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Spanish Rice

Spanish Rice is full of flavor and extremely versatile. It can be eaten as a side or if you care to add a protein it can be enjoyed as a meal!


I grew up eating spanish rice for dinner often.  My mom would make it as a side dish, and she would also add browned ground beef to it.  I loved it.  It’s one of my many comfort foods.  This is my version.

I start my Spanish rice out on the stove top and pop it in the oven to finish off.

Ribbet collage

Cover your pot and bake for 1 1/2 hours at 325 degrees, remove and fluff with a fork.


It’s as easy as that!  I  love to serve Spanish Rice served as a side with tacos, pulled pork, grilled chicken, burritos, and quesadillas!  This recipe serves 12 people as a side.  I love making this and keeping it in the refrigerator and using it with different meals through out the week. One way I love to use this recipe is by mixing a can of black beans with the last cup or two of spanish rice leftovers and stir frying it in a skillet and serving with an egg over easy on top!


More great dinner dilemma ideas can be found on the Dinner Dilemma Pinterest board.

Much Love, Sheila

Spanish Rice

Easy versatile and flavorful side dish made from a few simple ingredients!
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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 48 minutes
Course Side Dish
Cuisine American, Mexican
Servings 8 side servings


  • 2 tablespoons Butter
  • 2 cups long grain white Rice
  • 1 10 ounce can Rotel tomatoes
  • 1/4 cup tomato paste
  • 3 cups Chicken Broth or you can use 3 cups water
  • 1/2 teaspoon Cumin
  • 1 teaspoon Sugar
  • salt to taste
  • 1/2 cup diced carrot optional


  • Melt butter in 6 quart dutch oven or oven proof pan, add rice mix rice with butter and let cook over medium heat until rice starts to sizzle about 1 minute add rotel, tomato paste, and chicken broth the to pan. Stir well, add cumin, sugar and salt to your taste bring to a boil. Cover and remove from stove place in 325 degree oven for 1 hours.  Remove from oven,  do not peek, leave it alone, until ready to eat, when ready to eat remove cover, fluff with fork and serve.
    Add optional carrot along with broth.


Note: My mom makes this as a main dish by adding ground beef. Here’s how you do it. Brown one pound lean ground beef with 1 cup chopped onion, when beef is browned and onions are tender add in rice and follow the above recipe.
Stove top method: Cook on medium low to low heat for 30 minutes. turn off heat and let set for 15 minutes remove lid and fluff rice. 
Keyword rice, side dish, tomato
Tried this recipe?Mention @eat2gather or tag #eat2gather!

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  1. May be a silly question…. but do you drain the can of Rotel tomatoes? I wanted to be sure so it didn’t make the rice come out needing more or less liquid to cook properly. You probably are supposed to drain them every time you use them, but I just don’t know. Thank you.

    1. Peggy, I do not. I will make sure to edit the recipe to make sure that’s clear. Thanks for asking, and let me know how it turns out!

  2. I love this! I haven’t made rice in so long. My Filipino side of the family would probably curse me if they saw this comment! I should buy a bag and make this ASAP.