Introduction
Oh friends, let’s talk about those comfort food side dishes that just make a meal, shall we? For me, one that instantly transports me back to cozy family dinners and lively potlucks is Spanish Rice. You know, that fluffy, flavorful, tomato-kissed rice that pairs perfectly with just about everything? Well, get ready, because I’m sharing my go-to recipe that is so ridiculously easy, so quick, and so incredibly delicious, you’ll want to make it every single week. Forget the fussy versions; this is the simple, reliable, one-pot wonder you’ve been dreaming of!
It’s the kind of recipe that feels like a warm hug on a plate and requires minimal effort for maximum flavor payoff. Trust me, even if you think cooking rice is tricky, this method is foolproof. Let’s get cooking!
Why You’ll Love This Recipe
- Fast: Seriously, this comes together in less than 30 minutes from start to finish. Perfect for busy weeknights!
- Easy: It’s a simple one-pot deal. Sauté, add ingredients, simmer. That’s it!
- Giftable: Okay, maybe not the whole pot, but sharing a container of this deliciousness is always appreciated.
- Crowd-pleasing: Kids and adults alike devour this rice. It’s got just the right amount of spice and tons of savory flavor.
Ingredients
Here’s what you’ll need to gather. Most of these are probably already hanging out in your pantry and fridge!
- 2 cups white rice: Long grain white rice works best here for that classic fluffy texture.
- 4 cups chicken broth or stock: This is where a lot of our flavor comes from! You can use low-sodium if you’re watching your salt intake.
- 2 tablespoons butter: Adds richness and helps toast the rice beautifully.
- 1 large yellow onion, chopped small: The aromatic base! Chop it nice and fine so it melts into the rice.
- 6 cloves garlic: Because is there such a thing as too much garlic? I think not! Mince it or press it.
- 28 ounces petite diced tomatoes (do not drain): These little flavor bombs are crucial. Don’t drain them – we want all that lovely tomato juice!
- 1 ½ to 2 tablespoons chili powder: You can adjust this depending on how much chili flavor you like. I usually go for 2!
- 1 tablespoon cumin: Adds that essential earthy, warm spice.
- 1 tablespoon smoked paprika: This is my little secret ingredient! It adds a subtle smoky depth that makes this rice extra special.
- Kosher salt (to taste): You’ll add this at the end to make sure the seasoning is just right. Broth can vary in saltiness, so tasting is key!
- Optional: Fresh cilantro, chopped (for garnish): A sprinkle of fresh green brightness really finishes it off nicely.
How to Make It
Alright, let’s turn these simple ingredients into magic! Grab your favorite pot with a tight-fitting lid – a Dutch oven or heavy-bottomed saucepan works perfectly.
- First things first, melt the butter in your pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until it’s softened and translucent, about 5-7 minutes. Don’t rush this part; happy onions mean happy rice!
- Toss in the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to burn it!
- Now, add the dry rice to the pot with the onions and garlic. Stir it around and cook for 2-3 minutes, letting the rice toast slightly in the butter. This step is key to preventing sticky rice and adding a nutty flavor.
- Pour in the chicken broth (or stock) and the undrained petite diced tomatoes.
- Stir in the chili powder, cumin, and smoked paprika. Give everything a good stir to combine, scraping up any bits from the bottom of the pot.
- Bring the mixture to a boil over medium-high heat.
- Once it’s boiling, immediately reduce the heat to low, cover the pot tightly with the lid, and let it simmer gently for 15-20 minutes. Resist the urge to lift the lid! The steam trapped inside is cooking the rice perfectly.
- After 15-20 minutes, turn off the heat but do not lift the lid. Let the pot sit, still covered, for another 5-10 minutes. This steaming period is crucial for the rice to finish cooking and become light and fluffy.
- Finally, lift the lid, give the rice a gentle fluff with a fork, and taste it. Add kosher salt as needed until the flavor pops.
- Serve it hot, perhaps with a sprinkle of fresh cilantro if you like!
Substitutions & Additions
Want to tweak this recipe? Go for it! It’s very forgiving and customizable.
- Make it vegetarian/vegan: Easily swap the chicken broth for vegetable broth and the butter for olive oil.
- Add some heat: If you like things spicy, add a pinch of cayenne pepper or a diced jalapeño when you add the onion.
- Boost the veggies: Stir in a can of drained and rinsed black beans or corn during the last 5 minutes of simmering.
- Different tomatoes: While petite diced are great, you could also use regular diced tomatoes. Crushed tomatoes would give it a creamier, less textural result, but still work in a pinch.
