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This easy Spanish Rice is one of those side dishes that just belongs on the dinner table.
It’s simple, dependable, and full of flavor—exactly the kind of recipe you reach for when you want something homemade without extra effort.

Made with pantry staples and ready in about 25 minutes, it turns out fluffy, perfectly seasoned, and tastes just like the rice you’d get at a great Mexican restaurant.

Serve it alongside tacos, enchiladas, or grilled chicken for a meal that feels complete, comforting, and crowd-pleasing every single time.

For Spanish Rice

• Olive Oil and Butter – using both adds richness while helping the rice toast evenly and develop flavor.
• Long Grain White Rice – this type of rice cooks up light and fluffy, making it ideal for soaking up all the seasoned liquid.
• Chicken Broth – adds savory depth and much more flavor than plain water.
• Tomato Sauce or Puree – gives the rice its signature color and subtle tomato flavor that balances the spices.
• Chili Powder – brings warmth and mild spice without overpowering the dish.
• Cumin – adds that classic earthy flavor you expect in Spanish rice.
• Garlic Salt – seasons the rice evenly while adding gentle garlic flavor.
• Dried Oregano – provides a light herb note that rounds out the seasoning.
• Fresh Diced Tomatoes (Optional) – add freshness and a bit of texture if you like chunks of tomato in your rice.

Simple Flavorful Spanish Rice

This Spanish Rice is an easy, dependable side dish made with pantry staples and bold seasoning. Rice is lightly toasted, then simmered in a blend of chicken broth, tomato sauce, and spices until tender and fluffy. Once you make it this way, you’ll always know exactly how to prepare great Spanish rice at home.

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Course: Side Dish

Cuisine: spanish

Keyword: Simple Flavorful Spanish Rice

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 6

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Ingredients

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon butter
• 1 cup long grain white rice
• 1 cup (APPROXIMATELY) chicken broth or stock, see NOTES below
• 1 cup (APPROXIMATELY) tomato sauce or puree, see NOTES below
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• ½ teaspoon garlic salt
• ½ teaspoon dried oregano
• ¼ cup diced fresh tomatoes, seeded & drained (optional)

 

Instructions

1. Place a medium saucepan over medium heat and melt the olive oil and butter together. Add the rice and stir so it is evenly coated. Cook for about 2 to 3 minutes, stirring often, until the rice becomes lightly toasted.
2. Add the chicken broth, tomato sauce, chili powder, cumin, garlic salt, oregano, and diced tomatoes (if using). Turn the heat to high and bring the mixture to a boil, stirring occasionally. Once boiling, stir well, lower the heat to low, cover with a lid, and let the rice simmer gently for 20 minutes (or follow the cooking time listed on your rice package; see NOTES below). If the liquid has not fully absorbed or the rice is still slightly firm after 20 minutes, keep covered and cook an additional 2 to 4 minutes.
3. Remove the saucepan from the heat and keep it covered for a few minutes. Fluff the rice with a fork before serving.

 

Notes

• The liquid amounts and cook time should be treated as flexible guidelines. Always refer to the instructions on your specific bag of rice to determine how much liquid is required per 1 cup of rice and the appropriate cooking time. For example, if your rice calls for 2 cups of water per 1 cup of rice, replace that water with 1 cup chicken broth and 1 cup tomato sauce.
• Aim to keep the chicken broth and tomato sauce close to a 50/50 ratio, adjusting slightly toward more broth if needed. If your rice requires 1 ¾ cups of liquid, use 1 cup chicken broth and ¾ cup tomato sauce.
• After toasting the rice, adding the remaining ingredients, and bringing everything to a boil, complete the cooking process based on the time recommended on the rice packaging.
• For extra flavor, diced and drained green chiles (mild) or jalapeños (spicy) may be added along with the diced tomatoes.
• Garnish with fresh cilantro and/or salsa if desired. This rice works well as a side dish or as the foundation for a rice bowl.

 

Nutrition
Calories: 169 kcal | Carbohydrates: 28g | Protein: 4g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 425mg | Potassium: 209mg | Fiber: 1g | Sugar: 2g | Vitamin A: 390 IU | Vitamin C: 3mg | Calcium: 24mg | Iron: 1mg

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1. Can I use a different type of rice?
   Yes, but long grain white rice works best for this recipe. If you use brown rice or another variety, follow the liquid amounts and cooking time listed on the package.
2. Do I really need to toast the rice first?
   Yes. Toasting the rice in the oil and butter adds flavor and helps keep the grains from turning mushy once the liquid is added.
3. What if my rice isn’t fully cooked after 20 minutes?
   That’s totally normal. Just keep the lid on and cook for another 2–4 minutes until the liquid is absorbed and the rice is tender.
4. Can I add more heat or extra ingredients?
   Absolutely. Diced green chiles or jalapeños can be added with the tomatoes, and fresh cilantro or a squeeze of lime at the end adds great flavor.
5. Can I make this ahead of time?
   Yes. This rice reheats well. Store leftovers in an airtight container in the refrigerator and warm gently on the stove or in the microwave with a splash of broth if needed.

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