This homemade Spanish rice is a simple, flavorful side dish with fluffy grains and a rich tomato base. Cooked with onions, garlic, peppers, and warm spices, it’s an easy recipe that delivers classic restaurant-style results right from your own kitchen.
Why You’ll Love This Recipe
This Spanish rice is quick to prepare and uses everyday pantry ingredients. The rice cooks up light and tender, never mushy, with just the right balance of savory and tangy flavors. It pairs effortlessly with a wide range of meals and is easy to customize based on your heat and texture preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 tablespoon extra-virgin olive oil
½ medium white onion, finely diced
1 cup long-grain white basmati rice, rinsed and drained
1 tablespoon tomato paste
2 garlic cloves, minced
½ cup diced fresh tomatoes or canned tomato sauce
1 jalapeño pepper, stemmed, seeded, and finely chopped
½ teaspoon sea salt
¼ teaspoon dried oregano
1½ cups vegetable broth
Directions
Heat the olive oil in a medium pot or Dutch oven over medium heat. Add the diced onion and cook for 5 to 8 minutes, stirring occasionally, until soft and translucent.
Add the rinsed rice to the pot and cook for about 2 minutes, stirring often, until the grains are lightly toasted and fragrant.
Stir in the tomato paste and minced garlic, mixing well to coat the rice. Add the diced tomatoes or tomato sauce, chopped jalapeño, sea salt, dried oregano, and vegetable broth.
Bring the mixture to a gentle boil. Once boiling, reduce the heat to low, cover the pot, and simmer for 15 minutes, or until the liquid is fully absorbed and the rice is tender.
Remove the pot from the heat and let the rice sit, covered, for 10 minutes. Fluff with a fork before serving.
Servings and timing
This recipe serves 4 people as a side dish.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Variations
For a milder version, replace the jalapeño with ¼ cup finely chopped green bell pepper.
For deeper tomato flavor, use tomato sauce instead of fresh diced tomatoes.
For whole-grain Spanish rice, substitute brown rice, increase the vegetable broth to 2 cups, and simmer for about 45 minutes.
For extra vegetables, stir in peas, corn, or finely diced carrots during the last 5 minutes of cooking.
Storage/Reheating
Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. Reheat in the microwave or on the stovetop with a small splash of water or vegetable broth to restore moisture.
To freeze, transfer cooled rice to a freezer-safe container and store for up to 3 months. Thaw overnight in the refrigerator or reheat directly from frozen.
FAQs
What kind of rice works best for Spanish rice?
Long-grain white rice, such as basmati, works best because it stays fluffy and separate after cooking.
Do I need to rinse the rice first?
Yes, rinsing removes excess starch and helps prevent the rice from becoming sticky.
Can I make this recipe less spicy?
Absolutely. Remove the jalapeño or replace it with chopped bell pepper for a mild version.
Can I use water instead of vegetable broth?
You can, but vegetable broth adds more depth and flavor to the rice.
Why do I need to toast the rice?
Toasting enhances the flavor and helps the grains stay firm and separate during cooking.
Can I double this recipe?
Yes, simply double all the ingredients and use a larger pot to ensure even cooking.
Is Spanish rice the same as Mexican rice?
They are very similar. Both are tomato-based rice dishes cooked with aromatics and spices.
Can I add other spices?
Yes, ground cumin or smoked paprika can be added for extra warmth and complexity.
How do I keep the rice from sticking to the pot?
Use a heavy-bottomed pot and keep the heat low while simmering.
Can this rice be made ahead of time?
Yes, it reheats well and is perfect for meal prep.
Conclusion
This Spanish rice recipe is a reliable, flavorful side dish that fits effortlessly into weeknight dinners or special meals. With simple ingredients and straightforward steps, it’s an easy way to bring comforting, classic flavor to your table again and again.
This homemade Spanish rice features fluffy grains simmered in a rich tomato base with onions, garlic, jalapeño, and warm spices. It’s an easy, flavorful side dish that pairs perfectly with a variety of meals.
Ingredients
1 tablespoon extra-virgin olive oil
½ medium white onion, finely diced
1 cup long-grain white basmati rice, rinsed and drained
1 tablespoon tomato paste
2 garlic cloves, minced
½ cup diced fresh tomatoes or canned tomato sauce
1 jalapeño pepper, stemmed, seeded, and finely chopped
½ teaspoon sea salt
¼ teaspoon dried oregano
1½ cups vegetable broth
Instructions
Heat olive oil in a medium pot or Dutch oven over medium heat. Add diced onion and cook for 5–8 minutes until soft and translucent.
Add the rinsed rice and cook for 2 minutes, stirring often, until lightly toasted.
Stir in tomato paste and garlic. Cook briefly to coat the rice.
Add diced tomatoes or tomato sauce, jalapeño, sea salt, oregano, and vegetable broth. Stir to combine.
Bring to a gentle boil. Reduce heat to low, cover, and simmer for 15 minutes, or until the liquid is absorbed and rice is tender.
Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork before serving.
Notes
Rinse rice well to prevent it from getting sticky.
Use tomato sauce for a smoother texture and richer flavor.
Substitute jalapeño with bell pepper for a milder version.
Add peas, corn, or carrots near the end for extra veggies.
