25 Delicious Spanish Rice Recipes Easy and Flavorful

Brimming with vibrant flavors and simple to prepare, Spanish rice dishes are a fantastic way to bring a taste of Spain to your dinner table. Whether you’re craving a quick weeknight meal or a hearty dish to share with friends, our roundup of 25 delicious recipes has something for everyone. Dive into these easy and flavorful ideas that promise to spice up your cooking routine!

Easy Spanish Rice with Tomatoes

Looking for a simple yet flavorful side dish? This Easy Spanish Rice with Tomatoes brings vibrant colors and bold flavors to your table in no time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 3/4 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, stirring to coat with oil, and toast for 2 minutes.
5. Pour in diced tomatoes with their juices, chicken broth, smoked paprika, cumin, saffron, and salt. Tip: Toasting the rice enhances its nutty flavor.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Do not lift the lid during cooking to ensure even steam distribution.
7. Remove from heat and let stand, covered, for 5 minutes. Tip: Resting allows the rice to absorb any remaining liquid and become fluffy.
8. Fluff the rice with a fork before serving.

Expect a dish with a slightly chewy texture and a rich, aromatic flavor profile. Serve alongside grilled fish or chicken for a complete meal, or top with fresh cilantro for a burst of color.

Quick One-Pot Spanish Rice

Got a craving for something hearty yet easy to whip up? This Quick One-Pot Spanish Rice is your go-to, blending robust flavors with minimal cleanup.

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 cup long-grain white rice, rinsed
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 1/2 cups chicken stock, low-sodium
• 1 cup canned diced tomatoes, with juices
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• 1/2 cup frozen peas
• Salt, to precise taste

Instructions

1. Heat olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and red bell pepper, sautéing until softened, 4-5 minutes.
3. Stir in minced garlic and rice, cooking until rice is lightly toasted, 2 minutes.
4. Pour in chicken stock and diced tomatoes with juices, stirring to combine.
5. Season with smoked paprika, ground cumin, saffron, and a precise pinch of salt.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove from heat, let stand covered for 5 minutes, then fluff with a fork.
8. Gently fold in frozen peas, allowing residual heat to warm them through.

Unbelievably fluffy with a smoky depth, this rice pairs perfectly with grilled chorizo or as a standalone vegetarian delight. The peas add a pop of color and sweetness, making it as visually appealing as it is delicious.

Simple Spanish Rice with Chorizo

Rustic yet refined, this Simple Spanish Rice with Chorizo brings bold flavors to your table with minimal effort. Perfect for weeknights or entertaining, it’s a one-pan wonder that delivers every time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1/2 lb Spanish chorizo, diced
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 3/4 cups chicken stock, heated
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• Salt, to precise taste

Instructions

1. Heat olive oil in a large, deep skillet over medium heat until shimmering, about 2 minutes.
2. Add diced chorizo, cooking until fat renders and edges crisp, 3-4 minutes. Remove with a slotted spoon; set aside.
3. In the same skillet, sauté onion until translucent, 4-5 minutes, scraping up any browned bits.
4. Stir in garlic and smoked paprika, cooking until fragrant, 30 seconds.
5. Add rice, stirring to coat in oil and toast slightly, 2 minutes.
6. Pour in heated chicken stock and saffron, bringing to a boil. Tip: Heating the stock beforehand prevents temperature shock for even cooking.
7. Reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, 18 minutes. Tip: Resist stirring to avoid mushy rice.
8. Off heat, let stand covered for 5 minutes. Tip: This allows rice to steam and flavors to meld.
9. Fluff rice with a fork, fold in reserved chorizo, and season with salt if needed.

Creamy yet distinct grains, infused with smoky paprika and luxurious saffron, make this dish a standout. Serve alongside a crisp green salad or as a base for grilled seafood to elevate the meal.

Easy Spanish Rice and Beans

Filling and flavorful, this Easy Spanish Rice and Beans dish brings a taste of Spain to your table with minimal effort. Perfect for a quick weeknight dinner or a hearty side, it’s a versatile recipe that promises satisfaction.

