Spanish Rice Recipe That Tastes Just Like Your Favorite Mexican Restaurant
Introduction
Spanish rice recipe—those three words take me back to my grandmother’s tiny apartment in upstate New York. The smell of toasted rice and garlic filled the air as I stood on a step stool beside her, watching her swirl a wooden spoon like it was magic. She didn’t believe in shortcuts. Every step mattered, and that’s where I learned that cooking wasn’t just about food—it was about love.
Today, I’m a homegrown chef living outside Asheville, North Carolina. My kitchen is full of life, chaos, and comfort, and Spanish rice still finds its way to our table at least once a week. It’s one of those dishes that feels like home no matter what you serve it with—tacos, grilled chicken, even a creamy dish like Marry Me Chicken Pasta.
This Spanish rice recipe isn’t fussy or overcomplicated. It’s built on basic ingredients—white rice, tomatoes, garlic, onion—but when made right, it’s downright unforgettable. Whether you’re making dinner for the family or meal prepping for the week, this is the kind of recipe that keeps people coming back for seconds.
Spanish Rice Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
This Spanish rice recipe brings out bold, restaurant-style flavor using simple ingredients and classic stovetop cooking. A perfect side dish for any meal.
Ingredients
- 1 ½ cups long-grain white rice
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 tablespoons tomato paste or 2 ripe tomatoes, blended
- 2 ½ cups chicken broth or vegetable broth
- ½ teaspoon salt
- ½ teaspoon dried oregano
- Optional: pinch of cumin or chili powder
Instructions
- Heat olive oil in a skillet. Add rice and toast until golden.
- Stir in diced onion and garlic, cook for 2 minutes.
- Add tomato paste or blended tomatoes and stir until combined.
- Pour in warm broth, season with salt and oregano.
- Bring to a boil, then cover and reduce to low. Simmer 18–20 minutes.
- Remove from heat and let sit 5 minutes. Fluff with fork before serving.
Notes
- Add peas, corn, or carrots toward the end for texture.
- For spicier flavor, stir in jalapeño or chili powder.
- Double the batch and freeze for future meals.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 210 kcal
- Sugar: 2g
- Sodium: 320mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 4g
Table of Contents
Table of Contents
My Family’s Spanish Rice Recipe Story
A recipe straight from my roots
I learned this Spanish rice recipe the old-fashioned way: one spoonful at a time, standing next to my grandma. She’d brown the rice in olive oil until it smelled nutty and golden, then stir in tomato broth, garlic, and onions. That simple technique changed everything—the flavor, the color, the texture.
Why this rice recipe became a staple
Now, it’s a go-to in my kitchen. It’s easy, kid-approved, and works with anything from steak to Deviled Egg Macaroni Salad. It’s not just a side—it’s a reminder of where I came from.
Ingredients & Flavor Behind Spanish Rice
What ingredients do you need for Spanish rice?
At its heart, a Spanish rice recipe uses everyday pantry ingredients. But don’t let that simplicity fool you—each item plays a big role in building bold flavor. Here’s a look at what you’ll need:
| Ingredient | Purpose |
|---|---|
| Long-grain white rice | Toasts beautifully and stays fluffy |
| Olive oil | Used to brown the rice for nutty flavor |
| Onion & garlic | Builds a rich, savory base |
| Tomato paste or fresh tomatoes | Adds body and color to the dish |
| Chicken broth (or vegetable) | Infuses rice with deep flavor |
| Salt, oregano, optional cumin | Balances and deepens flavor |
If you’re cooking vegetarian or vegan, swap the chicken broth for low-sodium vegetable stock. You can also use bouillon cubes or tomato-chicken consomé if you want that rich Mexican restaurant flavor.
What gives Spanish rice its flavor?
The flavor starts with a simple trick—browning the rice in olive oil. This toasting step unlocks a nutty depth and sets your Spanish rice recipe apart. Skipping this step leads to bland or mushy results. After browning, onions and garlic are added, followed by a tomato-rich broth. This combination simmers down to coat every grain with color and taste.
In my own kitchen, I sometimes blend tomatoes and onion for a smoother finish—similar to how authentic recipes are prepared in Mexico. You can also sneak in a pinch of cumin or even a little Sazon seasoning if you want extra depth.
And here’s a secret: warming the broth before adding it to the rice can speed up cooking and preserve the toasted flavor. It’s a restaurant trick I picked up early and never stopped using.
Whether you’re making a big family meal or planning ahead for the week, this part of the Spanish rice recipe sets everything up for success. For more easy meals with deep flavor, visit my Recipes Index and discover new favorites.
Cooking Method – From Stovetop to Plate
Step-by-step Spanish rice instructions
Step 1:
Making a perfect Spanish rice recipe starts with one essential step: toasting the rice. Heat a splash of olive oil in a large skillet or saucepan. Once hot, add your long-grain white rice and stir constantly until each grain is lightly golden. This step unlocks the deep, nutty aroma that defines a great Spanish rice recipe.
