I want to share my mom’s authentic Spanish Rice recipe with you. It’s one of those dishes that's always on the table in our house. Simple, comforting, and full of flavor. Made with Uncle Ben’s rice, frozen peas, and a tomato sauce, this easy side dish comes together fast and goes with just about anything. You’re going to love it.
Jump to:
Our Family's Favorite Spanish Rice
My mom is from Havana, Cuba, and she made this dish all the time. It’s been part of our family dinners for as long as I can remember.
In just 30 minutes, you can have a pot of hot, flavorful Spanish rice that's perfect with any meal. It’s an easy side dish that works for Taco Tuesday or anytime you want something extra on the plate.
This version is closer to Mexican arroz rojo, made with a rich tomato sauce. It’s the kind of rice you’d find next to enchiladas or tacos at your favorite Mexican restaurant.
Ingredients
- Olive oil
- Yellow onion
- Green bell pepper
- Minced garlic, (fresh is best, but you can also use a ½ teaspoon of garlic powder)
- Tomato sauce
- Water, chicken broth, or vegetable broth
- Tomato paste or ketchup
- Frozen peas
- Long-grain rice (we use Uncle Ben's Converted Rice)
- Kosher salt and black pepper
Is Mexican Rice Different Than Sanish Rice?
Yes, Mexican rice is different than Spanish rice, especially the kind made in Cuban or Puerto Rican homes.
Mexican rice is fluffy and seasoned with cumin, chili powder, and sometimes tomato bouillon. It’s cooked in broth and usually has a reddish tint from tomato or blended tomatoes.
Spanish rice (like Cuban arroz or Puerto Rican arroz con pollo) is more saucy, often cooked with tomato sauce, garlic, and onions. It’s usually milder in taste.
What Type of Rice Goes into Spanish Rice?
Our homemade Spanish Rice truly shines when made with Uncle Ben's Converted White Rice.
I've tried many kinds of rice over the years. I've used Uncle Ben's white rice, jasmine, short grain, long grain white, and basmati. But Uncle Ben's rice always gives me good results.
What makes converted rice special is the way it’s processed. It's parboiled and pressure-steamed before drying.
This process locks in nutrients, gives it a darker color, and helps the grains stay firm and separate when cooked.
This process also reduces stickiness, improving the texture and making cleanup a breeze after your meal!
Do I have to defrost the peas?
The peas will thaw and cook quickly in the heat of the dish.
You can select from petite peas, green peas, or spring peas.
They add color, sweetness, and flavor to Spanish rice! Trust me, it's not quite the same without them!
For the Tomato Sauce
Tomato sauce is different from marinara sauce. You can usually find it near the canned tomatoes in your local grocery store. A great option is Pomi from Italy, as it contains only tomatoes and has no preservatives.
If you can't find Pomi, you can use an 8-ounce can of Del Monte or Hunt's tomato sauce instead.
In a pinch, marinara sauce can also serve as a substitute. I've tested it myself, and it works just fine!
Recipe
- In a 3-quart saucepan or small pot, over medium-high heat, add oil. Let it heat for a few minutes.
- Add onions and peppers and season with a little salt and pepper. Sauté for a few minutes until soft.
- Add minced garlic. Cook for about 30 seconds.
- Add remaining ingredients, and mix.
- Raise heat to high; bring to a boil. Stir it and lower the heat to the lowest setting on your stove.
- Cover the pot with a tight-fitting lid. Set a timer for 20 minutes.
- Remove the pan from the heat. Stir it all up and serve hot.
What goes with Spanish rice?
What goes with Spanish rice with peas? According to my mom, everything!
In a Cuban kitchen, this rice shows up next to just about anything—chicken, beef, or fish. It’s rich, a little saucy, and always hits the spot.
At your favorite Mexican restaurant, you’ll often see it with cheese enchiladas, chicken enchiladas, or refried beans on the side.
Here are some great main dishes to serve with Spanish rice:
- Fish Tacos
- Blackened Chicken Tacos
- Roasted Yellowtail
- Seared Grill-Pan Chicken Breasts
- Pan Fried Yellowtail Snapper
- Baked Snapper with Key Lime Butter Sauce
- Sautéed Shrimp with Coconut Aminos
For additional sides, try black beans, refried beans, sour cream, sliced jalapeños, and green onions.
And don't forget, Spanish rice also makes a fantastic side for your burgers and steaks!
Storage and Reheating
Let the rice cool to room temp, then store it in an airtight container in the fridge.
To reheat, add a splash of water or broth to keep it from drying out. Warm it up on the stovetop, in the microwave, or in the oven until heated through.
To freeze, place the rice in a freezer-safe container or bag. Leave a little space at the top for expansion and label it with the date. Store it in the back of the freezer to avoid temperature changes.
Frozen Spanish rice keeps well for up to 1 month.
FAQs
Of course, you can freeze the leftovers! I've enjoyed many bowls of this rice the next day, and it will stay good in the fridge for up to 4 days if it lasts that long. To freeze, place it in an airtight container or freezer bag for up to a month. Don't forget to put a date on the bag and store it in the back of the freezer so it won't be exposed to warm air when you open the door.
Yes, you can easily double this recipe. Just use twice as much as each ingredient and use a 4-quart pot. The cooking time will still be 20 minutes.
I made this recipe with Uncle Ben's Whole Grain brown rice and it works great. The directions stay the same. Just change the cooking time to 30 minutes if you use Uncle Ben's brown rice. Also, skip the ketchup. If you have a unique brand or variety of brown rice, follow the cooking time on the box.
Authentic Spanish Rice with Peas
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, pressed or minced
- 8 oz tomato sauce *see note below
- 1 ¼ cups water or chicken stock
- 1 tablespoon ketchup or tomato paste
- ½ cup frozen peas
- 1 cup Uncle Ben's converted rice
- 1 teaspoon salt
- black pepper
Instructions
- In a 3-quart saucepan, heat oil over medium-high heat until shimmering.
- Add onions and peppers and season with a little salt and pepper. Sauté, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add garlic, and cook about 30 seconds, stirring constantly.
- Add tomato sauce, water, ketchup, peas, rice, one teaspoon of salt, a few grinds of pepper and bring to a boil over high heat. Stir and lower heat to low. Cover and cook for 20 minutes.
- Remove from heat. Mix and serve hot.
Notes
- Use Uncle Ben’s rice so it stays fluffy and doesn’t clump.
- Keep the heat on the lowest setting while the rice steams—don’t lift the lid!
- Tomato sauce usually comes in an 8 oz. can or carton and is found in the canned vegetable aisle.
- No tomato sauce? You can use spaghetti sauce in its place.
- If you’re using low-sodium tomato sauce, just add a little extra salt to taste.
