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. Sauté until onion is translucent and rice is beginning to lightly brown.
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.
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.
I 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!
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
- Copy Cat Cafe Rio Pinto Beans
- Fresh Homemade Guacamole
- Fresh Homemade Salsa
- Zuchinni With Corn from Allrecipes.com
Happy Nesting My Friends!
- 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
- In a large skillet, with a lid, over medium heat add 2 Tablespoons Vegetable Oil.
- Add 2 Cups uncooked long grain rice and 1/2 cup chopped onions.
- Stir, sauteing until onions are translucent and rice is beginning to turn a light brown.
- Reduce heat to low.
- 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.
- Cover and Simmer for 20-30 minutes until rice has absorbed all the liquids.
- Fluff with fork and top with chopped cilantro if desired.
*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.
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Serving Size:1/2 cup
Amount Per Serving: Calories: 106Total Fat: 4gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 533mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 2g