Ingredients

– 1 cup long-grain white rice, rinsed
– 2 tbsp extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 red bell pepper, finely diced
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (14.5 oz) diced tomatoes, undrained
– 1 3/4 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp saffron threads, crushed
– Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion, garlic, and bell pepper. Sauté for 5 minutes until softened.
3. Stir in rice, coating it with the oil and vegetables, for 2 minutes.
4. Add black beans, diced tomatoes, chicken broth, smoked paprika, cumin, and saffron. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
6. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork before serving.
Tip: For a deeper flavor, toast the rice slightly before adding liquids.
Tip: Ensure the skillet is properly covered to prevent steam from escaping during simmering.
Tip: Letting the dish stand covered after cooking allows the flavors to meld beautifully.
Rich in texture and bursting with smoky, savory flavors, this dish pairs wonderfully with grilled meats or can stand alone as a vegetarian main. Try topping with fresh cilantro or a squeeze of lime for an extra zing.

Quick Spanish Rice with Peas

Now, let’s dive into a dish that’s as vibrant as it is versatile. Quick Spanish Rice with Peas brings a burst of color and flavor to any table, perfect for those busy weeknights when time is of the essence but taste is non-negotiable.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• 1 3/4 cups chicken stock, heated to a simmer
• 1 cup frozen peas, thawed
• Salt, to precise taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook, stirring frequently, until translucent, about 3 minutes.
3. Stir in minced garlic, smoked paprika, cumin, and saffron, cooking until fragrant, about 30 seconds.
4. Add rinsed rice, stirring to coat grains evenly with the oil and spices, about 1 minute.
5. Pour in simmering chicken stock, stirring once to combine. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid.
7. Remove from heat and let stand, covered, for 5 minutes to allow rice to steam.
8. Fluff rice gently with a fork, then fold in thawed peas. Season with salt precisely to taste.

Keep in mind: For optimal texture, ensure the rice is fully steamed before adding peas. The saffron’s aroma peaks when lightly crushed before use. Always heat stock before adding to rice to maintain consistent cooking temperature. Kindly note, this dish offers a delightful contrast between the fluffy rice and the pop of sweet peas, with the saffron lending a luxurious golden hue. Serve alongside grilled fish or as a hearty base for a vegetarian bowl.

Simple Spanish Rice with Chicken

Dive into a hearty, flavorful dish that’s as easy to make as it is satisfying. Simple Spanish Rice with Chicken combines tender poultry with aromatic rice for a meal that’s both comforting and vibrant.

Ingredients

• 1.5 cups long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 lb boneless, skinless chicken thighs, diced
• 1 medium yellow onion, finely diced
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 0.5 tsp ground cumin
• 2.5 cups chicken stock, heated
• 1 cup tomato sauce
• 1 bay leaf
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add diced chicken thighs, seasoning with salt, and sear until golden brown, about 5 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion, garlic, and red bell pepper until softened, about 3 minutes.
4. Stir in smoked paprika and ground cumin, cooking for 30 seconds to release aromas.
5. Add rinsed rice, toasting lightly for 2 minutes until slightly translucent.
6. Pour in heated chicken stock and tomato sauce, adding the bay leaf. Bring to a simmer.
7. Return chicken to the skillet, nestling pieces into the rice. Cover and reduce heat to low.
8. Cook for 20 minutes without stirring, until rice is tender and liquid is absorbed.
9. Remove from heat and let stand, covered, for 5 minutes. Discard bay leaf before serving.

Rich in smoky paprika and cumin, this dish offers a fluffy texture with perfectly cooked chicken. Serve with a sprinkle of fresh cilantro or a side of avocado for added freshness.

Easy Spanish Rice with Ground Beef

Yield: 4 servings

You’ll love how this Easy Spanish Rice with Ground Beef brings bold flavors to your table with minimal effort. Perfect for weeknights, it’s a hearty, one-pan meal that satisfies.

