A Mexican rice recipe everyone loves, better with brown rice.
It’s time for Mexican rice (Spanish rice) go go from side dish to center stage. This Mexican brown rice recipe is easy, flavorful, healthy and looks gorgeous on a plate. There’s also a step-by-step video recipe below, so be sure to follow along!
Meet This Mexican Brown Rice Recipe
Often relegated to the scoop of semi-forgotten, obligatory add-on to most Mexican meals (at least in American Mexican restaurants), a well-made homemade Mexican rice is flavorful, colorful, and all-around great. This easy Mexican (or Spanish) rice recipe checks all the boxes — with extra nutrition from brown rice.
Step-By-Step Video Recipe
Here’s a video of how to make this Mexican brown rice recipe step by step.
Why Is Mexican Rice Also Called Spanish Rice?
The short answer is that no one is completely certain why Mexican rice also gets called Spanish rice. We do know, however, that the Spanish first brought rice to Mexico in the 1500s, when they began conquering and settling the territory.
Another explanation for the interchangeable name lies simply in the fact that Spanish is the predominant language in Mexico. Hence the name Spanish rice. Mexican rice recipes evolved to include ingredients native to South and Central America, such as tomatoes and peppers.
You’ll also like: Gallo Pinto (Costa Rican Black Beans and Rice)
Restaurant-Style Mexican (Spanish) Brown Rice: Recipe Notes
Whether you call it Mexican or Spanish rice, this healthy brown rice recipe yields fluffy rice with a bright orange color and mild chili flavor.
This is a fairly straightforward, one-pot recipe. Cooking the onions and peppers first softens them and starts to “bloom” the flavor into the rice. The rest is just a matter of regular steamed rice with some bonus ingredients stirred in. Below are some more notes.
Can I Substitute White Rice Instead? (And Other Variations)
Swapping the rice: Most Spanish rice recipes use white rice. This recipe calls for brown rice to make it heartier and more nutritious. You can easily substitute white rice. Just be sure to adjust the proportion of liquid. The package directions will tell you what to do. Whatever rice you choose, make it a long-grain rice and not a starchier short-grain variety.
Can I make this vegan?
Make this a vegan Mexican rice. To make this vegan, swap out the chicken broth for vegetable broth or water. The rest is already vegan friendly.
How do I serve this Spanish rice?
Spanish rice, or Mexican rice, goes great with all kinds of Mexican dishes. Best choices for what to serve with this rice include grilled chicken or steak, fajitas, fish, tacos, enchiladas, or as a filling for burritos. Top with scallions and cilantro for a pop of color, and you have a fabulous, festive side dish that finally gets the attention it deserves.
Pair your Mexican Brown Rice with these other great dishes:
- Sopa de Tortilla (Tortilla Soup)
- Chicken & Black Bean Enchiladas
- Homemade Pico de Gallo
- Easy Black Bean Soup
Mexican Brown Rice (Spanish Rice)
Ingredients
- 3 tablespoons neutral vegetable oil
- 1 medium yellow onion, diced small
- 1/2 green or red bell pepper, diced small
- 1 1/2 cups long-grain brown rice
- 2 cloves garlic, minced
- 1 10-ounce can diced tomatoes, drained
- 2 teaspoons mild chili powder
- 1 1/2 teaspoons kosher salt, or to taste (I sometimes do up to 2 teaspoons)
- 2 1/2 cups no-sodium chicken broth, water, or both
Instructions
- Heat the oil over in a medium-sized pot over medium-high heat. Add the rice, onion, and bell pepper and cook, stirring frequently, until the vegetables are slightly tender and the onions are translucent, about 5 minutes.
- Stir in the garlic, drained diced tomatoes, salt, chili powder, and broth. Reduce the heat to a low simmer and cook, covered, until fluffy, about 45 minutes. Fluff with a fork. Taste for seasoning and serve hot. PRO TIP: Feel free to substitute white rice instead of brown. This will cook faster and is more "restaurant style." Just make sure you adjust the ratio of liquid according to the package directions, as well as the cooking time. You may also want to rinse the white rice several times to remove excess starch.
Video
Nutrition
Disclaimer: Nutrition information is provided for courtesy purposes only, and is an estimate not verified by medical or nutrition experts. Read the full nutrition disclaimer.
35 comments
Wei-Jing
Hi, can I use regular sodium chicken broth? If I do, should I reduce the added salt? Thanks!
Unpeeled
Hi! Yes, you can certainly use regular sodium chicken broth. This will affect the total salt quantity, so I would reduce the salt amount listed in the recipe by half, and then taste for seasoning once the rice is done. You can stir in any additional salt by fluffing it into the rice with a fork.
Mark
Do you cover the rice when it’s cooking? Also do you rince the rice? Thank you. Mark
Unpeeled
Hi, Mark. All great questions. Yes, cover the rice as it cooks. (I will update the recipe to say this. Thanks for pointing out this small but critical step!) In terms of rinsing the rice, brown rice has a lot less starch than white rice, so it is not necessary here. But I do like to rinse white rice several times. Enjoy, and I’d love to hear how it turns out! Thanks again.
Ashley
Should we rinse the rice?
Unpeeled
Hi! Yes, you definitely can, but brown rice is generally a lot less starchy than white, so it won’t make a huge difference.
Sarah
Very good. Has become a staple rice dish in my home.
Tom
🙂
Janice
can I sub regular long grain rice?
Unpeeled
Hi, Janice! Absolutely. Just adjust the liquid measurement according to the package directions on whatever type of rice you have.
R.F.
So good!!
Ella
Tried it tonight and it was delicious!! My family all enjoyed it and served it with grilled burgers and a salad.
Thanks again for the great recipe
G.G.
Great recipe and just as good as a restaurant. The color is really vibrant. Served with chicken.
Johanna
Super tasty!!!!