Spanish Rice is a Mexican inspired rice side dish made with rice, onion, garlic, cumin, paprika, chili powder, tomato sauce, diced tomatoes, and chicken broth. It’s quick and works well for a weeknight Tex Mex side dish for tacos, burritos, and bowls. Unlike boxed Spanish rice mixes or recipes that skip the base flavor step, this version rinses and toasts the rice, then simmers it in a tomato broth with sautéed aromatics and spices for fluffier, more deeply seasoned rice.
Why You’ll Love This Spectacular Side Dish
- Quick and Easy . Ready in under 30 minutes. It’s perfect for busy weeknights.
- Fluffy and Flavorful . The rice cooks up tender with a delicious depth of flavor from the seasoning and tomatoes.
- Versatile . Serve it as a side dish, or use it as a base for burrito bowls, fajitas, or stuffed peppers.
- Customizable . Adjust the spice level or add extras like corn or peas for more variety.
With just a few pantry staples, this Spanish Rice recipe transforms plain rice into a rich, vibrant dish that everyone will love.
What Does It Taste Like?
Spanish rice has a deliciously savory and slightly tangy flavor, thanks to its base of tomatoes and seasonings.
The rice itself is tender and fluffy, absorbing the rich flavors of the broth, cumin, paprika, and garlic. The tomato sauce adds a subtle sweetness and tang, while the cumin and paprika give the dish a warm, earthy, and mildly smoky taste. It’s seasoned with a hint of chili powder for an extra layer of depth, making it flavorful without being overly spicy.
The overall taste is comforting, hearty, and perfect as a side dish for any Mexican-inspired meal.
What Is Spanish Rice Called In Spain?
In Spain, what many people in the U.S. call “Spanish rice” doesn’t actually exist as a traditional dish under that name. Instead, rice in Spain is usually referred to by the specific dish being prepared. The most famous is paella, a saffron-flavored rice dish from Valencia made with seafood, chicken, or rabbit. Other regional rice dishes include arroz al horno (oven-baked rice), arroz negro (black rice made with squid ink), and arroz a banda (rice cooked in fish stock).
So, in Spain, rice isn’t called “Spanish rice”, that’s mainly an American term. In Spanish cuisine, rice dishes are named according to their preparation style, ingredients, or region, with paella being the most iconic example.
Ingredients You’ll Need
- 2 cups Long Grain Rice - Forms the base of the dish. Long grain rice stays fluffy and separate after cooking, which is ideal for Spanish rice’s texture.
- 3 tablespoons Olive Oil - Used to sauté the rice, onion, and garlic at the start, giving the rice a nutty flavor and preventing it from becoming mushy.
- 1 Onion - Adds a savory-sweet depth and aromatic base that builds flavor into the rice.
- 3 cloves Garlic - Provides bold, pungent flavor that enhances the overall savory profile.
- 1 teaspoon Ground Cumin - Brings warm, earthy notes that give Spanish rice its signature depth.
- 1 teaspoon Paprika - Adds mild smokiness and vibrant red color, enhancing the rice visually and flavorfully.
- 1 teaspoon Chili Powder - Contributes mild heat and complexity, balancing the tomato base with subtle spice.
- 8 ounces Tomato Sauce - Gives the rice a rich, tangy tomato foundation while also adding moisture for even cooking.
- 14.5 ounces Diced Tomatoes - Provide texture and bursts of fresh acidity, brightening up the flavor of the rice.
- 3 1/2 cups Chicken Broth - Serves as the cooking liquid, infusing the rice with savory depth instead of just using water.
- 1 teaspoon Salt - Ensures the rice is properly seasoned, enhancing and balancing all the flavors.
- 1/2 teaspoon Ground Black Peppe - Adds subtle sharpness and spice, rounding out the flavor profile.
How To Make Spanish Rice
- Rinse and Toast the Rice . Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics . Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings . Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth . Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice . Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy . Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.
Tips And Tricks
Making the perfect Spanish rice can be a simple task with a few helpful tips and tricks to ensure it turns out fluffy, flavorful, and delicious every time. Here are some tips to elevate it:
- Don’t Overcrowd the Rice . When you sauté the rice, don’t overcrowd the pot. Let it toast in an even layer for the best texture.
- Adjust the Spice . If you prefer a spicier rice, add a pinch of cayenne pepper or red pepper flakes to amp up the heat.
