We’re particularly lucky in Nashville, having so many international restaurants all over the city. My family’s favorite splurge is going out for Mexican food! My daughter can be a picky toddler, but Spanish Rice (and black beans!) are always a win with her! We live out in the country, so if we’ve got a busy day on the farm and our budget’s particularly tight, we like to put a spin on some of our favorite menu items at home. This super easy and budget-friendly Spanish Rice is so easy to whip up with just 5 ingredients—we never skip it!
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What is Spanish Rice?
Spanish rice, also known as ‘arroz rojo’ or Mexican rice, is a popular Mexican side dish. It’s made by sautéing rice with onions, then cooking it with tomatoes, broth, and sometimes spices to give it a delicious flavor. Despite being a Mexican side dish, it’s believed the name ‘Spanish rice’ comes from the fact that rice was introduced to Mexico by Spanish settlers in the 1500’s. There are many variations of this dish, but my recipe is a simple and delicious version that you can make any night of the week!
Ingredients
Here’s what you’ll need to make this easy Spanish rice recipe:
- Yellow Onion: I mince half a yellow onion (any variety will work) into small pieces that almost disappear into the rice once cooked. Be sure to sauté it in olive oil until translucent and glossy before adding your rice to the pan!
- White Rice: This recipe works best with long-grain white rice. Avoid short-grain or sticky rice varieties, as they won’t give you the same fluffy texture. Brown rice could work, but it takes much longer to cook and will likely need more liquid than I’ve specified in the recipe card below.
- Vegetable Broth: For cooking the rice. I use Better Than Bouillon to make my broth because it’s cost-effective and tastes great. I recommend seasoning to taste with salt if you use a different brand or a homemade broth.
- Diced Tomatoes with Green Chiles: These are canned diced tomatoes with bits of green chiles added in for a little extra flavor. I’ve seen original, mild, and fire-roasted versions available in the grocery store, but any will work for this recipe! I use two 10 oz cans, including the juices.
- Olive Oil: For softening the onion and toasting the rice.
Spice It Up!
The canned tomatoes with green chiles already add a little kick to this recipe, but not enough that it’s too spicy (my daughter eats this with no problem). But if you like things a little hotter, feel free to add in some spicy taco seasoning, chili powder, or cayenne pepper. You can also top your rice with fresh jalapeños or a drizzle of hot sauce for a serious kick of heat!
Recipe Success Tips
- Don’t forget to rinse your rice. Give it a good rinse under cold water before adding it to the pan. This helps remove excess starch and stops your rice from becoming too sticky.
- Toast the rice before adding liquid. Once I’ve softened my onions, I add in the rice and let it toast for a few minutes before adding any liquid. This step adds a nutty, delicious flavor to the rice and helps the grains stay separate while cooking.
- Let it simmer! Stirring rice too often can break up the grains and make it mushy. I recommend letting your rice cook undisturbed until all the liquid is absorbed. Then, remove it from the heat and fluff it with a fork before serving.
- Keep an eye on your rice. While I don’t recommend stirring constantly, it’s important to check on your rice and take it off the heat once all the liquid is absorbed. However, if your rice is still a bit undercooked (different stoves, pans, and even rice brands can affect cooking times), you can add a little extra liquid and continue cooking until the rice is tender.
Serving Suggestions
It doesn’t matter if I’m making homemade sheet pan fajitas or a vegetable tamale pie, this easy Spanish rice is ALWAYS on the menu. It goes so well with practically any Mexican or Tex-Mex dish and even makes a great addition to cheese and bean burritos or as a side to any tacos, such as our tajín shrimp tacos. I sometimes add this rice to my taco salad for an extra filling lunch option for my family, too.
How to Store Spanish Rice
Let your Spanish rice cool completely before storing it in an airtight container in the refrigerator. Don’t leave it out at room temperature for more than 2 hours to avoid bacterial growth. Reheat it on the stovetop or microwave until heated though. I’d add a splash of water or broth to the rice before reheating, just to make sure it doesn’t dry out.
For longer storage, you can freeze it in a freezer-safe container or bag for up to 3 months. Just make sure to thaw it before reheating it on the stove or microwave.
Spanish Rice Recipe
Servings 8 cups (1 cup per serving)Ingredients
- 2 Tbsp olive oil ($0.38)
- ½ yellow onion, minced (about 1 cup) ($0.45)
- 2 cups white rice ($0.44)
- 2 cups vegetable broth* ($0.18)
- 2 10 oz cans of diced tomatoes with green chiles ($1.92)
Instructions
- Heat the olive oil in a large skillet with the minced onion until glossy.
- Add the rice to the skillet. Toss to coat it and toast.
- Add the broth and canned diced tomatoes with juices.
- Simmer lightly covered for 20 minutes until all of the liquid is absorbed. Fluff up the rice with a fork and serve!
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Notes
Nutrition
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!how to make Spanish Rice – step by step photos
Heat 2 Tbsp olive oil in a large skillet with ½ a minced yellow onion until glossy.
Add 2 cups uncooked white rice to the skillet. Toss to coat it and toast.
Add 2 cups vegetable broth and 2 10 oz canned diced tomatoes with juices.
Simmer lightly covered for 20 min until all of the liquid is absorbed. Fluff up the rice with a fork and serve!
