Easy One-Pot Spanish Rice
A ridiculously easy, quick, and incredibly delicious one-pot recipe for flavorful, tomato-kissed Spanish Rice that's ready in under 30 minutes and pairs perfectly with just about everything.
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
Substitutions & Additions: Easily make it vegetarian/vegan by swapping chicken broth for vegetable broth and butter for olive oil. Add heat with a pinch of cayenne pepper or a diced jalapeño when adding onion. Stir in drained black beans or corn during the last 5 minutes of simmering. Can use regular diced tomatoes or crushed tomatoes (will give a creamier texture). Brown rice will work but requires more liquid (approx. 6 cups broth) and longer cooking time (approx. 40-50 min simmer + 10 min rest).
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.
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.