24 Delicious Leftover Spanish Rice Creative Recipes

Unlock the secret to transforming your leftover Spanish rice into mouthwatering meals with these 24 creative recipes! Whether you’re craving quick dinners, seasonal favorites, or just some good old comfort food, we’ve got you covered. Dive into this roundup and discover how easy it is to give your leftovers a delicious second life. Keep reading to find your next favorite dish!

Spanish Rice Stuffed Peppers

Over the years, I’ve found that stuffing peppers is one of those comforting cooking rituals that never fails to bring a smile to my face, especially when I’m using my mom’s Spanish rice recipe as the filling. There’s something about the vibrant colors and the hearty flavors that just feels like home.

Ingredients

• 4 large bell peppers, any color, with a firm and glossy skin
• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 cups of rich chicken broth, simmering hot
• 1 tablespoon of golden extra virgin olive oil
• 1 medium onion, finely diced to a confetti-like consistency
• 2 cloves of garlic, minced into a fragrant paste
• 1 teaspoon of smoked paprika, for a deep, woodsy aroma
• 1/2 teaspoon of ground cumin, for a warm, earthy note
• 1 cup of crushed tomatoes, with their bright, tangy flavor
• 1/2 cup of frozen peas, thawed to a tender crispness
• 1/2 cup of diced carrots, steamed to a perfect bite
• Salt, to season at every layer

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s perfectly heated for baking the peppers.
2. Cut the tops off the bell peppers and remove the seeds and membranes, creating a hollow vessel for the rice.
3. In a medium saucepan, heat the olive oil over medium heat until it shimmers, then sauté the onion until translucent, about 5 minutes.
4. Add the garlic, smoked paprika, and cumin, stirring constantly for 1 minute to awaken the spices.
5. Stir in the rice, coating it well with the oil and spices, then pour in the hot chicken broth and crushed tomatoes.
6. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18 minutes, until the rice is tender and the liquid is absorbed.
7. Fold in the peas and carrots, then season with salt to taste, mixing gently to keep the rice fluffy.
8. Spoon the rice mixture into the prepared peppers, packing it lightly to fill them completely.
9. Place the stuffed peppers in a baking dish, cover with foil, and bake for 25 minutes.
10. Remove the foil and bake for an additional 10 minutes, until the peppers are tender and slightly charred at the edges.

Great for a cozy dinner, these Spanish Rice Stuffed Peppers offer a delightful contrast between the sweet, softened peppers and the savory, spiced rice. Serve them with a dollop of sour cream or a sprinkle of fresh cilantro for an extra touch of brightness.

Leftover Spanish Rice Casserole

Perfect for those nights when you’re staring into the fridge, wondering what to do with last night’s Spanish rice, this Leftover Spanish Rice Casserole is a game-changer. I stumbled upon this recipe during a hectic week when cooking from scratch wasn’t an option, and it’s been a lifesaver ever since.

Ingredients

• 2 cups leftover Spanish rice, slightly dry and packed with flavor
• 1 cup shredded sharp cheddar cheese, for a gooey, melty texture
• 1/2 cup sour cream, rich and tangy
• 1/4 cup chopped fresh cilantro, for a bright, herby kick
• 1 large farm-fresh egg, lightly beaten to bind everything together
• 1 tbsp extra virgin olive oil, for greasing the baking dish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9-inch baking dish with extra virgin olive oil.
2. In a large mixing bowl, combine the leftover Spanish rice, shredded sharp cheddar cheese, sour cream, chopped fresh cilantro, and the lightly beaten egg. Mix until all ingredients are evenly distributed. Tip: For an extra flavor boost, consider adding a pinch of cumin or smoked paprika to the mixture.
3. Transfer the mixture to the greased baking dish, spreading it out evenly with a spatula. Tip: Pressing the mixture down slightly will help the casserole hold together better after baking.
4. Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and the edges are slightly crispy. Tip: For a more golden top, broil for the last 2-3 minutes, but keep a close eye to prevent burning.
5. Remove from the oven and let it sit for 5 minutes before serving. This resting time allows the casserole to set, making it easier to slice.

With its crispy edges and creamy center, this casserole is a delightful contrast of textures. Serve it with a dollop of sour cream and a sprinkle of fresh cilantro for an extra touch of freshness, or alongside a crisp green salad for a complete meal.

Spanish Rice and Black Bean Enchiladas

Mmm, there’s something about the combination of Spanish rice and black beans wrapped in a warm tortilla that just feels like home to me. I remember the first time I tried making these enchiladas; the kitchen was a mess, but the result was so worth it. Now, it’s a staple in my house, especially on those busy weeknights when we need something hearty and comforting.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups low-sodium chicken broth, simmering and fragrant
• 1 tbsp rich extra virgin olive oil
• 1 medium yellow onion, finely diced and sweet
• 2 cloves garlic, minced and pungent
• 1 can (15 oz) black beans, drained and rinsed until no foam remains
• 1 tsp ground cumin, warm and earthy
• 1 tsp smoked paprika, deep and slightly sweet
• 8 medium flour tortillas, soft and pliable
• 2 cups shredded Monterey Jack cheese, creamy and mild
• 1 can (10 oz) enchilada sauce, red and slightly tangy
• Fresh cilantro, chopped for garnish, bright and citrusy

Instructions

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish.
2. In a medium saucepan, heat the olive oil over medium heat. Add the onion and garlic, sautéing until translucent, about 5 minutes.
3. Stir in the rice, cumin, and smoked paprika, coating the rice evenly with the spices and oil, about 1 minute.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
5. Remove from heat and let stand, covered, for 5 minutes. Then, fluff with a fork and stir in the black beans.
6. Warm the tortillas in the microwave for 30 seconds to make them more pliable.
7. Divide the rice and bean mixture evenly among the tortillas, sprinkle with cheese, roll up tightly, and place seam side down in the prepared baking dish.
8. Pour the enchilada sauce over the top and sprinkle with the remaining cheese.
9. Bake for 20 minutes, or until the cheese is bubbly and slightly golden.
10. Garnish with fresh cilantro before serving.

