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There’s something deeply comforting about a skillet of Spanish rice simmering on the stove. As the tomatoes bubble and the spices bloom, the kitchen fills with a rich, savory aroma that promises a meal worth gathering around.

This is the kind of recipe you make on a quiet evening when you want dependable, bold flavor without fuss. Simple ingredients, steady heat, and a method that delivers perfectly cooked rice every time.

It’s weeknight comfort food with staying power—just as satisfying straight from the stove as it is reheated the next day.

For Spanish Rice

• White Rice – This forms the base of the dish and cooks up fluffy while soaking in all the savory flavors from the broth and tomatoes.
• Chicken Broth or Stock – Cooking the rice in broth instead of water adds depth and richness right from the start.
• Butter – Adds a subtle richness and helps the onions soften and brown for extra flavor.
• Yellow Onion – Provides a mild sweetness and builds the flavor foundation of the rice.
• Garlic – Brings bold, aromatic flavor that pairs perfectly with the spices.
• Petite Diced Tomatoes – These give the rice its signature color and tangy tomato flavor; the juices are essential, so don’t drain them.
• Chile Powder – Adds warmth and gentle heat; adjust the amount depending on how spicy you like it.
• Cumin – Gives the rice a warm, earthy flavor that makes it taste classic and comforting.
• Smoked Paprika – Adds a subtle smokiness that deepens the overall flavor.
• Kosher Salt – Enhances all the flavors; adjust to taste depending on the saltiness of your broth.
• Fresh Cilantro (Optional) – A fresh, bright garnish that adds color and a pop of flavor just before serving.

The Best Spanish Rice

This flavorful Spanish rice works beautifully as a side dish and can easily become a hearty main when paired with taco-seasoned beef or your favorite protein.

Print Pin

Course: Side Dish

Cuisine: spanish

Keyword: The Best Spanish Rice

Prep Time: 5 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 35 minutes minutes

Servings: 8

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Ingredients

• 2 cups white rice
• 4 cups chicken broth or stock
• 2 tablespoons butter
• 1 large yellow onion, chopped small
• 6 cloves garlic
• 28 ounces petite diced tomatoes, do not drain
• 1 1/2 – 2 tablespoons chile powder
• 1 tablespoon cumin
• 1 tablespoon smoked paprika
• Kosher salt, adjust to taste
• Optional: fresh cilantro, chopped for garnish

Instructions

1. Place the rice and chicken broth in a large skillet set over high heat. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer and cover with a lid. Cook for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Fluff with a fork, transfer the rice to another dish, and cover to keep warm.
2. Return the skillet to medium-high heat and melt the butter. Add the chopped onion and cook, stirring occasionally, until softened and lightly golden, about 2 minutes.
3. Stir in the garlic and cook for about 30 seconds, just until fragrant. Add the diced tomatoes along with the chile powder, cumin, smoked paprika, and salt. Stir well, bring to a boil, then cover and reduce the heat to medium-low. Let simmer for 10 minutes.
4. Add the cooked rice back into the skillet with the tomato mixture, stirring until everything is evenly combined. Remove from heat and cover to keep warm. Garnish with fresh cilantro before serving, if desired.

 

Notes

• Brown rice may be substituted for white rice; adjust the cooking time as needed.

 

Nutrition
Calories: 240 kcal | Carbohydrates: 46 g | Protein: 6 g | Fat: 4 g | Saturated Fat: 2 g | Cholesterol: 8 mg | Sodium: 591 mg | Potassium: 480 mg | Fiber: 3 g | Sugar: 5 g | Vitamin A: 741 IU | Vitamin C: 18 mg | Calcium: 67 mg | Iron: 3 mg

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1. Can I use brown rice instead of white rice?
   Yes! Brown rice works, but it needs a bit more liquid and extra cooking time. Just keep an eye on it so it comes out tender without being mushy.
2. Do I need to toast the rice before cooking?
   Not required, but toasting the rice in the skillet first gives it a nice nutty flavor and helps keep the grains separate. It’s a small step that makes a big difference.
3. What kind of rice should I use?
   Long-grain white rice is best—it cooks up light and fluffy, perfect for soaking in all the tomato and spice flavors.
4. Can I make a bigger or smaller batch?
   Absolutely! Just scale the ingredients up or down. If you’re doubling the recipe, use a bigger skillet and adjust the liquid proportionally.
5. How do I store and reheat leftovers?
   Store cooled rice in an airtight container in the fridge for up to 4 days. Reheat on the stove or in the microwave with a splash of broth or water to keep it moist. You can also freeze it for a few months—thaw before reheating.

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