Name: Easy Homemade Mexican Rice (or Spanish Rice) Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mexican
Ingredients: 3 Tablespoons oil; 2 cups long grain white rice; 1/2 onion, chopped; 1 jalapeno, seeded and diced; 3 cloves garlic, minced; 1 (10-ounce can) Ro*Tel diced tomatoes and chilies, with liquid; 1 cup (8-ounces) red salsa; 2 cups reduced-sodium chicken broth or vegetable broth; 2 teaspoons cumin; Salt and pepper to taste

Jump to Recipe

If you’re craving the vibrant, fluffy, and rich-tasting rice that’s often the star of your favorite Mexican restaurant plates, then this Easy Homemade Mexican Rice (or Spanish Rice) is just what your kitchen needs! This dish delivers that beautiful brick-red hue, perfectly separated grains, and an irresistible mingling of savory, smoky, and slightly spicy flavors. Trust me, it’s so simple to make and brings a fiesta of flavor and color to any meal—whether you’re throwing a weeknight dinner or feeding a hungry crowd. Once you try this Easy Homemade Mexican Rice (or Spanish Rice), you’ll wonder how you ever settled for anything less!

Easy Homemade Mexican Rice (or Spanish Rice) Recipe - Recipe Image

Ingredients You’ll Need

The magic of Easy Homemade Mexican Rice (or Spanish Rice) lies in its short, straightforward ingredient list—each item helps bring out the rice’s unmistakable flavor, texture, and color. Here’s what you’ll need and why each is absolutely essential:

Oil: A generous splash gives the rice its signature fluffy texture and creates that savory, nutty base when toasting the grains.
Long Grain White Rice: The backbone of the dish—long grain rice cooks up light, with perfectly separated grains.
Onion: Adds subtle sweetness and depth, forming the aromatic backbone of the classic flavor profile.
Jalapeño: Provides gentle heat without overwhelming, but feel free to adjust to your taste!
Garlic: Just a few cloves bring out a warm, earthy note that ties the flavors together.
Ro*Tel Diced Tomatoes and Chilies (with liquid): These give the rice its gorgeous color and lively Tex-Mex flavor.
Red Salsa: Infuses the dish with a tangy, tomatoey punch and a hint of extra spice—pick your favorite salsa for maximum personality.
Reduced-Sodium Chicken Broth or Vegetable Broth: Cooking the rice in broth adds loads of savory depth, and keeps things moist and flavorful.
Cumin: An earthy, smoky essential spice that can’t be skipped for that authentic taste.
Salt and Pepper: Brings everything into perfect balance—don’t be shy, season to your preference!

How to Make Easy Homemade Mexican Rice (or Spanish Rice)

Step 1: Toast the Rice

Begin by heating your oil in a large skillet or pot over medium heat. Pour in the rice and stir often, letting the grains sizzle and turn that inviting golden color. You’ll know you’re on the right path when a nutty aroma begins to fill your kitchen! This step keeps the rice perfectly separated and adds unmistakable depth that sets Easy Homemade Mexican Rice (or Spanish Rice) apart from the rest.

Step 2: Sauté the Veggies

With your rice almost ready to shine, it’s time to add the chopped onion and jalapeños. Stir and cook until the veggies soften, releasing all their fresh flavors into the pan. Toss in the garlic towards the end—just about a minute—so it gently perfumes the whole dish without burning. You’re building a delicious foundation here!

Step 3: Add Flavor

Now comes the fun part: pour in your favorite red salsa, the entire can of Ro*Tel (including those lively juices), cumin, salt, and pepper. Give it all a good stir. These ingredients transform your rice, giving it the signature color, punchy flavor, and irresistible aroma that makes Easy Homemade Mexican Rice (or Spanish Rice) such a standout.

Step 4: Add Liquids & Simmer

Pour the chicken or vegetable broth over the rice mixture, bringing it to a gentle boil. Once you see some bubbling action, drop the heat to low, cover the pot, and let everything gently simmer for 18–20 minutes. This is where the rice soaks up every ounce of flavor, becoming tender and colorful in the process.

Step 5: Rest and Fluff

When the liquid has disappeared and the rice looks fluffy and inviting, remove the pot from the heat but don’t lift the lid—let it rest, covered, for 5 more minutes. This last step allows the rice to finish steaming and become extra fluffy. Afterward, grab a fork and fluff things up! Your Easy Homemade Mexican Rice (or Spanish Rice) is now ready to serve and show off.

