Easy Spanish Rice Recipe

Overhead close up of a serving of Spanish rice on a white plate with black accents.

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Want perfectly fluffy and flavorful Spanish Rice every single time? This easy recipe is made by toasting long-grain rice in olive oil, then simmering it to perfection in tomato sauce and rich chicken broth. Also known as Mexican rice or arroz rojo, it’s the ultimate restaurant-style side dish for tacos, enchiladas, or fajitas, and other Mexican-inspired meals.

Prep Time5

Cook Time26

Resting Time10

Total Time41

Course: Side Dish

Cuisine: Mexican

Keyword: arroz rojo, easy Spanish rice recipe, Mexican rice, restaurant-style Spanish rice, spanish rice

Servings: servings

Calories: 215kcal

Author: Mindy Boyd

Ingredients

1 tablespoon olive oil
1 cup long grain white rice
1 ½ cups chicken broth
½ cup tomato sauce
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon smoked paprika
¼ teaspoon cumin

Instructions

Heat the olive oil in a 2-quart saucepan over medium-high heat. Add the rice and toast, stirring constantly, until lightly browned, 3-5 minutes.
1 tablespoon olive oil, 1 cup long grain white rice
Add the broth, tomato sauce, garlic powder, onion powder, smoked paprika, and cumin. Stir until combined.
1 ½ cups chicken broth, ½ cup tomato sauce, ½ teaspoon garlic powder, ½ teaspoon onion powder, ¼ teaspoon smoked paprika, ¼ teaspoon cumin
Bring to a boil. Cover, reduce the heat to low, and simmer for 18 minutes. Do not stir or lift the lid.
Remove from the heat and let stand, covered, for 10 minutes.
Fluff with a fork and serve immediately.

Notes

For best results, use a saucepan with a tight-fitting lid so the rice steams properly.

Nutritional information is approximate and will vary depending on the specific ingredients used.

Nutrition