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October 21, 2013 22 Comments

Stove Top Spanish Rice

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Stove Top Spanish RiceMy family is crazy about rice, any kind, but Spanish Rice is our FAVORITE. I make it at least once, sometimes twice, a week! I have literally made this recipe hundreds of times!

This recipe is fantastic and so simple it’s no wonder it is one of my most requested recipes!

I love having this Spanish Rice as a side to many of our favorite Mexican dishes, and it is awesome in bean and cheese burritos.

It can be frozen and also stays fresh in the fridge for 3-4 days. We usually eat it as a side with one meal (like Mexican Casserole or Fajitas) during the week and then use the leftovers in Bean and Cheese Burrito’s a couple days later.

Depending on the situation, I sometimes make this rice in the oven. When I make Chicken Chimichangas or another meal that requires a little extra effort or multiple burners on the stove top, I like to do the rice in the oven because I can just throw it in and forget about it.

The directions for baking it in the oven are slightly different then the stove top instructions. I started trying to put both directions on this recipe and it was hard and a little confusing, so I have decided to write up two separate posts to help keep it simple and more clarified.

Here are the stove top instructions. 

5.0 from 4 reviews
Stove Top Spanish Rice
 
Print
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
 
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.
Author: Maria
Recipe type: Spanish Rice
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 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)
Instructions
  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.
3.2.1275

 

Spanish Rice 1You are going to love this rice! Don’t forget you can also check out the directions for Oven Baked Spanish Rice. They are the same recipe, just different cooking methods.

Keep it Real! 

Gluten Free, Mexican, Only Pantry and/or Freezer Ingredients, Rice/Grains, Veggies/Sides
family favorite, Gluten Free, Rice
22 Comments

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22 Comments

  1. jess

    March 25, 2014 at 1:23 pm

    Do you use white minute rice?

    reply to this comment
    • Maria

      March 25, 2014 at 3:52 pm

      Jess,

      No, do not use minute rice in this recipe. Use regular rice.

      Maria

      reply to this comment
  2. Cece

    April 29, 2014 at 1:53 pm

    If I double the recipe, is the cook time the same?

    reply to this comment
    • Maria

      April 29, 2014 at 9:10 pm

      Hi Cece,
      The cooking time should be the same. When I double this recipe I just use two 9×13 pans and do one recipe worth in each pan. That way the depth of the water and rice remains the same and the cooking time is not affected. Does that make sense?
      Maria

      reply to this comment
  3. Cece

    April 30, 2014 at 2:57 pm

    Yes, thanks!

    reply to this comment
  4. Courtney

    May 2, 2014 at 12:14 pm

    How much does this recipe make? Also when you add the carrots, can you taste them?

    reply to this comment
    • Maria

      May 3, 2014 at 5:09 pm

      Hi Courtney,

      It makes about 8 cups and you can taste the carrot just a tiny bit.

      Maria

      reply to this comment
  5. Viviana

    June 16, 2014 at 10:25 pm

    Hi, should I was the rice?

    reply to this comment
    • Maria

      June 17, 2014 at 12:16 am

      You don’t need to, but you can if you want…it will just make it harder to make sure the water amount is correct.

      reply to this comment
  6. Shelly

    October 6, 2014 at 6:51 pm

    I add some frozen peas and carrots for a little extra veg and color 🙂

    reply to this comment
  7. Stacie

    May 19, 2016 at 3:19 pm

    Can I use this recipe in a rice cooker

    reply to this comment
    • Maria

      May 21, 2016 at 10:44 am

      Yes, i have and it turns out great. I’ve been meaning to make a post about it. 🙂

      reply to this comment
  8. Kathy

    June 28, 2016 at 7:54 pm

    Hubby and I are camping this weekend! I’m thinking about making this ahead of time Friday and then just heating it up on the stove top in our RV Sunday night for taco night! Do you think it’ll still be yummy for our crowd of people?!

    reply to this comment
    • Maria

      June 28, 2016 at 11:58 pm

      Yes, we eat it warmed up the next day all the time. It will still be yummy!

      reply to this comment
  9. Veronica Phillips

    October 21, 2016 at 1:08 am

    How much will I need for 15 people?

    reply to this comment
    • Maria

      October 21, 2016 at 3:16 pm

      Depends on how big of eaters they are. I would think 1 1/2 or 2 batches would be plenty.

      reply to this comment
    • Aggie

      July 26, 2020 at 7:14 pm

      Thank you for this recipe, I make it all the time, we love it and it’s great the best day

      reply to this comment
      • Maria

        July 27, 2020 at 10:32 am

        Love hearing that! So glad you like the recipe!

        reply to this comment
  10. Steven Rice

    July 30, 2019 at 10:31 am

    Great recipe! My family loves it!

    reply to this comment
    • Maria

      May 13, 2020 at 4:22 pm

      Great! Thank you! Love hearing that Steven!

      reply to this comment
  11. Ginny

    July 23, 2020 at 8:49 am

    I generally have made the rice in the oven with this recipe. Turns out great EVERY time. Tried it on the stove last night, and it was great also. I felt like Jasmine rice worked the best, for the texture I like, but others have seemed to work just as well. There is only my husband and I, so I usually cut recipe in half. Good for several meals.

    reply to this comment
    • Maria

      July 23, 2020 at 12:39 pm

      So glad to hear this Ginny! 🙂

      reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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