Absolutely, the enchiladas come out with the perfect balance of textures—creamy cheese, tender rice, and hearty beans, all wrapped in a soft tortilla. For an extra kick, serve with a side of creamy avocado slices or a dollop of sour cream.

Spanish Rice Breakfast Burritos

Just when you think breakfast burritos can’t get any better, along comes this Spanish Rice Breakfast Burrito to prove you wrong. I stumbled upon this gem during a lazy Sunday brunch experiment, and now it’s my go-to for spicing up the morning routine.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 tbsp of rich extra virgin olive oil
• 1 small yellow onion, diced finely
• 2 cloves of garlic, minced to aromatic perfection
• 1 can (14.5 oz) of fire-roasted diced tomatoes, with their smoky juices
• 1 cup of low-sodium chicken broth, for a flavorful base
• 1 tsp of ground cumin, for that warm, earthy note
• 1/2 tsp of smoked paprika, adding a subtle depth
• 4 large farm-fresh eggs, beaten lightly
• 1/2 cup of shredded sharp cheddar cheese, for a creamy melt
• 4 large flour tortillas, warmed to pliable perfection
• Salt and finely ground black pepper, to season

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds, just until fragrant.
4. Add the rinsed rice to the skillet, stirring to coat it in the oil and toast slightly, about 2 minutes.
5. Pour in the fire-roasted tomatoes with their juices, chicken broth, cumin, and smoked paprika. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
6. While the rice cooks, heat a non-stick skillet over medium heat and pour in the beaten eggs. Cook, stirring gently, until softly set, about 3 minutes. Tip: For fluffier eggs, resist the urge to stir too much.
7. Once the rice is done, fluff it with a fork and season with salt and pepper to taste. Gently fold in the scrambled eggs and shredded cheddar cheese until just combined.
8. Divide the mixture evenly among the warmed tortillas, fold in the sides, and roll up tightly. Tip: Warming the tortillas makes them more pliable and less likely to tear.
9. For an extra touch, lightly grill the burritos on a dry skillet for 1-2 minutes per side to crisp up the tortilla. Tip: This step adds a delightful crunch and seals the burrito.

Golden and inviting, these burritos boast a harmonious blend of fluffy eggs, cheesy rice, and the smoky undertones of paprika and cumin. Serve them with a side of fresh salsa or avocado slices for a breakfast that’s as vibrant as it is satisfying.

Spanish Rice Stuffed Zucchini Boats

Over the weekend, I found myself staring at a pile of zucchinis from my garden, wondering how to turn them into something extraordinary. That’s when I remembered these Spanish Rice Stuffed Zucchini Boats—a dish that’s as fun to make as it is to eat, blending the hearty flavors of Spanish rice with the fresh, crisp texture of zucchini.

Ingredients

• 4 medium zucchinis, firm and vibrant green
• 1 cup long-grain white rice, uncooked
• 2 cups chicken broth, rich and flavorful
• 1 tbsp rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika, for a deep, smoky flavor
• 1/2 tsp ground cumin
• Salt, to enhance all the flavors
• 1/2 cup shredded Monterey Jack cheese, for a creamy melt
• Fresh cilantro, chopped, for a bright finish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
2. Cut the zucchinis in half lengthwise and scoop out the seeds to create boats. Tip: Leave a small border to keep the structure intact.
3. In a medium saucepan, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
4. Stir in the rice, smoked paprika, cumin, and salt, cooking for another 2 minutes until the rice is lightly toasted.
5. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes, or until the rice is tender. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked rice.
6. Fill the zucchini boats with the rice mixture, packing it gently. Top with Monterey Jack cheese.
7. Bake for 20-25 minutes, until the zucchinis are tender and the cheese is bubbly and golden. Tip: For an extra crispy top, broil for the last 2 minutes.
8. Garnish with fresh cilantro before serving.

Absolutely delightful, these zucchini boats offer a satisfying crunch with every bite, contrasted by the creamy, cheesy rice filling. Serve them alongside a crisp salad for a complete meal that’s sure to impress.

Spanish Rice and Chicken Quesadillas

Nothing brings back memories of my college days like the smell of Spanish rice and chicken quesadillas sizzling on the stove. It was my go-to meal for those late-night study sessions, and now, it’s a family favorite that’s as easy to make as it is delicious.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, rich and flavorful
• 1 tbsp olive oil, extra virgin and fruity
• 1 lb chicken breast, boneless and skinless, cut into thin strips
• 1 bell pepper, red and crisp, thinly sliced
• 1 onion, yellow and sweet, finely chopped
• 2 cloves garlic, freshly minced
• 1 tsp cumin, ground and aromatic
• 1 tsp smoked paprika, for a deep, smoky flavor
• 4 large flour tortillas, soft and pliable
• 2 cups Monterey Jack cheese, shredded and melty
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the chicken strips, seasoning with salt, and cook until golden brown and no longer pink inside, about 5 minutes per side. Tip: Don’t overcrowd the skillet to ensure even cooking.
3. Remove chicken and set aside. In the same skillet, add the bell pepper and onion, cooking until soft, about 5 minutes.
4. Stir in the garlic, cumin, and smoked paprika, cooking until fragrant, about 30 seconds.
5. Add the rice and chicken broth, bringing to a boil. Then, reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes. Tip: Resist the urge to peek; keeping the lid on is crucial for perfectly steamed rice.
6. Once the rice is done, fluff with a fork and mix in the cooked chicken.
7. Lay out the tortillas and evenly distribute the rice and chicken mixture on one half of each, topping with Monterey Jack cheese.
8. Fold the tortillas over the filling and cook in a clean skillet over medium heat until the tortillas are golden and the cheese is melted, about 3 minutes per side. Tip: Press down gently with a spatula to ensure the quesadillas hold together.

