Rice and Beans
$0.41per plate
Prep
10 min
Rice and Beans · Rice Sides
Spanish Rice (Mexican Rice)
Spanish rice - the orange-red side rice you get with a combo plate, also called Mexican rice - starts with one step most home versions skip: toasting the raw rice in oil until it turns from translucent to light golden before any liquid goes in. That's what gives it separate, fluffy grains and a light toasted flavor instead of a sticky, mushy pot. From there it simmers with onion, garlic, tomato sauce, and broth until the rice is tender and the color is deep orange-red. It pairs naturally with our cilantro lime rice for a two-rice spread, or serve it alongside black bean tacos or any of our chicken and rice dinners.
$0.55per plate
Estimated recipe total
$2.20 · serves 4
Cook
25 min
Total
40 min
Serves
4
Recipe from Budget Plates · https://www.budgetplates.com/spanish-rice
Equipment
- Medium saucepan with a tight-fitting lid
Variations
- Use diced tomatoes instead of tomato sauce for a chunkier texture.
- Swap in vegetable broth for a vegetarian version.
- Add a diced jalapeño or a pinch of cayenne with the onion for extra heat.
- Stir in a cup of frozen peas and carrots with the tomato and broth for a heartier side.
1 How to make it
1
Toast the rice
Heat the oil in a saucepan over medium heat. Add the rinsed, well-drained rice and cook, stirring often, for 4 to 5 minutes, until the grains turn from translucent to light golden. This toasting step is what gives Spanish rice its separate, fluffy grains and light nutty flavor - do not skip it or rush it.
2
Cook the onion and garlic
Add the diced onion and cook for 3 minutes, until it starts to soften, then add the garlic for the last 30 seconds so it doesn't scorch.
3
Add the tomato, broth, and spices
Stir in the tomato sauce, chicken broth, cumin, chili powder, and salt. Bring the mixture to a boil, scraping up any toasted rice from the bottom of the pan.
4
Simmer, covered, without lifting the lid
Lower the heat, cover, and simmer for 18 to 20 minutes until the liquid is absorbed and the rice is tender. Keep the lid on the whole time - lifting it lets out steam the rice needs to cook evenly, which is the most common reason homemade Spanish rice turns out unevenly cooked.
5
Rest, then fluff
Take the pot off the heat and let it rest, covered, for 5 minutes so the last of the trapped steam finishes the rice. Fluff with a fork before serving.
2 Cheaper ingredient swaps
- Diced tomatoes instead of tomato sauce. Use a 14.5 oz can of diced tomatoes, pulsed briefly in a blender or crushed by hand, for a chunkier, more rustic texture.
- Vegetable broth. Swap in vegetable broth for a vegetarian version; the flavor holds up well.
- No tomato sauce on hand?. Whisk 2 tablespoons of tomato paste into the 2 cups of broth instead.
- Extra heat. Add a pinch of cayenne or a diced jalapeño with the onion for a spicier version.
3 Budget tips
- A can of tomato sauce, a cup and a half of rice, and a few pantry spices make four servings for about fifty-five cents a plate.
- Toasting the rice in oil first is the one step that makes this taste like a restaurant side instead of plain tomato rice, and it costs nothing extra.
- Broth made from bouillon cubes or paste is cheaper than store-bought carton broth and works exactly the same here.
- Leftovers reheat beautifully with a splash of water or broth, so a single pot covers several meals.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers in an airtight container within 2 hours of cooking and use within 3 to 4 days. Cooked rice should not sit out for more than 2 hours (1 hour if the kitchen is above 90°F) - spores that survive cooking can multiply in rice left at room temperature (USDA).
Freezer
Freeze cooled rice in an airtight container or bag for up to 2 months; thaw overnight in the fridge before reheating.
Reheating
Reheat in the microwave or on the stove with a splash of water or broth to loosen the grains, stirring until steaming hot throughout (about 165°F).
5 Nutrition (per serving)
Calories
330
Protein
7g
Fat
8g
Carbs
58g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
What is the difference between Spanish rice and Mexican rice?
Almost nothing - they're the same tomato-based, aromatics-forward rice, just called by different names depending on the region and the restaurant. This dish is labeled 'Spanish rice' on some menus and 'Mexican rice' on others; either way, it's the same orange-red side you'd get with a combo plate.
Why do I need to toast the rice first?
Toasting the raw grains in oil before adding any liquid is what gives Spanish rice its separate, fluffy texture and light nutty flavor instead of a sticky, mushy pot. Skipping this step is the most common reason a homemade version doesn't taste like the restaurant kind.
Why is my rice mushy or sticky?
Usually one of two things: the rice wasn't toasted long enough to turn golden before the liquid went in, or the lid was lifted during the simmer, letting out steam the rice needed to cook evenly. Keep the lid on for the full simmer time.
Can I use diced tomatoes instead of tomato sauce?
Yes - see the substitutions above. Diced tomatoes give a chunkier, more rustic texture, while tomato sauce gives the smoother, more traditional restaurant-style look.
How is $0.55 a plate figured?
The whole pot costs about $2.20 for four servings, so about 55 cents each. Rice, tomato sauce, and broth are the biggest costs, and all of them are inexpensive pantry staples.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 12-inch nonstick skillet. A wide nonstick skillet browns ground meat, fries rice, and builds a one-pan sauce with less oil and easier cleanup. Best for everyday stovetop dinners like skillet meals, fried rice, pasta sauces, and patties.
- Cast iron skillet. Cast iron holds heat for a deep sear and moves from stovetop to oven, and it lasts for decades with basic care. Best for searing chops and chicken, and recipes that start on the stove and finish in the oven.
- Chef's knife. One sharp chef's knife handles almost all the chopping, from onions to chicken, and replaces a drawer of gadgets. Best for all-purpose prep in essentially every recipe on the site.
- Cutting board. A large, stable cutting board makes prep faster and safer, which matters when you cook most nights. Best for everyday chopping of onion, garlic, and vegetables across nearly every recipe.
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