Spanish Rice in Minutes

by Maryann Tomovich Jacobsen, MS, RD on March 25, 2010

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I’ve tried to make Spanish rice a few times and have never been happy with the way it turns out (just so you know I have many recipe failures that never make it to this blog). I stumbled across this recipe from the Picky Palate and was drawn to how easy it looked.

I made a couple of modifications. I only used 2 Tbsp. of oil and substituted some already-cooked brown rice from Trader Joes for the white steamed rice. It was yummy and we’ve been adding it to our bean burritos but it could be used with a number of dishes.

Any of you making spanish rice at home? Any recipe secrets? Have a great weekend!


3 Tablespoons vegetable oil
1 medium white onion, diced
4 Cloves fresh garlic, minced
2 Cups steamed white rice
1 small can of tomato sauce
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
1 teaspoon ground cumin


1. Heat oil into a large skillet over medium heat. Saute onion until softened. Add garlic; cook for 1 minute then add steamed rice. Stir to combine flavors then add tomato sauce, salt, pepper and cumin. Stir to combine. Keep on warm until serving. Can mixed in cooked shredded chicken, corn, black olives and cilantro for a main dish as well.


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{ 6 comments… read them below or add one }

MySensei March 26, 2010 at 8:25 am

What an easy and rather yummy looking recipe for Spanish rice. I have always wanted to try to make it. Now I’m craving some Spanish food! Mmmm! Thanks for the recipe, can’t wait to try it :-)


Sarah February 1, 2011 at 9:46 pm

I saute’ onion in a few T of olive oil until soft, then add UNCOOKED rice and brown lightly. This gives the rice that pilaf, non-mushy texture. Then I add the appropriate amount of liquid (divided between tomatoes, salsa, and water), salt to taste, and add cilantro. Bring to a boil, cover, and then simmer until done WITHOUT LIFTING THE LID. That is the really hard part. Cooking times and liquid amounts vary widely among types of rice. With white rice I use 1.5 parts liquid to 1 part rice and simmer for 20 minutes. With brown rice use more liquid and cook longer.


Nahum September 11, 2012 at 6:22 pm

Yes, it’s better to start with uncooked rice, but it’s good to know you still have the option if you already have plenty of cooked rice at hand. So this is kind of like fried rice, but substituting tomato sauce for soy, and spices as appropriate. This should be easy for me to remember!


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