Best Spanish Rice Recipe

Introduction

Spanish rice is a flavorful and colorful side dish that complements a variety of meals. This recipe uses fire-roasted tomatoes and a blend of spices to create a rich, savory taste. It’s simple to prepare and perfect for any weeknight dinner.

Ingredients

• 3 tablespoons butter
• 1 tablespoon olive oil
• 1½ cups long-grain white rice
• ½ cup onion, finely chopped
• 1 bell pepper, finely diced
• 2 teaspoons minced garlic
• 14.5 ounces fire-roasted diced tomatoes, not drained
• 8 ounces tomato sauce
• 2 cups chicken broth
• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin

Instructions

1. Step 1: In a large pan or skillet with a lid, melt the butter together with the olive oil over medium heat.
2. Step 2: Add the rice, chopped onion, and diced bell pepper. Cook over medium to medium-high heat, stirring frequently, until the rice is golden brown and the vegetables are tender, about 15 to 20 minutes.
3. Step 3: Stir in the minced garlic and cook for about 1 minute until fragrant.
4. Step 4: Add the fire-roasted diced tomatoes (with juice), tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cumin. Stir everything well to combine.
5. Step 5: Bring the mixture to a boil. Cover the pan, reduce the heat to low, and let it simmer for 20 to 25 minutes until the rice is tender and the liquid is absorbed.
6. Step 6: Remove from heat and let the rice sit, covered, for 5 to 10 minutes to finish steaming.
7. Step 7: Fluff the rice with a fork before serving to separate the grains.

Tips & Variations

• For a vegetarian version, substitute vegetable broth for the chicken broth.
• If you like a bit of heat, add a pinch of cayenne pepper or use a spicy chili powder.
• Adding chopped fresh cilantro before serving gives the dish a fresh, bright finish.
• Use a mix of red and green bell peppers for added color and flavor.

Storage

Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. To reheat, sprinkle a little water over the rice and warm it in the microwave or on the stovetop until hot, stirring occasionally to prevent drying out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use brown rice instead of white rice?

Yes, but keep in mind that brown rice will take longer to cook and may require additional liquid. Adjust the cooking time accordingly and check for doneness.

What can I serve with Spanish rice?

Spanish rice pairs well with grilled chicken, tacos, enchiladas, or as part of a Mexican-inspired meal with beans and salsa. It also works great as a tasty base for bowls or burritos.

Best Spanish Rice Recipe

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★★★★★

4.6 from 71 reviews

• Author: Elara
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

This Best Spanish Rice recipe offers a flavorful and aromatic side dish made with long-grain white rice simmered in a rich tomato and chicken broth mixture, infused with spices like cumin, paprika, and chili powder. It’s a perfect accompaniment to Mexican or Spanish-inspired meals, with tender vegetables and a vibrant, smoky taste from fire-roasted tomatoes.

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Ingredients

Scale 1x2x3x

Fats and Oils

• 3 tablespoons butter
• 1 tablespoon olive oil

Main Ingredients

• 1½ cups long-grain white rice
• ½ cup onion, finely chopped
• 1 bell pepper, finely diced
• 2 teaspoons minced garlic
• 14.5 ounces fire-roasted diced tomatoes, not drained
• 8 ounces tomato sauce
• 2 cups chicken broth

Spices and Seasonings

• 1 teaspoon salt
• ½ teaspoon pepper
• 1 teaspoon chili powder
• 1 teaspoon paprika
• 1 teaspoon cumin

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Instructions

1. Melt fats: In a large pan or skillet with a lid, melt the butter together with the olive oil over medium heat to create a flavorful base for cooking the rice and vegetables.
2. Sauté rice and vegetables: Add the long-grain white rice, finely chopped onion, and diced bell pepper to the pan. Cook over medium to medium-high heat, stirring frequently, until the rice turns golden brown and the vegetables become tender. This process takes about 15 to 20 minutes and enhances the nutty flavor of the rice.
3. Add garlic: Stir in the minced garlic and cook for about 1 minute to release its fragrant aromas without burning it.
4. Add liquids and spices: Pour in the fire-roasted diced tomatoes (with juices), tomato sauce, and chicken broth. Season the mixture with salt, pepper, chili powder, paprika, and cumin. Stir everything well to combine all the flavors evenly.
5. Simmer the rice: Bring the mixture to a boil, then cover the pan with a lid. Reduce the heat to low to maintain a gentle simmer. Cook for 20 to 25 minutes or until the rice is tender and the liquid has been fully absorbed.
6. Rest the rice: Turn off the heat and let the rice sit covered for 5 to 10 minutes. This resting period allows the grains to firm up and the flavors to meld.
7. Fluff and serve: Use a fork to fluff the rice gently before serving to separate the grains and enhance the texture.

Notes

• To add extra depth, you can toast the spices briefly in the pan before adding the liquids to release more aroma.
• Use low sodium chicken broth if you want to control the salt content better.
• This rice pairs wonderfully with grilled meats, beans, or as a base for burrito bowls.
• For a vegetarian version, substitute chicken broth with vegetable broth and omit the butter or use a plant-based alternative.

• Prep Time: 10 minutes
• Cook Time: 40 minutes
• Category: Side Dish
• Method: Stovetop
• Cuisine: Spanish

Keywords: Spanish rice, Mexican rice, tomato rice, side dish, easy rice recipe, fire-roasted tomatoes, cumin rice