Spanish Rice Recipe: Easy Homemade Family Favorite
I grew up eating Spanish rice, paired with just about everything you can imagine. My grandma’s go-to recipe was Spanish rice with chicken, but my mom would also prepare it mixed with chorizo, ham, tuna, beef, or pork, or simply on its own.
And, I know I’m not the only one; Spanish rice is a go-to dish in most Hispanic households. Of course, there are slightly different ways of preparing it depending on where you’re from, but they’re all equally delicious.
If you’re here, chances are you already know Spanish rice well and have enjoyed it before. Below, we’ll share how to make Spanish rice at home, along with popular variations and tips passed along through generations in our community.
How to Make Spanish Rice
There are several variations of this Spanish rice recipe, depending on the country. One of the most popular versions is Mexican Rice, a sort of red Spanish rice. This version, which you’ll find across Mexico and Central America, is also quite popular in the US. This is made with long-grain rice cooked with tomato sauce, onion, garlic, and warm spices. It’s quick and easy to make, and it pairs great with tacos, fajitas, black beans, or grilled meats.
If you’re looking for a classic Spanish rice recipe similar to what you’ve tried in Mexican or Tex-Mex restaurants across the U.S., this is likely the version you have in mind.
There’s also a slightly different, more sofrito-focused version, which is especially popular in the Caribbean. It's more like a yellow Spanish rice, although the color can vary. This version uses turmeric or saffron to give that yellowish color.
However, saffron can be quite expensive and difficult to source outside of Spain and other major growing regions, so many Latin American and US-Latino households adapted the recipe using more accessible ingredients.
There’s also Spanish rice from Spain itself, where saffron is a must, and their rice is more like a paella. They are also more likely to use short-grain rice.
Below, I’ll share the full Spanish rice recipe, ingredients, and variations, so you can customize it and truly make it your own.
This recipe works well for cooks of any skill level and is rooted in family tradition. If you’re new to cooking rice, it’s a forgiving place to start. And if you’ve been cooking for years, you’ll appreciate how easy it is to adjust the seasoning, texture, or richness to your liking. My mom has tried many tweaks over the years, and every version has been just as comforting and delicious.
Spanish Rice Ingredients
Yellow onions: They are the base of the seasoning or sofrito for the rice. Onions add sweetness and depth to the rice, and are a must ingredient regardless of country or region.
Bell peppers: Red, orange, and green bell peppers are used in this recipe across Spain, Central America, and the Caribbean. We use red pepper and swap the green pepper for a poblano.
Poblano pepper: Poblanos are Mexican peppers, so you’ll most likely find them in Mexican recipes, yet we use them in our recipe. Even if you are preparing a pella-style rice, you can use poblano peppers without the seeds. They enhance the base flavor without making the rice spicy.
Cubanelle pepper (optional): Often, we swap the red bell pepper for a red cubanelle. We like to add a gentle, slightly sweet pepper to the mix.
Minced garlic cloves: Essential in every cuisine.
Tomato sauce or Roma tomatoes: Tomato sauce creates a richer, more traditional texture, while blended tomatoes give a lighter, fresher finish. Tomato sauce is added to Spanish, Caribbean, and Mexican recipes.
Dried spices: The spices can vary and be easily personalized to your liking. We use dried oregano, cumin, and parsley most of the time, but we have also used all-purpose seasoning, or a mix of dried Italian herbs for this recipe. If you want to make the Mexican version, or you like rice with a kick, add chilli pepper to this mix.
Paprika, turmeric, saffron: These spices add smokiness, flavor, and color. I’d say paprika is a must, but turmeric and saffron are optional. Turmeric is a more modern take, and saffron is a must in Spanish versions of this recipe. Alternatively, you can use Sazón Goya with azafrán or Sazón Goya with coriander and annatto.
Rice: Caribbean and Mexican people prefer long-grain rice. Jasmine rice is our recommendation. Spanish use short rice.
Olive oil: Used to sauté the vegetables and toast the rice, building flavor from the start.
Salt and black pepper to taste: Adjust at the end to bring all the flavors together.
Dry cooking wine or a light beer (optional): Cubans love to add this. My mom and grandma always use it, but it's totally optional.
Preparing the Sofrito
A good Spanish rice recipe always starts with a flavorful sofrito. This is the foundation of the dish, where most of the flavor develops.
Heat a large skillet over medium-high heat, then add a generous drizzle of olive oil and a pinch of salt. Let the oil heat for about 2 minutes. Add one finely chopped onion and your bell peppers, cooking for 3-4 minutes until the onions and peppers begin to soften and turn fragrant.
In Cuba, my grandma always used ají cachucha, a sweet chili pepper, as a key ingredient in her sofrito. After moving to the U.S., we added a poblano pepper.
Move the peppers to the side and add three finely chopped garlic cloves directly to the oil. Once the garlic turns lightly golden, mix everything together.
Sprinkle in dried oregano, parsley, a pinch of cumin, and black pepper. Stir until the sofrito becomes deeply fragrant and the spices bloom.
