Some nights call for something warm, filling, but still easy to pull together, and Spanish Rice nails it with tender long-grain rice simmered in garlicky tomato broth, giving you savory comfort in every bite. There’s a simple step I always take while cooking that makes the rice come out extra fluffy and full of flavor, and honestly, it just takes the whole dish up a notch.

This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a commission. Thank you!

Spanish Rice is one of those sides I know will disappear fast at any table, whether it’s a weeknight meal, weekend get-together, or a potluck. I can make it ahead, let it sit on the stove, or freeze leftovers for later. It works just as well for a small dinner as it does for feeding a crowd. There’s no fuss, and it always gets finished.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Assorted labeled ingredients for Spanish Rice in bowls on a countertop, including olive oil, chicken broth, white rice, parsley, salt, pepper, onion, crushed tomatoes, and garlic powder. — Spanish Rice Ingredients. Photo Credit: Hungry Cooks Kitchen.

How to Make Spanish Rice with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find this recipe easy to make if you follow my simple instructions.

Toast the Rice

Heat olive oil in a large skillet over medium heat. I like using a deep nonstick skillet with a lid for this step so the rice toasts evenly and doesn’t stick or burn on the bottom.

Add the rice and cook, stirring often, until it’s lightly golden. This helps lock in flavor and keeps the texture just right.

Uncooked white rice and melted butter in a white pot on a stovetop, ready to be cooked into flavorful Spanish Rice. — Heat olive oil in a large skillet over medium heat.

Uncooked rice for Spanish Rice is being toasted in a large white pot on a light countertop, with parsley, a yellow liquid, and a pink bowl nearby. — Add the rice and cook, stirring often, until lightly golden.

Add the Aromatics and Liquid

Pour in the hot chicken broth, crushed fresh tomatoes, salt, and a few cracks of pepper. This glass measuring cup with a spout makes it easier to stream in the hot broth without splashing.

Stir in the diced onion and garlic powder. I always grab my non-stick silicone spatula here to move everything and avoid scratching the pan.

Mix everything so it’s evenly combined.

A pot filled with water, uncooked Spanish Rice, and seasonings sits on a countertop next to parsley, oil, and a small bowl of salt. — Pour in the hot chicken broth, tomatoes, salt, and pepper.

A pot of Spanish Rice with broth, diced onions, tomato sauce, and rice grains is prepared for cooking on a light-colored countertop with parsley nearby. — Stir in the diced onion and garlic powder.

A pot of tomato-based Spanish Rice soup with chopped onions and rice, stirred by a black ladle, sits on a countertop near fresh parsley and kitchen items. — Mix everything until evenly combined.

Simmer Until Tender

Lower the heat and cover the pan. Let the rice simmer gently for 30 to 40 minutes, stirring occasionally, until the liquid is absorbed and the rice is soft and has a fluffy texture.

To give it a stir now and then, I usually switch to a wooden spoon since it’s sturdy but gentle enough not to mash the grains.

Spanish Rice cooked Mexican-style in a large white pot, with a light red-orange color from tomato seasoning. — Lower the heat, cover the pan, and let the rice simmer for 30–40 minutes until tender and fluffy.

Spanish Rice with a reddish tint, garnished with chopped parsley, is shown in a white pot on a countertop. — Stir occasionally with a wooden spoon to keep the grains from sticking.

Fluff and Serve

Once the rice is tender, fluff it gently with a fork and top with chopped fresh parsley before serving warm. I like to serve it in my shallow ceramic serving bowl, which is just the perfect size and looks great on the table.

Now, all that’s left is to dig in and enjoy your warm Spanish Rice!

If you’re taking this to a party or picnic, I pack it into a glass baking dish with a lid so it travels securely without spills. To keep it warm until serving, I slide that dish into this insulated casserole carrier, which holds the heat and is easy to carry.

A pot of Spanish Rice mixed with tomato sauce and herbs sits on a wooden board, with a spoon resting inside and chopped herbs sprinkled on top. — Sprinkle with fresh parsley, and serve warm.

Recipe Notes and Expert Tips

I’ve made this Spanish Rice plenty of times, and here are the tips that always make a difference:

Use Long-Grain Rice: It holds its shape better during cooking and avoids turning sticky.
Toast the Rice Well: This builds a nutty base and helps the grains stay separate.
Stir it Now and Then: This prevents sticking at the bottom, and the rice cooks evenly.
Start with Hot Broth: It keeps the temperature consistent so the rice softens fully without turning mushy.
Cover the Skillet Tightly: Keeping the lid on traps the steam and helps the rice soften.
Taste for Doneness: The rice should be soft, and the liquid should be absorbed before turning off the heat.
Add Parsley Right Before Serving: It gives a fresh finish and adds a pop of color.
Adjust Ingredients to Your Preference: Use tomato sauce for a smoother base, add cumin or oregano for deeper flavor, and toss in bell pepper or black beans to bulk it up.