Ingredients

• 1 lb ground beef, 80% lean
• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 14.5-oz can diced tomatoes, undrained
• 2 cups beef broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• Salt, to season

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add ground beef, breaking it apart with a spatula. Cook until browned, about 5 minutes. Tip: Drain excess fat for a lighter dish.
3. Stir in onion, garlic, and red bell pepper. Cook until vegetables soften, about 3 minutes.
4. Add rinsed rice, stirring to coat with oil and toast slightly, about 2 minutes. Tip: Toasting rice enhances its nutty flavor.
5. Pour in diced tomatoes with their juice, beef broth, smoked paprika, cumin, and saffron. Season with salt.
6. Bring to a boil, then reduce heat to low. Cover and simmer until rice is tender and liquid is absorbed, about 20 minutes. Tip: Avoid stirring to prevent mushy rice.
7. Remove from heat. Let stand, covered, for 5 minutes.

Lightly fluff the rice with a fork before serving. The grains should be separate and fluffy, with the beef and vegetables evenly distributed. For a vibrant presentation, garnish with chopped fresh parsley or cilantro.

Quick Spanish Rice with Shrimp

Ready in under 30 minutes, this Quick Spanish Rice with Shrimp is a vibrant, flavor-packed dish perfect for busy weeknights.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• 1 3/4 cups chicken stock, heated
• 1/2 lb large shrimp, peeled and deveined
• 1/4 cup fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in garlic and red bell pepper, cooking for another 2 minutes until softened.
4. Mix in smoked paprika, cumin, and saffron, toasting the spices for 30 seconds until fragrant.
5. Add rinsed rice, stirring to coat with the oil and spices, for about 1 minute.
6. Pour in heated chicken stock, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
7. Season shrimp with salt and arrange on top of the rice. Cover and cook for 5 minutes until shrimp are opaque.
8. Remove from heat and let stand, covered, for 5 minutes to allow flavors to meld.
9. Fluff rice with a fork, sprinkle with chopped parsley, and serve with lemon wedges.

Mouthwatering and aromatic, this dish offers a perfect balance of tender shrimp and fluffy, saffron-infused rice. Serve it straight from the skillet for a rustic presentation, or plate individually with a side of crusty bread to soak up the flavors.

Simple Spanish Rice with Vegetables

Kickstart your meal with this vibrant Simple Spanish Rice with Vegetables, a dish that marries convenience with bold flavors. Perfect for weeknights yet impressive enough for guests.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 cup frozen peas, thawed
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground turmeric
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add diced onion and minced garlic, sautéing until translucent, 3-4 minutes.
3. Stir in diced red bell pepper, cooking until slightly softened, 2 minutes.
4. Mix in rinsed rice, smoked paprika, and ground turmeric, coating grains evenly, 1 minute.
5. Pour in vegetable broth and add salt, bringing to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid absorbed, 18 minutes. Tip: Resist stirring to prevent mushy rice.
7. Fold in thawed peas, cover, and let stand off heat for 5 minutes. Tip: The residual heat perfectly warms the peas without overcooking.
8. Fluff rice with a fork before serving. Tip: For a crisp texture, uncover for the last 2 minutes of cooking.

Layered with smoky paprika and earthy turmeric, this rice boasts a fluffy texture with pops of sweetness from peas. Serve alongside grilled fish or stuff into bell peppers for a colorful presentation.

Easy Spanish Rice with Sausage

This Spanish rice with sausage is a hearty, flavorful dish that comes together in under 30 minutes. Toss in your favorite sausage for a customizable kick.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1/2 lb smoked chorizo, sliced into 1/4-inch rounds
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock, low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• 1/2 cup frozen peas, thawed
• 1/4 cup fresh parsley, finely chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering.
2. Add chorizo and cook until lightly browned, about 3 minutes per side. Remove and set aside.
3. In the same skillet, sauté onion until translucent, about 4 minutes. Tip: Deglaze with a splash of stock if onions stick.
4. Stir in garlic and rice, cooking until rice is lightly toasted, about 2 minutes.
5. Pour in chicken stock, smoked paprika, and saffron. Bring to a boil.
6. Reduce heat to low, cover, and simmer until rice is tender and liquid is absorbed, 18 minutes. Tip: Resist stirring to prevent mushy rice.
7. Fold in peas, chorizo, and parsley. Cover and let stand off heat for 5 minutes. Tip: This allows flavors to meld.