Step 2:
After the rice is toasted, stir in chopped onions and minced garlic. Let everything cook until fragrant. Then, add your tomato paste or a purée of fresh tomatoes and onion—this gives the rice its signature color and rich flavor.
Step 3:
Next, pour in warm chicken or vegetable broth, stir well, and season with oregano and salt. Bring everything to a boil, then cover tightly, reduce heat to low, and simmer for 18–20 minutes. The rice will absorb the flavorful broth and soften to perfection. Once the liquid is gone, remove it from heat but keep the lid on—this resting time helps your Spanish rice recipe turn out fluffy and well-steamed.
Before serving, fluff the rice gently with a fork. It’s ready to serve on its own or as a flavorful companion to dishes like Marry Me Chicken Pasta, tacos, or even enchiladas.
Tips to get that restaurant-style finish
To make your Spanish rice recipe rival restaurant-quality, you need three things: deep toasting, bold broth, and undisturbed cooking time. Many restaurant kitchens blend tomatoes, onion, and bouillon to create an ultra-rich base. You can do the same at home with a blender and a good-quality broth.
Try adding mixed vegetables like peas or corn toward the end for color and texture. Or spice it up with jalapeño for a bold twist. No matter how you flavor it, this Spanish rice recipe is versatile enough to elevate your meal every time.
Serving, Storing, and Pairing Ideas
What to serve with Spanish rice
One of the best things about a Spanish rice recipe is how it plays well with just about everything. It’s the kind of side that brings the whole plate together, whether you’re serving juicy grilled chicken, saucy enchiladas, or sizzling shrimp fajitas. In my house, we often make a big batch on Sunday and serve it in different ways all week long.
If you’re going for a hearty Tex-Mex dinner, pair it with tacos, carne asada, or burrito bowls. For breakfast, Spanish rice adds flavor and texture to scrambled egg wraps or breakfast burritos.
When you’re building a simple weeknight dinner, I love using this Spanish rice recipe as the anchor. It’s perfect alongside grilled zucchini, sautéed peppers, or even a quick pan-seared salmon. And if you’re craving something extra cozy, serve it with Marry Me Chicken Pasta for a fusion-style comfort meal that’s both creamy and spiced.
Storing, freezing & leftovers
A great Spanish rice recipe isn’t just for tonight—it’s perfect for meal prep too. Store leftovers in an airtight container in the fridge for up to 4 days. When reheating, add a splash of broth or water to bring back the original texture.
Want to freeze it? Let the rice cool completely, then scoop it into freezer bags or containers. Flatten them to save space and label with the date. Spanish rice keeps well in the freezer for up to 2–3 months. Reheat directly from frozen in the microwave or warm it slowly on the stove.
This Spanish rice recipe is also easy to double. Make a big batch and divide it for weekly lunches, quick dinners, or to use as a base for burrito bowls. It’s the kind of dish that actually gets better as it sits—another reason why it’s a staple in my kitchen.
Conclusion
There’s something so grounding about a dish like this. A Spanish rice recipe isn’t just about ingredients or steps—it’s about tradition, flavor, and the feeling of sharing something made with care. Whether you’re serving it beside grilled meats, spooning it into burritos, or simply enjoying it with a fork straight from the pot, it always satisfies.
As a homegrown chef, I return to this dish often. It’s quick enough for weeknights, flavorful enough for company, and nostalgic enough to make me feel like I’m back on that step stool, helping Grandma stir.
Now it’s your turn—give this Spanish rice recipe a place at your table and let it become part of your story too.
Frequently Asked Questions About Spanish Rice
What ingredients do you need for Spanish rice?
A classic Spanish rice recipe includes long-grain white rice, olive oil, onion, garlic, tomato paste (or fresh tomatoes), and a flavorful broth—either chicken or vegetable. Seasonings like oregano, cumin, or a bouillon cube help round out the savory profile.
What gives Spanish rice its flavor?
It’s all about technique. Toasting the rice in oil builds a nutty base, while sautéed garlic and onion add depth. Tomato broth infuses the dish with richness, and slow simmering brings everything together.
What is the difference between Mexican rice and Spanish rice?
They’re often used interchangeably, but there’s a subtle difference. A traditional Spanish rice recipe is tomato-forward and made on the stovetop, while Mexican rice may include veggies like peas or carrots and sometimes baked. Flavor-wise, they’re close—but the cooking method and texture can vary.
Why does Mexican restaurant rice taste better?
Restaurants often use homemade broth, bouillon, and precise cooking techniques. Toasted rice, blended tomato-onion bases, and the right steam time create perfect texture and bold flavor. Following this Spanish rice recipe at home with those techniques delivers that same restaurant-quality result.