Easy Homemade Mexican Rice (or Spanish Rice)

Easy Homemade Mexican Rice - Spanish Rice

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.

Course Side Dishes

Cuisine Mexican

Keyword Easy Mexican Rice, Homemade Mexican Rice, Mexican Rice, Spanish Rice

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 240kcal

Author Michele @ Flavor Mosaic

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) 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

In a large pot or dutch oven over medium-low heat, add oil, chopped onions, and jalapenos. Cook until softened. Then add minced garlic and cook for one minute.
Add the uncooked long-grain white rice to the pan and brown the rice with the onions for about 5 minutes.
Add the diced tomatoes and chilies.
Add the salsa, chicken broth, cumin, salt and pepper.
Bring the rice to a boil and then lower the heat to low heat, cover, and let the rice simmer for 20 minutes. Stir and let it simmer on low for 20 minutes. The rice will absorb the broth while it cooks.
Remove the lid and fluff the rice with a fork. Transfer the rice to a serving dish. Enjoy!

Video

Notes

See ingredient descriptions in the above blog post for possible substitutions and modifications.

Recipe Tips

To save time, heat the Pot and oil while you prep ingredients.
1. 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.
2. 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.

Serving Suggestions

Mexican Appetizers

Mexican Main Dishes

More Mexican Side Dishes

Mexican Desserts

Nutrition