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Homemade Spanish Rice using basic pantry essentials! If your family loves rice, make a big batch of this and enjoy it throughout the week! This easy recipe includes instructions for both the stove top and the Instant Pot.
Did anyone else here grow up on boxed Spanish rice? My hand just shot through the roof.
My parents were all about convenience, so we grew up on boxed rice pilaf and Spanish rice. While I have zero hesitation to continue eating the boxed version, I find that there is just never enough!
I prefer my carbs (particularly rice) in excess, so I make a big batch of this delicious side dish (sometimes I make a double batch!) every time I have the hankering.
Homemade Spanish Rice is super simple to make! It requires hardly any additional effort than making regular white rice, and results in a mouth-watering rice that the whole family will love. I’m willing to bet you already have everything you need on hand.
One of my brothers and his wife makes this easy Spanish rice recipe for their kids regularly, and often for family dinners. I requested they fork over the recipe so that I could give it a whirl in my own home. This recipe is an adaptation of what they do!
Ingredient Notes:
Long-Grain Rice: The main ingredient here. Pick your favorite kind of long grain rice, such as basmati rice or jasmine rice. While short grain rice works too, the texture turns out best with a long grain.
Yellow Onion and Fresh Garlic: Providing a big base of flavor, fresh onion and garlic are here to set the savory stage.
Avocado Oil and Butter: Some form of cooking oil is needed for sautéing, and butter adds amazing rich creamy flavor. I like using avocado oil because it is ideal for cooking at high temperatures but olive oil works too.
Tomato Paste: A crucial ingredient for that subtle tang and tomato flavor. Use just the right amount so that the tomato flavor isn’t too overpowering.
Chicken Broth: Rather than using water to cook the rice, I love using chicken broth because it imparts extra flavor. Chicken bone broth or regular chicken stock works great.
Dried Herbs: A little spritz of dried herbs boosts the freshness of this classic side dish. I like using dried basil, but dried parsley, dried oregano, and Italian seasoning all work.
I also add chili powder or taco seasoning to give it a subtle taco night flavor.
Salsa: A tomato based salsa brings extra flavor and added freshness. Pick one that is ultra fresh that you already know you love.
All of these ingredients can easily be replaced (and in some cases, omitted) with other pantry essentials, so be sure to check out the Recipe Adaptations section below if you don’t have everything in this list.
How to Make Spanish Rice:
Stove Top Instructions:
Heat the avocado oil in a large saucepan over medium-high heat. Add the onion and sauté, stirring frequently, until translucent, about 3 to 4 minutes. Note: you can also use a large skillet with a deep lip and a lid. If the onion begins cooking too quickly, reduce the heat to medium heat.
Add the garlic, white rice, chili powder, and dried basil. Cook and stir constantly for 2 minutes.
Stir in the uncooked rice and continue browning until the rice has a little color to it, about 8 to 10 minutes. Don’t skimp on this part, as this is what results in the fluffy texture of the rice. Add the remaining ingredients to the saucepan.
Bring mixture to a full boil, then reduce the heat to a simmer. Cover and cook 15 minutes (or the amount of time recommended on your package of rice), or until liquid is absorbed.
Remove rice from the heat and fluff it with a fork (or carefully stir). Place cover back on the pot and allow it to sit an additional 5 to 10 minutes.
Serve alongside your entrée of choice.
I like making a big burrito bowl with the Spanish rice using ground elk, ground beef taco meat, or ground turkey meat, black beans, and a side of sautéed vegetables.
Store leftover Spanish rice in an airtight container in the refrigerator for up to 1 week.
Instant Pot Instructions:
Plug in your Instant Pot and press Sauté. Add the oil and onion. Sauté until onion is translucent, about 3 to 4 minutes.
Add the garlic, white rice, chili powder, and dried basil. Cook and stir constantly for 2 to 4 minutes, until rice begins turning slightly brown.
Add the remaining ingredients to the pressure cooker, starting with the broth. Stir well until mixture is well combined.
Secure the lid on the Instant Pot and seal the vent. Select high pressure function (or Manual, depending on the model you have). Set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build.
Release the pressure using the quick release method. Open the lid carefully and stir the rice well. Taste for flavor and add more salsa, sea salt, chopped green onions or lime juice to taste.
Recipe Adaptations:
- If you don’t have yellow onion on hand, don’t sweat! You can replace the onion with 1 to 2 tablespoons minced onion or 2 teaspoons of onion powder. Or omit it altogether!
- Similarly, if you don’t have garlic on hand, replace it with 2 teaspoons garlic powder or minced garlic. Or omit it altogether!
- Omit the butter if desired.
- Replace chicken broth with vegetable broth or water.
- Toss in one chopped bell pepper with the onion if you love the freshness of bell peppers. One can of green chilies is a great addition too!
- Use 1 can of diced tomatoes instead of tomato paste. If you choose to go this route, use only 1 cup broth or water.
- Use quinoa or brown rice instead of white rice. If you go this route, cook for the amount of time stated on the package.
What to Serve with Spanish Rice:
Curious about my favorite main dishes with which I serve this Spanish rice recipe? Here are my Mexican food favorites!
- Crock Pot Birria Tacos
- Crock Pot Chile Colorado
- Crock Pot Al Pastor
- Albondigas Soup
- Pulled Pork Enchiladas
If you love using rice as your side dish of choice, also try these reader favorites!
More Rice Recipes:
- Coconut Rice
- Cilantro Lime Rice
- Homemade Rice Pilaf
- Lemon Garlic Rosemary Rice
- Ginger Turmeric Aromatic Rice
The perfect side to any main meal, this homemade Spanish rice recipe tastes even better the next day!
Spanish Rice
Ingredients
- 2 Tbp avocado oil
- 1/2 yellow onion, finely chopped
- 3 cloves garlic, minced
- 1 cup white rice
- 1 Tbsp chili powder
- 2 tsp dried basil
- 2 cups chicken broth, or water
- 2 Tbsp butter, or ghee
- 2 Tbsp tomato paste
- 3 Tbsp salsa, optional
Instructions
- Heat the avocado oil in a large saucepan over medium heat. Add the onion and saute, stirring frequently, until translucent, about 3 to 4 minutes.
- Add the garlic, white rice, chili powder, and dried basil. Cook and stir constantly for 2 minutes. Stir in the uncooked rice and continue browning until the rice has a little color to it, about 8 to 10 minutes. Don't skip this part, as this is what results in the fluffy texture of the rice.
- Add the remaining ingredients to the saucepan, starting with the broth. Bring mixture to a full boil, then reduce the heat to a simmer. Cover and cook 15 minutes (or the amount of time recommended on your package of rice), or until liquid is absorbed.
- Remove rice from the heat and fluff it with a fork (or carefully stir). Place cover back on the pot and allow it to sit an additional 5 to 10 minutes.
- Serve alongside your entree of choice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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