Spanish Brown Rice Recipe: Flavorful One-Pot Spanish Rice

This Easy Spanish Rice with brown rice is fast and simple to prepare using cooked rice—leftover brown rice or instant rice both work well. Cooked with tomatoes, onion, garlic, and peas, and seasoned with cumin, turmeric, lime, and cilantro, it makes a flavorful side with a Mexican-inspired twist.

Spanish rice and Mexican rice are both popular for Cinco de Mayo but are great year-round as an easy side. This version was inspired by my Easy Greek Rice with Lemon and pairs nicely with dishes like Air Fryer Chicken Fajitas or Slow Cooker Pork Pineapple Carnitas.

🥘Ingredient Notes

This recipe uses simple pantry ingredients—tomatoes, onion, garlic, and peas—plus tomato paste and chicken broth to build a rich base. I add cumin and turmeric for warmth, and finish with fresh cilantro and lime for brightness. For this Spanish rice you’ll need:

• Cooked brown rice. Leftover rice is perfect, but you can cook rice specifically for this recipe. Short or medium brown rice works; instant rice is a quick option.
• Tomato paste. Adds concentrated tomato flavor and helps thicken the mixture.
• Chicken broth. Keeps the rice moist and adds savory depth; use vegetable broth for a vegetarian version.
• Peas. Provide color, texture, and nutrients—frozen peas work fine.
• Fresh tomatoes, cilantro, and lime. Brighten the finished dish and balance the tomato base.

📖Variations & Substitutions

• Oil – substitute canola or another neutral oil if desired.
• Rice – leftover rice, minute rice, or regular brown rice all work. White long-grain rice (jasmine or basmati) can be substituted if needed.
• Tomatoes – canned diced tomatoes work in place of fresh.
• Vegetarian – use vegetable broth instead of chicken broth.
• Garlic – fresh garlic is best, but jarred minced garlic or garlic powder can be used in a pinch.

🔪How to Make Spanish Rice with brown rice (the easy way!)

In a large skillet with a tight-fitting lid, heat the olive oil over medium heat. Add the diced onion and minced garlic and cook about 3 minutes until softened.

Add the diced tomatoes and cook 5 more minutes to soften and release juices.

Stir in the tomato paste, cumin, turmeric, and dried oregano, combining thoroughly with the tomato mixture.

Cook another 2–3 minutes to allow the flavors to meld.

Add the cooked brown rice, peas, and chicken broth. Increase heat briefly to bring the mixture to a simmer, then reduce to low.

Cover and cook 5–7 minutes, or until the liquid is absorbed and the rice is heated through.

🥗 Main Dishes to serve with Spanish brown rice

This Spanish brown rice pairs well with many Mexican-style mains, such as:

• Slow Cooker Pork Pineapple Carnitas
• Air Fryer Chicken Fajitas
• Easy Chicken Quesadillas (made with leftover rotisserie chicken)
• Leftover Turkey or Chicken Enchiladas
• Slow Cooker Mexican Chicken

🌡️Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish does not freeze well, so refrigeration is recommended.

👪 Serving Size

This recipe yields 6 servings. You can easily scale the recipe up or down to match the number of servings you need; ingredient quantities adjust accordingly.

🔢WW Points

On my Weight Watchers plan this recipe is about 4 WW points per ½ cup serving.

❔ FAQ’s