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Spanish Rice is the fluffy, tomatoey, restaurant style side that turns any taco night into a fiesta, made from scratch with real cherry tomatoes, garlic, and warm spices. I figured out this easy stovetop version after too many gummy boxed mixes, and now the girls ask for it every time we make shredded chicken tacos. It comes together in one pan in about half an hour.
Toasting the rice in the garlicky butter before adding the liquid is the trick that keeps every grain separate and fluffy instead of mushy.
Spanish Rice Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 25 minutes
- ⏳ Total Time: 35 minutes
- 🍽️ Serving: 4 servings
- ⚡ Calories: 203kcal
- 🌶️ Flavor Profile: Savory, tomatoey, and warmly spiced with bright lime and cilantro
- ✋ Difficulty: Easy, a one pan side dish like our chicken tinga
Quick Answer
Cook butter and garlic in a skillet, then saute cherry tomatoes. Stir in the rice and cilantro and toast it in the fat for a few minutes. Add water, tomato paste, and spices, bring to a boil, then cover and simmer on low until the liquid is absorbed. Let it rest, then fluff with a fork and serve.
Jump to:
Why This Recipe Works
Click to see the technique science
- Toasting the rice keeps it fluffy. Frying the rice in the garlic butter before adding liquid coats each grain so it cooks up separate and fluffy, never gummy.
- Fresh tomatoes beat canned sauce. Sauteed cherry tomatoes and a little tomato paste give this rice a bright, fresh, from scratch flavor you cannot get from a box.
- It all happens in one pan. From toasting to simmering, everything cooks in a single skillet, so it is easy to make and easy to clean up.
- Warm spices add depth. Cumin, smoked paprika, and oregano give the rice its signature savory, slightly smoky Tex Mex flavor.
- Lime and cilantro brighten it. A squeeze of fresh lime and a handful of cilantro at the end keep the rich rice fresh and lively.
- It is the perfect make ahead side. It reheats beautifully, so it is great for meal prep, big family dinners, and taco night spreads.
Why You’ll Love This Recipe
- It is fluffy, flavorful, and so much better than any boxed mix.
- Everything cooks in one pan in about thirty minutes.
- It is the ultimate side for taco night, right alongside our shredded chicken tacos.
Key Ingredients
Simple fresh ingredients make this flavorful rice. Here is what each one does.
- Long grain white rice: the fluffy base. Rinsing it well removes excess starch so the grains stay separate.
- Cherry tomatoes and tomato paste: bring fresh, bright, savory tomato flavor and that classic color.
- Garlic and butter: the rich, fragrant base the rice toasts in for deep flavor.
- Cumin, smoked paprika, and oregano: the warm spice trio behind that signature Tex Mex taste.
- Lime and cilantro: fresh finishing touches that brighten every bite, much like the toppings on our chicken enchilada bites.
See recipe card for exact quantities.
Variations and Substitutions
Make this rice your own with a few easy swaps.
- Use chicken or vegetable broth in place of the water for an even richer flavor.
- Stir in a can of drained black beans or corn to make it a heartier side or light main.
- Add a diced jalapeno or a pinch of cayenne with the garlic for a spicier version.
- Swap the cherry tomatoes for a half cup of tomato sauce or fire roasted diced tomatoes in a pinch.
- Serve it as the base of a burrito bowl with our chicken tinga and all the fixings.
How to Make Spanish Rice
- Add the butter and garlic to a large skillet over medium heat. Cook until fragrant, about thirty seconds.
- Add the cherry tomatoes and saute for about one minute, stirring, until they begin to soften.
- Add the rinsed rice and chopped cilantro, and let it fry in the fat for about three minutes, stirring occasionally to toast the grains.
- Add the water, tomato paste, oregano, smoked paprika, cumin, lime juice, salt, and pepper. Stir to combine and bring to a boil.
- Bring the temperature down to low, cover, and cook for twenty minutes without lifting the lid.
- Turn off the heat and let it sit, covered, for five minutes. Fluff with a fork and serve immediately.
Recipe Tips & Tricks
- Rinse the rice well. Washing off the surface starch is the key to fluffy, separate grains instead of a sticky clump.
- Toast the rice first. Frying it in the garlic butter before adding liquid builds flavor and keeps it from turning mushy.
- Do not lift the lid while it simmers, as the trapped steam is what cooks the rice evenly.
- Let it rest off the heat for five minutes before fluffing so the grains finish absorbing the liquid.