- Add Extra Veggies . Mix in some peas, corn, or diced bell peppers for extra flavor and texture.
- Use Fresh Tomato . For a fresher taste, substitute 1 1/2 cups of fresh chopped tomatoes for the tomato sauce.
- Low and Slow . Be patient with the simmering process. Don’t rush it! Letting the rice simmer on low heat allows it to absorb all the flavors and cook perfectly.
Variations
Spanish rice is a versatile dish that can be easily customized to suit your taste preferences. Here are a few variations to try:
- Vegetarian- Skip the chicken broth and use vegetable broth for a vegetarian-friendly option.
- Cheesy- Stir in some shredded cheese at the end of cooking for a creamy, cheesy twist.
- With Chorizo- Add some crumbled chorizo or sausage to the pot for a meaty version.
- Spicy- For a heat-loving twist, add a diced jalapeño along with the onions for extra spice.
What To Eat With Spanish Rice
Spanish rice is the perfect side dish to complement a variety of meals. Here are a few ideas to pair it with:
- Tacos - Serve alongside your favorite taco fillings for a complete meal.
- Grilled Meats - Spanish rice pairs beautifully with grilled chicken , steak, or fish.
- Burrito Bowls - Add Spanish rice as the base to your burrito bowl for extra flavor.
- Salads - A simple green salad with a zesty dressing balances the richness of the rice.
How Long Does It Last?
Spanish rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it in the microwave or on the stovetop, adding a splash of broth if necessary to restore the texture.
Can You Freeze It?
Yes, you can freeze Spanish rice for up to 3 months. Let it cool completely before placing it in a freezer-safe container or bag.
When you’re ready to enjoy your leftovers, reheat them in the microwave or on the stovetop.
To keep Spanish rice fluffy and not sticky, use long grain white rice, rinse it until the water runs mostly clear, then toast the rice in oil before adding tomato sauce and chicken broth so the grains stay separate. Once the liquid is added, bring it to a simmer, cover, and do not stir, since stirring releases starch and makes Mexican rice arroz rojo sticky. When the timer is up, turn off the heat and let the rice rest covered for 10 minutes, then fluff with a fork to finish with restaurant style Spanish rice texture.
Spanish rice and Mexican rice are often used interchangeably in the United States, but “Mexican rice” usually refers to arroz rojo, a tomato based rice made by rinsing and toasting long grain rice, then simmering it with tomato sauce or tomatoes, broth, onion, garlic, and spices like cumin. “Spanish rice” is a more general Tex Mex label for a similar tomato rice side dish and the exact seasoning can vary by region or recipe, sometimes leaning more smoky or mildly spiced. In practice, both aim for fluffy, separate grains and a savory tomato broth flavor.
Yes, you can use tomato paste instead of tomato sauce for Spanish rice, but it is more concentrated so you need to dilute it with broth to mimic the same tomato liquid level. A good approach for Mexican rice arroz rojo is to sauté a spoonful of tomato paste with the onion, garlic, and spices, then add enough chicken broth or water to reach your usual liquid ratio for the rice. This boosts flavor and color, but if the mixture is too thick it can lead to sticky rice, so keep the cooking liquid thin and well mixed before you cover and simmer.
The best rice type for fluffy Mexican rice arroz rojo is long grain white rice because it cooks up with separate grains and does not get sticky as easily as shorter varieties. Basmati can also work well for Spanish rice since it stays light and distinct, while jasmine tends to be slightly stickier and can clump if you stir. For the most restaurant style texture, rinse the long grain rice, toast it in oil, then simmer it in a tomato broth and let it rest covered before fluffing.
More Rice Recipes
- Jamaican Rice and Peas
- Greek Rice
- Spam Fried Rice
- Instant Pot Black Beans And Rice
- Black Rice Pudding
Spanish Rice Recipe | Classic Spanish Rice
Ingredients
- ▢ 2 cups Log Grain Rice
- ▢ 3 tbsp Olive Oil
- ▢ 1 Onion , diced
- ▢ 3 cloves Garlic , minced
- ▢ 1 tsp Ground Cumin
- ▢ 1 tsp Paprika
- ▢ 1 tsp Chili Powder
- ▢ 8 ounces Tomato Sauce
- ▢ 14.5 ounces Diced Tomatoes
- ▢ 3 1/2 cups Chicken Broth
- ▢ 1 tsp Kosher Salt
- ▢ 1/2 tsp Ground Black Pepper
Instructions
- Rinse and Toast the Rice . Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics . Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings . Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth . Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice . Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy . Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.
