Oh, where do I even begin with this Spanish rice recipe? It’s one of those dishes that just feels like a warm hug. I remember my Abuela making it on Sundays, the aroma filling our little kitchen, making my stomach rumble even before we sat down to eat. It’s not just rice; it’s a whole experience. For me, this Spanish rice is the ultimate comfort food, way more satisfying and way less fussy than, say, a complicated paella when you just need something deeply flavorful and soul-warming without a huge fuss. It’s the kind of dish that makes even a weeknight feel a little bit special. I’ve been tweaking it for years, trying to capture that perfect balance of savory, slightly sweet, and utterly delicious, and I think I’ve finally nailed it. This is the Spanish rice recipe I’ve shared with countless friends, and it’s always a huge hit.
What is Spanish rice?
So, what exactly *is* Spanish rice? Well, at its heart, it’s seasoned rice cooked in a tomato-based broth. Think of it as a simpler, more everyday cousin to dishes like paella or arroz a la mexicana. The magic really comes from the seasonings and the way the rice absorbs all those delicious flavors as it cooks. It’s not fancy, but it’s incredibly satisfying. My Abuela used to call it “arroz rojo” because of its beautiful, vibrant red color. It’s essentially a one-pot wonder that transforms humble rice into something truly spectacular. It’s the perfect canvas for so many other flavors and dishes, which is why it’s such a staple in my kitchen.
Why you’ll love this recipe?
Honestly, there are so many reasons why this Spanish Rice Recipe has earned a permanent spot in my recipe rotation, and I’m pretty sure you’ll fall in love with it for all the same reasons. First off, the flavor is just out of this world. It’s got this incredible depth from the tomatoes, onions, and garlic, with just a hint of sweetness that balances everything perfectly. It’s savory, a little tangy, and totally addictive. What I love most about this is how surprisingly easy it is. You can whip it up on a busy weeknight without breaking a sweat. Plus, it’s incredibly budget-friendly. Rice, canned tomatoes, and a few pantry staples? You can’t beat that for a filling and delicious meal. And the versatility! You can serve this Spanish rice as a side dish, use it as a base for burritos, or even top it with some fried eggs for a hearty breakfast. It’s just one of those recipes that keeps on giving. Unlike some other rice dishes that require constant attention, this one is pretty hands-off once it’s in the pot, leaving you free to focus on the rest of your meal. It’s the kind of reliable, delicious recipe that I always go back to when I need something that’s guaranteed to be a hit.
How do I make Spanish rice?
Quick Overview
This Spanish rice recipe is all about building layers of flavor before the rice even hits the pot. We’ll start by toasting the rice to give it a wonderful nutty texture, then sautéing our aromatics to create a savory base. Everything simmers together until the rice is perfectly tender and infused with that gorgeous tomato-y goodness. It’s a straightforward process that yields incredibly impressive results, and I promise, it’s much simpler than it sounds. You’ll be amazed at how much flavor you can get from such basic ingredients!
Ingredients
For the Rice & Base:
2 cups long-grain white rice (like Basmati or Jasmine, though regular long-grain works great too!) – Using a long-grain rice helps prevent it from getting too sticky.
2 tablespoons olive oil – Or any neutral cooking oil you prefer.
1 medium yellow onion, finely chopped – This is key for that sweet, savory base.
2 cloves garlic, minced – Don’t skimp on the garlic, it adds so much depth!
1 (15 ounce) can diced tomatoes, undrained – The juice is important for color and flavor.
2 tablespoons tomato paste – This intensifies the tomato flavor beautifully.
3 cups low-sodium chicken or vegetable broth – You can use water in a pinch, but broth adds so much more flavor. I always try to use broth.
1 teaspoon salt, or to taste – Adjust this based on your broth’s saltiness.
1/2 teaspoon dried oregano – A classic herb that pairs perfectly with tomato.
1/4 teaspoon ground cumin – Just a touch adds a subtle warmth.
Optional: A pinch of smoked paprika for a little extra smokiness.
For Garnishes (Optional, but highly recommended!):
Fresh cilantro, chopped – For a bright, fresh finish.
Diced green chilies – If you like a little kick.
Cooked peas or corn – To add color and extra texture.
A squeeze of lime juice – Brightens everything up.
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, grab a medium-sized, heavy-bottomed saucepan or Dutch oven. A good pot is your best friend here, as it helps distribute heat evenly and prevents sticking. Heat the olive oil over medium heat. We want it nice and warm, but not smoking. This initial step of toasting the rice is super important for texture, so don’t skip it!
