What makes Spanish rice different?

Spanish rice stands out because of its unique sauté-then-simmer cooking method and tomato-based flavor. Unlike plain white rice, it’s first toasted in oil, giving it a slightly nutty flavor and fluffy texture. The addition of tomato sauce, garlic, and spices like cumin and chili powder transforms it into a savory, aromatic side dish. This combination of preparation and seasoning is what makes Spanish rice different from other rice varieties.

What are the ingredients in Spanish rice?

Traditional Spanish rice is made from a short list of humble ingredients: Long-grain white rice Onion and garlic Tomato sauce or crushed tomatoes Chicken or vegetable broth Cumin, chili powder, salt, and pepper Oil (for sautéing) Optional additions include corn, peas, bell peppers, or proteins like ground beef or shredded chicken. The key is in the layering of flavor from toasting and simmering.

What is Spanish rice called?

In many Spanish-speaking countries, Spanish rice is commonly referred to as “arroz rojo” (red rice) or “arroz a la mexicana” in Mexico. Despite being labeled “Spanish rice” in the U.S., it is more accurately a Mexican-style dish. The term "Spanish rice" is largely used in American cuisine to describe this tomato-infused rice variation.

Can I turn cooked white rice into Spanish rice?

Yes, absolutely! You can easily repurpose plain cooked white rice into Spanish rice by sautéing it in oil with onion and garlic, then stirring in tomato sauce and spices like cumin and chili powder. Add a splash of broth or water to rehydrate it and warm it through. It’s a quick fix for leftovers and a great way to cut down on food waste while enjoying rich, homemade flavor.

Why is my Spanish rice always mushy?

Mushy Spanish rice is often the result of too much liquid , stirring during cooking , or skipping the toasting step . The key to fluffy, separate grains is to toast the rice before adding any liquid, use the correct 1:2 rice-to-liquid ratio, and let it steam undisturbed. Always rinse your rice to remove extra starch, and avoid lifting the lid while it simmers.

Is paella rice the same as Spanish rice?

No, paella rice is not the same as Spanish rice. While both are from Spain, they use different types of rice and cooking methods. Paella is typically made with short-grain bomba rice , saffron, and a mix of meats or seafood in a wide, shallow pan. Spanish rice , on the other hand, uses long-grain rice and is simmered with tomato, broth, and spices. The flavor, texture, and presentation are very different.

Spanish Rice: The Best 2025 Flavor Guide for Easy Homemade Recipes

Name: Spanish Rice
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Mexican-American
Ingredients: 1 cup long-grain white rice; 2 tbsp oil (olive oil or vegetable oil); ½ medium onion, chopped; 2 garlic cloves, minced; ½ cup tomato sauce (or crushed tomatoes); 1¾ cups chicken broth (or vegetable broth); 1 tsp ground cumin; ½ tsp chili powder; Salt and pepper, to taste; Optional: Chopped cilantro and lime for garnish

Spanish Rice

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A quick, flavorful, and foolproof Spanish rice recipe made with tomato, garlic, broth, and spices. Perfect as a side dish or meal base!

Author: Amelia
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Side Dish
Method: Stovetop
Cuisine: Mexican-American
Diet: Vegetarian

Ingredients

1 cup long-grain white rice
2 tbsp oil (olive oil or vegetable oil)
½ medium onion, chopped
2 garlic cloves, minced
½ cup tomato sauce (or crushed tomatoes)
1¾ cups chicken broth (or vegetable broth)
1 tsp ground cumin
½ tsp chili powder
Salt and pepper, to taste
Optional: Chopped cilantro and lime for garnish

Instructions

Rinse the rice under cold water until water runs clear.
In a skillet over medium heat, add oil and sauté rice for 4–5 minutes until golden.
Add chopped onion and cook until soft (about 2 minutes). Stir in garlic and cook for 30 seconds.
Pour in tomato sauce and mix in cumin, chili powder, salt, and pepper.
Add broth, stir gently, and bring to a boil.
Reduce heat to low, cover tightly, and simmer for 18–20 minutes without lifting the lid.
Remove from heat and let it rest, covered, for 5 minutes.
Fluff with a fork and garnish with cilantro and lime, if desired. Serve warm.

Notes

Use vegetable broth for a vegetarian version.
For a spicier kick, add a pinch of cayenne or diced jalapeños.
Spanish rice can be stored in the fridge for up to 4 days or frozen for up to 2 months.
Toasting the rice is key for fluffy texture—don’t skip that step!

Find it online: https://recipesbyamelia.com/spanish-rice/