Mom's Best Recipes
Recipe

Classic Spanish Rice Recipe

Toasty, tomato-kissed rice with fluffy grains, cozy spices, and zero mush. One pan, pantry staples, and the kind of side dish that quietly steals the whole meal.

Author By Matt Campbell
4.8
A skillet filled with fluffy Spanish rice, bright red-orange from tomato, topped with chopped cilantro and served with lime wedges on a wooden table
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Spanish rice is one of those dishes that looks humble, but when it is done right it is dangerously snackable. The grains stay fluffy and separate, the flavor is warm and tomato-forward, and the whole pan smells like you actually had a plan tonight.

This version is classic, weeknight-friendly, and built on a simple trick that makes all the difference: toasting the rice first. That quick step gives you nutty flavor and helps keep the rice from turning into a soft, steamy pile. Add a few aromatics, a little tomato, and the right liquid ratio, and you are in fluffy-rice territory.

Close-up of a spoon lifting fluffy Spanish rice from a pan, showing separate grains with bits of onion and pepper

Quick tips for skimmers: Use a tight lid, keep the simmer gentle, do not stir after it starts simmering, and let it rest before fluffing.

Why It Works

  • Fluffy grains, not sticky. Toasting the rice in oil coats each grain so it cooks up separate and light.
  • Big flavor from simple ingredients. Onion, garlic, tomato, and broth create that classic savory base without needing anything fancy.
  • Reliable texture every time. A tight lid, gentle simmer, no stirring, and a rest off heat lets the rice finish evenly.
  • Flexible heat and add-ins. Keep it mild for the whole family or sneak in jalapeño, peas, or corn when you want extra personality.

Pairs Well With

Pairs Well With

Spanish rice plays nice with basically everything, but these are my go-to pairings when I want dinner to feel complete without extra chaos.

  • Taco night essentials: ground beef or turkey tacos, chicken tinga, carnitas, or black bean tacos
  • Quick proteins: sheet pan chicken thighs, pan-seared shrimp, or a simple chili-lime salmon
  • Cozy sides: refried beans, charro beans, sautéed peppers and onions, or a crunchy cabbage slaw
  • Toppings: cilantro, lime wedges, sliced avocado, queso fresco, or a dollop of sour cream

Spanish rice served alongside black beans and grilled chicken on a plate with lime wedges

Storage Tips

Refrigerator: Cool the rice quickly, then store in an airtight container for up to 4 days.

Freezer: Portion into freezer-safe bags or containers and freeze up to 2 months. Flatten bags so they thaw faster.

Reheat (best method): Add a splash of broth or water, cover, and warm in a skillet over medium-low heat until hot and fluffy again. Microwave works too. Cover with a damp paper towel and heat in 30-second bursts, fluffing between rounds.

Leftover glow-up: Stir cold Spanish rice into scrambled eggs, fold into burritos, or crisp it in a skillet for a quick rice bowl base.

Common Questions

Why is my Spanish rice mushy?

Usually it is one of three things: too much liquid, too high of a simmer, or lifting the lid too often. Keep it at a gentle simmer, use the liquid ratio in the recipe, and let it rest covered off heat so the steam finishes the job without overcooking.

Do I need to rinse the rice first?

For this dish, I usually do not rinse because toasting and the oil help manage stickiness, plus the starch helps the sauce cling. If your rice tends to clump, a quick rinse and thorough drain is fine. Just make sure it is well-drained before toasting.

Can I use brown rice?

Yes, but it is not a straight swap. Brown rice needs more liquid and time. Plan on about 2 1/4 to 2 1/2 cups total liquid for 1 cup brown rice (broth plus tomato sauce combined) and 35 to 45 minutes of gentle simmering, then a 10-minute rest. Timing can vary by brand and pan, so start checking closer to 35 minutes.

What is the difference between Spanish rice and Mexican rice?

In many US kitchens, the terms are used interchangeably. What most people mean is tomato-based, toasted long-grain rice cooked in broth with aromatics. This recipe fits that classic, restaurant-style expectation.

Can I make it spicy?

Absolutely. Add diced jalapeño with the onion, or stir in chipotle powder or a spoonful of adobo sauce with the tomato.

I started making Spanish rice when I was in my phase of wanting restaurant sides at home without turning the kitchen into a full-time job. The first few tries were, honestly, a little tragic. One batch was soggy. Another was somehow both undercooked and stuck to the pan like it owed me money.

Then I finally committed to two things: toasting the rice until it smells nutty, and letting it rest off heat before I touch it. That was the moment it clicked. Now it is my dependable side dish when I want dinner to feel warm and put-together, even if I am cooking in sweatpants and improvising the toppings.