- Use broth for more flavor, swapping it in for the water just like we do in our chicken tinga.
- Finish with fresh lime right before serving for a bright pop that balances the savory rice.
Serving Ideas and Suggestions
Spanish Rice is the ultimate sidekick for any Mexican or Tex Mex meal. Serve it next to tacos, enchiladas, or fajitas, or pile it onto a plate with refried beans for a classic combo plate at home.
It also makes a fantastic base for a burrito bowl. Layer it with our shredded chicken, beans, cheese, and all your favorite toppings for an easy build your own dinner.
Leftovers reheat beautifully with a splash of water. Stuff them into burritos, spoon them next to our chicken enchiladas, or turn them into a quick rice and beans lunch the next day.
Spanish Rice FAQs
The names are often used interchangeably for the same tomatoey, seasoned rice side. Both start by toasting rice and simmering it with tomato and spices. This recipe gives you that classic restaurant style flavor either way you call it.
Mushy rice usually means it was not rinsed, not toasted, or had too much liquid or lifting of the lid. Rinse the rice, toast it in the fat first, keep the lid on, and measure the water carefully for fluffy grains.
Yes. It reheats wonderfully, making it great for meal prep. Store it in the fridge for up to four days and warm it with a splash of water or broth to bring back the fluffy texture.
You can, but brown rice needs more liquid and a longer cook time, usually around forty five minutes. Adjust the water and simmer time accordingly, and keep the lid on until the grains are tender.
Refrigerate leftovers in an airtight container for up to four days, or freeze for up to three months. Thaw overnight in the fridge and reheat gently with a little added liquid to refresh it.
It is the perfect side for tacos, enchiladas, fajitas, burritos, and grilled meats. Pair it with refried beans, or use it as the base for a burrito bowl loaded with your favorite toppings.
For another easy Tex Mex favorite, try our shredded chicken tacos next.
Round out taco night with our Doritos Taco Salad.
Round out taco night with our easy one-pot taco pasta.
This rice is the perfect side for our Mexican stuffed peppers.
Top these rice bowls with a spoonful of pico de gallo for a fresh, zesty crunch.
Easy Spanish Rice
Ingredients
- 1 tablespoon salted butter
- 1 clove garlic minced
- 5 cherry tomatoes cut in 4ths
- 1 cup long grain white rice rinsed well
- 1/8 cup fresh cilantro rough chop
- 2 cups water
- 1 teaspoon tomato paste
- 1/4 teaspoon oregano
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1 teaspoon lime juice fresh squeezed
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Add the butter and garlic to a large skillet over medium heat. Cook until fragrant, about 30 seconds.1 tablespoon salted butter, 1 clove garlic
- Add the tomatoes and saute for 1 minute.5 cherry tomatoes
- Add the rice and cilantro and let fry in the fat for about 3 minutes, stirring occasionally.1 cup long grain white rice, 1/8 cup fresh cilantro
- Add the water, tomato paste, oregano, paprika, cumin, lime juice, salt and pepper. Stir to combine, and let come to a boil.2 cups water, 1 teaspoon tomato paste, 1/4 teaspoon oregano, 1/2 teaspoon smoked paprika, 1/2 teaspoon ground cumin, 1 teaspoon lime juice, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- Bring the temperature down to low heat and cook, covered for 20 minutes.
- After 20 minutes turn off the heat and let sit for 5 minutes, then fluff with a fork. Serve immediately.
Notes
- Make sure to cook the rice in a large skillet to give it enough room to fluff up.
- Adding the lime juice at the end keeps its fresh flavor intact.
- Let the rice sit for a few minutes after cooking before fluffing with a fork.
- For an authentic touch, try adding a bit of diced tomatoes or fresh tomatoes.
- Use a medium heat setting to avoid burning the garlic and rice.
Nutrition
Love This Recipe?
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Lovely combination of flavors here.This recipe sounds fantastic.I look forward to making this.
The rice I used is long grain white rice, thanks for stopping by!!
I am confused as to the type of rice needed to make The Grilled Chicken Rice Bowl. Sounds so -so good! Thank You
I love this soooo very much! I made my Latin rice this week too and this just made me excited to go home and eat it! Adorable blog!
That looks delicious! Thanks for sharing on Sweet and Savoury Sundays, stop by and share with us again this weekend!
Oh yum! And those roll ups look good too. Plenty of tasty food around here! Thanks for linking up to Snickerdoodle Sunday.
Thank you for this real recipe! I so appreciate food made from good ingredients.