Spanish Rice Recipe with Fresh Tomatoes

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This Spanish rice recipe with fresh tomatoes makes a tomato-seasoned rice side dish with garlic, cumin, onion and chili. The rice is toasted before it cooks in chicken broth, which helps give the finished dish separate grains and a savory flavor.

In the US, this dish is often called Spanish rice, although it’s closer to Mexican rice or arroz rojo than any traditional rice dishes I’ve tried in Spain. It’s a really good side dish for tacos, enchiladas, burritos, fajitas and grilled meats, and the fresh tomatoes give it something special.

What is Spanish Rice?

Spanish rice is the name commonly used in the US for a tomato-based rice side dish served with Mexican and Tex-Mex meals. It’s usually prepared by browning uncooked white rice in oil, then simmering it with tomato, broth, onion, garlic and south of the border type seasonings.

Mexican rice with tomatoes is also known as arroz rojo, which means red rice. The name refers to the warm reddish-orange color created by the tomato sauce.

This recipe includes tomato sauce and a chopped Roma tomato. The sauce colors and seasons the cooking liquid, while the diced tomato softens into the rice as it’s cooking.

Why Toast the Rice First?

Cooking the dry rice briefly in olive oil gives it a light toasted flavor and coats the grains before you add the liquid. This can help prevent the cooked rice from becoming overly sticky.

Stir the rice regularly while it browns so it cooks evenly and doesn’t burn on the bottom of the pan. It doesn’t need to get dark. I recommend you stop when some of the grains are golden and the rice smells lightly toasted.

Add the garlic once the rice is nearly ready. I find that minced garlic cooks quickly and can burn if it’s left in the pan for too long, so keep your eyes on it.

Ingredients for Spanish Rice with Fresh Tomatoes

• Long-grain white rice: Long-grain rice is less starchy than short-grain varieties, which helps the cooked grains separate more easily.
• Olive oil: Used to toast the rice before the cooking liquid is added.
• Yellow onion: Finely chopped onion softens into the rice and provides a savory base.
• Garlic: Fresh minced garlic gives the rice more flavor than garlic powder would and tastes better with the fresh tomatoes in the dish.
• Chicken broth: Broth seasons the rice as it cooks. Store-bought or homemade broth will work. I usually keep some homemade broth in the freezer for this purpose.
• Water: Water gives you the remaining liquid needed to cook the rice.
• Tomato sauce: This gives the rice its familiar color and distributes the tomato flavor throughout the pan.
• Roma tomato: Roma tomatoes have firm flesh and less liquid than many larger tomato varieties. I’ve tried others but found that Roma work best.
• Cumin: Ground cumin adds warm, earthy flavor.
• Chili pepper: You can use a mild, medium or hot chili depending how much heat you want.
• Salt: Definitely add this carefully because chicken broth and bouillon can already be salty.

How to Make Spanish Rice with Tomatoes

1. Toast the rice: Heat the olive oil in a saucepan over medium heat, then add the uncooked rice and stir until several grains are golden.
2. Add the garlic: Stir in the minced garlic once the rice is nearly toasted and cook it briefly.
3. Add the liquid: Pour in the water and chicken broth.
4. Add the remaining ingredients: Stir in the onion, tomato sauce, diced tomato, cumin, chili and a little salt.
5. Bring it to a simmer: Let the liquid begin to bubble, then reduce the heat and cover the pan.
6. Cook the rice: Leave it covered until the grains are tender and the liquid has been absorbed.
7. Rest the rice: Remove the pan from the heat and leave it covered for 10 minutes.
8. Fluff and serve: Remove the chili, separate the grains gently with a fork and adjust the seasoning if needed.

Tips for Fluffy Spanish Rice

• Use long-grain rice: Short-grain rice contains more starch and can produce a stickier texture.
• Measure the liquid carefully: Too much liquid can make the rice soft and mushy.
• Use a tight-fitting lid: Escaping steam can leave some grains undercooked.
• Reduce the heat: Once the liquid begins to simmer, keep the heat low enough to prevent scorching.
• Don’t keep lifting the lid: Each time the lid is removed, steam escapes and the temperature drops.
• Let it rest: The covered resting time allows the remaining moisture to distribute through the rice.
• Fluff it with a fork: Vigorous stirring can break the grains and make the rice sticky. I use a fork and fluff it gently.

