Mexican Restaurant-Style Spanish Rice (Fluffy & Authentic)
This Mexican restaurant-style Spanish rice is light, fluffy, and perfectly seasoned — just like your favorite restaurant’s version. Toasted rice, onion, garlic, a touch of tomato, and savory broth create the classic flavor and texture that pairs perfectly with tacos, enchiladas, and more.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Side Dish
- Cuisine: Mexican
Ingredients
- 1½ cups long-grain white rice
- ¼ cup neutral oil (canola or avocado oil)
- ¼ cup finely diced white onion
- 1 small jalapeño, finely diced (optional, for heat)
- 2 TBSP jarred minced garlic (or 4 fresh cloves, finely minced)
- 2–3 TBSP tomato sauce
- 3 cups chicken broth (or water plus chicken bouillon to equal 3 cups broth)
- ½ packet Sazón Goya
- ½ tsp salt
- Optional stir-ins (add at the end): green beans, peas, carrots, corn, or your other favorite vegetables
Instructions
- Rinse rice under cold water until the water runs clear to remove excess starch. (This helps the rice cook up light and fluffy instead of sticky.)
- Heat oil in a large skillet or saucepan over medium-high heat. Add rice and cook, stirring frequently, until the rice is lightly golden brown.
- Add diced onion (& jalapeño if using) to the toasted rice and cook 1–2 minutes, stirring, until slightly softened and fragrant.
- Remove pan briefly from heat. Stir in garlic and tomato sauce.
- Pour in chicken broth, then add Sazón and salt. Stir well.
- Return to heat and bring to a rolling boil.
- Once boiling, reduce heat to low, cover, and simmer for 12 minutes.
- Turn off heat and leave covered for 5 minutes to finish steaming.
- Fluff gently with a fork.
- Stir in vegetables if using.
Notes
Use 2 TBSP tomato sauce for lighter color, 3 TBSP for a deeper restaurant-style hue.
Long-grain white rice works best for fluffy, separated grains.
White onion gives the most authentic flavor, but yellow onion also works.