This recipe for Spanish Rice (also known as Mexican Rice) is made by cooking white rice with tomatoes, onion, bell pepper and several seasonings. Because the rice is first sauteed with butter and olive oil, it has a wonderful, toasted taste that’s forms the base of flavor for this dish.
While I love serving it with Enchiladas, Rolled Tacos, or simple Grilled Chicken, rhis recipe goes with plenty of main dishes (Mexican or not) and adds a festive touch to your dinner table. Our dirty rice and fried rice recipes also make great side dishes, too!
MORE RICE RECIPES:
Instant Pot Rice | Cauliflower Fried Rice
Spanish Rice Ingredients
You will need:
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cups long grain white rice
- ½ cup finely chopped onion
- 1 bell pepper finely diced
- 2 teaspoons minced garlic
- 14.5 ounce fire roasted diced tomatoes, not drained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Ingredient Substitutions:
MEAT: We love to add meat to this recipe and make it a main dish. You can add your favorite meat, just be sure to cook it first. Try adding a pound of one of the following and stir it into the rice once it’s finished cooking:
- Ground beef, turkey or chicken
- Chicken breasts
- Shrimp
- Bacon
BEANS: Spanish rice and beans are a classic combination. Try adding a can of black beans to this recipe (add it before you simmer the rice) for some added flavor, texture, and nutrients.
CORN: Adding corn to this recipe is another popular option. Adding corn gives this recipe a delicious southwestern flair!
How to make Spanish rice
*The names Spanish rice and Mexican rice seem to be interchangeable. They both describe a red rice dish that’s made by toasting rice and adding vegetables. Our recipe is called Spanish Rice, but it’s essentially the same as Mexican Rice.
STEP ONE: In a large pan or skillet that has a lid, melt butter with olive oil. Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
STEP TWO: Add the garlic and stir and cook for about 1 minute. Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
STEP THREE: Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
STEP FOUR: Let the rice sit covered for 5-10 minutes before serving. Fluff before serving.
Make Slow Cooker Spanish Rice:
This recipe is also easy to make in a slow cooker, which is a great option if you need to set it and forget it. Here’s how:
- Cook the rice and vegetables, following the instructions in the recipe card below.
- Instead of simmering the rice in the skillet for 20 minutes, transfer it to your slow cooker.
- Cook, covered, on high for 2 ½ – 3 hours, or until all of the liquid has been absorbed.
- Fluff the rice & serve.
Storing this recipe
IN THE FREEZER: Spanish Rice is simple to freeze. Let the rice cool completely and then pack it in airtight freezer bags or tupperware containers. When you’re ready to reheat it, add a couple tablespoons of water and microwave the rice for about 5 minutes.
Spanish Rice is a perfect go-to side dish: it’s festive, easy to make in one pot, and quick to simmer as you cook your main dish.
More Recipes You’ll Love
CASSEROLES: Taco Bake | Chicken Enchiladas
APPETIZERS: Taco Ring | Rolled Tacos
SIDES: Salsa | Taco Salad
DIPS: 7 Layer Dip | Rotel Dip
Spanish Rice
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 ½ cups long grain white rice
- ½ cup finely chopped onion
- 1 bell pepper finely diced
- 2 teaspoons minced garlic
- 14.5 ounce fire roasted diced tomatoes not drained
- 8 ounce can tomato sauce
- 2 cups chicken broth
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin
Instructions
- In a large pan that has a lid or skillet that has a lid, melt the butter with the olive oil.
- Add the rice, onion and bell pepper and cook over medium to medium-high heat until the rice is golden brown and vegetables are tender. Stir frequently. It takes about 15-20 minutes.
- Add the garlic and stir and cook for about 1 minute.
- Add the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika and cumin. Stir well.
- Bring to a boil and then cover. Reduce the heat to a simmer and simmer for 20-25 minutes or until the rice is tender and the liquid is absorbed.
- Let the rice sit covered for 5-10 minutes before serving.
- Fluff the rice before serving.
We LOVE Spanish rice – I make it often to go with any of our Mexican favorites… taco Tuesday, here we come!!!!