Step 2: Mix Dry Ingredients
While the oil is heating, rinse your rice under cold water until the water runs clear. This removes excess starch and helps keep the grains separate. Drain it well. Once the oil is shimmering, add the rinsed and drained rice to the pot. Stir it around frequently for about 3-5 minutes, until the rice grains start to look slightly opaque and smell toasty. This step is crucial for getting that perfect, slightly firm texture where the grains don’t clump together. It’s like giving the rice a little head start.
Step 3: Mix Wet Ingredients
Now, add your finely chopped onion to the pot with the toasted rice. Sauté the onion for about 3-4 minutes until it starts to soften and become translucent. Then, stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic! Next, stir in the diced tomatoes (with their juice) and the tomato paste. Cook this mixture for about 2 minutes, stirring constantly, until the tomato paste darkens slightly. This little bit of cooking blooms the tomato paste, intensifying its flavor.
Step 4: Combine
Pour in the chicken or vegetable broth. Add the salt, dried oregano, and cumin (and smoked paprika if you’re using it). Stir everything together really well, making sure to scrape up any bits from the bottom of the pot. Bring the mixture to a boil.
Step 5: Prepare Filling
Once the mixture is boiling, reduce the heat to low, cover the pot tightly with a lid, and let it simmer for about 15-20 minutes, or until most of the liquid has been absorbed and the rice is tender. I always check it around the 15-minute mark. Avoid lifting the lid too often, as you want to trap all that steam inside to cook the rice perfectly.
Step 6: Layer & Swirl
Once the rice is tender and the liquid is absorbed, turn off the heat. Let the pot sit, still covered, for another 5-10 minutes. This steams the rice and makes it extra fluffy. After it’s rested, gently fluff the rice with a fork. This is where you can stir in any optional additions like peas or corn if you’re using them. The idea is to distribute them evenly without making the rice mushy. The swirl isn’t so much about a visual pattern here as it is about gently incorporating everything.
Step 7: Bake
Actually, we don’t bake this Spanish rice! All the cooking happens right on the stovetop. So, after you fluff it, it’s ready to go!
Step 8: Cool & Glaze
This Spanish rice doesn’t need a glaze in the traditional sense. Its flavor comes from the cooking liquid and aromatics. So, once you’ve fluffed it, you’re pretty much done with the cooking part. The “glaze” is really in the vibrant, tomato-infused color and the savory seasonings.
Step 9: Slice & Serve
Serve the Spanish rice hot! Garnish with fresh chopped cilantro, a sprinkle of diced green chilies, or a squeeze of lime if you like. It’s absolutely delicious on its own, but it also pairs wonderfully with so many main dishes. I love how the fluffy grains just hold onto all those incredible flavors.
What to Serve It With
This Spanish rice recipe is like the perfect supporting actor; it makes everything else on the plate shine. For breakfast, I love serving it with some scrambled eggs and a side of refried beans – it’s hearty and satisfying. For brunch, it’s fantastic alongside some grilled chicken or fish tacos, adding a burst of color and flavor. When we have it as dessert (yes, sometimes!), I’ll often pair it with something simple like grilled shrimp skewers or a quick weeknight chicken stir-fry. For cozy snacks or as a side dish with a family meal, it’s incredible with carnitas, barbacoa, or even just a simple grilled steak. My kids always ask for seconds when this Spanish rice is on the table, especially when we have it with some shredded chicken or pulled pork. It really is a blank canvas for so many delicious meals, and I’ve found it to be a lifesaver on busy nights when I need a flavorful side dish that comes together quickly.
