Stove Top Spanish Rice
Prep time
Cook time
Total time
Sometimes I add a finely shredded carrot to add a little more veg to our meal. There is shredded carrot in the photo above. If you choose to add the carrot, add it when you add the onion and garlic. You can use diced or crushed tomatoes in place of tomato sauce. I don't add the cumin and garlic when I am serving it with something that already has a lot of those flavors.
Recipe type: Spanish Rice
Cuisine: Mexican
Serves: 6-8
  • 2½ cups rice
  • 4¾ cups chicken broth (I use 4¾ cups water and 5 tsp chicken bullion.)
  • ½ cup tomato sauce (that is half of an 8 ounce can, I freeze the extra and use it in the next batch I make.)
  • ¼ cup finely chopped onion
  • 1 large clove of garlic, finely chopped or crushed
  • ⅓ cup canola oil or butter (I usually use oil or a mixture of both. ex: ¼ cup butter and 1-2 tbsp oil or vice versa)
  • ⅛ tsp chili powder (optional)
  • ⅛ tsp Cumin (optional)
  1. Put oil and or butter in the bottom of a 2 quart sauce pan
  2. Turn on heat and add rice, onion and garlic
  3. Heat on high while stirring until many pieces of rice are turning white and onion and garlic are aromatic
  4. Add chicken broth (water and bullion) and tomato sauce
  5. If you choose to add chili powder and cumin, add them at this time
  6. Bring to a boil
  7. Reduce heat to low, so rice is at a very low simmer.
  8. Cover with a lid and cook for 20 minutes
  9. Remove from heat, but leave rice covered until ready to serve.
Recipe by Real Life Dinner at