Unbelievably satisfying, these quesadillas boast a crispy exterior with a gooey, cheesy center, packed with the smoky, savory flavors of Spanish rice and tender chicken. Serve them with a dollop of sour cream or a vibrant salsa verde for an extra kick.

Spanish Rice Soup with Chorizo

Bursting with flavors that remind me of a cozy evening in a Spanish countryside, this Spanish Rice Soup with Chorizo is my go-to comfort dish when I crave something hearty yet simple. I remember first trying it at a small tapas bar in Barcelona, and since then, I’ve been tweaking the recipe to perfection in my own kitchen.

Ingredients

• 1 tbsp rich extra virgin olive oil
• 1/2 lb spicy chorizo, sliced into thin rounds
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 4 cups chicken stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp saffron threads, lightly crushed
• Salt to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large pot over medium heat until shimmering.
2. Add the chorizo slices and cook until they release their oils and edges crisp, about 3 minutes. Tip: Don’t overcrowd the pot to ensure even crisping.
3. Stir in the onion and garlic, cooking until translucent, about 5 minutes. Tip: Lower the heat if the garlic starts to brown too quickly.
4. Add the rice, stirring to coat it in the oils, for about 2 minutes.
5. Pour in the chicken stock, then add the smoked paprika and saffron. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender. Tip: Resist the urge to stir the rice as it cooks to prevent it from becoming mushy.
7. Season with salt to taste before serving.
8. Garnish with fresh parsley.

Hearty and aromatic, this soup boasts a beautiful balance of smoky, spicy, and savory notes. Serve it with a side of crusty bread to soak up every last drop, or top with a poached egg for an extra layer of richness.

Spanish Rice and Beef Stuffed Bell Peppers

Nothing says comfort food to me quite like a hearty stuffed bell pepper, especially when it’s filled with a savory mix of Spanish rice and ground beef. I remember my grandma making these on chilly evenings, and now, I love recreating that warmth in my own kitchen. Let’s dive into making these flavorful gems together.

Ingredients

• 4 large, vibrant bell peppers (any color you love)
• 1 lb lean ground beef (for a richer flavor)
• 1 cup long-grain white rice, uncooked
• 2 cups homemade or store-bought tomato sauce (look for one with a deep, rich flavor)
• 1 small onion, finely diced (for a sweet crunch)
• 2 cloves garlic, minced (fresh is best for that punchy aroma)
• 1 tsp smoked paprika (for that authentic Spanish kick)
• 1/2 tsp cumin (ground, for warmth)
• 1 tbsp extra virgin olive oil (the good stuff)
• Salt and freshly ground black pepper to taste
• 1/2 cup shredded sharp cheddar cheese (for a melty finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Cut the tops off the bell peppers and remove the seeds and membranes. A small paring knife works wonders here.
3. In a large skillet, heat the extra virgin olive oil over medium heat. Add the finely diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes.
4. Add the lean ground beef to the skillet, breaking it apart with a spoon. Cook until it’s no longer pink, about 5-6 minutes. Tip: Draining excess fat here keeps the dish lighter.
5. Stir in the uncooked rice, smoked paprika, cumin, salt, and freshly ground black pepper. Mix well to coat everything in those lovely spices.
6. Pour in the tomato sauce and bring the mixture to a simmer. Reduce the heat to low, cover, and let it cook for about 15 minutes, or until the rice is tender. Tip: Stir occasionally to prevent sticking.
7. Stuff the bell peppers with the beef and rice mixture, packing it in tightly. Place them in a baking dish.
8. Sprinkle the shredded sharp cheddar cheese on top of each pepper. Tip: For extra browning, place under the broiler for the last 2 minutes.
9. Bake in the preheated oven for 25-30 minutes, until the peppers are tender and the cheese is bubbly and golden.

Out of the oven, these stuffed peppers are a sight to behold—juicy, with a perfect balance of spice and sweetness from the peppers. Serve them with a side of crusty bread to soak up any extra sauce, or atop a bed of greens for a lighter meal. Either way, they’re sure to disappear fast.

Spanish Rice Pancakes

Just when I thought I’d tried every possible way to enjoy Spanish rice, I stumbled upon the idea of turning it into pancakes. It was one of those lazy Sunday mornings when the fridge was nearly empty, but I had leftover Spanish rice and a craving for something different. The result? A delightful twist on breakfast that’s now a staple in my home.

Ingredients

• 2 cups leftover Spanish rice, chilled and slightly sticky
• 1 large farm-fresh egg, lightly beaten
• 1/4 cup all-purpose flour, for binding
• 2 tbsp rich extra virgin olive oil, for frying
• 1/2 tsp finely ground black pepper, for a subtle kick
• 1/4 cup grated sharp cheddar cheese, for a melty surprise

Instructions

1. In a large mixing bowl, combine the chilled Spanish rice, beaten egg, all-purpose flour, and black pepper. Mix until the ingredients are well incorporated and the mixture holds together when pressed.
2. Heat the olive oil in a non-stick skillet over medium heat (350°F) until shimmering. A drop of water should sizzle upon contact.
3. Form the rice mixture into small patties, about 1/4 cup each, pressing firmly to ensure they hold their shape. Tip: Wet your hands slightly to prevent sticking.
4. Carefully place the patties in the hot oil, leaving space between them. Cook for 3-4 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip them too early; letting them develop a crust ensures they won’t fall apart.
5. Sprinkle the grated cheddar cheese on top of each pancake during the last minute of cooking, covering the skillet to allow the cheese to melt beautifully.
6. Transfer the pancakes to a paper towel-lined plate to drain any excess oil. Serve immediately while hot and crispy.

Rich in flavor and with a satisfying crunch on the outside while remaining tender inside, these Spanish Rice Pancakes are a game-changer. Try topping them with a dollop of sour cream or a slice of avocado for an extra layer of deliciousness.

