Flavor packed and make ahead easy for those busy weeknights; Spanish Brown Rice (Mexican Brown Rice) for a good mouth party! This delicious side dish is cooked on the stovetop in just 17 minutes with pre-cooked brown rice. It’s perfectly spiced with cumin, chili powder and adobo sauce with hearty and toothsome brown rice texture.
⭐️⭐️⭐️⭐️⭐️ Reader Review: “This recipe is absolutely delicious and has quickly become my “go-to” Mexican side dish! I have tried some many Spanish rice recipes, but they were all lacking. The robustness of this flavor is fantastic!” ~ Kate
Growing up on Spanish Rice
Spanish rice, also known as Mexican rice, has been a staple in my kitchen for so long, I can hardly recall when the creation of this recipe started. It’s a recipe that’s taken on many forms over the years.
A side of Spanish rice is a must with all things Mexican food, and a recipe I make often since we’re a homemade Mexican food lovin’ family. It pairs deliciously with Tofu Tacos, Cauliflower Tinga Tacos, Slow Cooker Pinto Beans and so much more.
This Recipe Is
- ideal for meal prep
- not *too* spicy
- hearty with a toothsome texture
If you love homemade Mexican inspired recipes, you’ll enjoy this reader favorite side dish!
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How to Make Spanish Brown Rice
step by step
Mexican Brown Rice Recipe Development
Most Spanish rice recipes call for white rice and I’ve used white basmati for years. But, I love the texture of brown rice anyway, so why not?
I first tried simply subbing white rice for brown. I tried this again and again tweaking the recipe here and there, but for some reason, the rice never absorbed the liquids or cooked through. It was if the spices (or something) were impeding the ability of the rice to absorb the water.
I ended up with a mess of undercooked seasoned rice several times before I decided to cook the rice first, chill it overnight, then add the veggies and spices. Mexican seasoned rice success!
The key to this Mexican brown rice recipe, is to pre-cook the brown rice and chill it so that the rice is cooked through, and, it’s fluffy and separated. No sticky rice here!
Traci’s Tips
- Meal Prep: Prep and chill your brown rice one day prior to making this recipe. This helps create fluffy and separated Mexican brown rice.
- Adobo Sauce: Look for chipotle chilis in adobo sauce on the Mexican food isle of the grocery store. The leftovers freeze ease!
Spanish Brown Rice Recipe
Ingredients
- 1 tablespoon Vegetable Oil, I use avocado, coconut or olive oil
- 1/2 cup (110 grams) Purple Onion, small dice
- 2 teaspoons Adobo Sauce**, from a can of chipotle chili peppers or 1 tsp of minced pickled jalapeños, adjust to taste – look for gluten free if needed.
- 1 teaspoon Cumin, ground
- 1 teaspoon Chili Powder, ground
- 1/4 teaspoon Smoky Paprika
- 1/2 teaspoon Garlic Salt
- 1/2 teaspoon Sea Salt
- 2/3 cup (200 grams) Fire Roasted Tomatoes, from a can, diced, freeze the leftovers
- 1 tablespoon Tomato Paste
- 2 1/2 cups (350 grams) Cooked and Chilled Long Grain Brown Rice*, see note for cooking instructions if needed
Serve With (optional):
- Lime Wedges, Cilantro, Salsa, Jalapeños
Instructions
- In a large saute pan, heat the oil until shimmering. Add the onions and cook on medium-low for about 8 minutes or until softened.
- Add the adobo sauce, cumin, chili powder, paprika, garlic and salt. Stir until the onions are coated and the spices release their fragrance. About one minute.
- Stir in the tomatoes and tomato paste. Stir for another minute or until all the ingredients are incorporated.
- Stir in the cold rice and mix until all the ingredients are evenly distributed. Squeeze lime juice over the rice, and stir. Warm on low for about five minutes or until heated through. Adjust salt to taste.
