The short answer: this Spanish rice recipe toasts 1 1/2 cups of long-grain rice in oil until golden, then simmers it covered in 1 cup of tomato sauce and 2 cups of broth for about 20 minutes. Rest it 10 minutes off the heat, fluff, and it serves 6 as a side.
- Key numbers: 1 1/2 cups rice · 3 cups total liquid · 20 minutes covered on low · 10 minutes resting · serves 6
- The rule that matters: toast the dry rice first and do not lift the lid while it cooks
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Prep time: 20 minCook time: 39 minTotal time: 59 minServings: 6 servings
In the United States, "Spanish rice" usually means Mexican-style red rice, or arroz rojo: rice browned in oil and cooked in a tomato broth with onion and garlic. It is not paella. This page is that one red rice side. For dozens of other rice dinners, see our rice recipes roundup.
Spanish rice ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Long-grain white rice | 1 1/2 cups, dry | Rinsed and well drained, if you like |
| Neutral oil | 2 tablespoons | Canola, vegetable or avocado |
| Onion | 1/2 medium, finely diced | White or yellow |
| Garlic | 2 cloves, minced | |
| Tomato sauce | 1 cup (one 8-ounce can) | Plain, not seasoned pasta sauce |
| Chicken or vegetable broth | 2 cups | Low-sodium lets you control the salt |
| Ground cumin | 1/2 teaspoon | |
| Chili powder | 1/2 teaspoon | Optional, for warmth |
| Salt | 1/2 to 1 teaspoon | Less if your broth is salted |
| Frozen peas and carrots | 1/2 cup | Optional |
| Fresh cilantro and lime | For serving | Optional |
Serves 6 as a side dish, or 4 as a larger side next to beans.
The ratio is the whole recipe: 1 part dry long-grain rice to 2 parts liquid, counting the tomato sauce as liquid. Keep that ratio and you can scale the pot up or down.
How to make Spanish rice
- Toast the rice. Heat the oil in a wide, heavy pot or deep skillet with a tight lid over medium heat. Add the dry rice and stir often for 5 to 7 minutes, until most grains turn opaque and light golden. Do not rush this with high heat; scorched grains taste bitter.
- Add the aromatics. Stir in the onion and cook 2 minutes until it softens. Add the garlic, cumin and chili powder and stir 30 seconds until fragrant.
- Add the liquid. Pour in the tomato sauce and broth, add the salt, and stir once to loosen anything on the bottom of the pot. Bring it to a boil. Taste the liquid now; it should taste well seasoned, because the rice absorbs it.
- Simmer covered. Turn the heat to low, cover tightly and cook 18 to 20 minutes without lifting the lid or stirring. If you are adding frozen peas and carrots, scatter them on top at the start of this step and do not stir them in.
- Rest. Take the pot off the heat and leave it covered for 10 minutes. The steam finishes the top layer of rice.
- Fluff and serve. Fluff with a fork, not a spoon, so the grains stay separate. Finish with chopped cilantro and a squeeze of lime.
Why each step matters
Toasting coats each grain in oil and browns the outside, which gives Spanish rice its nutty flavor and helps the grains stay separate instead of turning into porridge. Rice that goes into the broth raw and pale tends to come out soft and sticky.
Not stirring is the second big rule. Stirring rice while it simmers rubs starch off the grains and makes the pot gummy. Lifting the lid lets steam out, which throws off the liquid you measured and can leave crunchy grains on top.
A wide pot cooks more evenly than a narrow saucepan, because the rice sits in a shallower layer. A 10- to 12-inch skillet or sauté pan with a lid, or a 3- to 4-quart Dutch oven, both work for this batch.
Spanish rice troubleshooting
| Problem | Likely cause | Fix next time |
|---|---|---|
| Mushy or sticky | Too much liquid, rice not toasted, or stirred while simmering | Measure 3 cups of liquid total, toast until golden, do not stir |
| Crunchy on top | Steam escaped or heat too high | Use a tight lid, keep the heat low, rest the full 10 minutes |
| Scorched on the bottom | Burner too hot or thin pot | Use a heavier pot and the lowest steady simmer |
| Pale color | Not enough tomato, or rice not browned | Toast longer and use the full cup of tomato sauce |
| Bland | Low-sodium broth with no added salt | Season the liquid before covering; taste it like soup |
If the rice is done but still a little firm, sprinkle 2 to 3 tablespoons of hot broth over the top, cover and leave it on low for 5 more minutes. If it is wet, take the lid off and let it steam over very low heat for a few minutes, then fluff.
Variations and swaps
- Tomato swaps: use 1 cup of jarred salsa, or blend 2 small fresh tomatoes with the onion and garlic and measure out 1 cup of that purée. Fresh tomatoes vary in water, so measure the purée and adjust the broth to keep the total near 3 cups.
- Tomato bouillon: many home cooks use powdered tomato-chicken bouillon with water instead of broth. It is salty, so skip the added salt until you taste.
- Heat: add a minced jalapeño or serrano with the onion, or a pinch of cayenne with the cumin.
