Old El Paso Spanish Rice (Copycat Recipe)
This stovetop Spanish-style rice uses long-grain white rice, tomato sauce, broth, onion, garlic, chili powder, and cumin. Toast the rice first, then simmer it covered in two cups of total liquid per cup of rice. Rest it off the heat before fluffing for tender, separate grains and a familiar tomato-rich flavor.
That first spoonful is the aha moment: the rice tastes more rounded than plain rice with sauce stirred in at the end. Toasting the grains in oil builds flavor, while simmering them in seasoned tomato broth lets the seasoning soak in as they cook. It is a simple way to make a homemade version of the tomato-and-spice side dish often associated with Old El Paso.
When I develop stovetop rice recipes, I focus on two details that make the biggest difference: the amount of liquid and the heat under the pan. Too much liquid can make the rice soft; too much heat can scorch the bottom before the grains are tender. The method below gives you clear targets, plus ways to adjust for your stove and broth.
Ingredients and cookware for Spanish-style rice
This recipe makes four side-dish servings and uses everyday ingredients. A lidded, heavy-bottom 2- to 3-quart saucepan helps the rice cook evenly. Measure the broth and tomato sauce together as two cups of liquid, and taste before adding much salt because broth brands vary.
| Ingredient or tool | Amount or type | Why it matters |
|---|---|---|
| Long-grain white rice | 1 cup, rinsed and drained | Rinsing removes loose surface starch; draining helps keep the liquid ratio steady. |
| Neutral refined oil | 1 tablespoon | Helps toast the grains without adding a strong flavor. |
| Tomato sauce | ¼ cup | Adds tomato flavor and counts toward the total liquid. |
| Chicken broth or water | 1¾ cups | Completes the two-cup liquid total. |
| Finely diced onion | ¼ cup | Softens as the rice toasts and adds savory flavor. |
| Garlic | 1 minced clove | Add near the end of toasting so it does not burn. |
| Chili powder | 1 teaspoon | Brings mild warmth and color. |
| Ground cumin | ½ teaspoon | Adds an earthy, savory note. |
| Salt | To taste | Add cautiously if using salty broth. |
Use stainless steel, enamel-coated cast iron, or intact nonstick cookware. Stainless steel with a layered base heats responsively; heavy enamel holds heat well but changes temperature more slowly. For induction, the pan needs a magnetic base. Avoid bare aluminum or copper for this acidic tomato mixture. If using nonstick, follow the maker’s care and heat instructions.
How to make the rice, step by step
The method has four stages: toast, season, simmer, and rest. Keep the simmer gentle and leave the lid on while the rice cooks. These steps help the grains absorb the seasoned liquid without being stirred into a sticky texture.
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Rinse and drain the rice. Rinse 1 cup of long-grain white rice under cool water, then drain it thoroughly. Excess water can change the amount of liquid in the pan, so give the rice a moment to drain while you prepare the onion and garlic.
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Toast the rice and onion. Set a lidded saucepan over medium heat. Add 1 tablespoon of oil, the diced onion, and the drained rice. Stir for about 3 to 5 minutes, until the onion begins to soften and the grains look lightly golden. The oil should shimmer, not smoke. Stir in the garlic for the final 30 seconds.
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Add the spices and liquid. Stir in the chili powder and cumin for a few seconds. Pour in 1¾ cups of broth and ¼ cup of tomato sauce. Scrape the bottom of the pan to loosen any browned bits, then stir once to combine. Bring the liquid just to a boil.
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Cover and simmer. Cover the pan and turn the heat to the lowest setting that maintains a gentle simmer. Cook for 15 to 18 minutes. Do not lift the lid or stir during this time. If you smell scorching, reduce the heat; a hard boil can burn the rice at the base before the liquid is absorbed.
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Rest, fluff, and taste. Turn off the heat and leave the pan covered for 10 minutes. Then fluff the rice gently with a fork and taste it. Add salt if needed, keeping in mind that broth may already provide plenty.
The cook time is a target, not a promise for every stove or pan. If the rice is still firm and the liquid has been absorbed, add a small splash of hot water, cover, and cook on low for a few more minutes. If it is tender but looks wet, give it a little more covered resting time before fluffing.
