This homemade Mexican rice is a really delicious quick and easy side dish that anyone can make with a few simple ingredients. We make this a lot because it tastes so amazing and it is so easy to make. This simple stovetop rice can be used as a side dish, as a filling for tacos, and burritos.
About This Easy Spanish Rice
This simple Spanish rice is so full of flavor and so quick to make. It is one of the first Mexican recipes I learned to make after moving to Texas. I did of course make one little change to make it the way I like it, which is to use basmati rice instead of shorter grain rice.
This helps take away from the heaviness that Spanish rice has sometimes since basmati is less starchy. It makes the best side dish for so many meals.
This rice is made with a few delicious ingredients (tomatoes, garlic, and onion) that are added to the rice before it is cooked to add flavor and texture. When you make this, you can be assured that there are no preservatives or food coloring that comes with some of those store bought Mexican seasoning blends. This homemade rice takes just a few extra minutes longer to make than regular rice and it has so much flavor.
Another thing I have learned living here in Texas is that one of the keys to making the best Mexican rice is to make sure you toast the rice first which really imparts a beautiful nutty flavor in the rice. Once that is done, it is ready in no time.
Ingredients needed
- Basmati rice. I prefer using basmati rice when making Spanish rice because it is the least starchy rice you can buy and that helps lighten up the Spanish rice a lot.
- Tomato. Finely chopped.
- Shallot or small onion. Finely chopped.
- Garlic. Finely chopped.
- Chicken stock. If you do not have chicken stock, you could use a bouillon cube dissolved in water.
- Kosher Salt.
- Olive oil.
Recipe Tip
As I mentioned above, to make things even easier, you can use jarred salsa or canned Rotel tomatoes in place of the tomatoes, onions, and garlic in this recipe. I will give you these ratios below in the recipe!
Using salsa, pico de gallo or canned seasoned tomatoes like Rotel tomatoes in this recipe is a time saver in the kitchen and it makes delicious Spanish rice.
How To Make This Easy Spanish Rice
- Gather and prepare all of the ingredients. This should take only 5 minutes. Having all of the ingredients ready before you start the cooking process just makes cooking that much easier and less stressful.
- Cook it all up: You are then going to toast the rice until it is lightly browned and then add in the tomatoes and aromatics to cook just a little. This is what gives the Spanish rice its flavor. Once you are done making the base of your Spanish rice, you just add in the stock and cover it like you would when making regular rice.
- Fluff it: Once the Spanish rice is cooked, make sure you fluff it up with a fork before serving. I like to let the rice sit in the pot covered after cooking for 5 minutes to ensure the rice gets nice and fluffy.
If you have time, I highly recommend this.
Tips
This homemade Spanish rice recipe is already really easy to make but you may want to save even more time making it. Here are some ideas:
- You can substitute Rotel canned tomatoes (these are chopped tomatoes that are already seasoned) for salsa for the chopped tomato, onion, and garlic portion of the recipe.
- Prep the ingredients onion ahead of time and store them in the fridge until you are ready to make the rice.
Storing And Reheating
I do love eating this rice as leftovers. To store it, allow it to come to almost room temperature then place it into a container with a tight fitting lid. Refrigerate for up to 2 days.
To reheat the rice, I like to place it into a microwave safe container, covered with a damp paper towel, and microwave individual portions on medium high for 2-3 minutes until it is hot.
30-Minute Mexican Rice (Spanish Rice)
Ingredients
- 1 cup Basmati rice
- 1 ¾ cup Chicken stock
- 1 small tomato finely chopped
- 1 shallot finely chopped. If using an onion finely chop about ¼ cup of onion.
- 2 cloves of garlic finely chopped.
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
Instructions
- Place a medium pot on the stove over medium heat. Make sure your pot has a tight fitting lid for later.
- Add the olive oil.1 tablespoon olive oil
- Now add the rice, onion and garlic and cook until the rice just starts to lightly brown, making sure to stir frequently. About 3-4 minutes.1 cup Basmati rice, 1 shallot, 2 cloves of garlic
- Now add the chopped tomato and mix it in well making sure to coat the rice.1 small tomato
- Next add the chicken stock and salt and raise the heat to high and bring to a boil.1 ¾ cup Chicken stock, 1 teaspoon kosher salt
- When boiling, stir the rice once then reduce the heat to low and place the lid on top.
- Allow the rice to cook for about 5 minutes on low or until all the stock has been absorbed.
- Remove the rice from the heat and set aside for 5 minutes, making sure to leave the lid on.
- After 5 minutes, remove the lid and fluff the rice with a fork.
- Serve immediately.
Notes
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
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