Spanish or Mexican Rice is super simple to make and takes only a few ingredients. It’s the perfect, easy side to serve with many Mexican entrees’.
Hey everyone, I’m Heather from Heather Likes Food! I love rice in all its many forms, but Spanish Rice might take the cake for being my favorite. This recipe will give you results just like you find at your favorite Mexican restaurant and gets made at my house frequently!
How to Make the Best Spanish Rice:
This recipe makes about eight servings of rice, and it’s best to cook it in a non-stick, high-sided skillet, like the one pictured above.
- Heat a few tablespoons of neutral oil like canola or vegetable in a skillet over medium-high heat.
- When hot, add the rice to the pan and stir.
- Continue stirring until all the grains turn opaque and then golden brown.
- Heat water until boiling in the microwave and whisk tomato paste and chicken broth base.
- Pour hot water mixture into the browned rice and stir in salt, cumin and garlic powder. Bring to a boil.
- Cover pan, reduce heat to low and cook for 25-3o minutes or until the rice is tender and the liquid is fully absorbed.
What Is The Difference Between Spanish Rice and Mexican Rice?
Spanish and Mexican rice are pretty similar– they both use toasted rice with a tomato-based cooking liquid. The difference between the two is that traditionally, the Spanish version was seasoned with saffron threads, while the Mexican version was flavored with cumin.
However, today the two names are pretty much used interchangeably.
What Goes Well With Spanish Rice?
This rice is a great side dish because it is mildly spiced and goes with just about anything with Mexican-inspired flavors. Serve it along-side tacos, or enchiladas or along side this Instant Pot Chili Verde. You really can’t go wrong!
What Kind of Rice is Best for Spanish Rice?
I like to use long-grain white rice. It has a lower starch content than other, shorter-grained rice, and turns out nice and fluffy every time!
- 2 tablespoons canola or vegetable oil
- 2 cups long-grain white rice
- 4 1/4 cups water boiling
- 3 tablespoons tomato paste
- 2 teaspoons chicken broth base or 1 chicken bouillon cube
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- cilantro for garnish
- Heat oil in a large skillet over medium-high heat.
- When the oil is hot, add the rice to the pan and stir. Continue stirring until all the grains turn opaque and then golden brown.
- Heat water until boiling in the microwave and whisk in tomato paste and chicken broth base.
- Pour hot water mixture into the browned rice and stir in salt, cumin and garlic powder.
- Bring the pan to a boil, cover and reduce heat to low. Cook for 25-30 minutes or until the rice is tender and the liquid is fully absorbed.
- Top with chopped fresh cilantro, if desired, and serve.