Spanish Rice Recipe

Homemade Spanish rice is my secret weapon for turning any taco night from decent to damn good. This is the exact recipe my mom taught me years ago, and according to my kids, it beats the restaurant version every time. The best part? It takes like 10 minutes of actual work, then just simmers while you make the rest of dinner.

I screwed this rice up for YEARS because I was too lazy to brown the rice first. Big mistake. That extra 5 minutes of standing at the stove makes all the difference between "meh" rice and rice that people actually comment on. Trust me on this one.

What You'll Need

• Long grain white rice - not instant, not brown, just the regular cheap stuff
• Vegetable oil (or canola, whatever you've got)
• Tomato sauce from a can - nothing fancy needed
• Fresh garlic because the jarred stuff isn't the same here
• Chicken broth makes it way better than using water
• Cumin - the non-negotiable spice that makes it taste Mexican
• Garlic pepper and salt for the finish

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How I Make It

Brown That Rice

First thing I do is heat up some oil in a big skillet or pot. Then I toss in the uncooked rice and start stirring it around. This part requires some patience - it takes a good 4-5 minutes of stirring before the rice turns golden brown. If you rush this step, you're cheating yourself out of flavor.

Add the Aromatics

Once the rice looks toasty (but not burned), I throw in the minced garlic and let it sizzle for maybe 30 seconds. The smell at this point is ridiculous - kind of nutty and garlicky and makes everyone wander into the kitchen asking what's for dinner.

The Liquid Magic

Next comes the tomato sauce and chicken broth, plus the spices. It'll make a satisfying hissing sound when the liquid hits the hot pan - that's a good sign! I stir it all together, making sure to scrape up any browned bits from the bottom of the pan because that's pure flavor.

The Waiting Game

After it comes to a boil, I turn the heat way down, cover the pot, and just leave it alone for about 30-40 minutes. This is the hardest part because it's tempting to peek or stir, but don't do it! Opening that lid lets out steam and messes with the cooking process.

The Final Touch

When the time's up, I take it off the heat but keep the lid on for another 5 minutes. This little rest makes the rice perfectly tender. Then I just fluff it with a fork, and it's ready to go. Sometimes I throw in some chopped cilantro if I'm feeling fancy, but it doesn't need it.

My brother-in-law, who grew up in San Diego and is super picky about Mexican food, was convinced I was buying this rice from the restaurant down the street. When I told him I made it, he straight-up didn't believe me until I showed him how easy it was. Now he makes it weekly.

What to Serve It With

I obviously serve this with tacos, burritos, and enchiladas, but honestly, it's good enough to eat by itself with some hot sauce on top. My kids love it in a bowl with black beans, cheese, and avocado for a quick lunch. It also makes killer stuffed peppers when you mix it with some ground beef.

Switch It Up

Sometimes I dice up a small onion and bell pepper to cook with the rice while it's browning. Other times I throw in a can of drained corn and black beans during the last 5 minutes. My mom used to add a handful of frozen peas, which I hated as a kid but kinda like now.

Storing Leftovers

This rice actually tastes better the next day after the flavors have had time to get friendly. I store it in the fridge for up to a week, and we eat it with eggs for breakfast, stuffed in burritos for lunch, or reheated as a side for dinner again. For some reason, microwaving leftover Spanish rice with a sprinkle of cheese on top is one of my favorite snacks.

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Little Tricks I've Learned

• A heavy pot with a tight-fitting lid makes a huge difference
• If your rice is still crunchy after cooking, add a splash more broth and give it another 5-10 minutes
• Save some to use in soup - it adds amazing flavor to chicken tortilla soup

Every time I make this rice, I think about all those years I spent eating boring white rice with Mexican food before my mom finally showed me the light. Such a waste! This stuff is basically the supporting actor that steals the show - the kind of side dish that people actually remember and ask about later. Not bad for something that costs maybe two bucks to make.

Frequently Asked Questions

→ Why is my Spanish rice sticky?

There are a few common reasons: not toasting the rice long enough before adding liquid, using too much liquid, or stirring too frequently during cooking. Make sure to toast the rice until golden, use the correct liquid ratio, and only stir occasionally during simmering.

→ Can I use brown rice instead of white rice?

Yes, you can use brown rice, but you'll need to adjust the cooking time and liquid amount. Brown rice typically needs about 45-50 minutes to cook and might require an extra 1/2 cup of liquid. The texture will be slightly different but still delicious.

→ Is Spanish rice the same as Mexican rice?

In the United States, the terms are often used interchangeably for this tomato-based rice dish. However, traditional Spanish rice from Spain (like paella) is quite different. This recipe is more accurately called Mexican or 'arroz rojo' (red rice).

→ Can I make this rice in advance?

Yes! Spanish rice reheats well. Store it in an airtight container in the refrigerator for up to 3 days. When reheating, add a splash of water or broth and heat gently on the stovetop or in the microwave, stirring occasionally.

→ Can I freeze leftover Spanish rice?

Absolutely. Cool the rice completely, then store in freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Add a little liquid when reheating to restore moisture.

→ What can I add to this basic Spanish rice recipe?

This versatile base recipe can be enhanced with diced bell peppers, peas, corn, or carrots added during the final 10-15 minutes of cooking. For a heartier version, mix in cooked ground beef, chorizo, or diced chicken after cooking.