Authentic Spanish Rice Recipe for Flavorful Dinner Sides

A simple trick turns five ingredients into a flavorful side: this quick, easy vegan Spanish rice tastes like the classic you remember.

Recipe originally published January 9, 2011

 

 

TABLE OF CONTENTS

1. 1. Easy Rice Dish
   2. What is Spanish Rice?
   3. How To Make
   4. Recipes Using Simple Spanish Rice
   5. How To Serve
   6. Ingredient Variations
   7. Can You Freeze Cooked Rice?
   8. Simple Spanish Rice Recipe

Easy Rice Dish

Simple, reliable recipes with just a few ingredients are kitchen lifesavers. This vegan Spanish rice is one of those: bold in flavor, fast to prepare, and built around one smart shortcut ingredient.

In our kitchen it’s a go-to for burritos, tacos, enchiladas, or as a hearty base for bowls.

What is Spanish Rice?

Spanish rice—often called Mexican rice or Arroz Rojo—is a comforting side made by cooking rice with tomato flavoring and aromatics. Traditional Spanish versions may use saffron, while Mexican varieties often include cumin; both result in a vibrant, savory red rice.

How To Make Easy Spanish Rice

This recipe uses just five ingredients: long-grain white rice, tomato juice, a small yellow onion, a green bell pepper (or poblano), and a pinch of salt. The key shortcut is cooking the rice in tomato juice instead of water, which infuses color and savory tomato flavor without extra steps.

Cook the rice in mostly tomato juice, then sauté the onion and pepper while the rice simmers. Once the rice is tender, fluff it with a fork and fold in the sautéed vegetables and the remaining tomato juice. Finish with a squeeze of fresh lime for brightness.

Recipe Variations / Sub Ingredients

The charm of this recipe is its simplicity, but you can make a few small swaps:

• Tomato juice: Substitute with a vegetable juice (for example, V8) if that’s what you have on hand.
• Bell pepper: Use a poblano in place of a green bell pepper for a mild, earthy depth of flavor.

Recipes Using This Spanish Rice

This Spanish rice adds flavor to enchiladas, burritos, and bowls. It pairs especially well with bean-based fillings or roasted vegetables when you want an extra layer of savory tomato taste.

Favorite pairings include cheesy vegan enchiladas, crispy quesaritos, and large stuffed burritos where the rice complements other fillings beautifully.

How To Serve

Serve this red rice as a side with your favorite proteins—plant-based or otherwise—or alongside a fresh salad. It’s perfect for Taco Tuesday and easy weeknight meals. Add lime wedges, fresh cilantro, or sliced avocado for a bright finish.

• Mango habanero guacamole or another vibrant salsa
• Chilaquiles with roasted poblano sauce
• Southwest black bean burgers or enchilada dip as part of a spread
• A margarita or a favorite beverage for gatherings

Can You Freeze Cooked Rice?

Yes. If you have leftover Spanish rice, let it cool completely, then portion up to 3–4 cups into a freezer bag. Press flat, remove excess air, seal, and label with the date. Use within three months for best quality.

Simple Spanish Rice

Yield: four to six servings

Prep Time: 5 minutes | Cook Time: 15 minutes | Total Time: 20 minutes

Ingredients

• 2 cups tomato juice, divided
• 1 cup long grain white rice
• 1 small yellow onion, peeled and diced
• 1 pepper – green bell or poblano, seeded and diced
• Pinch of salt

Instructions

1. In a saucepan over high heat, bring 1 3/4 cups tomato juice to a boil.
2. Add the rice, stir to combine, cover, reduce heat to a simmer, and cook 15 minutes or until the liquid is absorbed. Do not uncover before 15 minutes have passed.
3. While the rice cooks, sauté the diced onion and pepper in a little water until soft and translucent. Remove from heat and set aside.
4. When the rice is done, fluff with a fork. Stir in a pinch of salt, the remaining 1/4 cup tomato juice, and the sautéed onion and pepper. Combine and serve with lime if desired.

Notes

To freeze: cool rice completely, then store up to 3–4 cups in a freezer bag. Press flat, remove air, label with the date, and use within three months.

Variations: swap tomato juice for vegetable juice or use poblano instead of green bell pepper for a subtle, earthy flavor.

Nutrition (per serving, approximate): 187 calories, 22 g carbohydrates, 3 g fiber, 0 g fat, 0 g protein, 224 mg sodium.

 

About Kristina

Kristina is spabettie. She discovered cooking early and launched spabettie in 2010 to share vegan recipes. Trained in culinary techniques, she focuses on vibrant, approachable plant-based dishes.

spabettie / Kristina Sloggett participates in affiliate programs that may earn advertising fees from qualifying purchases.