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Spanish rice in a white serving bowl.

Spanish Rice Recipe

Tomatoes, onions, garlic, oh my!  This authentic recipe for Spanish Rice is sure to impress as it is quick, simple, flavorful, and technique-driven to ensure the perfect texture every time!  All your missing is a side of beans and a margarita to go with it.
Course Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 8 servings
Calories 147kcal


  • 2 medium vine-ripened tomatoes
  • 1/4 medium onion peeled and coarsely chopped
  • 1/4 cup vegetable oil
  • 2 cups long-grain white rice
  • 1 clove garlic minced
  • 1 cube tomato-chicken bouillon (Consomate) or 1 tablespoon tomato paste
  • 1 teaspoon chicken base or vegetable base
  • 2 1/2 cups water
  • 1 cup frozen peas, carrots, and corn blend thawed
  • Salt to taste


  • In a food processor or blender, puree the tomatoes and onions until smooth. Pour into a liquid measuring cup; you should have about 2 cups of puree.
  • Meanwhile, heat oil in a large Dutch oven or a 3-quart saucepan until shimmering. Add the rice and sauté, stirring frequently, until light golden in color, about 10 to 15 minutes.
  • Stir in garlic until fragrant, about 15 seconds. Stir in tomato puree, bouillon, chicken base, water, vegetables, and 1 ½ teaspoons salt. Bring to a boil.
  • Cover and simmer until rice is tender, about 13 to 16 minutes. Fluff rice with a fork and season to taste with additional salt if desired.



  1. To make the Spanish Rice in a rice cooker, follow the recipe through Step 4. After bringing the rice to a boil, transfer it to your rice cooker (coated with nonstick spray), close, and cook according to manufacturer instructions. Mine takes 33 minutes on the "White Rice" setting. 


Calories: 147kcal