How to Serve Easy Homemade Mexican Rice (or Spanish Rice)

Garnishes

No need to go over the top, but a few thoughtful garnishes can elevate your Easy Homemade Mexican Rice (or Spanish Rice) to restaurant-worthy status! A sprinkle of freshly chopped cilantro, a squeeze of lime, or even a handful of crumbled queso fresco can make each forkful something truly special.

Side Dishes

This vibrant rice is a natural with all your Mexican favorites! Pile it next to saucy enchiladas, tuck it into burritos, pair it with refried beans, or serve alongside sizzling fajitas. It’s the ultimate team player and always steals the show.

Creative Ways to Present

Transform your Easy Homemade Mexican Rice (or Spanish Rice) into a main dish by mixing in sautéed shrimp, shredded chicken, or roasted vegetables. Scoop it into bell peppers for an edible bowl, or layer leftovers with black beans and cheese for an easy next-day casserole. Let your imagination (and pantry) guide you!

Make Ahead and Storage

Storing Leftovers

Leftover Easy Homemade Mexican Rice (or Spanish Rice) stores beautifully! Let the rice cool completely before spooning it into an airtight container. It’ll keep fresh in the refrigerator for up to 4 days—perfect for meal prepping or easy lunches.

Freezing

Want to make a big batch to stash for later? This rice freezes well too. Divide cooled rice into freezer-safe bags or containers (flatten bags for easy stacking), and freeze for up to three months. Thaw overnight in the fridge or gently heat from frozen for a quick side whenever you need it.

Reheating

For best results, reheat Easy Homemade Mexican Rice (or Spanish Rice) in a covered skillet over low heat, adding a splash of broth or water to restore moisture. You can also microwave it in bursts, stirring occasionally. Either way, be gentle to keep the grains fluffy and fresh-tasting!

FAQs

Can I use brown rice instead of white?

Absolutely! Just keep in mind that brown rice takes longer to cook and may need a bit more liquid. Adjust your simmer time and add broth as needed for perfectly tender grains.

Is this recipe spicy?

The beauty of Easy Homemade Mexican Rice (or Spanish Rice) is in its flexibility—the jalapeño and salsa lend a gentle heat, but you can always adjust the spice level by using mild salsa or skipping the seeds in your peppers.

Can I make it vegetarian or vegan?

Yes! Simply use vegetable broth instead of chicken broth to make a delicious, fully plant-based version. Everything else remains the same, so you don’t lose any flavor!

What if I don’t have Ro*Tel?

If you can’t find Ro*Tel, substitute with canned diced tomatoes and a small can of green chilies. It’ll deliver that same color and bright flavor that makes this rice so addictive.

Why did my rice turn out mushy or sticky?

Mushy rice typically happens from too much liquid or not enough toasting time. Be sure to toast the rice well at the start, measure your liquids carefully, and resist the urge to stir while simmering—your reward will be fluffy, separated grains every time.

Final Thoughts

I can’t wait for you to taste just how transformative this Easy Homemade Mexican Rice (or Spanish Rice) can be! With its vibrant color, irresistible flavor, and complete versatility, it’s a recipe you’ll reach for again and again. Give it a try, and don’t be surprised if it becomes your most-requested side dish!

Easy Homemade Mexican Rice (or Spanish Rice) Recipe

★★★★★

4.7 from 10 reviews

Author: lina
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Vegetarian

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Description

This easy homemade Mexican Rice, also known as Spanish Rice, is a flavorful side dish that pairs perfectly with your favorite Mexican dishes. With a combination of rice, veggies, and spices, this dish is a must-try for any Tex-Mex lover.

Instructions

Toast the Rice: Heat oil in a large skillet or pot over medium heat. Add rice and cook, stirring frequently, until the grains start to turn golden and you smell a nutty aroma (about 4–5 minutes). Toasting helps keep the grains separate and adds deep flavor.
Sauté the Veggies: Stir in chopped onion and jalapeños, cooking until softened. Add the minced garlic and cook for one minute.
Add Flavor: Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.
Add Liquids & Simmer: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and the liquid is absorbed.
Rest: Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve!

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Side Dish
Method: Stovetop
Cuisine: Mexican