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If you want a quick and flavorful side dish, this homemade Spanish rice mix is an easy pantry staple to keep on hand.
It’s simple to make, budget-friendly, and tastes better than boxed mixes—perfect for busy weeknight dinners or meal prep.
Looking for more pantry staples? See all my homemade mixes here.
Why You’ll Love This Recipe
- Easy to make ahead
- Budget-friendly
- No store-bought boxes needed
- Great for quick meals
Ingredients for Spanish Rice Mix
- 1/2 cup uncooked spaghetti noodles (broken into small pieces)
- 3/4 cup uncooked white rice
- 1 tsp salt
- 1 tsp minced onion
- 1/2 tsp chili powder
Instructions for Spanish Rice Mix
- Break spaghetti into small pieces (about 1/2 inch)
- Add all ingredients to a bowl
- Mix well and store in a jar or airtight container
This equals one box of store-bought Spanish rice mix (about 4–6 servings)
How to Make Spanish Rice
- Melt 2 tbsp butter in a saucepan
- Add the rice mix
- Add 2 cups water or chicken broth
- Cover and simmer for about 20 minutes, until rice is tender
Tips for Best Flavor
- Use chicken broth instead of water for richer flavor
- Add garlic or cumin for extra depth
- Stir in diced tomatoes or salsa for variation
You might also like: Taco Seasoning Mix
Want to try making your own jelly at home?
Get my free guide with 8 easy, beginner-friendly jelly recipes you can confidently make.
How to Serve Spanish Rice
This mix is perfect as:
- A side for tacos or enchiladas
- A base for burrito bowls
- A simple weeknight side dish
Try it with: Sloppy Joe Seasoning Mix
Storage Tips
- Store dry mix in an airtight container
- Keep in a cool, dry place
- Lasts up to 1 year
Storing Cooked Rice
- Refrigerate leftovers for 3–5 days
- Freeze up to 6 months
FAQs
Can I make this ahead of time?
Yes—store the dry mix and cook when needed.
Can I customize the flavor?
Yes—add spices, vegetables, or protein.
Is this cheaper than boxed mixes?
Yes—it’s much more budget-friendly.
- 1/2 cup uncooked spaghetti noodles broken into small pieces
- 3/4 cup uncooked white rice
- 1 tsp salt
- 1 tsp minced onion
- 1/2 tsp chili powder
-
Break spaghetti into small pieces (about 1/2 inch)
-
Add all ingredients to a bowl
-
Mix well and store in a jar or airtight container
-
Melt 2 tbsp butter in a saucepan
-
Add the rice mix
-
Add 2 cups water or chicken broth
-
Cover and simmer for about 20 minutes, until rice is tender
This equals one box of store-bought Spanish rice mix (about 4–6 servings)
Follow my make a mix board on Pinterest.
I have Been Making This for Years but I tend to make on the fly & every batch is tailored to my needs. So its had to pass it along to friends. Your Recipes makes it so much easier. I always give credit where appropriate.
I have been searching for this. I may be the only one but I LOVE Spanish rice in bell peppers, no meat only the rice. It’s so yummy. I suffered a medical emergency in October 2023, and this is also LOW SODIUM. WIN/WIN! Thank you!
I parboil the spaghetti then, they don’t fly all over …
You have some incredible recipes! Thank You.
do you use instant rice?
Love homemade mixes cheaper and lot less expensive. And know what goes. In it.
Any thoughts on making a larger batch and storing it in a bigger container
Kareem suggestion was a great idea! Kudos Kareem!!
Hi! Great idea, sounds delicious 🙂
Hi there,
May I suggest using vermicelli noodles instead of the spaghetti. You will love the taste. Also you can add at cooking time one small finely chopped tomato and green pepper.
Enjoy