Authentic Spanish Rice

Kathy T


It's difficult to find really good Spanish rice. Most restaurants totally miss the mark on this Mexican staple. This is just like my Mother-in-law used to make.


★★★★★ 1 vote

10 Min
20 Min
Stove Top


  • 1 1/2
    long grain rice*
  • 1/4 c
    vegetable oil
  • 14 1/2 oz
    can of chicken broth
  • ·
    enough water to make 4 cups liquid
  • 8 oz
    canned diced tomatoes
  • 1/4 c
    diced bell pepper
  • 1/4 c
    chopped celery
  • 1/4 c
    chopped onion
  • 1 tsp
  • 1/2 tsp
    chili powder
  • 1/2 tsp
  • 1/2 tsp
    garlic powder
  • 1/4 tsp
    ground pepper
  • ·
    frozen peas and carrots

How to Make Authentic Spanish Rice


  1. Heat oil in a large dutch oven over medium heat and brown rice once oil is heated.Fry until the rice is golden.
  2. Add fresh vegetables and tomato (along with a little of the liquid). Stir and sauté for a bit to soften the onion. The frozen carrots and peas (mixed together in a bag found in the freezer section at the grocery store) is as desired but if I had to measure it out it’s probably about ¾ cup.
  3. Add broth, water and seasonings. Mix well; Bring to a boil; reduce heat to simmer and continue cooking for 20-25 minutes. Rice is ready when the liquid is absorbed and the rice is fluffy.
  4. *NOTE

    Do Not use Uncle Ben's rice as it is "Converted" and will not puff up when fried. It will not be light when the cooking process is finished. I usually use an inexpensive store brand because it's what works best.

Printable Recipe Card

About Authentic Spanish Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican

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