5-Ingredient Spanish Rice ~
A quick and easy side dish to complement your next Mexican dinner or Cinco de Mayo feast.
Serve with Chickpea Tacos or Pinto Bean Casserole.
Easy Spanish Rice Recipe
I like this easy Mexican rice because it’s made with simple ingredients, has a relatively short cook time (ready to serve in 30 minutes or less), and is versatile enough to pair with a variety of dishes. I have paired this delicious side dish with tacos for Taco Tuesday, used it as a filling for Rice and Bean Burritos, and tossed leftover Spanish rice into taco salads the next day.
This flavorful Spanish rice dish will have everyone coming back for seconds!
Ingredients for 5-Ingredient Spanish Rice
- 2 tablespoons vegan butter
- 2 tablespoons yellow onion, chopped
- 1 1/2 cups long grain white rice, uncooked
- 2 cups vegan chicken-style broth
- 1 cup chunky tomato-based salsa, or pico de gallo
Ingredient Notes
- Vegan Butter – Olive oil or vegetable oil will also work for this recipe.
- Yellow Onion – Provides a savory base and subtle sweetness.
- Long-Grain Rice – The type of rice used can affect the overall flavor and cooking time. White rice works best for this recipe. If you prefer to use brown rice, the cooking time and amount of liquid will need to be adjusted according to package directions.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base to infuse the rice with savory flavor. Water or vegetable broth can be used but may require additional seasoning.
- Chunky Tomato-Based Salsa – Fresh tomatoes make all the difference! The fresher and chunkier the salsa, the better the dish will turn out. For the best flavor, look for a combination of fresh diced tomatoes, onions, cilantro, fresh garlic, jalapeño pepper, and lime juice, for a chunky texture and vibrant flavor. You can always make your own salsa if that’s your thing, but that’s obviously going to add to the prep time. I like to go the semi-homemade route here and use store-bought fresh salsa or pico de gallo from the produce section of the grocery store.
How to Make 5-Ingredient Spanish Rice
STEP ONE: Set a large skillet over medium heat and add the butter. When the butter is melted, add onions. Cook for 2-3 minutes, stirring frequently, until softened.
STEP TWO: Stir uncooked rice into the skillet and cook for an additional 1 minute, until the rice is lightly golden brown.
STEP THREE: Add the vegan chicken broth and salsa, stirring to incorporate the salsa.
STEP FOUR: Bring just to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until rice is cooked and liquid has been absorbed.
STEP FIVE: Remove from heat and let the rice sit, covered, for 10 minutes to firm up.
STEP SIX: Fluff rice with a fork and serve hot.
Storage
- Leftover rice can be stored in an airtight container in the refrigerator for up to 5-6 days and reheated in the microwave or on the stove top for a quick and easy meal.
More Recipes You’ll Love!
- Cilantro Lime Rice
- Mexican Rice Salad
- Black Beans for a Crowd
- Tomatillo Salsa Verde
- Bell Pepper Salad
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5-Ingredient Spanish Rice
Ingredients
- 2 tablespoons vegan butter
- 2 tablespoons yellow onion chopped
- 1 1/2 cups long grain white rice uncooked
- 2 cups vegan chicken-style broth
- 1 cup chunky tomato-based salsa or pico de gallo
Instructions
- Set a large skillet over medium heat and add the butter. When the butter is melted, add onions. Cook for 2-3 minutes, stirring frequently, until softened.
- Stir uncooked rice into the skillet and cook for an additional 1 minute, until the rice is lightly golden brown.
- Add the vegan chicken broth and salsa, stirring to incorporate the salsa.
- Bring just to a boil, then reduce to low heat. Cover and simmer for 20 minutes, or until rice is cooked and liquid has been absorbed.
- Remove from heat and let the rice sit, covered, for 10 minutes to firm up.
- Fluff rice with a fork and serve hot.
Originally published August 5, 2019. Updated February 23, 2024.
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