Arborio rice lends a creamy texture, while smoked paprika and saffron offer depth. Serve with a squeeze of lemon for brightness.

Quick Spanish Rice with Corn

Looking for a speedy side that packs a punch? This Quick Spanish Rice with Corn brings bold flavors to your table in no time.

Ingredients

– 1 cup long-grain white rice, rinsed
– 2 tbsp olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1 14.5-oz can diced tomatoes, undrained
– 1 3/4 cups chicken broth
– 1 tsp smoked paprika
– 1/2 tsp ground cumin
– 1/4 tsp saffron threads, crushed
– Salt to taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the skillet, stirring to coat with oil, and toast for 2 minutes.
5. Mix in frozen corn, diced tomatoes with their juice, chicken broth, smoked paprika, ground cumin, and crushed saffron threads.
6. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove from heat and let stand, covered, for 5 minutes to allow rice to absorb remaining liquid.
8. Fluff rice with a fork, season with salt, and serve immediately.
Delightfully fluffy with a smoky undertone, this rice pairs perfectly with grilled meats or as a hearty base for a vegetarian bowl. The corn adds a sweet crunch, making every bite a delightful contrast.

Simple Spanish Rice with Olives

Outstanding for a quick weeknight dinner, this Simple Spanish Rice with Olives brings bold flavors to your table with minimal effort.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 3/4 cups chicken stock, homemade preferred
• 1/2 cup pitted green olives, halved
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• Salt, to precise measurement

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, 3-4 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed rice, smoked paprika, cumin, and saffron. Toast the rice, stirring constantly, for 2 minutes to develop flavor.
5. Pour in chicken stock and bring to a boil. Tip: Ensure the stock is hot before adding to prevent the rice from becoming mushy.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid.
7. Remove from heat and let stand, covered, for 5 minutes. Tip: This allows the rice to steam and become fluffy.
8. Gently fold in halved green olives with a fork. Tip: For added brightness, sprinkle with fresh lemon juice before serving.
9. Season with salt, if needed, based on the saltiness of the stock and olives.

Rich in smoky and briny notes, this dish boasts a perfectly al dente texture. Serve alongside grilled fish or as a vibrant base for a grain bowl.

Easy Spanish Rice with Bell Peppers

Zesty and vibrant, this Easy Spanish Rice with Bell Peppers brings a touch of Spain to your table with minimal effort. Perfect for weeknights or meal prep.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 medium yellow onion, finely diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 1 green bell pepper, diced
• 1 1/2 cups chicken broth, low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• Salt, to precise taste

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add diced bell peppers and cook until slightly softened, 4 minutes.
5. Mix in rinsed rice, coating grains with oil and vegetables.
6. Pour in chicken broth, stirring to combine.
7. Sprinkle smoked paprika and crushed saffron over the mixture.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
9. Remove from heat and let stand, covered, for 5 minutes.
10. Fluff rice with a fork before serving.

Light and fluffy, the rice absorbs the smoky paprika and saffron beautifully. Serve alongside grilled chicken or stuffed into bell peppers for a colorful presentation.

Quick Spanish Rice with Garlic

Perfect for a weeknight, this Quick Spanish Rice with Garlic brings bold flavors to your table in no time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 4 cloves garlic, minced
• 1/2 cup tomato sauce
• 2 cups chicken stock, homemade preferred
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, crushed
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add minced garlic, sauté until fragrant, about 30 seconds, ensuring it doesn’t brown.
3. Stir in rinsed rice, coating grains with oil, toast for 2 minutes to enhance nuttiness.
4. Pour in tomato sauce, chicken stock, smoked paprika, cumin, saffron, and salt, stirring to combine.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes—no peeking to keep steam in.
6. Remove from heat, let stand covered for 5 minutes to allow rice to absorb remaining liquid.
7. Fluff rice with a fork, serve immediately for best texture.

