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Simple Spanish Rice

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Looking for the perfect accompaniment to complete your Mexican feast? Did you know that sometimes the star of the show can be the side dish? This recipe will turn a simple meal of tacos or tostadas into a Mexican feast. This dish is the easiest and tastiest Spanish Rice recipe ever. Tastier and without all the extras that come in a store bought mix. It has mild flavors even the kids will love. The best part is it’s made with simple ingredients that you are sure to have on hand whenever the mood strikes.


You’ll need:
1 ½ cup long grain white rice
½ onion diced
1-2 cloves garlic, minced
1 can tomato soup
1 ½ c water
3 tbsp. chicken bouillon
2 tbsp. olive oil

In a skillet on med, heat the olive oil. Add rice to skillet and cook, stirring frequently till it starts to turn light brown. Add onion and garlic to skillet and continue to cook until rice is a nice brown color and the onion and garlic are soft.

Add tomato soup, water and chicken broth and stir to combine. Once mixture starts to simmer turn heat down to low and put a lid on it. Cook until all liquid is absorbed, about 15 minutes, stirring every 5 min with a wooden spoon to scrape the bottom of pan. Canned chicken broth can be used in substitution for the water and bullion. If using homemade broth be sure to taste in case salt needs to be added.

This dish is the perfect accompaniment to any Mexican meal. It turns taco night into restaurant night. The light tomato flavor is even a hit with the kids who normally don’t like Spanish rice.

The onion and garlic can be cut down to suit your tastes.

Tip: When the onion are the same size as the rice the kids don’t even notice!

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2 thoughts on “Simple Spanish Rice”

  1. mexican rice is something i make a lot! a friend taught me many, many years ago when i lived in texas. the recipe is similar to this but you also add some chopped green pepper with the onions.

    i use tomato paste instead of the tomato soup – doesn’t take much – probably about a tablespoon or so. my recipe doesn’t include garlic but that is a personal choice. once the rice, onion and peppers are ready (rice is nice and brown and onion and peppers start to soften) i add salt, pepper, cumin, and the tomato paste.

    stir it all up to mix then pour in the chicken broth. i always use twice as much broth as rice – works perfect every time! let it come to a boil, turn the heat down to low, cover it and let it cook for 20 minutes.

    I was told to never stir the rice until you are ready to serve and then you fluff it with a fork. This is one of my family’s favorites! By the way, you can take any leftovers and add eggs to them the next morning for breakfast. Just break some eggs in with the left over rice until you have enough.

    Will be kinda liquidy – and fry like pancakes. My middle son loves this!


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