Cooking the Rice
Lower the heat slightly and add the pre-washed long-grain rice to the pan. Stir to coat the grains, then add tomato sauce, smoked paprika, saffron (if available), and turmeric (optional; this is my mom’s modern twist, not a traditional Spanish rice ingredient).
Feel free to add a pinch of red chili pepper or cayenne if you’d like this Spanish rice recipe to taste more like Mexican rice recipes.
Cook over medium-high heat for 3-4 minutes, allowing the rice to lightly toast. Reduce the heat, then pour in water, vegetable broth, or chicken broth, and 1 tablespoon of dry cooking wine or light beer, a Cuban favorite. Stir well.
Bring the mixture back to a boil. For the more Mexican red rice version, or if you're looking for a spicier flavor, you can add a jalapeno on top of the rice.
From this point on, do not stir. Let the rice boil uncovered for about 2-3 minutes, then cover the pan. Cook over medium heat for 1-2 minutes, then reduce to low and simmer for about 20-30 minutes.
We use a glass lid so we can see the evolution of the rice without lifting the lid.
Once fully cooked, turn off the heat and let the rice rest, covered, for 5-7 minutes. Fluff gently, then garnish with fresh parsley.
How to Make Spanish Rice in a Rice Cooker
This is a quicker, more convenient take on this Spanish rice recipe.
First, rinse the rice. Add your 2 cups of pre-washed long-grain white rice to the rice cooker, along with 3½ cups of water or chicken broth, ½ cup tomato sauce, and 1 tablespoon of dry cooking wine or light beer.
In a food processor, blend the raw vegetables (onion, garlic, peppers), and add them to the cooker along with herbs, seasonings, salt, and black pepper. Add turmeric (optional) and saffron or Goya seasoning. Stir well, press start, and let the rice cooker do the work.
Once finished, let the rice sit for 5 minutes before opening. Stir, garnish, and serve.
Spanish Rice Recipe Tips
Long-grain rice is best for this rice recipe because it absorbs less water and stays fluffy.
Cooking times for your rice may vary depending on your stove type and cookware. Total cooking time ranges from 20 to 35 minutes. If this is your first time, check at the 20-minute mark.
To test doneness, gently fluff the rice with a fork, no stirring.
If you don’t want to use fresh garlic, onions, peppers, or herbs, you can absolutely simplify this Spanish rice recipe. A mix of onion powder, garlic powder, paprika, turmeric, dried herbs, and a good all-purpose seasoning or Goya seasoning works well as a shortcut. While fresh ingredients add depth, this option is perfect for busy days and still delivers great flavor.
Leftovers from this Spanish rice store beautifully, making it ideal for meal prep. Once cooled, refrigerate the rice in an airtight glass container to maintain freshness. It will keep for 4-6 days, and the flavors often deepen after the first day.
How We Serve Homemade Spanish Rice
In our house, we rarely eat Spanish rice on its own. We love serving it with Mexican-style black beans, or alongside a simple chicken breast with a fresh salad for an easy, balanced meal. It’s also a great base for fried rice options and one of our go-to recipes for family gatherings or anytime you need a delicious side dish that pairs well with just about anything.
Spanish rice is one of those recipes that fits into everyday life effortlessly, simple enough for weeknights, but special enough to share.
Spanish Rice
This easy Spanish rice recipe is a homemade family favorite made with simple pantry ingredients. Fluffy, flavorful, and perfectly seasoned, it’s the perfect side dish for any meal.
Ingredients
- 2 cups long-grain white rice, rinsed and drained
- 2-3 tablespoons olive oil
- 1 red bell pepper and 1 poblano pepper, finely chopped
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 cup tomato sauce
- 3½ cups chicken broth
- ½ teaspoon ground cumin
- ½ teaspoon ground oregano
- 1 teaspoon dried parsley
- ¼ teaspoon paprika
- ¼ teaspoon turmeric or ½ packet Sazón Goya with coriander and annatto
- ½ teaspoon saffron threads or ½ packet Sazón Goya with azafrán
- 1 teaspoon salt (or to taste)
- 1 tablespoon of dry cooking wine or light beer
Instructions
- Heat oil in a large skillet over medium heat. Add the chopped onion and peppers and cook until softened, about 3-4 minutes. Stir in the minced garlic and cook for 30 seconds, until fragrant.
- Add oregano, cumin, parsley, and paprika. Stir well to coat the vegetables evenly with the spices.
- Stir in the rinsed, uncooked rice and toast for 3-4 minutes, stirring frequently, until lightly golden.
- Stir in the tomato sauce, turmeric, and saffron (or your chosen alternatives).
- Add the chicken broth and cooking wine, stir well so all the flavors meld together evenly.
- Bring to a gentle boil, then reduce heat to low. Cover and simmer for 20-30 minutes, or until the liquid is absorbed and the rice is tender.
- Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork before serving.
Notes
- Do not lift the lid while simmering to ensure perfectly fluffy Spanish rice.
- Store leftovers in an airtight container for up to 4 days.
Nutrition information is automatically calculated and should be used as an estimate. Use your own calculations when needed.
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Besitos,
Laura