- Swap the rice: Brown rice will work, but it will require more liquid (check package directions, likely 6 cups broth) and a longer cooking time (probably 40-50 minutes simmer + 10 min rest).
Tips for Success
Even though this recipe is simple, a few little tips can ensure perfect results every time!
- Don’t peek! Seriously, lifting the lid while the rice is simmering lets out precious steam needed for cooking. Trust the process!
- Let it rest. That post-simmer rest period is just as important as the cooking time. It allows the rice to absorb the last bit of liquid and firm up.
- Fluff, don’t stir. Use a fork to gently fluff the rice after resting, rather than a spoon, which can mash the grains.
- Adjust salt at the end. Different broths have different salt levels. Always taste and adjust seasoning right before serving.
How to Store It
Leftovers are fantastic! Let the rice cool completely at room temperature before storing it. Transfer it to an airtight container and keep it in the refrigerator for up to 3-4 days. To reheat, you can microwave it or warm it gently in a saucepan with a splash of extra broth or water.
FAQs
Got questions? I’ve got (brief!) answers!
Can I use minute rice?
No, this recipe is developed for regular white rice. Minute rice cooks differently and would likely turn out mushy.
What do you serve this Spanish rice with?
Oh, the possibilities! It’s amazing with tacos, burritos, enchiladas, grilled chicken or steak, or even just topped with a fried egg!
Is this an authentic Mexican rice recipe?
While similar, this is my quick and easy take on a Spanish-style rice that many American families know and love. Traditional Mexican rice often involves toasting the dry rice before adding liquid and sometimes uses tomato sauce or paste for color and flavor depth.
Easy One-Pot Spanish Rice
Equipment
- Pot with tight-fitting lid A Dutch oven or heavy-bottomed saucepan works perfectly.
Ingredients
Hauptzutaten
- 2 cups white rice Long grain white rice works best here for that classic fluffy texture.
- 4 cups chicken broth or stock You can use low-sodium if you're watching your salt intake.
- 2 tablespoons butter
- 1 large yellow onion chopped small
- 6 cloves garlic Mince it or press it.
- 28 ounces petite diced tomatoes do not drain
- 1.5 tablespoons chili powder 1 ½ to 2 tablespoons, You can adjust this depending on how much chili flavor you like.
- 1 tablespoon cumin
- 1 tablespoon smoked paprika
- Kosher salt to taste (You'll add this at the end)
- Fresh cilantro chopped (for garnish, Optional)
Instructions
- Melt the butter in your pot over medium heat.
- Add the chopped onion and cook, stirring occasionally, until it's softened and translucent, about 5-7 minutes.
- Toss in the minced garlic and cook for just another minute until you can smell its wonderful aroma. Be careful not to burn it!
- Now, add the dry rice to the pot with the onions and garlic. Stir it around and cook for 2-3 minutes, letting the rice toast slightly in the butter. This step is key to preventing sticky rice and adding a nutty flavor.
- Pour in the chicken broth (or stock) and the undrained petite diced tomatoes.
- Stir in the chili powder, cumin, and smoked paprika. Give everything a good stir to combine, scraping up any bits from the bottom of the pot.
- Bring the mixture to a boil over medium-high heat.
- Once it's boiling, immediately reduce the heat to low, cover the pot tightly with the lid, and let it simmer gently for 15-20 minutes. Resist the urge to lift the lid!
- After 15-20 minutes, turn off the heat but do not lift the lid. Let the pot sit, still covered, for another 5-10 minutes. This steaming period is crucial for the rice to finish cooking and become light and fluffy.
- Finally, lift the lid, give the rice a gentle fluff with a fork, and taste it. Add kosher salt as needed until the flavor pops.
- Serve it hot, perhaps with a sprinkle of fresh cilantro if you like!
Notes
Tips for Success: Do not lift the lid while simmering (don't peek!). Let it rest, still covered, after simmering - this is crucial. Use a fork to gently fluff the rice after resting, not a spoon. Adjust salt at the end after tasting.
Storage: Let rice cool completely, then store in an airtight container in the refrigerator for up to 3-4 days. Reheat in microwave or saucepan with a splash of extra broth or water.
FAQs: Do not use minute rice, it will likely turn out mushy. Serve with tacos, burritos, enchiladas, grilled chicken or steak, or topped with a fried egg. This is an quick and easy take on Spanish-style rice, not traditional Mexican rice which often involves pre-toasting rice and sometimes uses tomato paste.