Spanish rice is a vibrant and flavorful dish that perfectly complements a wide variety of meals. Its rich texture and aromatic spices make it a favorite for both casual dinners and festive occasions. Whether you’re serving it alongside tacos, grilled chicken, or enjoying it as a standalone dish, this Spanish rice recipe will become a staple in your kitchen repertoire.
Growing up, Saturday lunches at my grandmother’s house were a special affair. Her kitchen was filled with enticing aromas, and there was always a large pot of Spanish rice simmering on the stove. The secret ingredients she used, which included her own blend of spices, made every bite unforgettable. Sharing this recipe brings back those cherished memories and allows me to pass on our family tradition to you.
Why You’ll Love This Recipe
This Spanish rice recipe stands out because of its rich flavor profile and ease of preparation. The combination of aromatic spices, fresh tomatoes, and fluffy rice creates a hearty dish that appeals to all taste buds. It’s a one-pot wonder, meaning less cleanup and more time to enjoy with family and friends. The versatility of the recipe lets you customize it to your liking, making it perfect for anyone looking to explore new culinary horizons.
Recipe Steps
Step 1
Rinse the rice under cold water until the water runs clear. This removes excess starch and prevents the rice from becoming sticky. Set aside to drain thoroughly.
Step 2
In a large skillet, heat olive oil over medium heat. Add diced onions and minced garlic, sautéing until they are translucent and fragrant, about 5 minutes.
Step 3
Stir in the rinsed rice, toasting it lightly in the oil with the onions and garlic. This step enhances the nutty flavors of the rice and adds depth to the dish.
Step 4
Add chopped tomatoes, a pinch of saffron, cumin, and smoked paprika. Stir well to combine, allowing the spices to infuse the rice with their flavors.
Step 5
Pour in chicken broth and bring the mixture to a boil. Reduce heat to low, cover, and simmer for about 20 minutes or until the rice is tender and has absorbed all the liquid. Fluff with a fork before serving.
Storage Options
After cooking, let the Spanish rice cool to room temperature. Store it in an airtight container in the refrigerator for up to 4 days. For longer storage, place the cooled rice in zip-top bags and freeze for up to 3 months. To reheat, add a splash of water and warm it on the stovetop or in the microwave until heated through.
Variations & Substitutions
For a vegetarian option, replace chicken broth with vegetable broth. You can also add vegetables like bell peppers or peas for extra color and nutrition. For a spicier version, include jalapeños or a dash of hot sauce. If you’re watching your sodium intake, consider using low-sodium broth and adjust the spices to taste.
Frequently Asked Questions
Can I make Spanish rice with brown rice?
Yes, brown rice can be used as a healthier alternative. However, you will need to increase the cooking time by an additional 10-15 minutes, as brown rice takes longer to cook. Make sure to check the rice periodically to ensure it’s cooked through.
What can I serve with Spanish rice?
Spanish rice pairs well with a variety of dishes, such as grilled meats, enchiladas, or as a base for burrito bowls. It also complements a side of beans or a fresh green salad, making it a versatile accompaniment for any meal.
How do I prevent the rice from sticking to the pan?
To prevent sticking, ensure you rinse the rice thoroughly prior to cooking. Using a non-stick skillet or a well-seasoned cast iron pan can also help. Additionally, maintaining a low simmer and occasionally stirring while it cooks can minimize the chances of sticking.
Spanish Rice Recipe
Ingredients
Main Ingredients
- 1.5 cups long-grain white rice uncooked
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 cups chicken broth
- 1 cup tomato sauce
- 1 teaspoon ground cumin
Instructions
Preparation Steps
- Heat olive oil in a large skillet over medium heat.
- Add chopped onions and sauté until translucent.
- Add rice to the skillet and cook, stirring frequently, until lightly toasted.
- Stir in chicken broth, tomato sauce, and cumin. Bring to a boil.
- Reduce heat to low, cover, and simmer for 20 minutes or until rice is tender.
- Fluff with a fork and serve warm.
