Real Recipes From Real Home Cooks ®

spanish rice

(11 ratings)
Blue Ribbon Recipe by
Lisa Kudek
San Diego, CA

This is how we Mexicans from California make our rice. We call it Spanish rice, not Mexican rice! I didn't hear the term "Mexican rice" until I moved to the midwest. This is how all of my family make the rice, aunts and grandmother alike. We don't put in peas or carrots as I have seen from other recipes. I was told by my son's girlfriend that I make it just like the restaurants. I hope that was a compliment!!

Blue Ribbon Recipe

You're going to want to serve this Spanish rice side dish at your next fiesta. While there are instant versions, follow this step-by-step recipe and you'll have homemade Spanish rice in no time. The rice has a light flavor of tomato, garlic, and onion. Perfect for almost any palate.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 4 serving(s)
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For spanish rice

  • 1 c
    raw regular long grain white rice
  • 1/2 can
    tomato sauce (8 oz can)
  • 1/2 tsp
    ground cumin
  • 1 tsp
    garlic salt
  • 1/2 tsp
    ground oregano
  • 2 c
  • 2 Tbsp
    chopped fine onion
  • 2 Tbsp
    cooking oil, doesn't matter what kind

How To Make spanish rice

  • Toasting rice in a skillet.
    You want to make rice in a heavy-bottomed frying pan and have a tight-fitting glass lid. Place cooking oil in a pan with raw rice and use medium heat to toast the rice.
  • Adding onion to the rice.
    Then add the onion making sure all rice/onion is coated with oil.
  • Adding half the tomato sauce to the rice.
    When the rice has a toasted color, add the 1/2 can of tomato sauce; it should be sizzling by this time.
  • Pouring water into the skillet.
    When the rice and tomato sauce is sizzling, add the 2 cups of water and all the spices, stirring until well mixed.
  • Lid on the skillet and rice cooking.
    When the rice mixture is bubbling lower the heat to simmer. Cover with a glass lid. Cook on low heat for 15 minutes. DO NOT LIFT LID!!!
  • Cooked rice sitting for 15 min on the stove.
    When the 15 minutes are completed, turn off the heat and let sit for 5 minutes.
  • Stirring the cooked rice.
    Remove the lid and use a spatula to turn the rice from bottom to top. Rice is done and ready to eat!
  • 8
    As you can see the rice should be dry...not sticky (too much water), gummy (someone lifted the lid), bright red (too much tomato sauce), or almost white (too little tomato sauce). There are also no brown onions or brown rice (browned too long).