Spanish Rice “Mexican Rice”

One of the first things a baby is fed once they can begin to eat solid foods in my family is single grains of Spanish Rice.

This rice is an all around great accompaniment with most Mexican foods. Such as Floutas, Enchiladas, or Chiles Rellenos. This rice like most dishes, is made several different ways. Naturally, I prefer it the way I grew up eating it. Which is the way my Mom made it, because thats the way her Mom (my Abuela) made it, who probably learned it from her Mom. My Abuela (spanish for grandmother) always had this rice and beans available at all times, just incase we randomly showed up, and we ALWAYS did.

Spanish Rice was the first thing I asked my Mom to teach me how to cook, and would often call her and ask her, several times, if she could trouble shoot rice problems with me.

Its not hard at all, I just originally had no clue what I was doing..Hopefully I can guide you along the way and help you to avoid the mistakes I have made.

Tools needed:
-a medium sized pot with a lid
*a 2qt pot should be big enough, and if you do not have a lid you can cover tightly with foil.*
-a spoon/ rubber spatula/ or wooden spoon will do


1 Tbsp.  —————–of Cooking oil

3/4 C     —————–of onions small to medium dice

2 C         —————–of Med. or Long grain rice

1 Tsp     —————–of garlic

1 1/2 Tbsp ————-of tomato paste.

3 C         —————–of water (chicken stock would be preferred)

a pinch —————–of black pepper (freshly ground)

salt to taste ————( I find 1 tbsp is sufficient)


Put your pot on a medium flame, and add your oil. Once your oil heats up. (if it starts to smoke, it is too hot.)

Add the onions,

 and sweat  down until translucent.

Add the rice, and mix until fully incorporated with the oil. Cook the rice until it is lightly toasted,

then add your garlic and your tomato paste
and mix until it is incorporated with the rice..cook for another two minutes stirring to make sure the tomato paste doesn’t burn
Add the water, salt, and blackpepper.

bring to a boil, and reduce to a simmer and cover. Let cook for 15-20 minutes.

Check your rice at 15 minutes, if cooked all the water should have evaporated, and the rice should be a bit dry.

If not let cook for five more minutes.

Once cooked, fluff the rice with a fork to allow air to circulate through out. 

This allows the rice to be evenly cooked as opposed to a dry layer on the top that acts as a lid as the rest of the rice continues to cook into a pasty overcooked mess on the bottom.


6 responses to “Spanish Rice “Mexican Rice”

  1. Thanks so much for posting this! I will try it! 🙂

  2. This looks so light at fluffy, so may restaurants can really get this wrong. I hate to see gloppy tomato looking rice! They could use this recipe and your tips-thanks for sharing.
    Also, thanks for sharing my post-that was nice of you to take the time. Have a great day!

    • Flourtrader,
      I know exactly what you mean, I unfortunately had it once where the rice was just a big mound of flavorless mush!!
      Thank you very much, I’m flattered. And anytime!!! Thank you for commenting! Hope you’re day is Great as well.

  3. My favorite food is Mexican food! Thank you so much for sharing! I cant wait to try it.

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