Homemade Spanish Rice

Don’t buy Spanish rice! It is so easy to make, and it tastes so good!

What type of rice should you use? I typically use long-grain white rice. The variety or brand doesn’t matter as long as it’s long grain. And be sure to keep those package directions handy to determine your rice brand’s optimal liquid ratio and cooking time.

  • Author: Kim Nicholson



2 cups long grain rice

8 oz tomato sauce

1 cup chicken lower-sodium chicken broth

2 T olive oil

34 cloves of garlic minced

1/4 cup chopped cilantro

cumin -(I prefer cumin seed and use my mortar and pestle to grind it into a powder)

pepper and salt


Prepare your Rice according to the package. I use my rice cooker; it is so easy! Before you begin cooking your Rice be sure to add the cumin, salt, and pepper. You can always add more for taste.

The amounts of liquid in this recipe should be considered a guideline. Follow the directions on your bag of Rice to determine how much liquid to use (per 1 cup of Rice) when you make your Spanish Rice. For example, if your bag of Rice calls for 2 cups of water for every 1 cup of Rice, substitute 1 cup chicken broth and 1 cup tomato sauce for that water.

Saute minced garlic in olive oil, for about 2 minutes or soft.
After your Rice is done, stir in the remaining ingredients, and reduce it to a simmer.
If you’d like to add some diced, drained green chiles (mild) or jalapenos (hot), stir those in at the same time as the diced tomatoes.
Garnish this Rice with fresh cilantro and salsa, if desired. Serve as a side dish or as a base for a rice bowl.

Did you make this recipe?

Share a photo and tag me — I can't wait to see what you've made!