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Mexican Spanish Rice
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4.75 from 4 votes

Mexican Spanish Rice

Over the top Mexican Spanish rice recipe.
Prep Time5 mins
Cook Time25 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican, Spanish
Servings: 6 servings
Calories: 370kcal


  • 2 tablespoon butter
  • 2 tablespoon vegetable oil
  • 1 small onion minced
  • 2 cups jasmine rice
  • 1 teaspoon chili powder
  • teaspoon salt
  • 3 cloves garlic
  • ½ cup corn kernels (fresh, frozen, or canned)
  • ¼ cup peas optional
  • ¼ cup diced carrots optional
  • 14.5 oz canned diced tomatoes
  • 2 tablespoon tomato paste
  • cups chicken stock


  • Add butter and oil to a 6 quart Dutch oven. When the butter melts, add the diced onion and sauté for a few minutes.
  • Add washed and strained rice, corn, and carrots, and peas, if using. Sprinkle with chili powder, and stir for another minute.
  • 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.
  • Stir the rice halfway through the cooking time. Enjoy as a side with your favorite Mexican dishes.


  • Store rice in the fridge for up to 5 days.
  • I don't recommend freezing rice because the rice breaks up in little pieces once reheated. Instead, use it to make other meals like burritos or Mexican Rice Bowls.
  • Mexican Rice can be reheated in the microwave or on the stovetop.
  • Jasmine rice and long grain rice can both be used to make this recipe.
  • Be sure to try my Instant Pot Mexican Rice too!


Serving: 1serving | Calories: 370kcal | Carbohydrates: 59g | Protein: 10g | Fat: 10g | Sodium: 910mg | Fiber: 2g