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Spanish Rice Recipe | Classic Spanish Rice
Ingredients
- 2 cups Log Grain Rice
- 3 tbsp Olive Oil
- 1 Onion diced
- 3 cloves Garlic minced
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Chili Powder
- 8 ounces Tomato Sauce
- 14.5 ounces Diced Tomatoes
- 3 1/2 cups Chicken Broth
- 1 tsp Kosher Salt
- 1/2 tsp Ground Black Pepper
Instructions
- Rinse and Toast the Rice . Start by rinsing the rice under cold water until the water runs clear. This helps remove excess starch for fluffy rice. In a medium pot, heat olive oil over medium heat. Add the rice and toast it in the oil for about 2-3 minutes until it begins to turn golden.
- Sauté the Aromatics . Add the chopped onion to the pot with the rice. Sauté for 3-4 minutes until the onion becomes translucent and fragrant. Add the minced garlic and sauté for an additional 30 seconds, just until fragrant.
- Add the Seasonings . Stir in the cumin, paprika, and chili powder. Let the spices cook with the rice and onions for 1-2 minutes to release their oils and enhance their flavors.
- Add the Tomato Sauce, Diced Tomatoes, and Broth . Pour in the tomato sauce, diced tomatoes, and chicken broth. Stir everything together and bring to a boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15-18 minutes. The rice will absorb the liquids and become tender.
- Fluff the Rice . Once the rice is cooked and all the liquid is absorbed, remove the pot from the heat. Let it sit, covered, for about 5 minutes to finish cooking. Fluff the rice with a fork to separate the grains.
- Serve and Enjoy . Serve the Spanish rice hot as a side dish, topped with fresh cilantro or lime wedges, or use it as a base for your favorite Mexican-inspired dishes like tacos or burritos.
Spanish Rice Recipe | Classic Spanish Rice https://twosleevers.com/spanish-rice-recipe/
If you’re looking for a crowd-pleasing appetizer that’s colorful, flavorful, and ridiculously easy to make, this Seven Layer Dip recipe is it! Packed with refried beans, creamy guacamole, cool sour cream, zesty salsa, and plenty of cheese, this layered dip is perfect for any gathering where you want to impress without the stress.
Why You’ll Love This Amazing Appetizer
- Fast. Ready in under 20 minutes with no cooking required.
- Easy. Just layer, chill, and serve. No fancy skills needed.
- Crowd-Pleasing. A party favorite that’s creamy, zesty, and full of flavor.
- Make-Ahead Friendly. Assemble in advance and refrigerate until ready to serve.
This is one of those appetizers that looks impressive on the table but takes hardly any effort.
What Does Seven Layer Dip Taste Like?
Seven layer dip is beloved for its balance of flavors and textures. Each bite is creamy, tangy, cheesy, and fresh all at once. From the hearty beans and rich guacamole to the tangy sour cream and fresh tomatoes, it’s the kind of dip that keeps people coming back for more.
What’s In A Seven-Layer Dip?
- 2 Cups Refried Beans - Serve as the hearty foundation, adding thickness, creaminess, and a savory flavor that anchors the dip.
- 2 Cups Guacamole - Brings smooth, creamy texture and fresh avocado flavor, balancing richness with a pop of color.
- 1 1/2 Cups Sour Cream - Adds a cool, tangy layer that mellows out the spicier elements like salsa and beans.
- 1 1/2 Cups Salsa - Infuses the dip with zest, spice, and a touch of acidity, keeping the layers lively and flavorful.
- 2 Cups Shredded Cheese - Melts slightly into the dip, providing savory depth and a classic Tex-Mex flavor; cheddar and Monterey Jack are popular choices.
- 1 Cup Tomatoes - Offer freshness, juiciness, and a burst of brightness that balances the creamy and rich layers.
- Optional Garnishes (Green Onions or Cilantro) - Finish the dip with freshness, color, and a light herbal kick that elevates presentation and flavor.
Together, these layers create a creamy, zesty, fresh, and savory dip that’s perfect for sharing at parties and gatherings.
