Mexican/Spanish Rice

Name: Mexican Spanish Rice
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 2 Tbsp butter; 2 Tbsp vegetable oil; 1 small onion (minced); 2 cups jasmine rice ((washed and rinsed)); 1 tsp chili powder; 1½ tsp sea salt; 3 cloves minced garlic; ½ cup corn kernels ((fresh, frozen, or canned)); ¼ cup peas ((optional)); ¼ cup diced carrots; 14.5 ounce canned diced tomatoes; 2 Tbsp tomato paste; 2 cups chicken stock ((or vegetable broth))

🔖 Ingredients & Substitutions

Rice: My favorite rice to use in this recipe is Jasmine rice.

Broth: Chicken stock or broth. You can also substitute with vegetable broth.

Veggies: I like to sneak in some veggies to make this Mexican rice really hearty. You'll need tomatoes, onions, garlic, carrots, corn, and peas. If you don't like peas, they can be left out.

Spices: Besides salt, I like to add some chili powder for a bit of spice.

Garnish: I like to plate this dish with some freshly chopped cilantro.

Optional Ingredients: Diced celery and diced canned chiles can also be added to this recipe.

*A full list of ingredients can be found in the recipe card at the bottom of this post.

🍚 How to Make Mexican Rice

Step 1: Add butter and oil to a 6-quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.

Step 2: Add washed and strained rice, corn, carrots, and peas, if using. Sprinkle with salt, and chili powder, stir for another minute.

Step 3: Add garlic and stir for one more minute. Mix the canned tomatoes, tomato paste, and chicken broth into the rice. Bring to a boil, then cover and cook over very low heat for 25 minutes.

Step 4: Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes. Garnish with chopped cilantro.

spanish rice topped with cilantro in a brown bowl

🤷🏻‍♀️ Recipe FAQs

Why is my Mexican Rice mushy?

Rice usually ends up mushy because too much liquid is added. Keep in mind that you can always add more liquid if needed. However, if you add too much liquid, you will end up with mushy rice without any recourse.

Why is Mexican Rice orange?

Mexican Rice gets its orange color from the tomatoes and tomato sauce or paste that is added to the rice. Sometimes tomato bullion cubes are used instead.

Is there a difference between Spanish rice and Mexican rice?

Spanish rice is really a misnomer. When people say "Spanish rice" they're really referring to "Mexican rice."

The rice Spain is known for is called Paella, and boy is it delicious! The rice is yellow in color due to the saffron mixed in. Other mix-ins include peas and red bell pepper. It's finished off with shrimp, muscles, clams, and chicken and lemon wedges.

Mexican rice, on the other hand, is usually sautéed in oil (or butter). Diced onions and garlic are also added to this mix. The rice is then cooked in a chicken broth and tomato mixture, giving it its distinct orange-red color.

👩🏼‍🍳 Pro Tips

Store rice in an airtight container in the fridge for up to 5 days.
I don't recommend freezing rice because the rice breaks up into little pieces once reheated. Instead, use it to make other meals like Mexican breakfast burritos or Mexican rice bowls with Mexican black beans.
Mexican Rice can be reheated in the microwave or on the stovetop.
Both jasmine rice and long-grain rice can be used to make this recipe.
Be sure to try my Instant Pot Mexican Rice, too!

Mexican rice and beans, carrots and enchiladas

📖 Recipe

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4.59 from 12 votes (9 ratings without comment)

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