Healthy Mexican Brown Rice (Spanish Rice) Recipe

I’m sharing my essential restaurant-style Spanish rice made healthier with whole-grain brown rice in this Easy Mexican Brown Rice recipe, just in time for Cinco de Mayo or a weeknight dinner.

I grew up thinking Mexican rice was only for restaurants, but I made a version that actually holds up and it’s better for weeknights. The secret is nutty long-grain brown rice meeting bright tomato sauce so you get that familiar, slightly smoky, tangy flavor without feeling heavy.

I throw this together when I need a side thats reliable, colorful, and not boring. This recipe has become a go-to on my Dishes With Brown Rice list and shows up in every Healthy Mexican Rice Recipes roundup I make.

Try it and you’ll probably be surprised how much you like it.

Ingredients

• Whole grain, high in fiber and complex carbs, keeps you full longer
• Rich in monounsaturated fats, heart friendly, adds silky mouthfeel and flavor
• Provides acidity, umami and lycopene, gives color and gentle tomato sweetness
• Adds savory sweetness when cooked, low calorie, contains antioxidants
• Punchy aroma, contains allicin compounds, boosts savory depth and aroma
• Low sodium broth adds body and savory stock flavor without extra fat
• Fresh herbal lift, bright finish with vitamin K and subtle citrus notes

Ingredient Quantities

• 1 cup long-grain brown rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, finely chopped (about 3/4 cup)
• 2 garlic cloves, minced
• 3/4 cup tomato sauce (or one 8 oz can)
• 2 1/4 cups low sodium chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (optional)
• 1 tsp salt, or to taste
• 1/4 tsp black pepper
• 1/2 cup frozen peas and carrots (optional)
• 2 tbsp chopped fresh cilantro for garnish
• 1 lime, cut into wedges for serving (optional)

How to Make this

1. Heat 1 tbsp olive oil in a medium saucepan over medium heat. Add the rinsed 1 cup long grain brown rice and toast, stirring, until edges start to look golden, about 3 to 4 minutes. This helps keep it from getting mushy later.

2. Add the finely chopped small yellow onion (about 3/4 cup) and sauté until soft, about 4 to 5 minutes. Add 2 minced garlic cloves and cook 30 to 45 seconds more, don’t let the garlic burn.

3. Stir in 3/4 cup tomato sauce, 1 tsp ground cumin, 1 tsp chili powder, 1/2 tsp smoked paprika if using, 1 tsp salt and 1/4 tsp black pepper. Cook 1 to 2 minutes to wake up the spices and scrape any browned bits off the bottom.

4. Pour in 2 1/4 cups low sodium chicken or vegetable broth and bring to a boil. Taste the liquid quick, adjust salt if needed.

5. Reduce heat to low, cover tightly with a lid, and simmer gently for 40 to 45 minutes, or until the rice is tender and liquid is absorbed. Check at 35 minutes if your stove runs hot.

6. If using the 1/2 cup frozen peas and carrots, stir them in about 5 minutes before the end of cooking so they heat through but stay bright.

7. When the rice is done, remove from heat and let it sit, covered, for 10 minutes to steam. This makes it fluffier.

8. Fluff the rice with a fork, taste and adjust salt and pepper if needed. If rice seems dry, add 1 to 2 tablespoons of warm water, cover and let sit 2 more minutes.

9. Stir in about half the chopped fresh cilantro, reserving the rest for garnish. Squeeze a little lime over the top if you like a bright finish.

10. Serve topped with the remaining cilantro and lime wedges on the side. Leftovers keep well in the fridge and actually taste better the next day, just reheat with a splash of water.

Equipment Needed

1. Medium saucepan with a tight-fitting lid
2. Fine-mesh sieve or small strainer for rinsing rice
3. Liquid measuring cup (2 cup or larger)
4. Dry measuring cups plus measuring spoons
5. Chef’s knife
6. Cutting board
7. Wooden spoon or heatproof spatula
8. Fork for fluffing the rice
9. Oven mitt or pot holder

FAQ

Healthy Mexican Brown Rice (Spanish Rice) Recipe Substitutions and Variations

• Brown rice: swap for 1 cup long‑grain white rice (jasmine or basmati). Use about 1 3/4 to 2 cups broth instead, cook ~18–20 minutes until tender, then fluff and let rest 5 minutes.
• Tomato sauce: use one 14.5 oz can diced tomatoes, lightly blended or crushed, or 2 tbsp tomato paste + 1/2 cup water; if using diced, simmer a few extra minutes so it melds with the rice.
• Low sodium broth: use equal parts water plus 1 tsp bouillon paste or 1 bouillon cube per cup, or swap chicken for vegetable stock for a vegan version, works fine though flavor shifts a bit.
• Frozen peas and carrots: substitute 1/2 cup frozen corn, or 1/2 cup diced bell pepper, or stir in 1/2 cup chopped fresh spinach at the end; or just leave them out if you prefer.

Pro Tips

1) Toast the rice first, don’t skip it. Toasting gives better texture and keeps it from getting gummy, but don’t walk away or it’ll burn. A minute or two past “edges look golden” is plenty. If you see dark bits start to form, lower the heat right away.

2) Use warm broth and keep the heat gentle. Cold liquid shocks the rice and can make it uneven, so heat the broth a bit before pouring. Once it’s simmering turn the burner way down and keep the lid on, only check once near the end. If your stove runs hot check around 35 minutes instead of waiting the full time.

3) Treat frozen veg and fresh herbs like accents, not main players. Add frozen peas/carrots in the last 5 minutes so they stay bright and slightly crisp, and stir fresh cilantro and lime only after the rice has steamed and been fluffed. If you want extra color and snap quickly saute the veg separately and fold them in.

4) Rest then fluff, and know how to rescue it. Let the rice sit covered for 10 minutes off heat to steam, then fluff with a fork. If it seems dry add 1 to 2 tablespoons warm water, cover 2 more minutes. For reheating sprinkle a little water before microwaving or gently reheat on the stove with a splash of broth to bring it back to life.