Mexican Spanish Rice Recipe
Introduction
Mexican Spanish Rice is a flavorful and vibrant side dish perfect for complementing your favorite Mexican meals. This simple recipe transforms plain rice into a savory, tomato-infused delight packed with spices and aroma.
Ingredients
- 2 cups long grain rice (I use Mahatma Rice)
- 1/8 cup oil (vegetable or canola)
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups chicken stock or broth
- 2 cups water
Instructions
- Step 1: Heat oil in a large pan over medium heat. Add rice to the oil, stir well, and cook until the rice is browned.
- Step 2: Once the rice has browned, add chicken stock, water, tomato sauce, salt, garlic powder, onion powder, cumin, and chili powder. Stir well and bring to a simmer.
- Step 3: Cover the pan and allow the rice to cook for 20 minutes. Keep the pot covered during cooking and avoid stirring. If desired, check around 15 minutes but resist stirring to prevent mushy rice.
- Step 4: Remove the lid, fluff the rice gently with a fork, and enjoy!
Tips & Variations
- For a vegetarian version, substitute chicken stock with vegetable broth or water to keep it flavorful.
- Add a diced jalapeño or a pinch of cayenne powder for extra heat.
- Stir in fresh cilantro and lime juice after cooking for a bright, fresh finish.
- Use a skillet or wide pan to allow even browning of the rice for best texture.
Storage
Store leftover Mexican Spanish Rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop with a splash of water to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice requires a longer cooking time and more liquid. Adjust cooking time accordingly and check the rice for doneness before finishing.
What if I don’t have tomato sauce?
You can substitute tomato sauce with crushed tomatoes or tomato puree, though consistency and flavor may vary slightly. Adjust seasoning as needed.
Print
Mexican Spanish Rice Recipe
- Total Time: 30 minutes
- Yield: 6 servings 1x
Description
A flavorful and simple Mexican Spanish Rice recipe that features perfectly browned long grain rice simmered in tomato sauce, chicken broth, and a blend of aromatic spices for a delicious side dish.
Ingredients
Rice & Oil
- 2 cups long grain rice (I use Mahatma Rice)
- 1/8 cup oil (vegetable or canola)
Liquids & Seasonings
- 8 oz tomato sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp cumin
- 1/4 tsp chili powder
- 2 cups chicken stock or broth
- 2 cups water
Instructions
- Heat oil and toast rice: In a large pan over medium heat, warm the oil, then add the long grain rice. Stir well to coat the rice with oil and cook until the rice is browned, stirring occasionally to prevent burning and ensure even toasting.
- Add liquids and spices: Pour in the chicken stock, water, and tomato sauce. Add salt, garlic powder, onion powder, cumin, and chili powder. Stir everything together thoroughly and bring the mixture to a simmer.
- Simmer covered: Cover the pan with a lid and cook over low heat for 20 minutes without stirring. This allows the rice to absorb the flavorful liquid and steam properly. It’s best to keep the lid closed, but if needed, peek after 15 minutes without stirring.
- Fluff and serve: After cooking, remove the lid carefully, fluff the rice gently with a fork to separate the grains, and serve as a perfect Mexican-style side dish.
Notes
- Use a heavy-bottomed pan to prevent the rice from burning during toasting and simmering.
- Resist the urge to lift the lid too often during cooking to ensure proper steaming of the rice.
- Adjust salt and spices to your taste preferences.
- For a vegetarian version, use vegetable broth instead of chicken stock.
- Leftover rice can be stored in an airtight container in the fridge for up to 3 days.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Mexican rice, Spanish rice, rice side dish, seasoned rice, tomato rice, easy Mexican recipe