Spanish Rice and Shrimp Stir Fry

Cooking up a storm in my kitchen has always been my way of unwinding, and there’s nothing quite like the aroma of Spanish Rice and Shrimp Stir Fry to transport me straight to the bustling streets of Barcelona. This dish is a vibrant medley of flavors and textures that’s surprisingly simple to whip up, making it a weeknight favorite in my home.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 tablespoons of rich extra virgin olive oil
• 1 pound of large, succulent shrimp, peeled and deveined
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced to release their aromatic oils
• 1 red bell pepper, thinly sliced for a sweet crunch
• 1 teaspoon of smoked paprika, for that deep, earthy flavor
• 1/2 teaspoon of saffron threads, lightly crushed to bloom
• 2 cups of low-sodium chicken broth, warmed to help the rice cook evenly
• Salt, to season every layer of the dish
• Freshly chopped parsley, for a bright, herby finish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the shrimp in a single layer, seasoning with a pinch of salt. Cook for 2 minutes per side until just pink, then remove to a plate. Tip: Don’t overcrowd the shrimp to ensure they sear properly.
3. In the same skillet, add the onion and bell pepper, cooking until softened, about 5 minutes. Stir in the garlic and cook for another 30 seconds until fragrant.
4. Sprinkle the smoked paprika and saffron over the vegetables, stirring to coat evenly. Tip: Blooming the spices in the oil unlocks their full flavor potential.
5. Add the rinsed rice to the skillet, stirring to toast lightly for about 2 minutes. Pour in the warm chicken broth, bring to a boil, then reduce to a simmer. Cover and cook for 15 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly steamed rice.
6. Once the rice is tender and the liquid absorbed, fluff with a fork and gently fold in the cooked shrimp. Garnish with parsley before serving.

Here’s how it turns out: the rice is fluffy and infused with the smoky paprika and floral saffron, while the shrimp add a juicy, sweet contrast. Serve it straight from the skillet for a rustic, shareable meal that’s as visually stunning as it is delicious.

Spanish Rice Stuffed Tomatoes

Growing up in a household where Spanish cuisine was a staple, I’ve always had a soft spot for dishes that pack a punch of flavor without requiring a day in the kitchen. That’s why these Spanish Rice Stuffed Tomatoes have become a go-to in my summer recipe rotation—they’re vibrant, hearty, and surprisingly simple to make.

Ingredients

• 4 large, ripe tomatoes (look for ones that are firm yet slightly yielding to the touch)
• 1 cup of long-grain white rice (for that perfect, fluffy texture)
• 2 tablespoons of rich extra virgin olive oil
• 1 small yellow onion, finely diced (for a sweet, aromatic base)
• 2 cloves of garlic, minced (because what’s Spanish cooking without garlic?)
• 1 teaspoon of smoked paprika (for that deep, smoky flavor)
• 1/2 teaspoon of saffron threads (a pinch goes a long way in adding luxury)
• 2 cups of chicken broth (homemade or high-quality store-bought for the best taste)
• Salt to taste (I prefer sea salt for its clean, sharp flavor)
• Freshly chopped parsley for garnish (adds a bright, fresh finish)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the tomatoes.
2. Cut the tops off the tomatoes and carefully scoop out the pulp and seeds, leaving a sturdy shell. Reserve the pulp for later.
3. Heat the olive oil in a medium saucepan over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
4. Stir in the minced garlic and smoked paprika, cooking for another minute until fragrant.
5. Add the rice to the saucepan, stirring to coat the grains in the oil and spices, toasting slightly for about 2 minutes.
6. Pour in the chicken broth and add the saffron threads. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
7. While the rice cooks, chop the reserved tomato pulp and stir it into the cooked rice mixture for added moisture and flavor.
8. Season the rice mixture with salt to taste, then spoon it into the hollowed-out tomatoes, packing lightly.
9. Place the stuffed tomatoes in a baking dish and bake for 20 minutes, or until the tomatoes are tender but still hold their shape.
10. Garnish with freshly chopped parsley before serving.

Perfectly tender tomatoes cradle a fragrant, saffron-kissed rice filling that’s both comforting and elegant. Serve these beauties with a crisp green salad and a glass of chilled white wine for a meal that feels like a celebration of summer’s bounty.

Spanish Rice and Egg Skillet

Remember those lazy Sunday mornings when you just want something hearty and flavorful without spending hours in the kitchen? That’s exactly how I felt when I first whipped up this Spanish Rice and Egg Skillet. It’s a dish that brings together the vibrant flavors of Spain with the comfort of a one-pan meal, perfect for any time of day.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 tablespoons of rich extra virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 teaspoon of smoked paprika
• 1/2 teaspoon of ground cumin
• 2 cups of chicken broth, warmed
• 4 farm-fresh eggs
• Salt and finely ground black pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and diced red bell pepper, cooking for another 2 minutes until fragrant.
4. Sprinkle in the smoked paprika and ground cumin, stirring to coat the vegetables evenly.
5. Add the rinsed rice to the skillet, toasting it lightly for about 2 minutes to enhance its nutty flavor.
6. Pour in the warmed chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
7. Using the back of a spoon, make 4 wells in the rice. Crack an egg into each well, then cover the skillet and cook for 5-7 minutes, or until the eggs are set to your liking.
8. Season with salt and black pepper, garnish with fresh parsley, and serve immediately.

Best enjoyed straight from the skillet, this dish offers a delightful contrast between the fluffy, aromatic rice and the creamy, runny eggs. For an extra touch of luxury, drizzle with a bit more olive oil before serving.

Spanish Rice and Pork Tacos

Unbelievably easy yet packed with flavor, these Spanish Rice and Pork Tacos have become a Tuesday night staple in my house. There’s something about the way the spices meld with the tender pork and fluffy rice that makes every bite a little celebration.

