My family's favorite Spanish rice recipe comes together in just 30 minutes. I cook fluffy white rice with fragrant onions and tomatoes, plus some green chiles for a little kick. The secret is using chicken broth instead of water. It adds so much extra flavor. This rice goes perfectly with all my Mexican dishes.
The Best Spanish Rice That Everyone Will Love
Every time I make this Spanish rice for guests they beg for the recipe. The flavors are just incredible, with sautéed onions, bell peppers, and plenty of garlic. I love adding cumin for warmth and cooking it all in rich chicken broth. A can of Rotel and fresh cilantro at the end makes it taste so bright and fresh. It works with any Mexican meal or honestly tastes amazing on its own.
What Makes This Rice So Good
The magic starts with slowly cooking onions and peppers until they're sweet and tender. Then toasting the rice with spices before adding broth makes such a difference. The Rotel adds just enough heat and tang to keep you coming back for more. It's so much better than plain rice and honestly tastes like it came from my favorite Mexican restaurant.
Everything You Need
- Rice Base:
- 2 cups long-grain white rice
- 4 cups chicken broth, low sodium
- 1 can Rotel tomatoes with chiles
- Fresh Veggies:
- 1 medium onion, finely diced
- 1 red bell pepper, diced
- 4 cloves garlic, minced
- 2 tablespoons olive oil
- 2 tablespoons butter
- Spices:
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1/4 cup fresh cilantro
- Extra Options:
- 1 cup frozen peas
- 1 cup frozen carrots
- Fresh lime wedges
Let's Cook
Start with Veggies: Get your pan hot with oil and butter, then cook those onions and peppers until soft and sweet. Toss in garlic until you can smell its amazing aroma. Toast Your Rice: Add rice and let it get slightly golden, stirring in cumin and seasonings. Add Your Liquids: Pour in broth and Rotel, bring it up to a bubble, then cover and turn down low. Perfect Timing: Let it cook without peeking for about 20 minutes, then off the heat for 10 more. Finish with Fresh: Fluff it up and mix in that cilantro.My Kitchen Secrets
Always give your rice a good rinse first so it doesn't get sticky. Use your heaviest pan to keep the heat steady. I love toasting the spices with the rice it makes the flavor so much deeper. If your rice looks dry just add a splash of hot broth. Want firmer rice? Use a bit less liquid. That 10-minute rest at the end is super important for perfect texture.
Ways to Serve It
This rice is amazing with enchiladas and tacos. I love topping it with extra cilantro and a squeeze of lime. Sometimes I throw in grilled chicken or shrimp to make it a meal. Leftovers are perfect for stuffing burritos or making rice bowls with black beans and avocado. It really works with any Mexican dish you can think of.
Storage and Planning Ahead
Let your rice cool down completely before putting it away. It stays good in the fridge for about 5 days. You can even freeze portions for up to 3 months. When reheating just add a splash of water or broth to bring back the moisture. Want to save time? Chop all your veggies and measure everything out the day before.
Frequently Asked Questions
- → Why toast the rice before adding liquid?
- Toasting the rice adds nutty flavor and helps keep the grains separate when cooked. This step prevents the rice from becoming sticky or mushy.
- → Can I use brown rice instead of white rice?
- Yes, but you'll need to adjust cooking time to about 45 minutes. You may also need to add an extra 1/2 cup of broth since brown rice needs more liquid.
- → What if I don't have Rotel tomatoes?
- You can substitute regular diced tomatoes plus one diced green chile pepper. The flavor will be similar though slightly less spicy than using Rotel.
- → Can I make this ahead of time?
- The rice keeps well in the fridge for 3-4 days. Just reheat with a splash of water and fluff with a fork before serving.
- → How spicy is this rice?
- Using regular Rotel gives mild to medium heat. For less spice, use mild Rotel or regular diced tomatoes. For more heat, add fresh diced jalapenos.