This Spanish rice is quick to make and packed with flavor! Also called Mexican rice, it’s an easy side dish to pair with tacos, enchiladas, and more.
- Finely dice the onion.
- Heat the olive oil in a large saucepan over medium heat. Add the onion and saute for 5 minutes until translucent, stirring occasionally. Add the rice and cook for 2 minutes, stirring occasionally. Add the salsa, adobo sauce, broth, and kosher salt.
- Bring to a boil. Then reduce the heat to low, cover, and simmer for 20 minutes until all the liquid is cooked out. Remove from the heat and allow to stand for 5 minutes to steam. Fluff with a fork and serve.
*This quantity of adobo sauce doesn’t add heat, just flavor. Save the remainder of the can by refrigerating for a few weeks, or place the contents in a sealable container and freeze it for a few months.
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Keywords: Spanish rice, Mexican rice