Spanish Rice is a vibrant, flavorful dish that brings the warmth of Mediterranean kitchens to your table in just 45 minutes. With its golden, fluffy grains infused with smoky paprika, garlic, and sweet tomatoes, every bite is a celebration of texture and taste. The dish strikes a perfect balance between hearty and light, making it an ideal side or satisfying main.
In just 10 minutes of prep, you’ll create a fragrant base that simmers into a rich, aromatic masterpiece. The tender rice absorbs the bold flavors, while hints of onion and bell pepper add a delightful crunch. It’s a simple yet impressive dish that’s sure to become a weeknight favorite.
What You’ll Need for Spanish Rice?
- 1 tablespoon extra-virgin olive oil
- ½ white onion, diced (yellow onion works too)
- 1 cup basmati rice, rinsed (or substitute with long-grain rice)
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ½ cup diced fresh tomatoes (or canned tomato sauce for convenience)
- 1 jalapeño pepper, stemmed, seeded, and chopped (adjust for spice preference)
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1½ cups vegetable broth (chicken broth can be used as an alternative)
How to Make Spanish Rice
- Heat the olive oil in a medium Dutch oven or pot over medium heat. Add the diced onion and cook for 5 to 8 minutes, or until softened and translucent.
- Add the rinsed rice to the pot and cook for 2 minutes, stirring frequently, until the rice is fragrant and lightly toasted.
- Stir in the tomato paste and minced garlic, cooking for 1 minute to release their flavors.
- Add the diced tomatoes (or tomato sauce), chopped jalapeño, sea salt, dried oregano, and vegetable broth. Stir well to combine.
- Bring the mixture to a boil, then cover the pot and reduce the heat to low. Simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.
- Remove the pot from the heat and let it sit, covered, for 10 minutes to allow the rice to steam and fluff up.
- Fluff the rice gently with a fork before serving. Enjoy your flavorful Spanish rice as a side dish or base for your favorite meals!
Perfect Pairings: Serving Suggestions
Spanish Rice is a versatile side dish that pairs beautifully with grilled chicken, shrimp, or roasted vegetables. For a complete meal, serve it alongside a fresh green salad or warm tortillas. Pro tip: Top with a dollop of sour cream or a sprinkle of fresh cilantro for extra flavor!
Keep It Fresh: Storage and Reheating Tips
Store leftover Spanish Rice in an airtight container in the fridge for up to 3 days. To reheat, sprinkle a tablespoon of water over the rice and warm it in the microwave or on the stovetop over low heat. This helps keep it moist and fluffy. For longer storage, freeze in portions for up to 2 months.
Spice It Up: Recipe Variations
Customize your Spanish Rice by adding black beans, corn, or diced bell peppers for extra texture and flavor. If you prefer a smokier taste, swap the vegetable broth for chicken broth or add a pinch of smoked paprika. For a milder version, omit the jalapeño or use just a small amount.
Quick Fixes: Time-Saving Tips
To save time, use pre-diced onions and minced garlic from the store. If fresh tomatoes aren’t on hand, canned tomato sauce works just as well. For a faster cook time, consider using a rice cooker—just sauté the onions and garlic first, then transfer everything to the cooker.
Kitchen Essentials: Equipment Guidance
A medium Dutch oven or pot with a tight-fitting lid is ideal for this recipe. If you don’t have one, a large skillet with a lid will work too. Don’t forget a fork for fluffing the rice—it makes all the difference in achieving that perfect texture!
Spanish Rice
Ingredients
- 1 tablespoon extra-virgin olive oil
- ½ white onion, diced
- 1 cup basmati rice, rinsed
- 1 tablespoon tomato paste
- 2 garlic cloves, minced
- ½ cup diced fresh tomatoes or canned tomato sauce
- 1 jalapeño pepper, stemmed, seeded, and chopped
- ½ teaspoon sea salt
- ¼ teaspoon dried oregano
- 1½ cups vegetable broth
Instructions
- Heat the olive oil in a medium Dutch oven or pot. Add the onion and cook for 5 to 8 minutes, or until softened.
- Add the rice and cook for 2 minutes, or until fragrant and toasted.
- Stir in the tomato paste and garlic, then add the fresh tomatoes, jalapeño, salt, oregano, and broth. Bring to a boil.
- Cover, reduce the heat, and simmer for 15 minutes, or until the liquid is absorbed.
- Remove from the heat and let sit, covered, for 10 more minutes. Fluff with a fork.