Easy Homemade Mexican Rice (or Spanish Rice)
This Easy Homemade Mexican Rice, or Spanish Rice, with its bold Mexican flavors, will make your taste buds do a salsa dance, which makes it a perfect side dish for your Mexican dinner.
Servings 8
Calories 240kcal
Ingredients
- 3 Tablespoons oil
- 2 cups long grain white rice
- 1/2 onion , chopped
- 1 jalapeno , seeded and diced
- 3 cloves garlic , minced
- 1 (10-ounce can) Ro*Tel diced tomatoes and chilies (with liquid)
- 1 cup (8-ounces) red salsa
- 2 cups reduced-sodium chicken broth or vegetable broth
- 2 teaspoons cumin
- salt and pepper to taste
Instructions
- Toast the Rice: Heat oil in a large skillet or pot over medium heat. Add rice and cook, stirring frequently, until the grains start to turn golden and you smell a nutty aroma (about 4–5 minutes). Toasting helps keep the grains separate and adds deep flavor.
- Sauté the Veggies: Stir in chopped onion and jalapeños, cooking until softened. Add the minced garlic and cook for one minute.
- Add Flavor: Pour in the salsa, Ro*Tel (with juices), and all seasonings. Stir well.
- Add Liquids & Simmer: Pour in chicken broth, bring to a boil, then reduce heat to low. Cover and cook for 18–20 minutes, or until rice is tender and the liquid is absorbed.
- Rest: Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork and serve!
Video
Notes
Recipe Tips
- To save time, heat the Pot and oil while you prep ingredients.
- Put your pot or dutch oven on the stove and heat it to medium low heat. When hot, add the oil and let it eat.
- Finish prepping your ingredients while the oil heats.
- Chopping Onions. I recommend chopping the onions very small. You could even say dice the onions.
- Ensure oil is hot. When you add the diced onions, the oil in the pan should be hot. Don’t add the onions until the pan and oil are hot.
- Soften, not brown Onions. Then cook the onions for about 5 minutes. The goal is to soften the onions, not to brown or caramelize the onions. So that does not take as long.
- The Type of Rice Matters. I used a grocery store generic long grain white rice. If you change the type of rice, for example use short grain white, brown or wild rice, it can change the cook time, and the amount of water needed, etc., and you will need to adjust accordingly. Read the label on the rice for instructions for your type of rice, and follow those for the best results.
- DO NOT DRAIN THE ROTEL! I know every other recipe that uses Ro*Tel calls for draining it, but not this recipe. We want to include the liquid in the Ro*tel in this rice recipe. If you do drain the Ro*Tel, then add another 10 ounces of water or broth.
- Cover the Pot. Don’t forget to cover the pot. If you leave it uncovered, liquid will evaporate more quickly, and could cause the rice to be too dry.
Nutrition
Calories: 240kcal | Carbohydrates: 41g | Protein: 5g | Fat: 6g | Sodium: 230mg | Potassium: 211mg | Fiber: 1g | Sugar: 1g | Vitamin A: 165IU | Vitamin C: 3.5mg | Calcium: 32mg | Iron: 0.9mg