Expect grains that are separate yet tender, with a deep garlicky aroma. Elevate the dish by topping with a fried egg for a hearty twist.

Simple Spanish Rice with Onions

Bold flavors and simple techniques come together in this easy Spanish rice dish. Perfect for a weeknight dinner, it’s a one-pan wonder that delivers depth with minimal effort.

Ingredients

– 1 cup long-grain white rice, rinsed- 2 tbsp extra-virgin olive oil- 1 medium yellow onion, finely diced- 2 cloves garlic, minced- 1 3/4 cups chicken stock, low-sodium- 1/2 tsp smoked paprika- 1/4 tsp saffron threads, lightly crushed- 1 bay leaf- 1/2 tsp kosher salt

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.2. Add diced onion and cook, stirring occasionally, until translucent, about 5 minutes.3. Stir in minced garlic and cook until fragrant, about 30 seconds.4. Add rinsed rice to the pan, stirring to coat grains with oil, and toast lightly for 2 minutes.5. Pour in chicken stock, then add smoked paprika, saffron, bay leaf, and salt.6. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.7. Remove from heat and let stand, covered, for 5 minutes.8. Discard bay leaf and fluff rice with a fork before serving.Often overlooked, the texture of this rice is perfectly fluffy with a slight bite. The saffron and smoked paprika lend a warm, aromatic flavor that pairs beautifully with grilled meats or a simple salad.

Easy Spanish Rice with Cilantro

Rustic yet refined, this Easy Spanish Rice with Cilantro brings vibrant flavors to your table with minimal effort. Perfect for weeknights or as a side for your next gathering.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock, homemade or low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• 1/2 cup fresh cilantro, finely chopped
• 1 tbsp unsalted butter
• Salt, to precise taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, stirring to coat with oil, and toast for 2 minutes.
5. Pour in chicken stock, then add smoked paprika, cumin, and saffron. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not stir.
7. Remove from heat and let stand, covered, for 5 minutes.
8. Fluff rice with a fork, then stir in chopped cilantro and butter until fully incorporated.
9. Season with salt precisely to taste, adjusting as necessary.

Unbelievably fluffy with a hint of smokiness, this rice pairs beautifully with grilled meats or as a base for a vibrant bowl. The cilantro adds a fresh, bright finish that elevates the dish.

Quick Spanish Rice with Lime

Perfect for a bustling weeknight, this Quick Spanish Rice with Lime brings vibrant flavors to your table in no time.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups low-sodium chicken broth
• 1/2 cup tomato sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 lime, juiced and zested
• 1/4 cup fresh cilantro, chopped
• Salt, to season

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook until translucent, about 3 minutes, stirring occasionally.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add rinsed rice to the pan, toasting for 2 minutes until lightly golden.
5. Pour in chicken broth and tomato sauce, stirring to combine.
6. Season with cumin, smoked paprika, cayenne, and a pinch of salt.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
8. Remove from heat and let stand, covered, for 5 minutes.
9. Fluff rice with a fork, then stir in lime juice, zest, and chopped cilantro.

With a fluffy texture and a zesty kick, this rice pairs beautifully with grilled meats or stuffed into tacos for an extra flavor boost.

Simple Spanish Rice with Avocado

Vibrant and versatile, this Simple Spanish Rice with Avocado brings a burst of flavor to any table with minimal effort.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken stock, low-sodium
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• 1 ripe avocado, diced
• 1 tbsp fresh lime juice
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed rice, stirring to coat with oil, and toast lightly for 2 minutes.
5. Pour in chicken stock, then add smoked paprika and crushed saffron. Tip: Toasting the rice enhances its nutty flavor.
6. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to stir the rice as it cooks to prevent mushiness.
7. Remove from heat and let stand, covered, for 5 minutes.
8. Fluff rice with a fork, then gently fold in diced avocado, lime juice, and chopped cilantro. Tip: Adding avocado last preserves its texture and color.

Juicy avocado pieces melt into the warm rice, creating a creamy contrast to the fluffy grains. Serve alongside grilled fish or stuff into bell peppers for a colorful twist.

