On weeknights when I want something warm on the table without fuss I reach for this Spanish Rice Recipe, it reminds me of quick dinners around a crowded counter where everyone grabs a scoop and a lime wedge and the meal somehow feels like enough.
Why You’ll Love It
This Spanish rice is fast, forgiving, and fits into busy routines, it pairs with grilled chicken or a simple bean bowl and feeds a small family without a lot of cleanup, the flavors are familiar enough for picky eaters but easy to brighten with cilantro and lime when you have a minute.
Serves 4
Prep Time: 10 minutes |
Cook Time: 20 minutes |
Total Time: 30 minutes
Ingredients
- 2 tablespoons olive oil
- 1 cup long grain white rice, rinsed and drained
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup tomato sauce or crushed tomatoes
- 1 3/4 cups low sodium chicken broth (or vegetable broth)
- 1 teaspoon chili powder or paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, more to taste
- 1/4 cup fresh cilantro, chopped plus extra for garnish
- 1 lime, cut into wedges for serving
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering.
- Add the rice and cook, stirring often, until the grains are lightly toasted and starting to turn golden, about 4 to 5 minutes.
- Push the rice to the side and add the chopped onion, cook until softened about 2 minutes, then stir in the garlic and cook 30 seconds more.
- Stir in the tomato sauce, chili powder, cumin, and salt, coating the rice evenly.
- Pour in the chicken broth, bring to a gentle boil, then reduce heat to low and cover tightly.
- Simmer for 15 minutes without lifting the lid, then remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, stir in the chopped cilantro, adjust seasoning, and serve with lime wedges.
Tips & Tricks
- Rinse the rice until the water runs clear to remove excess starch and keep the grains separate.
- Toast the rice first for nuttier flavor and firmer texture.
- Keep the lid tight during cooking to trap steam for even cooking.
- Taste and adjust salt after cooking, because broth saltiness varies.
- Use fresh lime at the end to brighten the whole dish.
Serving Ideas
- Serve as a side with grilled chicken or fish for a quick weeknight meal.
- Make burrito bowls with beans, roasted veggies, and avocado.
- Offer as part of a taco night spread alongside black beans and pico de gallo.
- Use as a base for a baked rice casserole topped with shredded cheese and chicken.
- Pack into meal prep bowls with roasted vegetables and a lime wedge.
Frequently Asked Questions
Can I use instant rice for a faster version
Yes you can substitute instant rice but reduce the liquid according to package directions and add the tomato and seasoning after rehydrating to avoid sogginess
How do I store leftovers and for how long
Store cooled rice in an airtight container in the refrigerator for up to 3 days, freeze for up to 2 months in a freezer safe container
Can I make this gluten free
Yes this recipe is naturally gluten free if you use gluten free broth and check that your spices have no cross contamination
What if my rice is mushy or too firm
If mushy it likely had too much liquid or was cooked too long, next time reduce broth slightly, if too firm add a few tablespoons of hot broth, cover, and let steam for 5 more minutes
Spanish Rice Recipe
This Spanish rice is fast, forgiving, and fits into busy routines, it pairs with grilled chicken or a simple bean bowl and feeds a small family without a lot of cleanup, the flavors are familiar enough for picky eaters but easy to brighten with cilantro and lime when you have a minute.
Ingredients
- 2 tablespoons olive oil
- 1 cup long grain white rice, rinsed and drained
- 1 small onion, finely chopped (about 1/2 cup)
- 2 cloves garlic, minced
- 1/2 cup tomato sauce or crushed tomatoes
- 1 3/4 cups low sodium chicken broth (or vegetable broth)
- 1 teaspoon chili powder or paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt, more to taste
- 1/4 cup fresh cilantro, chopped plus extra for garnish
- 1 lime, cut into wedges for serving
Instructions
- Heat the oil in a medium saucepan over medium heat until shimmering.
- Add the rice and cook, stirring often, until the grains are lightly toasted and starting to turn golden, about 4 to 5 minutes.
- Push the rice to the side and add the chopped onion, cook until softened about 2 minutes, then stir in the garlic and cook 30 seconds more.
- Stir in the tomato sauce, chili powder, cumin, and salt, coating the rice evenly.
- Pour in the chicken broth, bring to a gentle boil, then reduce heat to low and cover tightly.
- Simmer for 15 minutes without lifting the lid, then remove from heat and let sit covered for 5 minutes.
- Fluff with a fork, stir in the chopped cilantro, adjust seasoning, and serve with lime wedges.
Conclusion
This Spanish rice is a practical weeknight ally that delivers reliable flavor with minimal fuss, it is easy to adapt for diets and schedules and forgiving if you need to prep parts ahead, take a shortcut with vegetable broth or add heat if you like more punch, and trust that a little cilantro and lime at the end will lift the whole dish so you can get dinner on the table and move on with your evening.
