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Easy Homemade Spanish Rice: The Best Side Dish for Taco Night

Close-up of a white bowl filled with bright orange, fluffy spanish rice, topped with fresh cilantro.

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Make restaurant-quality Spanish rice at home with this easy, one-pot recipe. It uses simple pantry staples to create fluffy, flavorful Mexican rice perfect for any Tex-Mex meal.

Ingredients

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  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice
  • 1/2 cup chopped yellow onion
  • 2 cloves garlic, minced
  • 1 (8 ounce) can tomato sauce
  • 2 cups chicken broth (or vegetable broth)
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh cilantro, for garnish

Instructions

  1. Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the long-grain white rice to the pan. Toast the rice, stirring constantly, for 5 to 7 minutes until the grains turn light golden brown. This step is key for fluffy rice.
  3. Add the chopped onion to the pan and cook until softened, about 3 minutes.
  4. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Pour in the tomato sauce, chicken broth, ground cumin, salt, and pepper. Stir well to combine everything.
  6. Bring the liquid to a boil over medium-high heat.
  7. Once boiling, immediately reduce the heat to low, cover the saucepan tightly with a lid, and simmer for 18 to 20 minutes without lifting the lid. Do not stir during simmering.
  8. Remove the pan from the heat and let it stand, covered, for an additional 10 minutes. This allows the rice to steam and finish cooking.
  9. Fluff the Spanish rice gently with a fork.
  10. Serve hot, garnished with fresh cilantro.

Notes

  • For richer flavor, toast the rice until it is a deeper golden brown color.
  • If you prefer a spicier dish, add 1/4 teaspoon of chili powder or a pinch of cayenne pepper with the cumin.
  • This recipe is excellent for meal prep; store leftovers in an airtight container in the refrigerator for up to 4 days.

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