Top Tips for Perfecting Your Spanish Rice
I’ve made this Spanish rice recipe so many times that I’ve picked up a few tricks along the way. First, about the zucchini – wait, I’m supposed to be talking about Spanish rice! Oops, sometimes my brain just goes to my other favorite recipes. Anyway, for this rice, the key is really in the initial toasting of the grains. Make sure you stir the rice constantly in the hot oil until it looks slightly translucent; this step gives the rice a lovely texture and prevents it from getting mushy. Don’t be afraid to really sauté those onions and garlic until they’re soft and fragrant – that builds a crucial flavor base. When it comes to the liquid, always use broth if you can. It makes a world of difference compared to plain water. I’ve experimented with different broths, and low-sodium chicken broth is my absolute favorite, but vegetable broth works beautifully if you want to keep it vegetarian. For mixing, once everything is combined and boiling, make sure you reduce the heat to low and cover it tightly. Resisting the urge to lift the lid is the hardest part, but trust me, the trapped steam is essential for perfectly cooked rice. I learned this lesson the hard way after peeking too early and ending up with slightly undercooked rice! The resting period after cooking is also super important. Letting it sit, covered, off the heat for 5-10 minutes allows the rice to steam through and finish cooking evenly. When you fluff it, use a fork, not a spoon, to gently separate the grains. This gentle approach helps keep the rice light and fluffy. If you find your rice is a bit dry, you can always add a tablespoon or two more broth or water, cover, and let it steam for a few more minutes. Conversely, if it’s too wet, you can uncover it and cook on low for a minute or two to let some of the excess moisture evaporate, but be careful not to scorch it. For ingredient swaps, if you don’t have fresh garlic, you can use about 1/2 teaspoon of garlic powder added with the dried spices, but fresh is always best! And feel free to play with the spices – a little pinch of cayenne pepper can add a nice subtle heat if you like. The goal is tender, flavorful rice, and these little tweaks will get you there every time.
Storing and Reheating Tips
This Spanish rice is fantastic for leftovers, which is always a win in my book! If you happen to have any (which is rare at my house!), storing it properly is key to keeping it delicious. At room temperature, it’s best to leave it covered for no more than two hours, as cooked rice can become a breeding ground for bacteria if left out too long. For refrigerator storage, let the rice cool down slightly before transferring it to an airtight container. It will stay good in the fridge for about 3 to 4 days. I usually store it in a glass container, which is great because you can pop it right in the microwave or oven to reheat. When reheating, the best way to bring it back to life is on the stovetop. You can add a tablespoon or two of water or broth to the rice in a saucepan, cover, and heat gently over low heat until warmed through. This helps to rehydrate the grains and prevent it from drying out. If you’re in a hurry, the microwave works too – just cover the dish and heat in 30-second intervals, stirring in between, until heated through. For freezer instructions, make sure the rice is completely cooled. Portion it into freezer-safe bags or containers, removing as much air as possible to prevent freezer burn. It should keep well in the freezer for about 2 to 3 months. When you’re ready to use it, thaw it overnight in the refrigerator, then reheat using the stovetop or microwave method. The key is to add a little liquid when reheating to keep it moist and fluffy. I usually add the glaze (if I’d made a separate one for serving) *after* reheating, just before serving, to keep its freshness.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved Spanish rice recipe! It’s a dish that’s close to my heart, filled with memories and guaranteed to bring a smile to your face. The combination of tender rice, savory aromatics, and that vibrant tomato flavor is just unbeatable. It’s so simple to make, yet it tastes like something you’d get at your favorite restaurant. I truly hope you’ll give this Spanish rice recipe a try and find as much joy in making and eating it as I do. If you love this recipe, you might also enjoy my quick and easy Cilantro Lime rice or my flavorful Mexican-style beans – they’re all part of that delicious comfort food family! I can’t wait to hear how yours turns out, so please leave a comment below and let me know your thoughts or any fun variations you tried. Happy cooking!
Spanish Rice
Ingredients
Main Ingredients
- 2 cups white rice
- 4 cups chicken broth or stock
- 2 tablespoons butter
- 1 large yellow onion, chopped small
- 6 cloves garlic
- 28 ounces petite diced tomatoes, do not drain
- 1.5 tablespoons chile powder
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- kosher salt, adjust to taste
- fresh cilantro, chopped for garnish (optional)
Instructions
Preparation Steps
- In a large skillet, combine the rice and the chicken broth over high heat and bring to a boil. Reduce heat to a low simmer and cover with lid. Simmer for 18-20 minutes, just until done. Fluff the rice with a fork. Transfer to a separate dish and cover with lid to keep warm.
- Melt the butter in the hot skillet over medium-high heat. Add the onions and sauté until translucent and slightly browned, approximately 2 minutes.
- Add the garlic, toss to sauté and cook about 30 seconds longer. Add the tomatoes and the spices and stir. Bring to a boil over high heat. Cover with lid and reduce to simmer on medium-low for 10 minutes.
- Add the cooked rice to the tomato mixture and stir well to combine thoroughly. Turn off heat and cover with lid to keep warm. If desired, garnish with cilantro just before serving. Enjoy!
