Spanish Rice is a simple and flavorful side dish with tender rice simmered in tomato sauce and spices. It pairs perfectly with chicken, beef, or your favorite Mexican inspired meals.
This recipe has been one of my favorite go to sides for busy weeknight, right alongside my Easy Pork Street Tacos. It reminds me of family gatherings where rice was always on the table, ready to soak up sauces and flavors.
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Why You'll Love Spanish Rice
Quick and easy: comes together in one skillet with pantry staples.
Full of flavor: garlic, cumin, and chili powder give it just the right kick.
Family favorite: perfect for taco night or any meal that needs a hearty side.
Key Ingredients
See the recipe card below for a full list of ingredients and instructions.
- Long grain rice: holds it texture and stays fluffy after simmering.
- Tomato sauce: adds richness and color to the dish.
- Bouillon concentrate: infuses savory depth into the broth.
- Garlic, cumin, and chili powder: the flavor base that makes it bold and delicious.
- Fresh cilantro: brightens the dish at the very end.
Ingredient Substitutions
- Use vegetable bouillon concentrate in place of chicken for a vegetarian option.
- Swap basmati rice for long grain rice.
Substitute your favorite salsa for the tomato sauce. - Substitute 1 tablespoon of Homemade Taco Seasoning for the chili and cumin powder.
- Use a Green Enchilada sauce instead of tomato sauce and make a green rice.
Recipe Variations
- Stir in diced bell peppers and/or onions for extra texture.
- Add a pinch of smoked paprika for a deeper smoky flavor.
- Mix in cooked black beans or corn (or both!) to make it heartier.
- Add a protein, such as leftover rotisserie chicken, or homemade taco meat to the rice before serving.
Top Tips
- Toast the rice well in oil before adding liquid to build flavor.
- Keep the skillet covered while simmering for fluffy rice.
- Fluff gently with a fork before serving to separate the grains.
Storage and Reheating
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat on the stovetop with a splash of broth or water to keep the rice moist.
Serve With...
Spanish Rice is a natural fit as a side with Chile Rellenos, or try it with my Chipotle Shrimp Tacos. It's also delicious served alongside my Spicy Black Bean Burgers or Cheese Enchiladas.
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📖 Recipe
Spanish Rice
Equipment
- Large skillet with lid
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Ingredients
- 1 cup long grain rice
- 1 tablespoons olive oil
- 2 cups hot water
- ½ tablespoon chicken flavored better than bouillon
- 8 ounces tomato sauce
- 2 cloves garlic minced
- ½ teaspoon cumin
- ½ teaspoon chili powder
- ¼ cup cilantro chopped
Instructions
- In a large skillet, heat the oil over medium heat. Stir in the rice, and cook for 2 minutes or until golden brown, stirring occasionally. Add the bouillon concentrate to the hot water and stir until dissolved. Set aside.
- Add the garlic, cumin, and chili powder stir, cooking for 1 minute, until fragrant.
- Stir the broth, tomato sauce, and salt into the rice mixture. Cover the skillet and let simmer for 30 minutes or until the rice is cooked and liquid is absorbed. Stir in chopped cilantro (if using).
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