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A bowl of Spanish rice

My Favorite Spanish Rice

This is my favorite version of Spanish Rice, and I think you'll love it too!

Course Side Dish
Cuisine Mexican
Keyword Rice
Prep Time 5 minutes
Cook Time 40 minutes


  • 2 Tablespoons oil, divided
  • 1 medium onion, chopped (see notes)
  • 2 carrots, peeled and chopped (see notes)
  • 1 teaspoon minced garlic
  • 1 1/2 cups short-grain white rice
  • 2 Tablespoons tomato paste
  • 1 tomato bullion cube
  • 3-3 1/2 cups chicken broth
  • 1/2 teaspoon salt


  1. Heat 1 Tablespoon of oil over medium heat in a medium skillet. Add chopped onions and cook for about 5 minutes, or until softened. Add the minced garlic and chopped carrots and cook for another two minutes, or until the garlic is fragrant.

  2. Add the remaining 1 Tablespoon of oil to the pan and pour in the rice. Stir to coat the rice in oil and cook for about 3 minutes, stirring occasionally so that the rice does not burn. You want it to soak up some of the oil and just start to get a golden hue.

  3. Add the tomato paste and tomato bullion cube and stir to coat the rice with tomato paste. If you'd like, you can try to crush the bullion cube up a bit or you can just let it dissolve by itself. Next, add 3 cups of chicken broth and salt and stir to combine. Bring to a boil and then reduce to a simmer and cover. Cook for about 20 minutes, or until the rice is tender and the water is absorbed. If the rice appears too dry or under-cooked, add an additional 1/2 cup of chicken broth and continue to cook at a simmer until the water is absorbed and the rice is fully cooked.