Spanish Rice Recipe

This spanish rice recipe is the perfect Mexican side dish to accompany enchiladas, tacos and refried beans. This recipe has a nice flavor and is not as bland as some of the others you may have tried.

I think each recipe should have enough flavor to stand on it's own. This one does. 

I will give you step by step instructions on how to make it.

Before I give you the recipe, I always like to go over some of the ingredients you will use.Quality ingredients are important.

Key Ingredients

I like to use fresh garlic for this recipe but you can use garlic powder. If you do use garlic powder, use the one without salt. It looks like fine powder and has, in my opinion, thebest flavor.

To keep this dish as healthy as possible, I recommend using an organic chicken brothwithout added preservatives such as MSG.

If you happen to be boiling chickens, you can save that broth and use it in this recipe as well.

Watch My Spanish Rice How-To Video

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You can watch my How To Make Spanish Rice Video on YouTube. This opens in a new window.

Spanish Rice Recipe


  • 12 inch frying pan, with tight fitting lid
  • 2 cups long grain white rice
  • 1/4 cup vegetable oil
  • 1/2 yellow onion cut into 1 inch chunks
  • 1/2 bell pepper any color, cut into 1 inch pieces
  • 3 cloves of garlic, minced or 3 heaping tsp garlic powder
  • 3/4 cup tomato puree
  • 2 tsp. sea salt
  • 2 tsp. granulated chicken base
  • 2 3/4 cups of chicken broth
  • 3/4 cup of frozen peas, optional


Add the oil to the pan and put heat on to medium high. Add the rice and saute untilgolden brown approximately 10 - 15 minutes. Then add the onion and bell pepper and saute another 5 - 10 minutes.

The important thing is to make sure the rice is toasted to a nice golden brown.

Using a garlic press, add the mincedfresh garlic by squeezing the press and cutting off the garlic as it comes out, with a knife.

Continue to saute for an additional 3 minutes. You will notice a wonderfulgarlic aroma.

Add the tomato puree, chicken broth and salt. Stir and turn heat up to high. Bring to a full boil while stirring. Continue to boil for 2 minutes. Reduce heat to low, cover and simmer for 20 minutes.

When it's done, turn off the heat, remove the lid and stir in the peas. Replace the lid and wait 5 minutes before serving.

You have just made some wonderfully flavorful spanish rice.

Cooking is like an art and it's okay to try different things and experiement. So if you think of something different you want to add, go for it.

For those of you who like to follow a recipe, you should have great success following this spanish rice recipe. Enjoy! 

Looking For More Spanish Rice Recipes?

I've got a delicious Mexican casserole that's easy to make. Try our arroz con pollo recipe.Your family will love this chicken and rice recipe.

Cilantro Lime Rice --Similar to Chipotle lime rice

Try our healthy homemade Spanish rice that is made with brown rice.

Return from Spanish Rice Recipe to more Mexican food recipes 

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New! Comments

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Made your apple pie recipe yesterday. Absolutely the best!! And no gap! Your spice mixture was just right.

I have the apple/corer/peeler and it made perfect slices in no time. Thank you so much for your wonderful step by step instructions and for the video. Much appreciated. Lucky me! :)

-B.A. from 

Hi! I just wanted to say that your tortilla recipe/video is pretty much the greatest thing ever! I'm a college student, so it's a really great/cheap thing to make. They're especially good with butter, honey, and brown sugar.

I just have to make sure my family doesn't find out I stopped using the family tortilla recipe! Ha! Thanks again!

-C.M. from 
Queens, New York

I just have to write to you and admit something! I'm preparing your spanish rice recipe at the moment AND....I want to thank you!

I had actually given up on making Spanish rice! No one, or no recipe, until YOURS, ever said to actually BROWN the rice so much.! I think thats the taste difference!

Thank YOU so much.  I followed your recipe exactly,..and it is absolutely wonderful!

-Martha MacDonald from 
Karlovac Croatia

Just to let you know that I found your website and love it. We have very limited Mexican produce in Australia and I am enjoying making your recipes.

I have made your enchilada sauce a few times now.  We all love it and have managed to find pinto beans at our central markets. Good Job. Well done.

-Wendy Sachse from 
Adelaide Australia

Rockin' Robin, you truly rock! I live in china right now, far, far away from my beloved Mexican food. Finding ingredients is hard enough, learning how to make everything from scratch no longer is with your recipes.

Though I've only tried your tortilla recipe, I will certainly be coming back to your site to make retried beans and Spanish rice!

My tortillas were awesome, best yet, thanks for giving us a night of Mexican food all the way over here in China!

-Erin from Santa Barbara, California

THANK YOU, THANK YOU!! I stumbled upon your website today as I searched the web for flour tortilla recipes. I made these just after viewing your video, and five of us devoured them.

SO DELICIOUS. And easy to make! I am most grateful to you for this simple, tasty recipe. Your video was a useful tutorial.

I've not attempted to make tortillas prior to making yours, though we often eat tortillas. We're vegetarians, so I was looking for a recipe which used canola oil instead of lard. You delivered. Merci.

-Frances Bolte

WOW! What a great website. Love how you show what to do and how it is supposed to look. Definitely in my favorites folder.

-Terri M from Florida Keys
Where good Mexican food is hard to find.

Just made your enchilada sauce recipe and that's what I've been looking for. I like the fact it has a little heat but not too much so my kids will eat it. Thank you for posting the recipe. i am turning leftover turkey into turkey enchiladas tonight but the star is really the sauce. Thanks again.

-Tony Starks, California