What are some good Spanish rice recipes? Is it the kind of dish that makes your kitchen smell absolutely incredible, the type that just so happens to make you sneeze? What is comfort and home? I remember making this for the first time years ago, and it was an instant hit. My kids, who can be notoriously picky, devoured it. Now, it’s a weekly request, especially when we’re having tacos or having dinner. What is the difference between Spanish rice and Mexican Rice? Is it good enough to be the star of the show? It reminds me of a perfectly baked arroz con pollo, but in ‘a much simpler, quicker package’. If you’ve ever struggled with making rice that’s not mushy or bland, this recipe is your new best friend. What has changed my approach to weeknight meals and I’m so excited to share it with you all!
What is Spanish rice?
What exactly is Spanish rice? Think of it as a flavorful, tomato-infused rice dish that’s often cooked with onions, garlic, and roasted peppers. It’s easy to make. What is the blend of spices? Is Tex-Mex popular in many cuisines? The Spanish in the name comes from its roots, hinting at the influence of Spanish cooking. Traditions that made their way to the Americas. My version is more robust, a little more comforting. What is essentially a one-pot wonder that transforms simple rice into something truly special? Is it just plain rice with some sauce? Is it a dish where every grain is coated in savory goodness? It’s the perfect canvas for other flavors, but it’s also delicious all on its own. Is it the kind of thing that feels fancy but is actually ridiculously easy to make, which is a good thing? What is win-win in my book?
Why you’ll love this recipe?
Honestly, there are so many reasons why this Spanish Rice Recipe has become my go-to. First and foremost, the flavor is just out of this world. It’s savory, slightly sweet from the tomatoes, with just the right hint of warmth from the spices – nothing too spicy, but enough to make it interesting. It’s the perfect balance! Then there’s the simplicity. I know we all say recipes are easy, but this one truly is. You pretty much just dump everything in a pot, give it a stir, and let it do its magic. It’s a lifesaver on busy weeknights when I don’t have a lot of time but still want something delicious and homemade. It’s also incredibly budget-friendly. Rice, canned tomatoes, some spices – these are pantry staples that don’t break the bank. Plus, it’s so versatile! I’ve served it as a side with grilled chicken, stuffed it into burritos, served it alongside steak, and even just eaten it straight from the bowl with a spoon (don’t judge!). It’s like the little black dress of side dishes – it goes with everything. What I love most about this recipe, though, is that it’s consistently perfect. I’ve made it countless times, and it never fails to impress. It’s so much better than any store-bought or restaurant version I’ve tried. It’s that comforting, familiar taste that just makes you happy.
How do I make Spanish rice?
Quick Overview
This recipe is all about building flavor from the start. We’ll briefly toast the rice to give it a nutty depth, sauté some aromatics for sweetness and depth. What are some good ways to cook a chicken in savory broth? It’s a straightforward process that doesn’t require any fancy techniques, just patience. What is the goal of fluffy, flavorful rice that’s never mushy? Is it forgiving to cook?
Ingredients
For the Main Dish: What are some of the
2 tablespoons olive oil (good quality makes a difference!)
1 cup long-grain white rice (like Basmati or Jasmine; avoid quick-cooking rice)
1/2 cup finely chopped yellow onions.
2 cloves garlic, minced. 1 clove
1 (8 ounce) can tomato sauce (not crushed tomatoes, this gives the right texture)
2 cups low-sodium chicken broth or vegetable broth.
1 teaspoon chili powder (mild, not hot, unless you like a kick!)
1/2 teaspoon ground cumin. 1 teaspoon salt.
1/4 teaspoon dried oregano.
Salt and freshly ground Black Pepper to taste.
Optional Add-ins (highly recommended!)
1/4 cup frozen peas
1/4 cup diced green chilies (mild, from a can) 1/4 cups sourdough.
How do I follow step
Step 1: Preheat & Prep Pan
How do I get a heavy-bottomed Dutch oven ready? Is there something that can hold the heat evenly over medium heat? Is it necessary to preheat the oven for this recipe?
Step 2: Toast the Rice
Add the olive oil to the hot saucepan. Once the oil is shimmering, add the rinsed and drained rice. Stir the rice around constantly for about 3-5 minutes, until it turns a light golden brown and smells slightly nutty. This step is crucial for flavor and texture; it helps the grains stay separate.
Step 3: Sauté Aromatics
Add the chopped onion to the saucepan with the toasted rice. Cook, stirring occasionally, until the onion is softened and translucent, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic!
Step 4: Add Liquids and Spices
Pour in the tomato sauce, chicken (or vegetable) broth, chili powder, cumin, and oregano. Season with salt and pepper. Give everything a good stir to combine, making sure to scrape up any bits stuck to the bottom of the pan. If you’re using the optional peas or green chilies, stir them in now.
Step 5: Simmer to Perfection
Bring the mixture to a boil, then immediately reduce the heat to low, cover the saucepan tightly with a lid, and let it simmer. You want the heat to be just enough to maintain a gentle simmer. Let it cook undisturbed for about 15-20 minutes, or until the liquid is absorbed and the rice is tender. Resist the urge to peek too often – every time you lift the lid, you lose steam, which is essential for cooking the rice.