Substitutions and Variations

• Vegetable broth: Replace the chicken broth with vegetable broth for a vegetarian dish.
• Chicken bouillon: Dissolve chicken bouillon powder in hot water when prepared broth isn’t available.
• Another tomato: Another firm plum tomato can replace the Roma tomato.
• Make it milder: Remove the chili seeds or leave out the chili.
• Spice it up: Choose a hotter chili or add a small pinch of cayenne pepper.
• Add bell pepper: Add finely chopped red or green bell pepper with the onion.
• Include corn: Stir cooked corn into the rice before serving.
• Finishing touches: Finish the rice with chopped cilantro and a squeeze of fresh lime juice for extra flavor.

I haven’t tested this Spanish rice recipe with fresh tomatoes using brown rice, Minute Rice, instant rice or previously cooked rice. Those options require different liquid quantities and cooking times, so they shouldn’t be swapped directly for the uncooked long-grain white rice.

Spanish Rice Recipe with Fresh Tomatoes

Victoria Haneveer

Spanish Rice Recipe with Fresh Tomatoes

Spanish rice with fresh tomatoes combines toasted long-grain rice with Roma tomato, tomato sauce, garlic, cumin, onion and chili. Serve this easy Mexican rice with tacos, enchiladas, burritos, fajitas or grilled meats.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Side Dish

Cuisine: Mexican-Inspired

Ingredients Method Notes

Ingredients

 

• 1 cup (210g) uncooked long-grain white rice
• 1 tablespoon olive oil
• 2 garlic cloves, minced
• ½ yellow onion, finely chopped
• 1 cup (250ml) cold water
• 1 cup (250ml) chicken broth
• ¼ cup (60ml) tomato sauce
• 1 Roma tomato, diced
• 1 teaspoon ground cumin
• 1 chili pepper, sliced lengthwise
• Salt, to taste

Method

 

1. Heat the olive oil in a saucepan over medium heat. Add the rice and cook while stirring until several grains are golden.
2. Add the garlic when the rice is almost browned and cook briefly. Pour in the water and chicken broth.
3. Add the onion, tomato sauce, diced tomato, cumin, chili and salt, then stir well. Bring the liquid to a gentle boil, reduce the heat to medium-low and cover the pan with a tight-fitting lid.
4. Cook for 20 to 30 minutes without stirring or repeatedly lifting the lid. Check the rice after 20 minutes and continue cooking if liquid remains or the grains are still firm.
5. Remove the pan from the heat once the rice is tender and the liquid has been absorbed. Leave the rice covered for 10 minutes, remove the chili, fluff with a fork and serve hot.

Notes

• Replace the chicken broth with a tablespoon of chicken bouillon powder dissolved in a cup (250ml) of hot water if needed.
• Use vegetable broth to make it vegetarian.
• Add salt carefully because broth and bouillon can already be salty.
• Remove the chili seeds or leave out the chili for mild rice.
• Don’t lift the lid repeatedly while the rice is cooking.
• Refrigerate leftovers promptly and use them within 3 to 4 days.

What to Serve with Spanish Rice

Serve this rice with tacos, enchiladas, fajitas, burritos or air fryer quesadillas. It also works well with chicken fajitas, steak, shrimp, seasoned ground beef or an authentic Mexican main dish.

For a simple meal, pair it with refried beans, salsa, guacamole and warm tortillas. You can also add it to a burrito bowl with beans, meat, lettuce, cheese and your favorite toppings. Or try it with something more unusual like carne asada tater tots or crispy flautas and homemade salsa.

Leftover rice can be served with fried eggs for lunch or added to stuffed peppers. Cooked rice needs to be chilled promptly and reheated until piping hot.

How to Store and Reheat Spanish Rice

• Store: Cool leftover Spanish rice promptly and transfer it to an airtight container. Refrigerate it for up to 4 days.
• Reheat: To reheat it in the microwave, add a small splash of water or chicken broth and cover the container loosely. Heat the rice until it’s piping hot throughout. You can also reheat it in a saucepan over low heat. Add a little water, cover the pan and stir occasionally while it warms.
• Freeze: Put cooled rice in an airtight container and freeze for up to 3 months.
• Thaw: Either thaw it in the refrigerator before reheating or heat it directly from frozen in the microwave.

Frequently Asked Questions

Easy Mexican Rice with Tomatoes

This Spanish rice with fresh tomatoes is a tasty side dish for tacos, enchiladas, fajitas and grilled meat. Toasting the long-grain rice before adding the liquid gives it a light nutty taste, while the tomato, garlic, cumin and broth provide the familiar seasoning of Mexican rice.

Adjust the chili to make the rice mild or spicy, then serve it hot with your favorite Mexican meal.