Spanish Rice Recipe Two Ways: Mexican & Spanish-Style
Explore the best of both worlds with this easy Spanish Rice Recipe that combines traditional Mexican flair and classic Spanish notes. Enjoy a vibrant, cumin-spiced Mexican version or a saffron-kissed Spanish approach. Each yields fluffy, aromatic rice that pairs perfectly with your favorite meals—tacos, grilled meats, or tapas nights.
Print Share on Twitter Share on FacebookServings: 6 Servings
Calories: 230kcal
Ingredients
- Mexican-Style Rice
- 2 tablespoons vegetable oil or olive oil
- 1 cup long-grain white rice uncooked
- ½ cup diced onion
- ½ cup diced bell pepper
- 2 teaspoons cumin
- 1 teaspoon chili powder optional for extra spice
- 2 cups chicken broth or vegetable broth
- 2 tablespoons tomato paste or ½ cup tomato sauce
- ¼ teaspoon pepper
- Salt to taste
- Handful of chopped cilantro optional
- Spanish Spain–Style Rice
- 1 tablespoon olive oil
- 1 cup long-grain white rice uncooked
- ½ cup chopped onion
- 2 cloves garlic minced
- 1 pinch saffron threads soaked in 1 tablespoon warm water
- 2 cups chicken stock or vegetable
- 1 small tomato finely diced or 2 tablespoons tomato sauce
- 1 teaspoon sweet paprika optional
- Salt and pepper to taste
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Mexican-Style Rice
- Sauté Vegetables: Warm oil in a skillet over medium heat. Add diced onion and bell pepper; cook until softened and aromatic.
- Toast the Rice: Stir in the long-grain white rice (uncooked), ensuring each grain is coated with oil. This step creates a delightful rice pilaf texture.
- Season: Add cumin, chili powder (if desired), pepper, and a pinch of salt. Stir well to distribute flavors evenly.
- Combine Liquids: Mix tomato paste with the chicken broth, then add the rice and liquid together. Allow it to come to a gentle simmer.
- Simmer & Cook: Reduce heat to low, cover, and let the rice cook for about 18–20 minutes. Check occasionally, adding a bit more broth if needed.
- Fluff & Serve: Once the rice is tender, remove from heat and fluff with a fork. Top with chopped cilantro for extra brightness.
- Spanish (Spain)–Style Rice
- Sauté Aromatics: Heat olive oil in a pot over medium heat. Add onion and garlic, cooking until softened.
- Toast the Grains: Stir in the uncooked rice. Let it toast slightly, ensuring it picks up the olive oil’s flavor.
- Infuse with Saffron: Pour in the soaked saffron threads (including the water) along with the tomato or sauce. If using sweet paprika, add it here for extra color.
- Add the Stock: Stir in chicken stock (or vegetable broth). Season with salt and pepper. Bring to a gentle boil.
- Cook Through: Lower the heat, cover, and let the rice simmer for about 18–20 minutes until grains absorb the liquid.
- Garnish: Turn off the heat. Fluff gently with a fork, and sprinkle chopped fresh parsley over the top before serving.
Video
Notes
Tips, Variations, & Advice
- Swap the Broth: For a lighter dish, substitute vegetable broth instead of chicken.
- Add the Onion and Cook: Ensure you thoroughly sauté onion or garlic before adding rice for better depth of flavor.
- Make It Spicier: Add diced jalapeños or extra chili powder to the Mexican version.
- Seafood Twist: For the Spanish rice, toss in shrimp or mussels for a paella-inspired vibe.
- Leftover Rice? Reheat with a splash of broth to keep it from drying out. This leftover rice transforms easily into fried rice or a quick lunch side.
Nutrition
Serving: 1serving | Calories: 230kcal | Carbohydrates: 38g | Protein: 5g | Fat: 7g | Sodium: 300mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.