Spanish Rice

A quick, easy, and flavorful Spanish Rice Recipe as good, if not better, than you can get at your favorite Mexican Restaurant.

Y’all know I L.O.V.E. my Mexican food! I can skip the refried beans, but not the rice!  It’s one of my favorite things!  Especially if it’s made right and has all the warm flavors found in really great Mexican Food.

Have you ever made it at home? From scratch! Not from a box. Nothing against boxed rice dishes. It’s just that homemade Spanish Rice is SO easy you have to try making it at home. (I’m not saying this is a true “traditional” recipe…it’s my cheater recipe!)

Today I’m sharing my recipe for quick and easy Spanish rice. Once you make it…you’ll never buy a box mix again!

How To Make Spanish Rice

In a large non-stick skillet, that has a lid, over medium heat, Add 2 Tablespoons Vegetable Oil. Once the oil is hot, add 2 cups long grain white rice and 1/2 cup chopped onion. Saute until onion is translucent and rice is beginning to lightly brown.

White rice frying in a hot skillet with onions

Reduce heat to low, add 2 cups chicken broth, 1 cup of water, 1 cup of tomato sauce, and my “secret cheater” ingredient… 2 Tablespoons of Taco Seasoning!

That’s right…good ol’ Taco Seasoning is going to kick this rice up and pack it with flavor. (I told you you’d have it in cupboard! Ignore that sound…that’s just all the “true” Mexican chefs falling over because I’m using Taco Seasoning! lol) 

Also… add 1/2 tsp ground cumin. Give it a good stir and cover.

Adding chicken stock and taco seasoning to Spanish Rice

Allow the rice and liquids to simmer over low heat for 20-30 minutes until all the liquids are evaporated and rice is completely cooked.

TIP: If your rice is not as “plump” as you’d like it, pour about 1/2 cup of water over the rice, cover, and allow it to cook for another 5-10 minutes.

Fluff rice up with a fork, garnish with fresh chopped cilantro, and serve. That’s it! I told you it was super simple.

I always like to make this large quantity so we can make burritos’ during the week.

Pan full of fluffy Spanish Rice with chopped cilantroI know what you’re thinking! “Wow Norine…you’re really working hard today with this post!” You’re right…but I’ve got some major plans coming for this “Spanish Rice”. I wanted you to have the recipe so you could make the second post coming this week.

Mexican Haystacks!  That’s right I took “Hawaiian Haystacks” and totally ripped them apart and came up with a new dish! Not that I don’t love Hawaiian Haystacks, but I do LOVE my Mexican food!

Here’s a little “sneak peek” of what’s coming! Besides…not all dishes have to be big long complicated recipes to be wonderfully tasty!

Mexican Haystacks with Spanish Rice at the base

This Spanish Rice is one of those simple recipes that cooks up in minutes and is packed with all kinds of wonderful flavors!

It’s the perfect side dish to your homemade tacos, burritos’, or oven chimichanga’s!  Enjoy!

If you like this recipe here are a few other Great Mexican Side Dishes

Happy Nesting My Friends!

Norine's Nest Signature

Yield: 8 servings

Spanish Rice

Spanish Rice

Spanish Rice is the perfect side dish to any Mexican dish your serving and so easy to make from home with this simple but tasty recipe.

Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes

Ingredients

  • 2 cups long grain rice
  • 1/2 cup chopped onion
  • 2 Tablespoons Vegetable Oil for cooking
  • 2 Cups Chicken Broth
  • 1 Cup Water
  • 1 Cup Tomato Sauce
  • 2 Tablespoons Taco Seasoning
  • 1/2 tsp. ground cumin
  • Fresh Cilantro for garnish

Instructions

  1. In a large skillet, with a lid, over medium heat add 2 Tablespoons Vegetable Oil.
  2. Add 2 Cups uncooked long grain rice and 1/2 cup chopped onions.
  3. Stir, sauteing until onions are translucent and rice is beginning to turn a light brown.
  4. Reduce heat to low.
  5. Add 2 cups chicken broth, 1 cup of water, 1 cup of tomato sauce, 2 Tablespoons of Taco Seasoning, and 1/2 tsp ground cumin. Stir well.
  6. Cover and Simmer for 20-30 minutes until rice has absorbed all the liquids.
  7. Fluff with fork and top with chopped cilantro if desired.

Notes

*Note that if your rice is not as "puffy" as you'd like it and the liquids have all been absorbed add 1/2 cup of water, cover and cook another 5 minutes.

Nutrition Information:

Yield:

8 servings

Serving Size:

1/2 cup

Amount Per Serving:Calories: 106 Total Fat: 4g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 1mg Sodium: 533mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 1g Sugar: 2g Sugar Alcohols: 0g Protein: 2g

6 COMMENTS

  1. Mexican Haystacks | Norine's Nest | 6th Oct 17

    […] the “Spanish Rice” recipe the other day? I told you I had a recipe coming for […]

  2. Mary | 9th Oct 17

    I Love fried rice also.

    • norine@norinesnest.com | 9th Oct 17

      Me too! Be sure to check out my recipe for Fried Rice. I like it even better than “take-out”. Have a GREAT day and an Awesome Week.
      Happy Nesting~
      Norine

  3. Konagirl | 26th Jun 18

    Tried your Spanish Rice recipe. Didn’t care for the Added Taco Seasoning. Overwhelmed the rice with spices. Also, I prefer stewed tomatoes to tomato sauce. Love Spanish rice! Just prefer to taste the rice and tomatoes.♥️

    • norine@norinesnest.com | 27th Jun 18

      I’m so sorry you didn’t like the added taco seasoning. I would think you could substitute the stewed tomatoes for the tomato sauce and it would still turn out. Thanks for sharing with me and for taking the time to stop by. I hope you’ll give another one of my recipes a try. I’m sorry this one disappointed. I understand everyone has different tastes and likes. I always appreciate feedback. Have a GREAT week.
      Happy Nesting!
      ~Norine

  4. Traditional Homemade Chile Rellenos! | Norine's Nest | 14th May 19

    […] Easy Spanish Rice  […]

Leave A Comment

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.