Ingredients

• 1 lb ground pork, preferably organic for richer flavor
• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, low-sodium to control the saltiness
• 1 tbsp smoked paprika, for that deep, smoky undertone
• 1 tsp ground cumin, freshly ground if possible
• 1/2 tsp garlic powder, for a subtle kick
• 2 tbsp extra virgin olive oil, rich and fruity
• 1 small onion, finely diced for sweetness
• 1 bell pepper, any color, diced for crunch and color
• 8 small flour tortillas, warmed for pliability
• Fresh cilantro, chopped for a bright finish
• Lime wedges, for serving

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the onion and bell pepper, sautéing until they’re soft and the onion is translucent, about 5 minutes.
3. Push the vegetables to one side of the skillet and add the ground pork. Break it apart with a wooden spoon and cook until no pink remains, about 6 minutes.
4. Sprinkle the smoked paprika, cumin, and garlic powder over the pork, stirring to coat evenly. Tip: Toasting the spices with the meat enhances their flavors.
5. Add the rinsed rice to the skillet, stirring to combine with the pork and vegetables. Let it toast for 1 minute to bring out a nutty flavor.
6. Pour in the chicken broth, bring to a boil, then reduce the heat to low. Cover and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid. Tip: Resist the urge to peek; keeping the lid on ensures even cooking.
7. Once done, remove from heat and let it sit, covered, for 5 minutes. This allows the rice to steam and become fluffy.
8. Warm the tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until pliable. Tip: Stack them and wrap in a clean towel to keep warm until serving.
9. Fill each tortilla with the Spanish rice and pork mixture, garnishing with fresh cilantro and a squeeze of lime.

Fluffy, fragrant, and with just the right amount of smokiness, these tacos are a joy to eat. Try serving them with a side of creamy avocado slices or a crisp cabbage slaw for added texture and freshness.

Spanish Rice Veggie Burgers

Growing up in a household where Spanish rice was a staple, I’ve always looked for ways to reinvent this classic dish. That’s how these Spanish Rice Veggie Burgers came to life—packed with flavor and a perfect way to use leftover rice. They’re a hit at my dinner table, and I bet they’ll be at yours too.

Ingredients

• 2 cups cooked Spanish rice, slightly sticky and cooled
• 1 can (15 oz) black beans, drained, rinsed, and patted dry
• 1 large farm-fresh egg, lightly beaten
• 1/2 cup finely grated sharp cheddar cheese
• 1/4 cup finely chopped fresh cilantro
• 1 tbsp rich extra virgin olive oil
• 1 tsp smoked paprika
• 1/2 tsp finely ground sea salt
• 1/4 tsp freshly ground black pepper
• 4 whole wheat burger buns, lightly toasted

Instructions

1. In a large mixing bowl, mash the black beans with a fork until mostly smooth but some chunks remain for texture.
2. Add the cooked Spanish rice, beaten egg, grated cheddar cheese, chopped cilantro, smoked paprika, sea salt, and black pepper to the bowl. Mix until well combined. Tip: Let the mixture sit for 5 minutes to allow the rice to absorb the flavors.
3. Divide the mixture into 4 equal portions and shape each into a 1/2-inch thick patty. Tip: Wet your hands slightly to prevent sticking.
4. Heat the olive oil in a large non-stick skillet over medium heat until shimmering.
5. Carefully add the patties to the skillet and cook for 4-5 minutes on each side, or until golden brown and crispy. Tip: Resist the urge to flip too early to ensure a good crust forms.
6. Serve the burgers on the toasted whole wheat buns with your favorite toppings. Zesty and satisfying, these burgers have a delightful crunch on the outside with a soft, flavorful center. Try serving them with a side of avocado salsa for an extra kick.

Spanish Rice and Cheese Empanadas

Just last week, I found myself craving something hearty yet easy to whip up, and that’s when these Spanish Rice and Cheese Empanadas came to the rescue. Perfect for a cozy dinner or a fun gathering, they’re a delightful twist on the classic empanada, packed with flavors that remind me of my summer in Barcelona.

Ingredients

• 2 cups of fluffy, cooked Spanish rice
• 1 cup of shredded, melty Monterey Jack cheese
• 1/2 cup of rich, extra virgin olive oil
• 1 package of store-bought, flaky empanada dough
• 1/2 teaspoon of finely ground black pepper
• 1/4 cup of fresh, chopped cilantro
• 1 large, farm-fresh egg (for egg wash)

Instructions

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. In a large bowl, mix the fluffy Spanish rice, shredded Monterey Jack cheese, and chopped cilantro until well combined. Season with finely ground black pepper.
3. Roll out the empanada dough on a lightly floured surface and cut into 6-inch circles.
4. Place a generous tablespoon of the rice and cheese mixture in the center of each dough circle.
5. Fold the dough over the filling to create a half-moon shape, pressing the edges firmly to seal. Use a fork to crimp the edges for a decorative touch.
6. Whisk the farm-fresh egg with a tablespoon of water and brush over each empanada for a golden finish.
7. Bake in the preheated oven for 20-25 minutes, or until the empanadas are golden brown and crispy.
8. Let them cool for 5 minutes before serving to allow the filling to set.

The first bite reveals a crispy exterior giving way to a warm, cheesy, and slightly spicy filling. Serve these empanadas with a side of cool avocado crema for a contrast in temperatures and textures that’s simply irresistible.

Spanish Rice Stuffed Mushrooms

Sometimes, the most delightful dishes come from the simplest inspirations. That’s exactly how these Spanish Rice Stuffed Mushrooms came to be in my kitchen—a desire to blend the earthy comfort of mushrooms with the vibrant flavors of Spanish rice. It’s a dish that’s as fun to make as it is to eat, perfect for impressing guests or treating yourself on a cozy night in.

