Spanish Rice for a BBQ

Spanish Rice for a BBQ (Mexican-Style Restaurant Rice)

This Spanish rice (often called Mexican rice) is the perfect BBQ side dish — fluffy, flavorful, slightly smoky, and great with grilled meats, tacos, burgers, chicken, or ribs.

Ingredients (Serves 6–8)

• 2 cups long-grain white rice
• 3 tablespoons vegetable oil (or lard for a more traditional flavor)
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 cup tomato sauce
• 2 medium Roma tomatoes, blended (or 1 cup crushed tomatoes)
• 4 cups chicken broth
• 1 teaspoon salt (adjust to taste)
• 1 teaspoon cumin
• 1 teaspoon chili powder (optional)
• ½ teaspoon smoked paprika (optional)
• 1 teaspoon Mexican oregano
• 1 bay leaf
• 1 cup frozen peas and carrots (optional)
• ½ cup corn kernels (optional)
• Fresh cilantro for garnish
• Lime wedges for serving

---

Instructions

1. Toast the rice

1. Rinse rice under cold water until the water runs mostly clear.
2. Drain well.
3. Heat oil in a large skillet or pot over medium heat.
4. Add rice and cook for 5–8 minutes, stirring often, until the grains turn golden and smell nutty.

(This step is the secret to restaurant-style Mexican rice.)

---

2. Add aromatics

1. Add diced onion and cook for 2–3 minutes.
2. Add garlic and cook for 30 seconds.

---

3. Add tomato and spices

Add:

• Tomato sauce
• Blended tomatoes
• Cumin
• Chili powder
• Smoked paprika
• Mexican oregano
• Salt

Cook for 2–3 minutes until the tomato mixture slightly thickens.

---

4. Cook the rice

1. Add chicken broth and bay leaf.
2. Bring to a boil.
3. Reduce heat to low, cover tightly, and simmer for 18–20 minutes.
4. Do not stir while cooking.

---

5. Finish

1. Turn off heat and let the rice rest covered for 10 minutes.
2. Remove bay leaf.
3. Fluff gently with a fork.
4. Mix in peas, carrots, and corn if using.
5. Garnish with cilantro and serve with lime.

---

BBQ Upgrade Version 🔥

For a smoky BBQ-style Mexican rice:

• Replace 1 cup of chicken broth with beef broth
• Add ½ teaspoon smoked paprika
• Cook a few minutes longer uncovered at the end to create slightly crispy bits on the bottom (tostadito)

Pairs especially well with:

• Carne asada
• Grilled chicken
• Pulled pork
• BBQ ribs
• Fajitas
• Picadillo with green beans (the recipe above)