This easy Spanish rice recipe yields tender, fluffy, restaurant-style rice every time.
With a savory mix of garlic, tomato, onion, and stock, this one-pan Spanish rice captures the familiar, comforting flavors you expect from a good Mexican restaurant.
I love the appetizing red color of this rice, which comes from fresh tomatoes. The dish is simple, affordable, and quick to prepare—just a handful of common ingredients and about 25 minutes until it’s ready to serve.
Known as Spanish rice, red rice, or Arroz rojo, this tomato-scented rice is most often served as a side, but it’s so flavorful you may find yourself digging in right from the pan.
Perfect Spanish rice should be light and fluffy, not gummy or sticky. A few easy tips below will ensure consistent, non-sticky results every time.
Serve this rice on its own or as a side for tacos, enchiladas, refried beans, fajitas, grilled meats, or any Mexican-inspired meal.
More Delicious Side Dishes
- Chicken Jalfrezi Recipe
- Mediterranean Yellow Rice
- Asian Cucumber Salad
- Asian Broccoli Stir Fry
- Spinach Stir Fry with Garlic
Ingredients You’ll Need
Below are the main ingredients used in this recipe. For exact measurements, see the recipe card later in the article.
Rice: Use a quality long-grain white rice such as Basmati for the best fluffy, separate grains. Other long-grain varieties also work.
Oil: Olive oil works well, but any neutral cooking oil or a bit of butter is fine.
Onion and garlic: Fresh onion and garlic provide a flavorful base—finely chop and mince for best results.
Tomatoes, blended: Fresh red tomatoes blended smooth give the best color and brightness. You can strain the puree if you prefer a thinner sauce. Canned tomatoes can be used as a convenient substitute.
Salt: Regular sea salt to taste.
Chili powder: Adds warmth and mild heat; substitute paprika or fresh jalapeño if you want to adjust the spice level.
Ground cumin: Enhances the savory, earthy notes.
Dried oregano: Complements the tomato base—don’t skip it if you can help it.
Stock/broth: Vegetable or chicken stock delivers more flavor than plain water—use whatever you prefer.
Cilantro/coriander: Fresh chopped leaves add brightness and color. Parsley can be used as an alternative.
Variations
Feel free to add vegetables such as diced bell peppers, peas, or sliced green onions for extra color and texture. To make a heartier vegetarian dish, stir in cooked chickpeas or beans.
Tips for the Best Spanish Rice
- Follow a 1:2 rice-to-liquid ratio: 1 cup uncooked rice needs 2 cups liquid for ideal texture.
- Rinse the rice thoroughly to remove surface starch and avoid stickiness.
- Soaking rice for 15–20 minutes shortens cook time and helps produce fluffy grains.
- Toast the drained rice briefly in oil before adding tomatoes and stock; this enhances flavor and aroma.
- Cook the rice in stock rather than water for deeper flavor.
- Use a tight-fitting lid and keep the heat low during the final simmer.
- Serving size: 1 serving ≈ 1 cup cooked rice = ½ cup uncooked rice.
Instructions Step By Step
- Rinse the rice 3–4 times until the water runs clear. Soak the rice in water for 15–20 minutes.
- Drain the rice thoroughly using a mesh strainer and set aside.
- Heat oil in a large skillet or frying pan over medium heat. Add chopped onion and minced garlic and sauté for about 2 minutes, until the onion softens and begins to turn golden.
- Add the drained rice and gently sauté for 2 minutes, stirring carefully so the grains toast slightly without breaking.
- Stir in the blended tomatoes, chili powder, ground cumin, dried oregano, and salt. Mix until the rice is evenly coated.
- Pour in the vegetable stock and add chopped cilantro, then stir to combine.
- Bring the mixture to a boil over high heat. Once the surface liquid mostly evaporates, reduce the heat to the lowest setting, cover tightly, and cook for 10 minutes.
- Turn off the heat and let the rice rest, covered, for 5 minutes without disturbing it. Fluff with a fork, garnish with more chopped cilantro if desired, and serve immediately.
Leftovers
Store leftover Spanish rice in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop until piping hot. Add a splash of water or stock when reheating if it seems dry.
FAQs
Yes. Brown rice can be used, but it requires more liquid and a longer cooking time. Adjust the stock and simmer time accordingly.
Yes. Spanish rice reheats well and can be made a couple of days in advance. Store in the refrigerator and warm before serving.
Yes. Freeze in airtight, freezer-safe containers for up to two months. Thaw overnight in the refrigerator and reheat completely before serving.
Yes. A 15-ounce can of diced or crushed tomatoes is a convenient substitute for fresh tomatoes.
Spanish rice pairs well with grilled chicken, enchiladas, tacos, burritos, beans, or as a side for vegetarian and vegan dishes.
If you try this recipe, please leave a comment and rating. Feedback helps other cooks and is always appreciated.
Recipe
Homemade Spanish Rice (Quick and Easy Recipe)
Ingredients
- 1 cup long-grain white Basmati rice, uncooked
- 2 tablespoons olive oil
- ½ medium onion, finely chopped
- 2 garlic cloves, minced
- 2 medium red tomatoes, blended
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- 1 teaspoon dried oregano
- 2 cups vegetable stock
- 4 tablespoons fresh cilantro, chopped
- Salt, to taste
Instructions
- Rinse the rice 3–4 times until the water runs clear. Soak in water for 15–20 minutes, then drain.
- Heat oil in a pan over medium heat. Sauté the chopped onion and minced garlic for about 2 minutes until soft.
- Add the drained rice and gently sauté for 2 minutes to lightly toast the grains.
- Stir in blended tomatoes, chili powder, ground cumin, oregano, and salt until combined.
- Add vegetable stock and chopped cilantro, then bring to a boil.
- Once surface liquid mostly evaporates, reduce heat to low, cover tightly, and cook for 10 minutes.
- Turn off heat and let the rice rest, covered, for 5 minutes. Fluff with a fork and serve garnished with cilantro.
Notes
- Use a 1:2 rice-to-liquid ratio for best results: 1 cup rice to 2 cups liquid.
- Rinse rice to remove excess starch and prevent stickiness.
- Soaking rice helps it cook more evenly and produce fluffy grains.
- Toasting the rice before adding the tomato mixture enhances flavor.
- Cook in stock rather than water for more robust flavor.
- Keep the pan covered with a tight-fitting lid while the rice simmers and rests.
- 1 serving ≈ 1 cup cooked rice (½ cup uncooked).
Nutrition
Nutrition Disclaimer:
Nutrition information is an estimate and may vary depending on brands and exact ingredients used. For precise values, consult a nutrition calculator or registered dietitian.