- Serve with additional limes, cilantro, salsa and/or jalapeños.
- Store in a lidded container in the refrigerator for up to three days or freeze for up to two weeks.
Video
Notes
Nutrition
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Made it? Leave a comment below!
The most helpful comment may include recipe rating, feedback, any modifications or helping other commentors.
I made this tonight.i didn’t have adobo do I made it without it. I subbed the fire roasted tomatoes with rotel and it was still amazing.
HI Kanikkia! Thank you for your note and tip! So happy to hear you enjoyed the Spanish Rice!
This recipe is so easy and very tasty!
So happy to hear, Kim! Thank you for giving it a go, and your note. :D
This was so fast and easy, and I felt like it had more texture and flavor than made with white rice. Just Delicious!
Hi, I made this last night as part of a Mexican dinner. This rice is delicious! I used basmati brown rice and made sure to chill it for at least 6 hours. The flavors are wonderful and it was a hit! Paired perfectly with seared mushrooms in diablo sauce! Thanks for the great recipe!
Hi Tom! So happy to hear! Thank you for coming back and leaving a note. The seard mushrooms in diablo sauce sounds amazing!
I like this recipe so much!! I want to make a big pot of this rice? Should I double measurements? Have you ever tried 4 cups of rice?
Hi Melissa! Thank you for your note! I love it so much toooo! But I’ve never cooked four cups of rice at one time – max two. I wouldn’t hesitate doubling this recipe, so you’d cook 1 1/2 C dry rice. So happy to hear you’re enjoying the recipe!
That’s A LOT of sodium per serving, something I’ve been forced to pay attention to . . .
Hi Michelle! Please feel free to adjust the salt to your needs. You can leave out the salt and garlic salt opting for garlic powder or 1 tsp of minced garlic instead. I hope this helps!
Also, Michelle… feel free to cook the rice in water rather than vegetable broth.
Would it be necessary to soak and refrigerate rice overnight prior to browning and refrigerating the following day?
Hi Wanda! I’ve not tried that but you could give it a go.
This was really good! Thank you for the recipe! Instead of fire roasted tomatoes I just subbed petite diced tomatoes and I didn’t have cilantro and I did put the peppers in along with the adobe sauce but it was a little too spicy for my younger kids so I’d probably half it and it’d be fine. Yummy and fast!!
Hi Kim! Thank you for coming back and leaving a note! So happy to hear you enjoyed the recipe… oh dear, the adobo can be a bit spicy. I’ll make a note! Thank you again!
As a fitness instructor, I’m always looking for healthy, quick recipes. This one delivered. I used crushed Roma tomatoes instead of fire-roasted and forgot the tomato paste and it turned out perfectly. Love, love the tip to cook and refrigerate rice first. To make it even easier I used a frozen, organic brown rice which I cooked and cooled. Now I need a recipe to use the can of chilis in adobo sauce.
Hi Pamela! Thank you for coming back and leaving a note! So happy you enjoyed this Spanish Rice. For the chilis in adobo sauce, you can freeze it (I do this all the time) and/or I do have many recipes OTB that include it: https://vanillaandbean.com/quinoa-mango-black-bean-salad-with-smoky-pepitas-and-chipotle-lime-vinaigrette/ or https://vanillaandbean.com/chipotle-black-bean-dip/ or https://vanillaandbean.com/sweet-potato-peanut-chipotle-soup-with-wilted-greens/ or https://vanillaandbean.com/roasted-cauliflower-tinga-tacos-chili-lime-slaw/ plus many more. I use it all the time! I hope this helps!
Yes to this recipe! Easy and delicious. You’ve come a long way in the kitchen and your presentation pleasingly rouses the appetite. Happy to of found your site. Thank you Traci.
Hi Marry! Somehow I missed your note… :/ Thank you so much for your kind words! I’m happy to hear you enjoyed the recipe and you’re also enjoying the blog! Thank you!!