How to Make Spanish Rice: 3 Secrets for Perfect Mexican Rice

How to Make Spanish Rice: Step by Step

Step 1: Sauté the Aromatics

Add olive oil and butter to a medium pot over medium heat. Add the diced onion and sauté for 4–5 minutes until translucent (not browned). Add the garlic and all three spices — oregano, cumin, and chili powder — and stir to combine. The pot should smell incredible at this point.

Step 2: Toast the Rice

Add the dry rice directly to the spiced onion mixture. Stir continuously for 2–3 minutes. The rice will begin to turn slightly golden and the spices will coat each grain. This is the toasted Spanish rice recipe step that most recipes skip and cannot be replaced. If the bottom of the pot starts to stick slightly, that is fine — the broth will lift it.

Step 3: Add Liquid and Simmer

Pour in vegetable broth until the rice is covered (roughly 2 cups for 1 cup rice). Add the tomato sauce — about 3–4 large spoonfuls, which is approximately 15–20% of the total liquid. Stir to combine, bring to a simmer, reduce heat, and cover. Cook for 15–20 minutes depending on your rice package directions. The Mexican rice recipe with tomato sauce liquid should simmer, not boil.

Step 4: Check and Add Liquid as Needed

At the 15-minute mark, remove the lid and taste a grain of rice. If it is still al dente and the liquid has evaporated, add another splash of vegetable broth. Cooking in a wide pan produces more evaporation than a tight-fitting pot — adjust accordingly. When the rice is almost done, add the diced fresh tomato and stir gently.

Step 5: Steam and Rest

When the rice is done and the liquid has mostly absorbed, turn off the heat, replace the lid, and let it steam for 5–10 minutes. This final steam evaporates any remaining excess moisture and allows the rice to fluff up. Garnish with fresh cilantro if available and serve immediately, or let it cool for use in burritos throughout the week.

How to Infuse This Spanish Rice

For infused Spanish rice cannabis butter, do NOT add the infused butter during the initial cooking — it will get too hot and degrade the cannabinoids. Instead, add a small knob of cannabutter immediately after turning off the heat, while the rice is still hot. Stir it in during the resting period. The residual heat melts the butter into the rice without overheating it. Dose based on the strength of your infused butter — start with ¼ teaspoon and adjust for subsequent batches.