Easy Spanish Rice

Home » Easy Spanish Rice

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

Where does Spanish rice come from?

Spanish rice is a bit of a misnomer, as the dish doesn’t originate in Spain. It’s actually a Mexican side dish of white rice cooked in a delicious tomato sauce.

What is the difference between Spanish rice and Mexican rice?

there is nothing! Spanish rice and Mexican rice are just different names for the same dish. Depending on where you grew up or where you are, it will be called different things, but they all refer to the exact same thing.

Can I use brown rice for Spanish rice?

Yes, you can, but the cooking time will vary greatly. Brown rice needs to be simmered for at least 50 minutes to absorb all the cooking liquid.

Aerial view of spanish rice in a dark bowl with two lime wedges.

Pro tip: Be sure to use long grain white rice in this recipe to ensure the proper rice to liquid ratio. Instant rice and instant rice require different liquid ratios, as well as shorter cooking times, and turn out to be a mushy, mushy mess in this recipe.

What goes well with Spanish rice?

watch the video below Rachel will walk you through each step of this recipe. Sometimes the visuals help, and we always let you watch our cooking shows.You can find the complete collection of recipes youtube, facebook watch, or our facebook pageor provide a corresponding recipe on our website.

Spanish rice with two lime wedges in a dark bowl.

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

Preparation time 15 minute

cooking time 20 minute

total time 35 minute

raw material

  • 2 grape ripe tomatoes stationed
  • 1 white onion stationed
  • 4 clove garlic all
  • 1 chili roughly chopped
  • ¼ cup ketchup
  • cup olive oil
  • 2 cup long grain white rice
  • 2 cup chicken soup
  • 1 teaspoon Salt
  • lime Serve
  • coriander for decoration


  • Blend tomatoes, onion, garlic, jalapeños, and tomato paste in a blender until smooth.

  • Place a heavy-bottomed pot over medium-high heat and add oil and rice. Continue to cook, stirring frequently, until the rice is golden brown and toasted.

  • Add tomato paste, broth and salt. Bring to a boil.

  • Once boiling, reduce heat to low to maintain a simmer and cover. Cook for 20 minutes, then turn off the heat and let stand for 10 minutes before uncovering. Garnish with cilantro and a splash of lime.

Calories: 355kcal | carbohydrate: 54G | protein: 5G | fat: 12G | Saturated fat: 1G | sodium: 734mg | Potassium: 299mg | fiber: 1G | sugar: 2G | Vitamin A: 410unit | Vitamin C: 16.6mg | calcium: 34mg | iron: 1mg