Spanish Rice Recipe

We make this Spanish rice for taco night, enchiladas, and burrito bowls, and I almost always double it. Half goes on the table, and half goes in the freezer for a busy night later in the week. If you’d rather make a version with diced tomatoes, our Mexican Rice recipe is another family favorite, and Yellow Rice is a great change of pace.

Ingredients

• Extra Virgin Olive Oil – Feel free to use other types of oil
• Onion – Chop it finely so it melts into the rice. Frozen chopped onion works too; there’s no need to thaw it.
• Uncooked Long-Grain White Rice – Long-grain rice works best because it stays fluffy and doesn’t become sticky. Skip instant or minute rice, since it will turn mushy with this much liquid.
• Chicken Broth – Using broth instead of water gives the rice richer flavor. See Chicken broth substitutes if you are out
• Chunky Salsa – This is the secret ingredient. Salsa brings the tomato, onion, peppers, and seasoning in one jar, so you don’t need tomato sauce or a long spice list. Mild salsa makes a kid-friendly rice, and medium adds a gentle kick. Picante sauce or our Homemade Salsa Recipe works great too.
• Garlic Salt – See The Best Garlic Salt Substitute if you are out
• Cumin – Check out Best Substitute for Cumin

Scroll to the bottom for the full recipe in the recipe card.

How to Make Spanish Rice

Step 1 – Cook Onion in large skillet – Heat olive oil in a large skillet over medium heat and sauté the chopped onion until tender, about 5 minutes.

Step 2 – Add Rice – Add 1½ cups uncooked rice to the skillet and cook, stirring frequently, until the rice begins to lightly brown.

Step 3 – Stir in broth, salsa, and seasoning – When rice begins to brown, stir in 2 cups of chicken broth, salsa, garlic salt and cumin.

Step 4 – Bring to Boil – Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until the rice is tender and the liquid is absorbed.

Tips for Spanish Rice

• Freeze Onions – If you have ever wondered Can you freeze onions, the answer is yes! I chop onions in bulk and freeze them. It’s so nice to just grab what you need from the freezer for recipes.
• Use a Wide Skillet with a Tight Lid – A large skillet lets the rice toast evenly. If your lid is loose, lay a sheet of foil over the skillet before putting the lid on so the steam stays in.
• Don’t Rush the Toasting – Wait until most of the grains turn white before adding the liquid. That’s what gives you fluffy, separate grains.
• Keep the Lid On – The steam is what finishes cooking the rice. Every time you lift the lid, steam escapes and the top layer can stay crunchy.
• Keep the Ratio the Same – For 1 ½ cups rice, use 2 cups broth plus 1 cup salsa. If you double the recipe, double everything and use a large, deep skillet or Dutch oven.
• Taste Before Serving – Salsa and broth vary in saltiness from brand to brand. Taste after fluffing and add a pinch of garlic salt if needed.

What is the Difference between Mexican Rice and Spanish Rice?

Mexican rice and Spanish rice are very similar dishes made with rice, tomatoes, and seasonings. Spanish rice is often slightly firmer and may include additional spices, while Mexican rice typically has a softer texture and tomato flavor. Both are delicious side dishes for Mexican-inspired meals.

Spanish Rice Toppings

Here are a few things that I love topping this Spanish rice with:

• More Salsa
• Green Onions
• Fresh Cilantro
• Diced Avocado
• Sour Cream or Plain Greek Yogurt
• Pico de Gallo

What to Serve with Spanish Rice

This is the perfect side dish for your favorite Mexican meals. Here are a few of our favorites that we love serving with this rice.

• Easy Ground Beef Enchiladas
• Carne Asada Street Tacos Recipe
• Crock Pot Smothered Beef Burritos
• Easy Crockpot Refried Beans Recipe
• Taco Casserole
• Beef Burrito Recipe

Storage

Refrigerate the leftovers in an airtight container. As long as the rice is stored correctly, it should last up to 3-4 days in the refrigerator. Refrigerate within 2 hours.

Reheat in the microwave or on the stove top for a few minutes and then the rice is ready to enjoy.

I really like to meal prep for the week. It saves me so much time and money. This Spanish rice is perfect make ahead of time. My husband and I prepare our individual containers and fill each one up with Spanish rice, a protein and a vegetable.

Can you Freeze this Spanish Rice?

Yes! Spanish rice freezes very well and is great for meal prep.

• Allow the rice to cool completely.
• Store in freezer-safe bags or containers.
• Freeze for up to 3 months.

To reheat, place frozen rice in a microwave-safe bowl with ¼ cup water, cover, and heat for about 5 minutes. Fluff with a fork before serving. You can also thaw a bag in the fridge overnight, then reheat it with a splash of water like leftover rice.