Spanish Rice, also known as Mexican rice, is a flavorful and simple side dish that pairs perfectly with a variety of meals, especially Mexican and Tex-Mex dishes. Whether you’re serving it alongside tacos, enchiladas, or grilled chicken, this easy homemade Spanish Rice recipe adds just the right amount of zest and spice to complete your plate.
This version of Spanish Rice is one of the easiest you’ll come across, using ROTEL tomatoes to pack a punch of flavor without needing a long list of ingredients. The combination of diced tomatoes and green chilies gives the rice that authentic, restaurant-style taste without much effort. With the help of instant rice, this dish comes together in no time, making it a quick and easy side dish perfect for busy weeknights or last-minute meals.
The secret to great Spanish Rice lies in the seasoning. Chili powder, cumin, and garlic powder give the rice its signature warmth and slight smokiness. Cooking the rice in chicken broth instead of water adds richness, ensuring each grain is packed with flavor. If you like it spicier, you can even use hot ROTEL or add a dash of cayenne pepper for an extra kick.
This recipe is not only fast and easy but also versatile. You can customize it by adding cooked vegetables like bell peppers or corn, or even toss in some ground beef or shredded chicken for a heartier dish. Serve it alongside your favorite Mexican entrees, or enjoy it on its own as a simple but delicious meal.
This easy Spanish Rice recipe goes great with Birria Tacos, Crock Pot Beef Carnitas Tacos, Marinated Hot Pork: Carne Adovada Tacos or simple Slow-Cooker Shredded Chicken Tacos.
PrintSpanish Rice
How to make easy Homemade Spanish Rice, we’ve got the easiest Spanish style Rice Recipe you can find. It tastes like it came straight from the restaurant! A rice recipe that starts with instant rice, tomatoes and onions combined with chicken broth, chili powder and cumin for an easy side dish. Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything.
- Prep Time: :10
- Cook Time: :20
- Total Time: :30
- Yield: 6 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: Mexican
Ingredients
- 2 tablespoons Canola Oil
- 1/2 cup chopped yellow onion
- 1–1/4 cups instant white rice, uncooked
- 1 1/2 can (14 oz each) reduced-sodium chicken broth
- 1 can (10 oz each) Ro*Tel® Mild Diced Tomatoes & Green Chilies
- 1/4 teaspoon chili powder
- 1/4 teaspoon ground cumin
Instructions
- Heat oil in medium saucepan over medium-high heat. Add onion; cook 2 to 3 minutes or until tender, stirring occasionally. Add rice; cook 1 to 2 minutes more or until rice is browned lightly, stirring frequently.
- Add broth, drained tomatoes, chili powder and cumin to saucepan; stir to combine. Bring to a boil. Cover, reduce heat and simmer 5 minutes or until liquid is absorbed.
Notes
- How much rice per person? Plan on ¼ cup uncooked rice per person. Once the rice is cooked it will end up being about ¾ – 1 cup per person. If a recipe calls for 3 cups uncooked rice plan on it feeding about 12 people.
How to Store:
Store any leftover Spanish Rice in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of chicken broth to restore moisture and keep it flavorful.