Ingredients

• 12 large, firm white mushrooms (about 2 inches in diameter)
• 1 cup cooked Spanish rice (fluffy and lightly seasoned with saffron)
• 1/4 cup finely grated Manchego cheese (sharp and nutty)
• 2 tbsp rich extra virgin olive oil
• 1 tbsp finely chopped fresh parsley (bright and leafy)
• 1/2 tsp smoked paprika (deep and aromatic)
• 1/4 tsp sea salt (crisp and clean)

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. Gently twist the stems off the mushrooms, creating a small cavity in each cap. Save the stems for another use or finely chop and mix into the rice.
3. Brush each mushroom cap, inside and out, with the extra virgin olive oil to prevent sticking and add flavor.
4. In a bowl, combine the cooked Spanish rice, Manchego cheese, parsley, smoked paprika, and sea salt. Mix gently to keep the rice fluffy.
5. Spoon the rice mixture into each mushroom cap, pressing lightly to fill the cavity without overpacking.
6. Arrange the stuffed mushrooms on a baking sheet lined with parchment paper, ensuring they’re not touching for even cooking.
7. Bake for 20-25 minutes, or until the mushrooms are tender and the cheese is golden and bubbly.
8. Let them cool for 5 minutes before serving to allow the flavors to meld beautifully.

Bursting with the smoky depth of paprika and the creamy richness of Manchego, these stuffed mushrooms offer a satisfying bite with every forkful. Serve them atop a bed of arugula for a pop of color and peppery contrast, or as a hearty appetizer that’s sure to disappear fast.

Spanish Rice and Sausage Stuffed Squash

Yesterday, I found myself staring at a pile of beautiful, vibrant squash at the farmers’ market, and I knew I had to stuff them with something hearty and flavorful. That’s how this Spanish Rice and Sausage Stuffed Squash came to life in my kitchen, blending the warmth of Spanish spices with the comfort of a stuffed vegetable dish.

Ingredients

• 2 medium-sized, firm yellow squash
• 1 cup of aromatic long-grain white rice
• 1/2 pound of spicy Italian sausage, casing removed
• 1/4 cup of rich extra virgin olive oil
• 1 small onion, finely diced
• 2 cloves of garlic, minced
• 1/2 cup of sweet red bell pepper, diced
• 1 tsp of smoked paprika
• 1/2 tsp of ground cumin
• 1/4 tsp of saffron threads, crushed
• 2 cups of homemade chicken stock
• Salt to taste
• Freshly chopped parsley for garnish

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a baking dish with olive oil.
2. Cut the squash in half lengthwise and scoop out the seeds to create a hollow. Brush the inside with olive oil and season lightly with salt. Place them cut-side down in the baking dish and bake for 15 minutes until slightly tender.
3. While the squash bakes, heat 2 tbsp of olive oil in a large skillet over medium heat. Add the sausage, breaking it apart with a spoon, and cook until browned, about 5 minutes.
4. Add the onion, garlic, and red bell pepper to the skillet. Cook until the vegetables are soft, about 3 minutes.
5. Stir in the rice, smoked paprika, cumin, and saffron, coating everything well. Pour in the chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the rice is tender.
6. Remove the squash from the oven and flip them over. Fill each half with the rice and sausage mixture, packing it gently.
7. Return the stuffed squash to the oven and bake for another 10 minutes until everything is heated through and the squash is tender.
8. Garnish with freshly chopped parsley before serving.

Very satisfying, the stuffed squash offers a delightful contrast between the tender vegetable and the hearty, spiced filling. Serve it with a side of crusty bread to soak up any juices, and you’ve got a meal that’s as comforting as it is colorful.

Spanish Rice and Chicken Stuffed Avocados

Perfectly ripe avocados filled with a savory blend of Spanish rice and tender chicken make for a dish that’s as nutritious as it is delicious. I stumbled upon this recipe during a summer potluck, and it’s been a staple in my kitchen ever since, especially when I’m craving something hearty yet healthy.

Ingredients

• 2 large, perfectly ripe avocados
• 1 cup of long-grain white rice, fluffy and lightly seasoned
• 1 boneless, skinless chicken breast, cooked and shredded into tender pieces
• 1 tbsp of rich extra virgin olive oil
• 1/2 cup of diced red bell pepper, crisp and vibrant
• 1/4 cup of finely chopped onion, sweet and aromatic
• 1 tsp of ground cumin, warm and earthy
• 1/2 tsp of smoked paprika, for a subtle depth
• Salt to taste, but let’s say a pinch for starters

Instructions

1. Preheat your oven to 350°F (175°C) to get it ready for baking the avocados later.
2. In a medium skillet, heat the rich extra virgin olive oil over medium heat until shimmering.
3. Add the sweet and aromatic chopped onion and crisp diced red bell pepper to the skillet, sautéing until they’re soft and fragrant, about 5 minutes.
4. Stir in the warm and earthy ground cumin and subtle depth smoked paprika, cooking for another minute to release their flavors.
5. Fold in the fluffy and lightly seasoned long-grain white rice and tender shredded chicken breast, mixing until everything is well combined and heated through.
6. Cut the perfectly ripe avocados in half and remove the pits. Scoop out a small amount of the flesh to create more room for the filling.
7. Generously fill each avocado half with the Spanish rice and chicken mixture, pressing down lightly to pack it in.
8. Place the stuffed avocados on a baking sheet and bake in the preheated oven for 10 minutes, just until they’re warmed through.
9. Tip: For an extra crispy top, broil the avocados for the last 2 minutes of baking. Keep an eye on them to prevent burning.

Enjoy the creamy texture of the avocado against the hearty filling, with the spices adding just the right amount of warmth. Serve these beauties on a bed of fresh greens for a complete meal that’s as pleasing to the eye as it is to the palate.

Spanish Rice Frittata

Sometimes, the best dishes come from the simplest ideas, like turning last night’s Spanish rice into today’s brunch masterpiece. I remember staring at the leftover rice, thinking about how its bold flavors could shine in a new way, and that’s how this Spanish Rice Frittata was born.

