Easy Spanish Rice

This easy Spanish Rice is the perfect accompaniment to all Mexican recipes, chicken, steak, in burritos, or all by itself!

Other rice dishes we love to the moon and back include mushroom rice, cilantro lime rice, and this rice pilaf (<< my family affectionally refers to that as “THE rice” because it’s so good and I make it all the time!

I absolutely love rice. Most grains, really. I grew up on them. My mom was always making stir fry, pilaf, or Spanish rice. In fact, if a bowl of rice and a bowl of pasta were sitting in front of me and I could only choose one…I’d go for the rice. I can do make a meal out it, no problem.

So, it should come as no surprise that my Zojirushi rice cooker is one of my most beloved and used appliances. It was also my very first appliance ever owned! And I believe this was the first rice dish I ever made. Still love it today more than ever.

Spanish Rice Recipe

Here’s what you’ll need:
*Don’t miss the full printable recipe below with measurements and details.

• For sautéeing: extra-virgin olive oil and unsalted butter.
• Vegetables: sweet onion, red bell pepper, and fresh garlic.
• Seasonings: cumin and kosher salt.
• Rice: we use long. grain white rice.
• Liquid: low-sodium chicken broth for added flavor.
• Canned ROTEL: this is diced tomatoes with green chilies.
• Cilantro: freshly chopped. You can use parsley, if you prefer.

How to Make Spanish Rice

1. In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
2. Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
3. Add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes.
4. Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.

How to Make Spanish Rice in a Rice Cooker

Some people scoff at the idea of a rice cooker, but as mentioned about, I absolutely love mine. It cooks the grains perfectly and knows when to stop on its own. It knows the difference between white rice, brown rice, sushi rice, porridge, and whether I want the grains to have a softer or harder texture! Plus it has a “warm” setting. My rice maker is super smart, y’all. I use it even when I’m only cooking up two cups.

If you have a rice cooker and want to cook this Spanish Rice in it, here’s how: after step 2, above, add the mixture to a rice cooker along with the Rotel and chicken stock; stir to combine. Set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro. Easy!

Storing Leftovers

Allow any leftovers to cool completely, then store in an airtight container in the fridge. It will keep 4-5 days.
Can you freeze Spanish rice? Yep! Simply cool to room temp, then store in an airtight freezer-safe container or freezer-safe bag and freeze for up to 3 months.

What to Eat with Spanish Rice

This recipe is great with grilled chicken, steak, alongside refried beans, or all on its own! To make it more of a meal, add in some cooked ground beef or sausage. So good. There are about a bazillion things you can serve with Spanish rice. These are just a few of our favorites:

• Chile Relleno
• Chili Relleno Casserole
• Mexican Lasagna
• Homemade Corn Tortillas

I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!

Easy Spanish Rice

This Simple Spanish Rice is the perfect accompaniment to Mexican foods, chicken, steak, in burritos, or all by itself!

Print Recipe Rate Recipe Pin Recipe

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings: 6

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon unsalted butter
• 1 medium sweet onion , diced small
• 1 small red bell pepper , seeds and ribs removed, diced small
• 3 cloves garlic , minced
• 1 teaspoon cumin
• 1/4 teaspoon kosher salt
• 2 cups long grain white rice
• 10 ounce can ROTEL (diced tomatoes with green chilies) , undrained
• 2 cups low-sodium chicken stock
• fresh chopped cilantro

Instructions

• In a large nonstick skillet over medium-high, heat the olive oil and butter until melted and bubbly. Add in the onions and bell pepper; cook, stirring occasionally until softened, about 3 minutes.
• Add in the garlic, cumin, salt, and rice and cook for another minute, stirring constantly so the rice doesn’t burn.
• Add the Rotel and chicken stock to the pan with the onion mixture. Bring to a boil. Reduce heat to low; cover and simmer for about 20 minutes.
• Remove from heat and fluff with a fork. Rice should not be sticky. Serve and sprinkle with chopped cilantro.
• NOTE: if you want to make this in a rice cooker, you can. After step 2, add the mixture to your rice cooker along with the Rotel and chicken stock; stir to combine and set the cooker to “quick cooking.” When the timer goes off in about 20 minutes, fluff with a fork, serve, and sprinkle with the chopped cilantro.

Nutrition

Calories: 308kcal | Carbohydrates: 58g | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 134mg | Potassium: 331mg | Fiber: 2g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 23.3mg | Calcium: 52mg | Iron: 1.5mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

Other Notes

Course: Side Dish

Cuisine: Mexican

Keyword: Easy Mexican Rice, Mexican Rice, Spanish Rice

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