowl.

Where is Spanish Rice from?

Spanish Rice is a bit of a misnomer because the dish does not originate from Spain. It’s actually a Mexican side dish of white rice cooked in a flavorful tomato based sauce.

What is the difference between Spanish Rice and Mexican Rice?

Nothing! Spanish Rice and Mexican Rice are just different terms for the same dish. Depending on where you grow up, or what location you are in, it will be called something different, but they both refer to the exact same thing.

Can I make Spanish Rice with brown rice?

Yes, you can, but the cooking time will change significantly. Brown rice will need to simmer for at least 50 minutes in order to absorb all of the cooking liquid.

Bird's eye view of Spanish Rice with two lime wedges in it in a dark bowl.

PRO TIP: Be sure to use a long grain white rice in this recipe to ensure the proper rice to liquid ratio. Quick rices and instant rice require a different ratio of liquid, as well as shorter cooking times and will turn into a soupy, mushy mess in this recipe.

What does Spanish Rice go well with?

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTubeFacebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Spanish Rice with two lime wedges in it in a dark bowl.
Spanish Rice is an easy and delicious side dish that goes well with any Mexican or Mexican-inspired meal.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Ingredients
  • 2 vine ripened tomatoes quartered
  • 1 white onion quartered
  • 4 cloves garlic whole
  • 1 jalapeño roughly chopped
  • ¼ cup tomato sauce
  • cup olive oil
  • 2 cups long grain white rice
  • 2 cups chicken broth
  • 1 teaspoon salt
  • Lime for serving
  • Cilantro for garnish
Instructions
  • Place the tomatoes, onion, garlic, jalapeño, and tomato sauce in a blender and blend until smooth.
  • Set a heavy bottomed pot over medium high heat, add in the oil and rice. Continue to cook, stirring frequently until the rice is golden and toasted.
  • Add in the tomato puree, broth, and salt. Bring to a boil.
  • Once boiling reduce the heat to low to maintain a simmer and cover. Cook 20 minutes then turn off the heat, let it sit for 10 minutes before uncovering. Garnish with cilantro and a squeeze of lime.
Notes

Nutrition

Calories: 355kcal | Carbohydrates: 54g | Protein: 5g | Fat: 12g | Saturated Fat: 1g | Sodium: 734mg | Potassium: 299mg | Fiber: 1g | Sugar: 2g | Vitamin A: 410IU | Vitamin C: 16.6mg | Calcium: 34mg | Iron: 1mg
Course: Side
Cuisine: Spanish
Keyword: Spanish Rice
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