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A skillet full of Mexican Rice with a skillet lid off to the side
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4.91 from 11 votes

Homemade Mexican Rice (aka Spanish Rice)

Homemade Mexican Rice (aka Spanish Rice) is a family favorite side dish that goes perfectly with any Mexican entree, from enchiladas to chimichangas!
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Side Dish
Cuisine: Mexican
Servings: 6 servings
Calories: 360kcal
Author: Amy Nash

Ingredients

  • ¼ cup vegetable oil
  • 2 cups white rice uncooked
  • 1 ½ teaspoons salt
  • 1 teaspoon cumin
  • ½ teaspoon garlic powder
  • ½ cup chopped onion
  • 1 Anaheim pepper* seeds and membrane removed, then diced
  • 15 ounces tomato sauce**
  • 4 cups chicken broth
  • 1 cup fresh or frozen peas & carrots optional
  • Cilantro chopped, for garnish (optional)
  • Shredded cheese for topping (optional)

Instructions

  • Heat the oil in a large sauce pan over medium heat, then add rice and cook, stirring frequently, until the rice begins to turn golden brown.
  • Add the salt, garlic powder, and cumin and stir, cooking another minute. Add the onion and Anaheim pepper, stirring to combine and cooking for another 3-5 minutes, until the vegetables begin to soften.
  • Stir in the tomato sauce or diced tomatoes and chicken broth, then bring to a boil. Reduce heat to low, cover and simmer for 20 to 25 minutes, until all of the liquid has been absorbed. Fluff with a fork, then cover and allow to sit another 5 minutes before serving.

Notes

  • *If you don't have an anaheim pepper, you can use one 7-ounce can mild fire roasted diced green chilies. Just drain and add it along with the tomato sauce and water, instead of adding it with the onions.
  • ** You can use one 15-ounce can of diced tomatoes if you don't have tomato sauce on hand. Do not drain the juice from the tomatoes - go and ahead add it all to the rice.
  • Some variations I love are to sprinkle a little melted cheese over the top of the cooked, fluffed rice and let it melt before serving or to sprinkle the rice with chopped cilantro (because I LOVE cilantro). Or you can add a cup or two of frozen peas & carrots if you have finicky littles who tend to balk at the site of veggies!

Nutrition

Calories: 360kcal | Carbohydrates: 60g | Protein: 7g | Saturated Fat: 7g | Sodium: 1802mg | Fiber: 3g | Sugar: 5g