Spanish/Mexican Rice

Spanish/Mexican Rice

Spanish/Mexican Rice

So it was taco night again. Three cheers for easy and fast tacos to the table. Last night’s version was fish tacos. These are especially nice because you can start with frozen fish fillets and therefore do not need to plan ahead. Win! However, last night in addition to the usual side dish of corn, I decided to try something new. Below is my take on Spanish or Mexican rice, basically rice with similar flavoring to tacos etc. In the past I used to make the similar version of Rice-a-roni to this recipe, but I long ago stopped being a fan girl of prepackaged mixes, not the least of which is because the spices aren’t fresh and it means I need to remember to buy the mixes. We won’t even approach the salt content… What I did was experiment with the basic spices, okay most of the basic spices, I use when I make tacos and then use chicken broth as the liquid instead of the standard water. It really came out well and I think I’m going to try to add it to the regular rotation. Potentially you could double the recipe, freeze the extra and then simply reheat it on the next taco night, along with the reheated corn. I am one with my microwave, ommmm. I will try to post the fish recipe soon as well. If you didn’t want to sauté the onions or didn’t like the texture in your rice, perhaps because you’re trying for as close as possible to the mixes, you could sub dried, ground onion here as well as dried garlic. Then you could take the spices below, premix them and just open and dump your package, just like with the boxes. Now that’s easy…


Freezes: Well

Reheats: Well

Kid Friendly Tasks: Measure out the rice


  • 1.5 c rice
  •  3 c chicken broth
  •  ½ tsp chili powder
  • ½ tsp paprika
  •  1 tsp cumin
  •  ½ tsp oregano
  •  ¼ c minced onion
  •  1 clove garlic
  •  1 tsp oil
  •  1 pat butter (1/4 tbsp)
  •  ½ salt
  •  1 tbsp lime


  1. Fry onions and garlic in oil and butter until soft. Add spices and fry another 1-2 mins. Add chicken broth and rice. Cook 15 mins over low heat.


Spanish/Mexican Rice

Spanish/Mexican Rice


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