Easy Spanish Rice with Cheese

Want a quick, flavorful side that steals the show? This Easy Spanish Rice with Cheese blends bold spices with creamy comfort in under 30 minutes.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 1/2 cups chicken broth, low-sodium
• 1/2 cup tomato sauce
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt
• 1 cup sharp cheddar cheese, shredded
• 2 tbsp fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and cook until translucent, stirring occasionally, 3-4 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed rice to the skillet, toasting until lightly golden, 2 minutes. Tip: Toasting rice enhances its nutty flavor.
5. Pour in chicken broth and tomato sauce, stirring to combine.
6. Season with cumin, smoked paprika, and kosher salt, stirring well.
7. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist lifting the lid to ensure perfect steam absorption.
8. Remove skillet from heat and let stand, covered, for 5 minutes.
9. Fluff rice with a fork, then sprinkle shredded cheddar cheese over the top. Cover for 2 minutes to melt cheese. Tip: For a crispy top, broil for 1-2 minutes after melting.
10. Garnish with chopped cilantro before serving.

Yield a dish where the rice is perfectly tender, each grain distinct yet united by melted cheese. The smoky paprika and cumin offer a warm depth, balanced by the fresh cilantro. Serve alongside grilled chicken or stuffed into bell peppers for a hearty meal.

Quick Spanish Rice with Jalapenos

Spanish rice with jalapenos brings a spicy twist to a classic side dish, perfect for weeknight dinners or festive gatherings.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 jalapeno, seeded and finely diced
• 1 1/2 cups chicken broth, low-sodium
• 1/2 cup tomato sauce
• 1/2 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp kosher salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add onion, garlic, and jalapeno. Saute until softened, about 3 minutes.
3. Stir in rice, coating grains with oil, and toast for 2 minutes to enhance nuttiness.
4. Pour in chicken broth and tomato sauce, stirring to combine.
5. Add cumin, smoked paprika, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not lift lid.
7. Remove from heat. Let stand, covered, for 5 minutes to steam.
8. Fluff rice with a fork. Fold in cilantro before serving.

Zesty and aromatic, this rice boasts a fluffy texture with a kick from the jalapenos. Serve alongside grilled meats or stuffed into burritos for an extra flavor punch.

Simple Spanish Rice with Cumin

Spanish rice with cumin brings a warm, earthy flavor to your table in under 30 minutes. Start with quality ingredients for the best results.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 2 cups chicken stock, heated
• 1/4 cup tomato paste
• 1/2 tsp kosher salt

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook, stirring frequently, until translucent, about 3 minutes.
3. Stir in minced garlic, ground cumin, and smoked paprika; cook until fragrant, about 30 seconds.
4. Add rinsed rice to the pan, stirring to coat grains evenly with oil and spices.
5. Pour in heated chicken stock and tomato paste, stirring to combine.
6. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
7. Remove from heat and let stand, covered, for 5 minutes.
8. Fluff rice with a fork, then season with kosher salt.

Expect fluffy grains with a hint of smokiness from the paprika. Serve alongside grilled vegetables or as a base for protein bowls.

Easy Spanish Rice with Paprika

Tired of the same old side dishes? This Easy Spanish Rice with Paprika brings bold flavors to your table in under 30 minutes. Perfect for weeknights or impressing guests without the fuss.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1 1/2 cups chicken stock, homemade preferred
• 1/2 cup tomato sauce
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads, lightly crushed
• Sea salt, to precise taste

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering, about 1 minute.
2. Add diced onion and sauté until translucent, 3-4 minutes, stirring occasionally.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Add rinsed rice, toasting lightly until grains are opaque, 2 minutes.
5. Pour in chicken stock and tomato sauce, stirring to combine.
6. Mix in smoked paprika, ground cumin, saffron, and a pinch of sea salt.
7. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes.
8. Remove from heat and let stand, covered, for 5 minutes to steam.
9. Fluff rice with a fork before serving.

Unlock the vibrant flavors of this dish by serving it alongside grilled chorizo or as a base for seafood paella. The rice should be fluffy with each grain distinct, infused with the smoky depth of paprika and the subtle luxury of saffron.