Step 6: Rest and Fluff
Once the rice is cooked and the liquid is absorbed, remove the saucepan from the heat. Keep the lid on and let the rice rest for at least 5-10 minutes. This resting period allows the steam to finish cooking the rice evenly and makes it fluffier. After resting, uncover and fluff the rice gently with a fork. This is where you see the magic happen!
Step 7: Taste and Adjust
Does the Spanish rice need more salt? What seasonings should I use? If it seems a bit dry, you can stir in 1 tablespoon or 2 of hot broth or water.
Step 8: Serve
What is the best way to serve Spanish rice hot from the pot?
What should I serve it with?
This Spanish rice is incredibly versatile and pairs beautifully with so many dishes. For a classic Mexican night, it’s the perfect sidekick to tacos, enchiladas, or fajitas. It adds a beautiful burst of color and flavor to any plate. We also love serving it with grilled chicken or fish; the rice soaks up any juices and adds a wonderful depth. If you’re doing a big brunch spread, it’s surprisingly good alongside some scrambled eggs and bacon, kind of like a savory rice pudding but in the best way possible. My kids also love it as a base for a quick and easy “rice bowl” with some shredded chicken or seasoned Ground Beef and a dollop of sour cream. It’s also fantastic stuffed into bell peppers or served with a hearty stew. For a truly comforting meal, I sometimes just top it with a fried egg – it’s simple, satisfying, and feels like a complete meal. Don’t underestimate its ability to be a main event, especially if you load it up with some black beans and corn!
Top Tips for Perfecting Your Spanish Rice
I’ve definitely learned a few things over the years of making this, and I’m happy to share them to help you get it just right. First, about the rice: always rinse your rice before using it. This removes excess starch, which is key to preventing that clumpy, mushy texture. Just put the rice in a fine-mesh sieve and rinse it under cold water until the water runs clear. When toasting the rice, don’t skip that step! It really makes a difference in the nutty flavor and prevents the grains from sticking together. Watch it carefully, though; it can go from golden to burnt pretty quickly. For the onions and garlic, chopping them finely ensures they soften and integrate nicely into the rice without overpowering it. If you’re short on time, you can use a garlic press, but mincing by hand gives you a bit more control. The broth is also important – using a good quality chicken or Vegetable Broth will always yield better results than water alone. I like to use low-sodium so I can control the saltiness myself. And speaking of salt, taste and adjust at the end! Broth can vary in saltiness, so it’s always best to season to your preference. For variations, I often add a can of diced tomatoes (drained) along with the tomato sauce for a bit more texture, or a pinch of smoked paprika for a deeper, smokier flavor. If you like a bit of heat, a pinch of cayenne pepper or a dash of your favorite hot sauce during the simmering stage works wonders. My kids aren’t huge fans of spicy, so I usually keep it mild for them, but I’ll sometimes add a sprinkle of red pepper flakes when I serve mine.
What are some Storing and Reheating Tips?
This Spanish rice stores beautifully, which is another reason I love making a big batch. Once it’s cooled down completely, I transfer any leftovers into an airtight container. It’ll stay fresh in the refrigerator for about 3 to 4 days. The texture holds up really well, which is a big plus. When it comes to reheating, I find the best way is on the stovetop. Put the rice in a saucepan over medium-low heat with a tablespoon or two of water or broth. Cover it and let it gently steam until it’s heated through. This helps to bring back some of that fluffy texture. You can also reheat it in the microwave, but be sure to stir it halfway through for even heating. If it seems a little dry after reheating, add a splash more liquid. I haven’t found it freezes particularly well; the texture tends to get a bit softer and mushier, so I usually stick to refrigerating it. For the optional add-ins like peas, they hold up fine in the fridge, but I wouldn’t recommend freezing them with the rice, as they can get a bit watery.
What are the most frequently asked questions on
Final Thoughts
So there you have it – my foolproof, always-delicious Spanish rice recipe! It’s truly a gem in my recipe collection, and I’m so happy I get to share it with you. It’s the kind of dish that brings people together, that makes even a simple meal feel special. The aroma filling your kitchen as it cooks is just pure comfort. If you’re looking for other flavorful rice dishes, you might also enjoy my Creamy Lemon Herb Rice or my Garlic Butter Mushroom Rice. They’re both winners in their own right! I really hope you give this Spanish rice a try. It’s honestly one of those recipes that makes you feel like a kitchen rockstar without any of the fuss. Let me know in the comments below how it turns out for you, or if you have any fun twists or additions you love to include! Happy cooking, and enjoy every flavorful bite!
Spanish Rice
Ingredients
Main Ingredients
- 1.5 cup Long-grain rice
- 1 tablespoon Olive oil
- 0.5 cup Onion, chopped
- 1 cup Bell pepper, chopped (any color)
- 2 cloves Garlic, minced
- 1.5 teaspoon Chili powder
- 0.5 teaspoon Cumin
- 1 teaspoon Smoked paprika
- 14.5 ounce Diced tomatoes, undrained
- 3 cup Chicken broth
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Preparation Steps
- Heat olive oil in a large skillet or pot over medium heat.
- Add onion and bell pepper; cook until softened, about 5 minutes.
- Stir in garlic, chili powder, cumin, and smoked paprika; cook for 1 minute more.
- Add rice and cook, stirring, for 1 minute.
- Pour in diced tomatoes (with their juices) and chicken broth. Season with salt and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until rice is cooked and liquid is absorbed.
- Fluff with a fork and serve.
