Print

The BEST Easy One-Pot Spanish Rice | Authentic Mexican Side Dish

A close-up of fluffy, orange-red spanish rice mixed with bright green peas and diced carrots served in a white bowl.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Capture the vibrant, savory taste of authentic Mexican rice with this easy, one-pot Spanish rice recipe. We toast the long-grain rice first to ensure it stays fluffy, then simmer it in a rich tomato-garlic broth for deep flavor. This is the perfect, quick side dish for tacos or enchiladas.

Ingredients

Scale
  • 2 tablespoons vegetable oil
  • 1 cup long-grain white rice
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped tomato (or 1/4 cup tomato sauce)
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper
  • 1 3/4 cups chicken broth (or vegetable broth)
  • 1/2 cup frozen peas and carrots mix (optional)

Instructions

  1. Heat the vegetable oil in a medium saucepan or Dutch oven over medium heat.
  2. Add the long-grain white rice to the hot oil. Stir constantly for 5 to 7 minutes until the rice grains turn light golden brown. This toasting step is key for fluffy Spanish rice.
  3. Add the chopped onion and cook for 3 minutes until softened.
  4. Stir in the chopped tomato (or tomato sauce), minced garlic, cumin, oregano, salt, and pepper. Cook for 1 minute until fragrant.
  5. Pour in the chicken broth. Bring the mixture to a boil.
  6. Once boiling, reduce the heat to the lowest setting, cover the saucepan tightly with a lid, and simmer without lifting the lid for 18 minutes.
  7. After 18 minutes, remove the pan from the heat and let it stand, still covered, for an additional 10 minutes. Do not peek!
  8. Gently fluff the rice with a fork. Stir in the frozen peas and carrots mix if you are using them; the residual heat will warm them through. Serve immediately as a flavorful rice for tacos.

Notes

  • For restaurant style rice texture, use low-sodium broth so you can control the final salt level.
  • If you prefer a deeper red color, add 1/2 teaspoon of chili powder with the cumin and oregano.
  • This recipe works well in a rice cooker; use the ‘White Rice’ setting after sautéing the rice and aromatics on the stovetop first.

Nutrition

Find it online: https://delishdiarist.com/easy-one-pot-spanish-rice-recipe/