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Spanish rice is one of those dishes that quietly becomes part of your routine.

It’s the kind of recipe you make on an ordinary evening, while something else simmers on the stove, and suddenly the kitchen smells rich and comforting.

As the rice toasts and the vegetables soften, everything slows down just enough.

When it’s done, you’re left with a pot of perfectly seasoned, tender rice that pairs with nearly anything—and somehow always disappears faster than you expect.

This is the Spanish rice recipe I reach for when I want something dependable, flavorful, and deeply satisfying, using ingredients I already have on hand.

For Spanish Rice

• Butter and Olive Oil – Using both adds richness and flavor while helping the rice toast evenly without burning.
• Long-Grain White Rice – This type of rice stays fluffy and separate, making it ideal for absorbing all the seasoned liquid.
• Onion – Adds a savory base flavor that deepens as it cooks with the rice.
• Bell Pepper – Brings mild sweetness and color, plus a classic texture found in traditional Spanish-style rice.
• Garlic – Adds bold, aromatic flavor and ties the spices together.
• Fire-Roasted Diced Tomatoes – These give the rice its signature color and a slightly smoky depth.
• Tomato Sauce – Helps create a smooth, rich tomato base so the rice cooks evenly.
• Chicken Broth – Infuses the rice with savory flavor instead of just using water.
• Salt and Pepper – Essential for seasoning the rice and balancing the tomato and spice flavors.
• Chili Powder – Adds warmth and mild heat without overpowering the dish.
• Paprika – Enhances color and adds a subtle smoky sweetness.
• Cumin – Brings that classic earthy flavor that makes the rice taste authentic and well-rounded.

Classic Spanish Rice Recipe

This comforting Spanish-style rice is rich, savory, and packed with bold flavor. Toasted rice, tender vegetables, and a well-seasoned tomato base come together to create an easy side dish that pairs well with just about any meal.

Print Pin

Course: Side Dish

Cuisine: Mexican, spanish

Keyword: Classic Spanish Rice Recipe

Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 8

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Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1½ cups long-grain white rice
• ½ cup onion, finely chopped
• 1 bell pepper, finely diced
• 2 teaspoons minced garlic
• 14.5 ounces fire-roasted diced tomatoes, not drained
• 8 ounces tomato sauce
• 2 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin

Instructions

1. Place a large skillet or pan with a tight-fitting lid over the stove. Add the butter and olive oil and heat until the butter is fully melted.
2. Stir in the rice, onion, and bell pepper. Cook over medium to medium-high heat, stirring often, until the rice turns golden and the vegetables soften, about 15 to 20 minutes.
3. Add the garlic and cook for approximately 1 minute, stirring constantly.
4. Pour in the diced tomatoes, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cumin. Mix well so everything is evenly combined.
5. Bring the mixture to a boil, then cover the pan, lower the heat, and let it simmer for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
6. Remove from heat and leave the rice covered for 5 to 10 minutes.
7. Fluff with a fork before serving.

Notes

• Spanish rice and Mexican rice are often used to describe the same style of dish. Both refer to rice that is toasted before simmering in a seasoned tomato-based liquid with vegetables.
• Stir the rice frequently during the browning step to prevent scorching.
• Slow cooker option: Toast the rice and vegetables on the stovetop as directed. Transfer everything to a slow cooker instead of simmering on the stove. Cover and cook on high for 2½ to 3 hours, or until the liquid is absorbed. Fluff and serve.

Nutrition
Calories: 212 kcal | Carbohydrates: 34g | Protein: 4g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 778mg | Potassium: 236mg | Fiber: 2g | Sugar: 3g | Vitamin A: 712 IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

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1. Can I use a different type of rice?
   Yes! Long-grain white rice works best for this recipe because it stays fluffy and separate. You can use jasmine or short-grain rice, but it might be a little stickier. Brown rice will take longer to cook and needs extra liquid.
2. Do I need to rinse the rice first?
   Not necessarily. Rinsing removes some of the starch and can help the grains stay separate, but if you toast it properly with the butter and oil, it still turns out beautifully.
3. What if I don’t have fire-roasted tomatoes?
   No worries. Regular diced tomatoes are perfectly fine. The fire-roasted variety just adds a subtle smoky flavor, but the rice will still be delicious without it.
4. How do I prevent the rice from burning while toasting?
   Keep an eye on it and stir frequently. Medium to medium-high heat works best. If it starts browning too quickly, just lower the heat a little and keep stirring until the rice is golden.
5. Can I make this in a slow cooker?
   Absolutely! After toasting the rice and veggies on the stove, transfer everything to a slow cooker with the liquids and spices. Cook on high for about 2½–3 hours, or until the rice is tender and the liquid is absorbed. Fluff before serving.

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