- Vegetarian: use vegetable broth. The rest of the recipe does not change.
- Brown rice: brown rice needs more liquid and a much longer simmer. Follow the package for liquid and time, and toast it the same way.
- One-pot dinner: stir 1 1/2 cups of drained cooked black or pinto beans on top of the rice for the last 5 minutes of resting so they warm through.
What to serve with Spanish rice
Spanish rice is the default side for taco and enchilada nights. Serve it with chicken fajitas, birria tacos or fish tacos, plus refried or black beans. Season the meat with a homemade taco seasoning and you can use the same cumin and chili powder in the rice. Leftover red rice also fills a burrito the next day.
How to store, freeze and reheat Spanish rice
Cooked rice needs quicker cooling than most leftovers. K-State Research and Extension explains that uncooked rice can carry spores of Bacillus cereus, that the spores can survive cooking, and that leftovers should be cooled quickly in shallow containers and reheated to at least 165°F.
- Cool fast: spread the rice in shallow containers instead of leaving it in the deep pot.
- Refrigerate on time: the FDA says not to leave leftovers at room temperature for more than 2 hours, or 1 hour if the air is above 90°F, and to keep the refrigerator at or below 40°F.
- Freeze: Nebraska Extension suggests spreading hot rice on a sheet pan or in shallow containers to cool, packing it into freezer bags or containers, and using frozen rice within 2 months for best quality.
- Reheat: add a tablespoon or two of water, cover, and heat until steaming throughout, at least 165°F in the middle of the portion.
For the full fridge timeline and signs leftover rice has gone off, see how long cooked rice lasts in the fridge. Day-old rice is also what you want for fried rice, though Spanish rice keeps its tomato flavor and works better rolled into burritos.
Spanish rice on a budget
Rice, an onion, a can of tomato sauce and broth or bouillon are pantry staples, so this side stretches a taco night for a crowd. Doubling the batch costs little more effort: use a wider pot so the rice stays in a shallow layer, keep the 1 to 2 ratio, and add a few minutes to the toast. Plan a second meal from the extra rice, such as burrito bowls, instead of letting it sit. For more ways to make cheap staples into a week of dinners, see meal planning on a budget.
Plan taco night and save the recipe
Write Spanish rice on the week plan next to the main, so the tomato sauce and broth are already on the list.
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- Family Recipe Binder, $6.99. Write down your rice-to-liquid ratio and how long your pot needs.
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Use a batch of these ingredients in burrito bowls for meal prep, storing cold toppings separately from the warm filling.
Frequently asked questions
How do you make Spanish rice? Spanish rice is made by toasting dry long-grain rice in oil until golden, then simmering it covered in tomato sauce and broth for about 20 minutes. Rest it off the heat for 10 minutes and fluff with a fork before serving.
What is the difference between Spanish rice and Mexican rice? Spanish rice, as the name is used in the United States, is usually the same dish as Mexican rice or arroz rojo: rice toasted in oil and cooked in a tomato broth. It is not the same as Spanish paella, which is a saffron rice dish from Spain.
Why is my Spanish rice mushy? Spanish rice turns mushy when there is too much liquid, the rice was not toasted, or the lid was lifted and the rice was stirred while it simmered. Measure the liquid, toast until the grains turn golden, and leave the lid on until the rest is over.
Why is my Spanish rice crunchy? Spanish rice stays crunchy when the liquid boils off too fast or steam escapes from a loose lid. Lower the heat, add 2 to 3 tablespoons of hot broth, cover tightly and cook 5 more minutes, then rest it covered.
Do you rinse rice for Spanish rice? Rinsing rice for Spanish rice is optional, but it removes surface starch and helps the grains stay separate. If you rinse, drain it very well and let it dry a few minutes so it can toast in the oil instead of steaming.
What kind of rice is best for Spanish rice? Long-grain white rice is the best choice for Spanish rice because it cooks into separate, fluffy grains. Medium-grain rice gets stickier. Brown rice works only with more liquid and a much longer simmer, so follow its package times.
Can you make Spanish rice with salsa instead of tomato sauce? Spanish rice can be made with jarred salsa in place of tomato sauce. Use the same volume, about 1 cup, and expect a chunkier, spicier pot. Taste before salting because salsa and broth both carry salt.
How long does leftover Spanish rice last? Leftover Spanish rice should be cooled quickly in shallow containers, refrigerated within 2 hours, and eaten within a few days. Reheat it until it is steaming hot, at least 165°F, as K-State Research and Extension advises for cooked rice.
Can you freeze Spanish rice? Spanish rice freezes well. Spread it in a shallow layer to cool, pack it into freezer bags or containers, and use it within about 2 months for best quality. Reheat with a tablespoon or two of water so it does not dry out.
Where can I keep my Spanish rice recipe with my taco night plan? The Family Recipe Binder ($6.99) from HomeBase Paper Co. has fillable recipe pages, so your liquid ratio, spice amounts and pan notes stay with your other family recipes.