Quick Spanish Rice with Saffron

Ready in under 30 minutes, this Quick Spanish Rice with Saffron brings a vibrant, aromatic twist to your weeknight dinner rotation.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 garlic cloves, minced
• 1/2 tsp saffron threads, lightly crushed
• 1 3/4 cups chicken stock, heated to a simmer
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1/2 cup frozen peas, thawed
• 1/4 cup finely chopped flat-leaf parsley
• 1 tsp kosher salt

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and cook, stirring frequently, until translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, about 30 seconds.
4. Add rinsed rice, saffron, smoked paprika, and cayenne pepper. Stir to coat grains evenly, about 1 minute.
5. Pour in hot chicken stock and add kosher salt. Bring to a boil, then reduce heat to low.
6. Cover and simmer until rice is tender and liquid is absorbed, about 18 minutes. Tip: Resist the urge to stir to prevent mushy rice.
7. Remove from heat and let stand, covered, for 5 minutes.
8. Fluff rice with a fork, then gently fold in thawed peas and chopped parsley. Tip: For a brighter flavor, add a squeeze of fresh lemon juice before serving.
9. Serve immediately. Tip: Pair with grilled shrimp or chicken for a complete meal.

Mouthwatering and fluffy, this rice boasts a golden hue and a subtle heat from the cayenne. For an elegant presentation, garnish with additional saffron threads and parsley leaves.

Simple Spanish Rice with Turmeric

Yield a vibrant, flavorful side with this Simple Spanish Rice with Turmeric. Perfect for weeknights or as a base for protein bowls.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp ground turmeric
• 1/4 tsp smoked paprika
• 2 cups chicken stock, warmed
• 1/2 tsp sea salt
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic, ground turmeric, and smoked paprika; cook until fragrant, 30 seconds.
4. Add rinsed rice to the saucepan, stirring to coat grains evenly with the oil and spices.
5. Pour in warmed chicken stock and add sea salt; bring to a boil.
6. Reduce heat to low, cover, and simmer for 18 minutes. Do not lift the lid.
7. Remove from heat and let stand, covered, for 5 minutes.
8. Fluff rice with a fork and fold in chopped cilantro.

Hearty yet light, this rice boasts a golden hue and earthy aroma. Serve alongside grilled fish or stuffed into bell peppers for a colorful meal.

Easy Spanish Rice with Capers

Easy Spanish rice with capers brings a vibrant, tangy twist to your weeknight dinner rotation. Elevate your rice game with this simple yet flavorful dish.

Ingredients

• 1 cup long-grain white rice, rinsed
• 2 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp saffron threads, crushed
• 2 cups chicken stock, heated
• 1/4 cup capers, drained
• 1/2 cup frozen peas, thawed
• Salt, to precise measurement (1/2 tsp)

Instructions

1. Heat olive oil in a medium saucepan over medium heat until shimmering.
2. Add diced onion and sauté until translucent, about 3 minutes.
3. Stir in minced garlic and cook until fragrant, 30 seconds.
4. Mix in rinsed rice, smoked paprika, and crushed saffron, stirring to coat grains evenly.
5. Pour in heated chicken stock, bring to a boil, then reduce heat to low.
6. Cover and simmer for 18 minutes, or until liquid is absorbed and rice is tender.
7. Remove from heat; let stand covered for 5 minutes to steam.
8. Fluff rice with a fork, then gently fold in capers and thawed peas.
9. Season with 1/2 tsp salt, adjusting only if necessary after tasting.

With its fluffy texture and bold flavors, this dish pairs wonderfully with grilled fish or as a standalone vegetarian option. The capers add a briny pop that contrasts beautifully with the sweet peas.

Conclusion

Kickstart your culinary adventure with these 25 Delicious Spanish Rice Recipes, each offering a unique blend of ease and flavor perfect for any home cook. We invite you to explore these dishes, find your favorites, and share your experiences in the comments below. Don’t forget to spread the love by pinning this article on Pinterest for fellow food enthusiasts to discover!

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