The *Best* Spanish Rice E-V-E-R

Oh Sweet Jesus, this is the best Spanish Rice you will ever make.


My MIL, who is bona-fide Mexican, taught me this recipe.  She’s been making it forever!  The funny thing is, one time I made it at her house and when my husband showed up for dinner, he took one bite of the rice and exclaimed: Mom, this is the BEST Spanish rice you have ever made.  She laughed and said- Lisa made it!  Of course, that means that I always make the Spanish Rice for family gatherings and whenever there is a need for it at a friends’ party.

DSC_1182 So yes, I have perfected this rice over the years.  It is the ONLY Spanish rice my kids eat and they love it.  Matter of fact, so do I.

Also, when she taught me this recipe, it was with ZERO measurements and that’s how I make it, even now.  Trying to figure out the measurements to write down for this site was HARD.  I’ll try to be as exact as possible, but don’t be afraid to play around with the measurements.

Just remember- for every cup of rice, you have to use a total of 2 cups of liquid!

The Original Spanish Rice

Prep Time: 3 minutes

Cook Time: 25 minutes

The Original Spanish Rice


1 cup basmati rice
1 roma tomato
1/3 of an onion
2 garlic cloves
1/2 cup water + 2/3 cup water
3 t Knorr's Caldo de Pollo
1/2 t olive oil

Step by Step

  1. Brown rice in olive oil.
  2. Using an immersion blender or regular blender), blend tomato, onion, garlic, and 1/2 cup water.
  3. Add tomato mixture to rice. Simmer until tomato mixture almost absorbed into rice- a few minutes.
  4. Add remaining 2/3 cup water and Knorr's Caldo de Pollo. Bring to a boil. Turn down heat and simmer for 20 minutes, or until liquid is absorbed and rice fluffy. (Please note that every stove is different. Your stove could cook the rice faster or it could be longer amount of time)


WWPP 5; Calories 189; Total Fat 1.0g; Cholesterol 0mg; Sodium 7mg; Total Carbohydrates 40.4g; Fiber 1.2g; Sugars 1.6g; Protein 4.0g

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  • Kathleen

    Definitely going to have to try this recipe!!! Thanks for sharing :)  

  • Catherine

    Sounds great, but I don’t use Knorr Caldo de Pollo because of the MSG.  Do you have a substitute suggestion?

    • That Guy

      Make your own homemade chicken stock by boiling down the leftovers (bones and all) from a free range organic chicken and straining the liquid. Use the stock in place of the water.

  • Whitney

    Hi! I’m planning on making this tonight but I couldn’t find Caldo de Pollo in the store. Any suggestions on a substitute?

  • Bobbie

    How many servings does this recipe make?  Do you have a calorie count per serving?

    • Heather

      4 – 1/2 cup servings :)

  • Garshgushkidge

    Absoluting the best Mexican rice recipe I’ve ever tried. I think the key is blending the tomato, onion, garlic. We used a chicken bullion cube. Yum. Thanks.

  • Cheryl Gerber

    OMG. Made it tonight. That was the best Mexican/Spanish rice I’ve ever tasted. Didn’t have basmati, so used jasmine. Had a large homegrown tomato, onion, green sweet bell, so it made about 2 cups puree. Added enough Knorr to puree to flavor VERY WELL(almost too salty) and a dash of chipotle chili powder for some warmth. 1 cup puree, 1 cup rice, 1 cup water – perfect! A note about the Knorr Caldo de Pollo: yeah it has evil MSG, but it really does enhance flavor. Not using WILL make a difference in how it comes out.