Ingredients

• 1 cup leftover Spanish rice, packed with smoky paprika and tender veggies
• 6 large farm-fresh eggs, beaten until light and frothy
• 1/4 cup whole milk, for a creamy texture
• 1/2 cup shredded sharp cheddar cheese, for a gooey melt
• 2 tbsp rich extra virgin olive oil, for frying
• 1/4 tsp finely ground black pepper, for a subtle kick
• 1/4 tsp sea salt, to enhance all the flavors

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for the frittata to finish cooking evenly.
2. In a 10-inch oven-safe skillet, heat the olive oil over medium heat until shimmering, about 2 minutes. This prevents sticking and adds flavor.
3. Spread the Spanish rice evenly in the skillet, pressing down lightly. Tip: Let the rice crisp slightly for texture contrast.
4. Pour the beaten eggs mixed with milk, salt, and pepper over the rice, tilting the skillet to distribute evenly. Tip: Do this slowly to avoid displacing the rice.
5. Sprinkle the shredded cheddar cheese on top, then let cook undisturbed for 3 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven and bake for 12-15 minutes, until the eggs are fully set and the top is lightly golden. Tip: Check doneness by inserting a knife in the center; it should come out clean.
7. Let the frittata cool for 5 minutes before slicing. This helps it hold together better.

Every bite of this frittata is a delightful mix of creamy eggs, smoky rice, and melted cheese. Serve it with a dollop of sour cream or a fresh avocado slice for an extra touch of indulgence.

Spanish Rice and Turkey Lettuce Wraps

Today, I stumbled upon a dish that’s not only a breeze to whip up but also packs a punch of flavors – Spanish Rice and Turkey Lettuce Wraps. It’s my go-to when I crave something light yet satisfying, and the best part? It’s incredibly versatile, allowing you to play around with the ingredients based on what’s in your pantry.

Ingredients

• 1 cup long-grain white rice, fluffy and perfectly cooked
• 1 tbsp rich extra virgin olive oil
• 1 lb lean ground turkey, fresh and finely minced
• 1 small yellow onion, diced into tiny, uniform pieces
• 2 cloves garlic, minced to release their aromatic oils
• 1 red bell pepper, diced for a sweet crunch
• 1 tsp smoked paprika, for that deep, smoky flavor
• 1/2 tsp ground cumin, to add warmth
• 1/4 tsp cayenne pepper, for a subtle kick
• 1 cup low-sodium chicken broth, to cook the rice to perfection
• 8 large butter lettuce leaves, crisp and fresh for wrapping
• Salt, just enough to enhance all the flavors

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the ground turkey, breaking it apart with a spoon, and cook until no pink remains, roughly 5 minutes. Tip: Don’t overcrowd the pan to ensure even cooking.
3. Stir in the onion, garlic, and red bell pepper, cooking until the vegetables soften, about 3 minutes. Tip: Keep the heat medium to avoid burning the garlic.
4. Sprinkle in the smoked paprika, cumin, cayenne pepper, and salt, stirring to coat the turkey and vegetables evenly.
5. Add the rice and chicken broth, bringing the mixture to a boil. Then, reduce the heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed. Tip: Resist the urge to stir the rice too much to prevent it from becoming mushy.
6. Once done, remove from heat and let it sit covered for 5 minutes to allow the flavors to meld.
7. Spoon the Spanish rice and turkey mixture into the butter lettuce leaves, folding them into wraps.

Now, these wraps are a delightful mix of textures – the crisp lettuce against the soft, flavorful filling is simply irresistible. Serve them with a side of avocado slices or a dollop of sour cream for an extra layer of richness.

Spanish Rice and Bean Dip

Oh, the joys of discovering a dish that’s as versatile as it is delicious! That’s exactly how I felt when I first whipped up this Spanish Rice and Bean Dip. It’s become my go-to for gatherings, and today, I’m sharing how you can bring this crowd-pleaser to your table.

Ingredients

• 1 cup of long-grain white rice, rinsed until the water runs clear
• 2 tablespoons of rich extra virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves of garlic, minced to a fragrant paste
• 1 can (15 oz) of black beans, drained and rinsed to remove excess sodium
• 1 can (14.5 oz) of diced tomatoes, with their vibrant juices
• 1 teaspoon of ground cumin, for that warm, earthy note
• 1/2 teaspoon of smoked paprika, adding a subtle depth
• 1/4 cup of fresh cilantro, chopped for a bright finish
• Salt, to taste

Instructions

1. Heat the olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the diced onion and cook, stirring occasionally, until translucent, about 5 minutes.
3. Stir in the minced garlic and cook for another 30 seconds, just until fragrant.
4. Mix in the rinsed rice, ensuring each grain is coated with the oil and onion mixture, toasting lightly for about 2 minutes.
5. Pour in the diced tomatoes with their juices, black beans, cumin, and smoked paprika. Stir well to combine.
6. Bring the mixture to a simmer, then reduce the heat to low. Cover and cook for 20 minutes, or until the rice is tender and has absorbed all the liquid.
7. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld.
8. Fluff the rice with a fork, then gently fold in the chopped cilantro. Season with salt to taste.

What you’ll love about this dip is its hearty texture and the way the smoky paprika plays off the freshness of the cilantro. Serve it warm with a side of crispy tortilla chips or as a filling for tacos for a twist on taco night.

Spanish Rice Stuffed Eggplant

Absolutely nothing beats the comfort of a hearty, flavorful dish that’s as nutritious as it is delicious, and that’s exactly what you get with this Spanish Rice Stuffed Eggplant. I remember the first time I tried making it; the kitchen was filled with such an aromatic blend of spices that my neighbors popped in to ask what was cooking!