A close-up of a spoonful of Spanish Rice garnished with chopped parsley, held above a pot of rice on a wooden board. — Spanish Rice. Photo Credit: Hungry Cooks Kitchen.

How to Store Leftovers

Let the rice cool fully, then transfer it to an airtight container and refrigerate for up to 4 days. I usually use these glass storage containers with locking lids for leftovers because they keep the rice fresh and stack neatly in the fridge.

Spanish Rice freezes well, too. Just place it in a freezer-safe container or resealable bag and store for up to 2 months.

If I’m freezing a larger batch, I use a freezer-safe container with a locking lid that’s leakproof and easy to label so I always know what’s inside. For quick defrosting, I also like BPA-free freezer bags that lay flat and don’t take up much space in the freezer.

When you’re ready to reheat, let it thaw in the fridge overnight and warm it on the stovetop with a splash of broth or water to loosen it up.

What to Serve With Spanish Rice

Spanish Rice pairs well with grilled chicken, carne asada, tacos, or enchiladas. It also makes a great side for burrito bowls or can be folded into wraps. Try it with refried beans, a dollop of sour cream, or roasted vegetables to round out your plate.

A bowl of cooked Spanish Rice garnished with chopped herbs, with a fork resting inside the bowl on a light surface. — Spanish Rice. Photo Credit: Hungry Cooks Kitchen.

More Easy Recipes for You to Try at Home

I’m always testing new recipes that are simple, flavorful, and great for weeknight meals, so here are a few more to keep on your list.

Spanish Rice

Spanish Rice brings just enough comfort to make any meal feel more complete, whether it’s a quiet night in or a table full of guests. It comes together in one pan, doesn’t ask for anything fancy, and still manages to feel special. I like that it can be made ahead, reheated easily, and frozen without losing its texture. It’s the kind of recipe that fits into real life without needing much from you.

Print Recipe Pin Recipe Rate Recipe

Add Preferred Source

Prep Time: 5

Cook Time: 1

Total Time: 1 5

Servings:

Calories: 218kcal

Equipment

Ingredients

1 cup long-grain white rice
1 tablespoon olive oil
¼ onion diced
1 teaspoon garlic powder
2 cups hot chicken broth
⅓ cup crushed tomatoes
1 teaspoon salt
Freshly ground pepper to taste
Fresh parsley for garnish

US Customary – Metric

Instructions

Heat olive oil in a large skillet over medium heat.
1 tablespoon olive oil
Add the rice and cook, stirring often, until lightly golden (about 5 minutes).
1 cup long-grain white rice
Stir in the onion, garlic powder, chicken broth, crushed tomatoes, salt, and pepper.
¼ onion, 1 teaspoon garlic powder, 2 cups hot chicken broth, ⅓ cup crushed tomatoes, 1 teaspoon salt, Freshly ground pepper
Cover and simmer for 30–40 minutes, stirring occasionally, until the rice is tender and the liquid is absorbed.
Fluff with a fork, garnish with parsley, and serve warm.
Fresh parsley

Video

[adthrive-in-post-video-player video-id=”gJTZk7l8″ upload-date=”2025-09-18T09:53:56+00:00″ name=”One Pot Spanish Rice Recipe” description=”Classic Spanish rice recipe that’s perfect with tacos or enchiladas.” player-type=”default” override-embed=”default”]

Notes

Use Long-Grain Rice: It holds its shape better during cooking and avoids turning sticky.

Toast the Rice Well: This builds a nutty base and helps the grains stay separate.

Stir it Now and Then: This prevents sticking at the bottom and keeps the rice cooking evenly.

Start with Hot Broth: It keeps the temperature consistent and helps the rice cook evenly.

Cover the Skillet Tightly: Keeping the lid on traps the steam and helps the rice soften.

Taste for Doneness: The rice should be soft, and the liquid should be absorbed before turning off the heat.

Add Parsley Right Before Serving: It gives a fresh finish and adds a pop of color.

Adjust Ingredients to Your Preference: Use tomato sauce for a smoother base, add cumin or oregano for deeper flavor, and toss in bell pepper or black beans to bulk it up.

Nutrition

Tried this recipe?Let us know how it was!

About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Spanish Rice

Ingredients You’ll Need