Spanish rice jazzes up plain white rice with lots of tomato flavor, garlic, onion, and herbs. It’s simple to make and easy to pair with so many Tex-Mex main dishes!

Overhead view of Spanish rice in serving bowl with lime wedge

You may know it as Spanish rice or Mexican rice, but either way, it’s fantastic! It has the simplest list of ingredients, but the bright tomato flavor makes it something special. Spanish rice is a staple in Mexican cuisine, where it’s known as arroz rojo or red rice thanks to its color. It’s often served as a perfect side dish with Mexican food like meat, enchiladas, and other Tex-Mex mains, or used as a filling for burritos.

The combination of concentrated tomato paste, onions, and garlic creates a rich, savory base, while the addition of dried herbs adds depth to every bite. This easy Spanish rice recipe is cooked to fluffy perfection, absorbing all those aromatic flavors as it simmers. Although you can buy Spanish rice in boxes, it’s easy to make from scratch and SO worth it—little dried flavor packets pale in comparison to fresh ingredients!

Overhead view of ingredients for Spanish rice

Ingredients for Spanish Rice

Here’s a quick rundown of what you’ll need for this homemade Spanish rice recipe. For the full measurements and cooking instructions, scroll down to the recipe card.

  • Extra Virgin Olive Oil – This adds richness to the dish and it also helps toast the rice, adding depth.
  • Yellow Onion and Garlic – The aromatics that provide a savory base for Spanish rice. 
  • Tomato Paste – An umami bomb that adds concentrated tomato flavor. A lot of recipes call for tomato sauce but the tomato paste has a much deeper flavor.
  • Long-Grain White Rice – Long grain rice is the main ingredient! When cooked properly, this variety of rice is light and fluffy. If you prefer to use brown rice, it makes a great substitute.
  • Chicken Stock – I like to use my homemade chicken stock; vegetable stock can be used as a vegetarian substitute.
  • Dried Oregano or Italian Seasoning – These bring a fragrant, herby flavor to the recipe. Oregano is more traditionally Tex-Mex, while Italian seasoning gives this rice the versatility to pair with non-Mexican fare.
  • Kosher Salt and Black Pepper – Essential for seasoning and balancing the flavors in this recipe. You can spice up your rice even more with chili powder and ground cayenne pepper, if you like.

How to Make Spanish Rice

Scroll to the recipe card at the bottom of the page for full printable instructions.

  1. Toast the rice. Heat the olive oil in a large skillet set over medium-high heat, then add the uncooked rice and cook until it’s lightly golden brown. 
  2. Add the aromatics. Stir in the onion and cook until it’s softened, then add the minced garlic and cook for about a minute more.
  3. Add the tomato paste. Stir in the tomato paste and cook for 2 to 3 minutes, letting it darken a bit. This brings out its flavor!
  4. Simmer. Pour in the chicken stock, then stir in the dried oregano, salt and pepper. Bring to a simmer, cover, and cook on low for 15 to 20 minutes, or until the rice absorbs the liquid. (Some varieties of rice may need additional liquid. If your rice still seems al dente when all the stock has been absorbed, adjust the amount of liquid by adding another 1/2 cup.)
  5. Finish. Remove from heat and let the rice sit in the pot, covered, for 5 minutes. Fluff with a fork, then serve with chopped fresh cilantro.
Overhead view of Spanish rice in skillet with serving spoon

Tips for Making Spanish Rice

These pointers will help you make sure your Spanish rice turns out perfect.

  • Be sure to use long-grain rice. Short-grain rice will result in a stickier, clumpier texture, which isn’t what we want here!
  • Don’t skip toasting the rice. This step adds depth of flavor and helps prevent the rice from becoming mushy. I recommend toasting rice anytime you cook it—it really brings out the best in its flavor.
  • The rest is essential. The 5 minute rest at the end of the cooking time helps the rice get perfectly fluffy. (If you find your rice is often wet and gummy, try letting it rest for 5 minutes before serving. Game changer!)

Variations

Here are some ways to switch up this Spanish rice recipe and make it your own with a few simple ingredients!

  • Use it as a stuffing. Spanish rice is amazing as a filling for stuffed bell peppers, cabbage rolls, or burritos with Mexican Shredded Beef. This recipe makes a big batch, so you can serve it as a side the first night and use it as a stuffing the next day!
  • Add veggies. If you’d like, you can stir in a can of diced peppers with the onions, fold in chopped fresh tomatoes, fresh green bell pepper or add frozen corn or peas to the rice at the end of the cooking time.
  • Make it spicy. Add in chopped jalapeños with the onions or a can of green chiles for a kick of heat.

How to Store Leftovers

Leftover Spanish rice can be stored in an airtight container in the refrigerator for 5-6 days. To reheat, place the rice in a skillet over medium heat with a splash of water or chicken stock to restore its moisture. Stir occasionally until heated through. Alternatively, you can reheat it in the microwave.

For longer storage, Spanish rice can be frozen for up to 3 months. Divide the rice into portion-sized containers or freezer bags for easy thawing and reheating. Thaw in the refrigerator overnight and reheat using the above methods.

Overhead view of Spanish rice in skillet with serving spoon

What to Serve With Spanish Rice

Overhead view of Spanish rice in serving bowl with lime wedge

Get the Recipe: Spanish Rice Recipe

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Spanish rice jazzes up plain white rice with lots of tomato flavor, garlic, onion, and herbs. It’s simple to make and easy to pair with so many Tex-Mex main dishes!
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Ingredients

  • 2 ½ tablespoons extra virgin olive oil
  • 1 yellow onion, finely diced
  • 2 garlic cloves, minced
  • 2 tablespoons tomato paste
  • 2 cups long-grain white rice
  • 3 1/2 cups chicken stock
  • ¼ teaspoon dried oregano or italian seasoning
  • 1 teaspoon kosher salt
  • ¼ teaspoon black pepper

Equipment

  • 1 large skillet

Instructions 

  • In a large skillet over medium-high heat, heat the olive oil until shimmering.
  • Stir in the rice and cook on medium high heat, stirring frequently, until the rice has started to brown.
  • Add the onion, stirring often for another 3-4 minutes until the onions begin to soften. Stir in the garlic and cook until the onions are softened and translucent, approximately 1 minute.
  • Stir in the tomato paste and continue to cook for an additional 2-3 minutes, stirring constantly to ensure the mixture does not scorch.
  • Add the chicken stock, dried oregano, salt and pepper stirring to combine.
  • Bring the rice to a simmer and cover the pot. Turn the heat down to low and cook for 15-20 minutes or until the rice has absorbed the broth.
  • Remove from the heat and let the rice sit for 5 minutes.
  • Uncover and fluff with a fork.
  • Serve immediately.

Notes

Leftover rice can be stored in an airtight container for up to 5 days.
Calories: 250kcal, Carbohydrates: 43g, Protein: 6g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 3mg, Sodium: 454mg, Potassium: 213mg, Fiber: 1g, Sugar: 3g, Vitamin A: 65IU, Vitamin C: 2mg, Calcium: 23mg, Iron: 1mg
Author: Kellie
Course: Side Dish
Cuisine: Mexican

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