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Easy Spanish Rice (Flavorful, One-Pan Side Dish)
This easy Spanish rice is a simple, budget-friendly side dish packed with bold flavor from tomatoes, spices, and sautéed vegetables. It’s the perfect addition to tacos, burritos, or any Tex-Mex meal, and it comes together in just one pan.
Using cooked rice makes this recipe extra quick, while still delivering that classic savory, slightly smoky flavor you expect from traditional Spanish rice.
What Is Spanish Rice?
Spanish rice (often called Mexican rice or arroz rojo) is a flavorful rice dish made with tomatoes, garlic, onions, and spices. It’s commonly served as a side dish alongside tacos, enchiladas, and other Mexican-inspired meals.
Ingredients
- 2 Tbsp butter
- ½ cup diced onion
- 1 cup chopped bell pepper (any color)
- 1 stalk celery, chopped
- 2 cloves garlic, minced
- 1 (14.5 oz) can Mexican-style diced tomatoes
- 3 cups cooked white rice
- 1 tsp chili powder
- 2 tsp powdered beef bouillon
- Salt and pepper, to taste
- Water, if needed
Instructions
- Sauté the vegetables
Heat butter in a large skillet over medium heat. Add onion, bell pepper, celery, and garlic. Cook for 5–10 minutes until softened and fragrant. - Add remaining ingredients
Stir in the diced tomatoes (with juice), cooked rice, chili powder, beef bouillon, salt, and pepper. - Simmer
Reduce the heat to low and let the mixture simmer for 10–15 minutes, stirring occasionally until heated through. If it starts to dry out, add a splash of water as needed. - Serve warm
Taste and adjust seasoning if needed, then serve hot.
Tips for the Best Spanish Rice
- Sautéing first builds flavor—this step creates the base of the dish and adds depth.
- Use long-grain rice for the best texture (it stays fluffy, not sticky).
- Don’t skip the tomatoes—they give Spanish rice its signature color and flavor.
- Adjust moisture as needed since you’re using pre-cooked rice
- Season at the end to avoid over-salting (bouillon adds salt)
Easy Variations
- Spicy version: Add diced jalapeños or hot sauce
- Chicken Spanish rice: Stir in cooked, shredded chicken
- Vegetarian: Swap beef bouillon for vegetable bouillon
- Extra flavor: Add cumin or paprika for a deeper, smoky taste
Serving Ideas
This Spanish rice pairs well with:
- Tacos, burritos, and enchiladas
- Grilled chicken or steak
- Beans or fajitas
- Stuffed bell peppers
- As a filling for burrito bowls
Storage & Reheating
- Refrigerator: Store in an airtight container for up to 4 days
- Freezer: Freeze for up to 2 months
- Reheat: Warm in a skillet or microwave, adding a splash of water if needed
Why You’ll Love This Recipe
- Uses simple pantry ingredients
- Ready in about 30 minutes
- One-pan and easy cleanup
- Great for meal prep
- Family-friendly and budget-friendly
If you end up with any leftover Spanish rice, you can use it to make Rice and Bean Patties. Or mix the leftover rice with scrambled eggs and cheese to make a breakfast burrito or a breakfast bowl.
Spanish Rice
Servings: 6
Calories: 150kcal
Ingredients
- 2 Tbs butter
- ½ cup diced onion
- 1 cup chopped bell pepper (any colors)
- 1 stalk celery, chopped
- 2 cloves minced garlic
- 1 14.5 oz can Mexican-style diced tomatoes
- 3 cups cooked white rice
- 1 tsp chili powder
- 2 tsp powdered beef bouillon
- salt and pepper to taste
- water if needed
Instructions
- Heat the butter in a frying pan over medium heat, add the onion, bell pepper, celery, and garlic. Cook until slightly tender, 5 to 10 minutes.
- Add tomatoes with juice, rice, chili powder, beef bouillon powder, salt, and pepper to the onion mixture. Simmer, stirring occasionally. If the mixture starts to look dry add a little water. Cook for 10 to 15 minutes until heated through.
Nutrition
Serving: 1portion | Calories: 150kcal | Carbohydrates: 25g | Protein: 3g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 49mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Vitamin A: 338IU | Vitamin C: 21mg | Calcium: 20mg | Iron: 0.4mg
To make with uncooked rice – Saute 1 ½ cups of uncooked rice with the vegetables in step 1. In step 2, add 2 cups of water, cover with a lid, and simmer for 30 minutes or until the rice is tender.
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