Name: Fluffy Spanish Rice Recipe
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 1 cup jasmine rice, soaked in cold water for 20 minutes, then drained; 2 fresh tomatoes; ¼ white onion; 2 tablespoons chicken bouillon powder or 2 bouillon cubes; Salt to taste; ½ cup water for blending; 2 tablespoons oil for frying the rice; 2 cups water for cooking

Jump to Recipe

Introduction

Fluffy Spanish Rice is a vibrant and flavorful side dish perfect for complementing Mexican meals. Made with fresh tomatoes and fragrant jasmine rice, this recipe delivers a light, fluffy texture and rich taste without using canned ingredients.

This image shows a close-up of a cooking pot filled with cooked orange-colored rice. The rice has a soft, moist texture with small pieces of red tomato and green pepper mixed in evenly throughout. The cooked rice layer covers the whole pot surface, and the sides of the pot show some dark browned marks. The pot has a shiny silver rim and handle, sitting on a stove top with parts of the stove visible. The background is blurred out. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup jasmine rice soaked in cold water for 20 minutes, then drained
2 fresh tomatoes (no canned tomatoes here!)
¼ white onion
2 tablespoons chicken bouillon powder or 2 bouillon cubes
Salt to taste
½ cup water for blending
2 tablespoons oil for frying the rice
2 cups water for cooking

Instructions

Step 1: Rinse 1 cup of jasmine rice in cold water, then soak it for 20 minutes to remove excess starch. Drain thoroughly before cooking.
Step 2: In a blender, combine 2 fresh tomatoes, ¼ white onion, 2 tablespoons chicken bouillon, salt to taste, and ½ cup water. Blend until smooth to create a flavorful tomato base.
Step 3: Heat 2 tablespoons of oil in a medium pot over medium heat. Add the drained rice and fry, stirring occasionally, until the rice turns a light tan or golden color, about 5–7 minutes. This enhances flavor and texture.
Step 4: Pour the blended tomato mixture into the pot and wait until it reaches a gentle boil. Add 2 cups of water, stir once, then cover tightly with a lid.
Step 5: Reduce heat to medium-low and cook for 20 minutes without lifting the lid to trap steam and cook the rice evenly.
Step 6: Turn off the heat and let the rice rest, covered, for 10 minutes. After resting, fluff the rice gently with a fork and serve hot.

Tips & Variations

For added depth, sauté finely chopped garlic with the onion before blending it into the tomato base.
Use vegetable bouillon instead of chicken for a vegetarian option.
Try swapping jasmine rice with long-grain white rice, but soak accordingly to maintain fluffiness.

Storage

Store leftover Spanish rice in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or on the stovetop with a splash of water to restore moisture.

How to Serve

A close-up view of a pot filled with cooked yellow-orange rice, showing individual grains that look soft and fluffy. The rice layers have a slightly moist texture with small bits of what appear to be vegetables or spices mixed in. The pot’s rim has some brown stains from cooking. The background is a white marbled texture, and a bit of steam rises gently from the hot rice. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned tomatoes instead of fresh?

While fresh tomatoes provide the best flavor and texture, you can use canned tomatoes if fresh ones aren’t available. Just reduce the added water slightly to avoid overly watery rice.

Why do I need to soak the rice before cooking?

Soaking the rice removes excess starch, which helps prevent clumping and results in a fluffy, separate grain texture perfect for Spanish rice.