Adjustments for different stoves and ingredients
The basic ratio is two cups of total liquid to one cup of rice. Here, that means ¼ cup tomato sauce plus 1¾ cups broth or water. Keep the total the same if you change the liquid; adding tomato sauce on top of the stated amounts may leave the rice too wet.
| If you are using… | What to do | What to expect |
|---|---|---|
| Salted chicken broth | Start with little or no added salt; taste after cooking. | The finished rice may need no extra salt. |
| Water instead of broth | Use the same 1¾ cups of water and season to taste. | The flavor will be less savory, but the cooking ratio stays the same. |
| A stove that runs hot | Use the smallest burner and lowest steady heat after covering. | This lowers the risk of scorching the base. |
| A heavy enamel pan | Allow for a slower response when reducing heat. | The pan may keep simmering briefly after you turn the burner down. |
| A nonstick pan | Use utensils and cleaning methods approved by its maker. | Avoid high heat and abrasive tools that can damage the surface. |
Rice varies, too. Grain size, how thoroughly it was drained, and how tightly the lid fits can affect the result. Use the texture as a check: the grains should be tender and separate, with no pool of liquid at the bottom. If your usual pan loses steam quickly, check the lid fit and use the lowest heat that still keeps the liquid gently simmering.
Troubleshooting, serving, and storing
Most problems come down to heat, liquid, or timing. A gentle simmer protects the rice from scorching, while the covered rest lets moisture settle through the grains. Serve it hot as a side for tacos, enchiladas, or grilled proteins, and add chopped cilantro or sliced scallion if you like.
- The bottom scorched: The heat was likely too high or the pan had a hot spot. Next time, lower the burner sooner and use a heavy-bottom pan. Do not scrape burnt rice into the rest.
- The rice is too firm: If little or no liquid remains, add a small splash of hot water, cover, and cook on low until tender. Keep the lid closed while it cooks.
- The rice is wet: Leave it covered off the heat for a few more minutes. Then fluff gently. Avoid stirring hard, which can break the grains and make the texture gummy.
- The flavor is mild: Taste before serving and adjust salt. You can also add a little more chili powder or cumin next time, but change one amount at a time so you can judge the result.
Keep the rice covered until serving to limit moisture loss. Refrigerate leftovers in a shallow container within two hours, or within one hour if the room is above 32°C (90°F). Store at or below 4°C (40°F) and reheat to 74°C (165°F). Cool the pan gradually before washing. Soak stuck rice with warm water, then use dish detergent and a soft sponge.
Stainless steel does not need seasoning, and neither do enamel or nonstick surfaces. Bare cast iron needs prompt cleaning, thorough drying, and a very thin film of oil after washing. Repeated or prolonged cooking with acidic tomato mixtures can weaken its seasoning, so stainless steel or enamel is a practical choice if you make tomato-based rice often. Never pour cold water into a hot pan or set hot cookware on a cold, wet surface; sudden temperature changes can damage cookware. Avoid steel wool and harsh scouring on enamel and nonstick.
Frequently asked questions
These quick answers cover the most common questions about making, adjusting, and storing tomato-seasoned stovetop rice. The core method stays the same: toast the rice, measure two cups of total liquid per cup of rice, simmer gently, then rest covered before fluffing.
Is this an exact copy of Old El Paso rice?
No. It is a homemade Spanish-style rice inspired by the tomato-and-spice flavor. Packaged products may use different ingredients and methods.
Should I rinse the rice first?
Yes. Rinse the long-grain rice and drain it well before toasting. This removes loose surface starch and helps you keep the liquid amount consistent.
Does tomato sauce count as cooking liquid?
Yes. The ¼ cup of tomato sauce is part of the two cups of total liquid. Use 1¾ cups of broth or water with it.
Can I use water instead of chicken broth?
Yes. Use the same amount of water. The rice will be less savory, so taste it after cooking and adjust the salt.
Why did my rice burn on the bottom?
The heat may have been too high, or the pan may have had a hot spot. Lower the heat after the liquid boils and keep the rice at the lowest steady simmer.
Can I stir the rice while it simmers?
No. Stir once after adding the liquid, then cover the pan and leave it alone until the cooking time is up. Stirring can disrupt the grains and release more starch.
How long should I let the rice rest?
Rest it covered for 10 minutes with the heat off. This gives the moisture time to settle before you fluff the grains.
Can I make this in bare cast iron?
You can, but tomato is acidic and may weaken the pan’s seasoning, especially with repeated or prolonged use. Stainless steel or enamel is a better choice for frequent tomato-based cooking.
How should I store and reheat leftovers?
Refrigerate the rice in a shallow container within two hours, or within one hour above 32°C (90°F). Store it at or below 4°C (40°F) and reheat it to 74°C (165°F).
What should I serve with Spanish-style rice?
Serve it hot with tacos, enchiladas, or grilled proteins. Cilantro or sliced scallion makes an optional fresh garnish.
(This article was written by one of our staff writers, Steven R. Bancroft. Visit our Meet the Team page.)
