This easy Spanish rice recipe is fluffy, flavorful, and made with simple pantry ingredients. A perfect side dish for tacos, enchiladas, or weeknight dinners.

Spanish rice in a pan with peas, green onions, cilantro, bay leaf, serrano chilies, and a serving spoon.

This easy Spanish rice recipe, also known as Mexican rice, turns out fluffy, flavorful, and perfectly tender every time, thanks to this simple stovetop method. The key is toasting the rice before adding any liquid, giving it a nutty flavor and light, fluffy grains. Another quick tip: don’t rinse the rice! I intentionally bump up the spices here just a bit, to give it a little ooomph.

My husband really loves it when I make rice, and I do too because I know it can turn into a quick, easy meal the next day. I also love freezing rice for this same reason. Don’t you just love to repurpose leftovers? So this became “Mexican fried rice” the next night with the addition of leftover chipotle chicken, egg, a little soy sauce, scallions, avocado, and chili crisp.

Why you’ll love this Spanish Rice!

Toasting the rice first builds deep flavor.
Sautéing the rice in oil before adding liquid gives it a subtle nutty taste and helps the grains stay light and fluffy instead of sticky.

The right broth-to-rice ratio ensures perfectly tender rice.
Using enough liquid - and letting the rice rest after cooking - allows the grains to fully absorb moisture for a fluffy, consistent texture.

Rich color and depth.
Toasting the spices and tomato paste intensifies the flavor, adds depth, and gives the Arroz Rojo that vibrant red color and savory taste.

Whole chilies and bay leaves gently infuse flavor.
Simmering them on top perfumes the rice without making it overly spicy, creating a balanced, traditional flavor.

Peas add subtle sweetness, and lime brightens the finish.
Stirring these in at the end adds freshness, color, and a light pop of sweetness that makes the dish feel complete.

Spanish Rice Ingredients

Olive oil - Used to sauté the aromatics and lightly toast the rice, helping build flavor and create a fluffy, separate texture.
Onion - Adds savory depth and natural sweetness, forming the flavorful base of the rice.
Garlic - Brings bold, aromatic flavor that complements the warm spices and tomato paste.
Long-grain white rice (such as basmati) - The foundation of the dish, cooking up light and fluffy while absorbing the seasoned broth. Long-grain rice works best here, and there's no need to rinse. If using long grain brown rice, refer to the package liquid ratio and cooking time.
Chili powder, cumin, coriander, and dried oregano - A warm blend of spices that gives the rice its signature Spanish-style flavor with a gentle touch of heat and earthiness.
Salt and pepper - Enhance and balance the flavors throughout the dish.
Tomato paste - Adds rich tomato flavor and color, giving the rice its classic reddish hue and savory depth.
Vegetable broth or chicken broth - Infuses the rice with flavor as it cooks, creating a more satisfying result than water alone.
Serrano chilies - Add gentle heat and aroma while the rice cooks. Leaving them whole (split lengthwise with the tops intact) allows them to flavor the dish without making it overly spicy.
Bay leaves - Provide subtle herbal depth and a classic savory note as the rice simmers.
Green peas - Add sweetness, color, and a tender pop of texture at the end of cooking.
Fresh lime juice - Brightens the finished rice and balances the warm spices with a touch of acidity.

How to Make Spanish Rice

1. Sauté the aromatics and rice. Warm the oil in a Dutch oven, braiser, or large skillet over medium heat. Add the onions and sauté for 4 minutes, then add the minced garlic and rice. Sauté 3-4 minutes, stirring frequently to toast the rice. This gives the rice a nutty, deep flavor and fluffier grains.

skillet with diced onions and garlic with wood spatula.

wood spatula toasting basmati rice and onions in a sauté pan.

2. Add spices and tomato paste. Add the spices and stir for 1 minute, then stir in the tomato paste and sauté for a few minutes.

tomato paste and spices added to skillet with toasted rice.

wood spatula stirring seasoned spanish rice before liquid is added.

3. Simmer. Add the broth while stirring, then lay the bay leaves and chili peppers on top. Bring to a boil, cover, then simmer over medium-low heat for about 20 minutes, or until all of the liquid is absorbed and the rice is tender.

4. Finish. When done, let the rice sit for a few minutes, then fluff it gently with a fork and stir in the peas. Season with fresh lime juice and add salt to taste, only stirring a little. Garnish with cilantro and green onions.

spoon lifting Spanish rice out of the pan with peas and fresh herbs and serrano pepper.

Chef’s Tips

If using a different type of rice than white basmati or long-grain white rice, adjust the cooking liquid and cooking time according to the package directions.
Stir frequently while toasting to prevent uneven browning and ensure every grain gets lightly coated in oil.
Add warm broth to help maintain even cooking and prevent the temperature from dropping too quickly.
Resist the urge to stir after simmering starts, as stirring can break the grains and make the rice gummy. Let the rice cook undisturbed.
Keep the lid tight to trap steam inside the pot. This results in evenly cooked, fluffy rice.
Let the rice rest before fluffing. A 5-10 minute rest allows the moisture to redistribute so the grains finish cooking and stay light.

Serving Suggestions

Spanish rice goes well with so many things! It’s a delicious side dish with proteins like grilled chipotle chicken, Chicken Mole or Easy Chicken Enchiladas

For an easy meal, add a fried egg or black beans, or for a light and healthy lunch, serve with a side salad, like this Mexican Slaw, or cucumber tomato salad. Use it to create this Burrito Bowl!

You can also pair Spanish rice with any Mexican dish, like fish tacos, baked bean tacos, chicken fajitas, or vegetarian enchiladas, or stuff it inside a burrito for a satisfying meal!