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.

Spanish Rice Recipe – 1 Easy, Irresistible Restaurant Flavor

Name: Spanish Rice Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
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

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

Scale

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

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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