30-minute Spanish Rice

The ultimate side dish to your favorite Mexican tacos, this rice is flavorful and fun to make in just under 30 minutes.
  • Servings: 4-6
  • Prep Time: 5 minutes
  • Cook Time: 25-30 minutes


  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon chopped jalapeño (optional)
  • 1 teaspoon minced garlic
  • 1 cup long-grain white rice (see Notes)
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1 cup frozen peas, thawed
  • 1 tomato, diced
  • ¼ cup salsa
  • Hot sauce, as desired


1. In a medium pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic and cook, stirring, for 1 minute, until aromatic. Add the rice and cook, stirring, for about 3 minutes, until the rice turns translucent. Add the chili powder, cumin, and oregano and stir for 1 minute more. Add the broth and tomato sauce and bring the mixture to a boil. Reduce the heat to maintain a simmer and cover. Cook for 20 to 25 minutes, until the rice is tender. Stir in the peas, remove from heat, and allow to sit for 5 minutes to heat the peas through.
2. Stir in the fresh tomato, salsa, and hot sauce to taste just before serving.

If you choose to use a different variety of rice, adjust the cook time, and possibly the amount of liquid, according to the package directions.
Customize the heat level of this dish by using or omitting the jalapeño and by adding more or less hot sauce and mild or hot salsa in the end. Or allow the diners to add their own to suit their taste.

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