How To Make Seven Layer Dip
- Prepare the Dish. Use a clear 9x13-inch dish or trifle bowl so the layers are visible.
- Layer the Beans. Spread refried beans evenly on the bottom of the dish.
- Sour Cream Layer. Spread sour cream over the beans.
- Salsa Layer. Add a layer of your favorite salsa. Make sure it’s not too watery to avoid soggy layers.
- Add Guacamole. Carefully spread guacamole over the salsa, smoothing it out with a spatula.
- Cheese. Sprinkle shredded cheddar and Monterey Jack cheese evenly across the top.
- Fresh Toppings. Finish with chopped tomatoes and optional green onions or cilantro.
- Chill & Serve. Cover and refrigerate for at least 30 minutes before serving. Pair with tortilla chips.
Tips And Tricks
Making seven layer dip is quick and easy, but a few tips and tricks can help you keep it fresh, flavorful, and party-ready every time:
- Use a clear dish . A glass baking dish or trifle bowl shows off all the colorful layers for a beautiful presentation.
- Drain salsa well . Choose a chunky salsa or drain excess liquid so your dip doesn’t get watery.
- Keep guacamole fresh . Add a squeeze of lime juice to your guacamole to slow browning and maintain its bright green color.
- Spread carefully . Use a spatula to layer gently and evenly so each layer stays distinct.
Variations
Seven layer dip is endlessly customizable, and you can easily switch up the layers to suit different tastes, themes, or dietary needs. Here are some delicious variations to try:
- Meaty Layer - Add seasoned ground beef, shredded chicken, or chorizo between the beans and guacamole for a heartier dip.
- Spicy Kick - Use hot salsa, add pickled jalapeños, or drizzle with hot sauce for extra heat.
- Tex-Mex Twist - Sprinkle crushed tortilla chips or Fritos between layers for added crunch.
- Healthy Swap - Replace sour cream with Greek yogurt for a lighter, protein-packed option.
What To Eat With Seven Layer Dip
Seven layer dip is creamy, zesty, and full of flavor, and pairing it with the right sides makes it even more enjoyable for parties or casual gatherings. Here are some great options to serve alongside it:
- Tortilla Chips - The classic choice for scooping through all the layers.
- Pita Chips or Crackers - A sturdier alternative that adds a different crunch.
- Quesadillas - Warm, cheesy quesadillas complement the dip perfectly.
- Mexican Rice or Cilantro Lime Rice - A hearty side that balances the richness of the dip.
How Long Does It Last?
Seven layer dip lasts about 3 days in the refrigerator. Cover tightly with plastic wrap to keep it fresh. The guacamole layer may darken slightly, but it’s still delicious.
Can You Make It Ahead?
Yes, you can make seven layer dip ahead of time, but there are a few things to keep in mind for the best flavor and presentation.
The dip can be fully assembled 3–4 hours in advance and stored in the refrigerator, tightly covered with plastic wrap. This gives the layers time to chill and the flavors to meld together.
More Delicious Dip Recipes
- Fruit Dip
- Corn Dip
- Refried Bean Dip
- Smoked Tuna Dip
- Artichoke Dip
Seven Layer Dip Recipe | Ultimate Party Appetizer
Ingredients
- ▢ 2 cups Refried Beans
- ▢ 2 cups Guacamole
- ▢ 1 1/2 cups Sour Cream
- ▢ 1 1/2 cups salsa
- ▢ 2 cups Shredded Cheese
- ▢ 1 cup Diced Tomatoes
- ▢ 1/4 cup Green Onions , chopped
Instructions
- Prepare the Dish. Use a clear 9x13-inch dish or trifle bowl so the layers are visible.
- Layer the Beans. Spread refried beans evenly on the bottom of the dish.
- Sour Cream Layer. Spread sour cream over the beans.
- Salsa Layer. Add a layer of your favorite salsa. Make sure it’s not too watery to avoid soggy layers.
- Add Guacamole. Carefully spread guacamole over the salsa, smoothing it out with a spatula.
- Cheese. Sprinkle shredded cheddar and Monterey Jack cheese evenly across the top.
- Fresh Toppings. Finish with chopped tomatoes, sliced olives, and optional green onions or cilantro.
- Chill & Serve. Cover and refrigerate for at least 30 minutes before serving. Pair with tortilla chips.
