This quick and easy side dish transforms plain white rice into a culinary treat that your family will love.
Everyone loves Taco Tuesday, and what would any taco night be without a delicious Spanish rice recipe? Have no fears—this is one of the easiest, tastiest versions you will ever need, and probably the last. Why? Because once your family tries it, they will never want you to make it any other way. This rice is loaded with tomatoey flavor with just the right amounts of savory cumin and chili powder for a hint of spice and smokiness.
My life is full of funny coincidences, and one just happened while I was writing this. My daughter called from London to say hi and tell me about the baby show they attended today. She’s expecting my first grandchild, and I’m so excited. We talked about the recipes I’m working on, and when I mentioned this one, she said she just made it again.
Spanish rice is so easy, and in her words, it’s a nice way to upgrade your rice from plain, boring, white rice. I love how she calls it tomato rice, and we talked about how it pairs well with chicken dishes and other meals besides tacos. It makes me feel good to know that so many of the dishes I made as she was growing up, she will now be serving her children.
As great as this rice is on its own, you can easily elevate it by adding shredded cheddar or Monterey Jack on top. I prefer to shred cheese myself to avoid cellulose fillers that prevent clumping in the package. Freshly shredded cheese melts better. If you want to spice it up a bit, substitute your favorite salsa for the tomato sauce. You may need to add a little water if the salsa liquid is fully absorbed before the rice is tender.
Spanish rice vs. Mexican rice
If you’ve ever wondered about the difference between Spanish and Mexican rice dishes, I’m going to settle that for you. Now, the first thing to know is that this recipe leans more towards Mexican rice, made with tomato sauce, rather than Spanish rice, which often features saffron and a vivid yellow color. Paella is the most commonly known type of Spanish rice. However, there are other differences in this recipe that cross the line between the two.
Spanish rice is typically firmer than Mexican rice, which is softer and fluffier. You will notice from the picture above that this recipe uses long-grain rice, which is not as fluffy as some short-grain varieties. The texture is more al dente like Spanish rice, yet the rice’s toasting in oil leans more towards Mexican cooking. In many Mexican rice dishes, the texture remains slightly wet, resembling risotto. However, in this version, the rice is cooked until all the liquid is absorbed, as in Spanish rice. So, what you have here is a delicious combination that, in my humble opinion, blends two cultures into one incredible side dish.
How do I store leftovers?
Allow leftovers from this Spanish rice recipe to cool to room temperature, then refrigerate them in an airtight container for up to 3 days. Reheat the leftover rice once, either in the microwave or on the stove over medium heat, until warm. For safety reasons, never reheat leftover rice more than once. You can also freeze the chilled rice in freezer-safe zippered bags or containers for up to 4 months. Defrost the frozen rice overnight in the refrigerator before reheating, or microwave it directly from frozen in a microwave-safe container. When reheating frozen rice, set the timer for 2-minute intervals, stirring between each cycle.
Serving suggestions
There are so many ways to serve this Spanish rice recipe, and one of my favorites is with these Chicken Slow-Cooker Enchiladas. It is equally delicious alongside Buffalo Chicken, Tex-Mex Enchiladas, and Sheet-Pan Nachos. Add a side of Easy Homemade Refried Beans for a complete and tasty meal. Another great option is to forgo plain white rice and serve this with a bowl of Black Bean Chili. Oh, and if you want to know what I think makes for the perfect dessert, try this recipe for Tres Leches Cake (Milk Cake).
Spanish Rice Recipe
Ingredients
- 1 1/2 tablespoons vegetable oil
- 2 cups long-grain white rice rinsed
- 1 teaspoon minced garlic
- 1 can tomato sauce (8 ounces)
- 4 cups chicken broth or water
- 1 teaspoon salt
- 1/2 teaspoon chili powder
- 1/2 teaspoon onion powder
- 1 teaspoon ground cumin
- Fresh cilantro chopped (for optional garnish)
Instructions
- Heat the vegetable oil in a large skillet over medium heat. Add the rice and cook, stirring often, until it turns golden and smells nutty, about 5 minutes.
- Stir in the minced garlic and let it cook for about 30 seconds. Then add the tomato sauce, chicken broth, salt, chili powder, onion powder, and cumin.
- Increase the heat to bring the mixture to a boil. Once boiling, reduce the heat to low, cover the skillet, and let it simmer for about 30 minutes or until the liquid is absorbed.
- Remove the skillet from the heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork. If desired, add chopped fresh cilantro as a garnish.
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