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Overhead shot of rice on a wooden spoon with more rice underneath it in a bowl.

Easy Recipe for Spanish Rice

Sometimes, regular white rice just doesn’t cut it! I eat a lot of rice, and I absolutely love it. But there are days when I want something a little more flavorful, without much more effort. That’s where this easy Mexican rice comes in. It’s quick, simple, and full of the flavors we all love!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 to 3 servings
Course: Side Dish
Cuisine: American, Mexican
Calories: 362
Ingredients Method Nutrition Notes

Ingredients
  

  • ½ tsp oil
  • 1 cup long grain white rice rinsed
  • 2 cups water using the same measuring cup as the rice
  • 2 tbsp tomato paste
  • 1 tsp chicken bouillon powder or better than bouillon

Method
 

  1. In a medium saucepan, heat ½ teaspoon of oil over medium heat. Add the rinsed rice and toast for 1–2 minutes, stirring often.
  2. Stir in the tomato paste until the rice is evenly coated, then pour in 2 cups of water and add the chicken bouillon powder.
  3. Bring to a boil, reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Nutrition

Serving: 1servingCalories: 362kcalCarbohydrates: 77gProtein: 7gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 0.1mgSodium: 382mgPotassium: 272mgFiber: 2gSugar: 2gVitamin A: 244IUVitamin C: 4mgCalcium: 41mgIron: 1mg

Notes

Store leftover easy Mexican rice in an airtight container in the fridge for up to 4 days. To freeze, let the rice cool completely, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Reheat gently with a splash of water to restore moisture.

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