Ingredients

• 2 large, firm eggplants
• 1 cup of long-grain white rice, rinsed
• 2 cups of rich chicken broth
• 1 tbsp of vibrant extra virgin olive oil
• 1 medium onion, finely diced
• 2 cloves of garlic, minced
• 1 red bell pepper, diced
• 1 tsp of smoky paprika
• 1/2 tsp of ground cumin
• Salt to taste
• 1/4 cup of fresh parsley, chopped
• 1/2 cup of grated Manchego cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise and scoop out the center, leaving a 1/2-inch thick shell. Chop the scooped-out flesh into small pieces.
3. Brush the eggplant shells with olive oil, place on a baking sheet, and bake for 15 minutes until slightly tender.
4. In a large skillet, heat the olive oil over medium heat. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
5. Stir in the chopped eggplant, rice, paprika, cumin, and salt. Cook for another 2 minutes.
6. Pour in the chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender.
7. Remove from heat, stir in the parsley, and stuff the mixture into the baked eggplant shells.
8. Sprinkle the grated Manchego cheese on top and bake for another 10 minutes, or until the cheese is melted and bubbly.

Last but not least, the moment you take that first bite, you’ll be greeted with the creamy texture of the eggplant, perfectly complemented by the savory, spiced rice and the gooey, melted cheese. Serve it with a side of crisp green salad for a complete meal that’s sure to impress.

Spanish Rice and Cornbread Casserole

Last weekend, I found myself craving something hearty yet simple, a dish that combines the comforting flavors of Spanish rice with the sweet, crumbly goodness of cornbread. That’s when I decided to whip up this Spanish Rice and Cornbread Casserole, a dish that’s become a staple in my kitchen for its ease and crowd-pleasing flavors.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 2 cups chicken broth, rich and flavorful
• 1 can (14.5 oz) diced tomatoes, with their vibrant juices
• 1 small onion, finely diced for a subtle crunch
• 1 bell pepper, diced into bright, colorful pieces
• 2 cloves garlic, minced to release their aromatic oils
• 1 tsp cumin, ground fresh for maximum flavor
• 1/2 tsp smoked paprika, for a hint of warmth
• 1 cup sharp cheddar cheese, shredded for melty goodness
• 1 box (8.5 oz) cornbread mix, plus ingredients listed on the box (usually milk and an egg)
• 2 tbsp unsalted butter, melted for a golden crust

Instructions

1. Preheat your oven to 375°F (190°C) to ensure it’s ready for baking.
2. In a large skillet over medium heat, sauté the onion and bell pepper until they’re soft and fragrant, about 5 minutes.
3. Add the minced garlic, cumin, and smoked paprika, stirring for just 30 seconds to awaken the spices.
4. Stir in the rinsed rice, diced tomatoes with their juices, and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and has absorbed all the liquid.
5. While the rice cooks, prepare the cornbread mix according to the package instructions, typically by mixing with milk and an egg.
6. Once the rice is done, spread it evenly in a greased 9×13 inch baking dish. Sprinkle the shredded cheddar cheese over the top.
7. Pour the prepared cornbread batter over the cheese layer, spreading it gently to cover. Drizzle the melted butter over the cornbread batter for a golden finish.
8. Bake in the preheated oven for 20-25 minutes, or until the cornbread is golden and a toothpick inserted into the center comes out clean.

Unbelievably, this casserole brings together the savory depth of Spanish rice with the sweet, buttery cornbread in every bite. Serve it straight from the oven with a dollop of sour cream or a side of crisp green salad for a meal that’s as visually appealing as it is delicious.

Spanish Rice and Lentil Salad

Last summer, I stumbled upon this vibrant Spanish Rice and Lentil Salad at a tiny farmers’ market in Santa Fe, and it’s been a staple in my kitchen ever since. The combination of hearty lentils and fluffy rice, tossed with a zesty dressing, makes it a perfect dish for those who love a meal that’s both nutritious and bursting with flavor.

Ingredients

• 1 cup long-grain white rice, rinsed until the water runs clear
• 1 cup green lentils, picked over and rinsed
• 3 cups water, for cooking
• 1/4 cup rich extra virgin olive oil
• 2 tbsp fresh lemon juice, squeezed from ripe lemons
• 1 tsp ground cumin, freshly toasted for maximum aroma
• 1/2 tsp smoked paprika, for a hint of warmth
• 1/2 cup red bell pepper, diced into crisp, colorful pieces
• 1/4 cup fresh cilantro, roughly chopped for a bright finish
• Salt, to taste

Instructions

1. In a medium saucepan, combine the rinsed rice and 1.5 cups of water. Bring to a boil over high heat, then reduce the heat to low, cover, and simmer for 18 minutes, or until the rice is tender and the water is absorbed.
2. While the rice cooks, in another saucepan, combine the lentils and remaining 1.5 cups of water. Bring to a boil, then reduce the heat to medium-low and simmer for 20 minutes, or until the lentils are tender but not mushy. Drain any excess water and let cool slightly.
3. In a large mixing bowl, whisk together the olive oil, lemon juice, cumin, and smoked paprika until well combined. Tip: Toasting the cumin before adding it to the dressing will unlock its full flavor.
4. Add the cooked rice and lentils to the bowl with the dressing, along with the diced red bell pepper and chopped cilantro. Gently toss everything together until evenly coated. Season with salt to taste. Tip: Let the salad sit for 10 minutes before serving to allow the flavors to meld together beautifully.
5. For an extra touch of freshness, serve the salad over a bed of crisp lettuce leaves or alongside grilled vegetables. The salad’s texture is wonderfully varied, with the soft rice and lentils contrasting nicely with the crunchy bell pepper and fresh cilantro. Its flavor is a delightful balance of earthy, smoky, and citrusy notes, making it a hit at any gathering.

Another great thing about this salad is how versatile it is; try adding avocado slices or crumbled feta cheese for an extra layer of richness. Whether you’re meal prepping for the week or looking for a standout side dish, this Spanish Rice and Lentil Salad is sure to impress.

Conclusion

Fantastic flavors await in our roundup of 24 Delicious Leftover Spanish Rice Creative Recipes! Whether you’re looking to spice up your mealtime or reduce food waste, these ideas are sure to inspire. We’d love to hear which recipes become your favorites—drop us a comment below. Don’t forget to share the love by pinning this article on Pinterest for fellow home cooks to discover. Happy cooking!

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