This Spanish Rice recipe is a must-try if you’re looking for a simple, satisfying side dish that’s big on flavor and comes together with pantry staples.

My family has always called this dish “Spanish Rice,” while some people in the US call it “Mexican Rice.” I find that different people and families have slightly different ways of making it. Whatever you call it, it’s delicious! And a great way to feed a crowd with an inexpensive list of ingredients.

Made with a homemade sofrito (a blend of fresh aromatics like onion, pepper, garlic, and cilantro), this version is baked in the oven for hands-off cooking and perfectly fluffy rice every time. It’s naturally gluten-free, easy to make vegetarian if needed, and pairs beautifully with tacos, grilled veggies, or your favorite protein.

For one big pot, toast 3 cups of rinsed short-grain white rice in ¼ cup of olive oil for about 4 minutes, stir in the sofrito and 3 tablespoons of tomato paste, then add 5 cups of chicken stock and 2 teaspoons of kosher salt. Cover it and bake at 350°F for about 25 minutes, until the liquid is absorbed. Fluff it with a fork, cover it again and let it rest for 15 minutes. That’s it: fluffy, tomato-red rice for 8 to 10 people.

Whether you’re prepping for a cozy family dinner or looking for a meal-prep friendly recipe for the week, this Spanish Rice brings comfort, color, and a burst of flavor to the table. And if you’re feeding 12+ people, make this with some slow-cooker chicken and put out fresh salsa and/or pico de gallo, cheese, lettuce, pickled red onions, and your taco fixings and let everyone make their own burrito bowl. It’s always a hit!

What You’ll Love About Spanish Rice

• Bold flavor without much effort: The fresh sofrito base does all the heavy lifting with sautéed aromatics, toasted rice, and rich tomato paste all baked together in one pot.
• Baked, not boiled: Unlike traditional stovetop methods that need constant watching, this oven-baked version guarantees tender, fluffy rice with no fuss.
• Meal-prep friendly: It stores beautifully and reheats like a dream. You can make a big batch and enjoy it all week long.
• Naturally gluten-free & dairy-free: This wholesome dish fits many dietary needs and can be made vegetarian with a simple swap. This makes it great for serving to guests.
• Great for gatherings: Feeds a crowd, easy to double and this Spanish rice always disappears fast.

What You Need to Make Spanish Rice

• Yellow onion: Adds a sweet-savory base to the sofrito.
• Poblano pepper: Mild and earthy, it adds depth without overpowering heat.
• Garlic cloves: Just two cloves add warm, comforting aroma.
• Ground cumin: A pantry staple that brings warmth and spice.
• Fresh cilantro: Adds a pop of herbal brightness to the dish.
• Extra-virgin olive oil: Helps toast the rice and carry flavor throughout.
• Short-grain white rice: Think Calrose or sushi-style rice. Rinsing it removes excess starch and helps prevent clumping. You can use medium-grain rice as an alternative if needed.
• Tomato paste: A little goes a long way. Tomato paste makes this dish rich, tangy, and savory.
• Chicken stock or water: Cooking rice in stock infuses it with extra flavor. Try out my best homemade chicken stock recipe.
• Kosher salt: Enhances every bite.
• Lime juice (optional): For a zesty finish and bright contrast.

(See printable recipe card below for full ingredient amounts)

Step-By-Step Instructions To Make Spanish Rice

1. Make the sofrito: In a food processor, combine the onion, poblano pepper, garlic, cumin, and cilantro. Pulse until finely chopped and well blended. Preheat the oven to 350°F. 
2. Prepare the rice: Rinse the rice under cold water and drain well. 
3. Toast the rice: In a large ovenproof skillet, or Dutch oven, heat the oil over medium heat. Add the rinsed rice and sauté for about 4 minutes, stirring occasionally until lightly toasted. 
4. Cook the sofrito: Add the sofrito to the skillet and sauté for about 3-4 minutes, or until fragrant. Stir in the tomato paste and cook for an additional 2 to 3 minutes. 
5. Add the liquid: Pour in the chicken stock (or water) and add salt. Stir well to combine. Cover with a tight-fitting lid and transfer the skillet to the oven. 
6. Bake the rice: Bake for 20 to 25 minutes, or until the rice has absorbed the liquid and is tender. Remove from the oven, fluff the rice with a fork, and cover again. Let sit for 15 minutes to steam and finish cooking. 
7. Finish and serve: If using, stir the juice of 1 lime into the Spanish rice before serving. 

Tips & Variations

• Make it vegetarian: Use vegetable broth instead of chicken stock for a fully plant-based version. The vegetable broth will still give the rice that boost of flavor.
• Spice it up: Add a diced jalapeño or a pinch of red pepper flakes to the sofrito for a nice little kick.
• Brown rice option: You can substitute brown rice, but increase the baking time to about 40–45 minutes and check for doneness.
• Storage: Keeps well in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop with a splash of water or broth.
• Freeze it: Portion into freezer-safe containers for quick weeknight sides down the road. Perfect for taco nights and pairing with enchiladas.

Spanish Rice FAQs

What’s the difference between Spanish rice and Mexican rice?

In the US, they’re usually the same dish with two different names. My family has always called it Spanish rice, and lots of people call it Mexican rice. Either way, it’s rice toasted in oil and cooked with tomato, onion, garlic and broth. (It’s not the same as Spanish paella, which is a whole different thing.)

What is sofrito?

Sofrito is a blend of finely chopped aromatics that gives a dish its flavor base. Mine is onion, poblano pepper, garlic, cumin and fresh cilantro pulsed together in a food processor. No food processor? Finely chop the veggies by hand and mix them with the cumin.

Can I use brown rice?

You can. Brown rice needs more time, so bake it for about 45 minutes and check that it’s tender and the liquid is absorbed before you take it out.

Can you freeze Spanish rice?

It freezes well. Portion it into freezer-safe containers so you have quick sides ready for taco night. It also keeps in the fridge for up to 5 days; reheat it on the stove with a splash of water or broth.

Want another easy rice side? Try my Cilantro Lime Rice. For an easy taco night, serve this Spanish rice with my Crockpot Shredded Chicken Tacos.

Looking for more ideas like this? Here are healthy rice recipes.

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