20 Delicious Spanish Rice Recipes Amazing

Feeling adventurous in the kitchen? Spanish rice dishes are a vibrant way to spice up your mealtime routine, offering a world of flavors that are as diverse as they are delicious. From quick weeknight dinners to slow-cooked comfort food, these 20 recipes promise to transport your taste buds straight to the heart of Spain. Ready to explore? Let’s dive into these mouthwatering dishes that are sure to become your new favorites!

Authentic Spanish Rice with Saffron

You’ve probably had Spanish rice before, but there’s something magical about the authentic version with saffron. It’s fragrant, colorful, and brings a taste of Spain right to your kitchen.

Ingredients

• 2 cups long-grain white rice
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp saffron threads
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup frozen peas
• 1/2 cup diced carrots

Instructions

1. Heat the olive oil in a large skillet over medium heat.
2. Add the onion and garlic, sautéing until soft, about 5 minutes.
3. Stir in the rice, coating it well with the oil and onion mixture.
4. Add the chicken broth, saffron, salt, and black pepper, bringing to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Add the peas and carrots, stirring gently to combine, and cook for an additional 5 minutes.
7. Remove from heat and let stand, covered, for 5 minutes before serving.

Light and fluffy with a golden hue, this rice is a feast for the eyes and the palate. Serve it alongside grilled chicken or fish for a complete meal that transports you to the Mediterranean.

One-Pot Spanish Rice and Beans

Perfect for those nights when you’re craving something hearty but don’t want to fuss with a ton of dishes, this One-Pot Spanish Rice and Beans is a lifesaver. Packed with flavor and ready in no time, it’s a dish that’ll have you coming back for seconds.

Ingredients

• 1 tbsp olive oil
• 1 cup white rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 bell pepper, diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 2 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp cumin
• Salt to taste

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add the onion, garlic, and bell pepper, sautéing until soft, about 5 minutes.
3. Stir in the rice, coating it with the oil and vegetables, for about 2 minutes.
4. Add the black beans, diced tomatoes, vegetable broth, smoked paprika, and cumin. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
6. Remove from heat and let sit, covered, for 5 minutes before fluffing with a fork.

Fluffy and fragrant, this dish boasts a smoky depth from the paprika and a satisfying chew from the rice. Try topping it with avocado slices or a dollop of sour cream for an extra layer of richness.

Spanish Rice with Chorizo and Peppers

Unbelievably easy and packed with flavor, this Spanish Rice with Chorizo and Peppers is your next go-to weeknight dinner. You’ll love how the smoky chorizo and sweet peppers come together with the rice for a dish that’s both hearty and vibrant.

Ingredients

• 1 tbsp olive oil
• 1 cup chorizo, diced
• 1 cup bell peppers, diced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced chorizo to the skillet. Cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Render the fat from the chorizo well for maximum flavor.
4. Add diced bell peppers and onion to the skillet. Cook until softened, about 5 minutes, stirring occasionally.
5. Stir in minced garlic and cook until fragrant, about 30 seconds.
6. Add long-grain white rice to the skillet. Stir to coat the rice with the oil and chorizo fat, about 1 minute.
7. Pour in chicken broth, then stir in smoked paprika and salt. Bring to a boil.
8. Tip: For an even richer flavor, use homemade chicken broth if available.
9. Reduce heat to low, cover, and simmer until the rice is tender and the liquid is absorbed, about 20 minutes.
10. Tip: Resist the urge to stir the rice while it’s simmering to prevent it from becoming mushy.
11. Remove from heat and let stand, covered, for 5 minutes before fluffing with a fork.

This dish boasts a perfect balance of smoky, spicy, and sweet flavors with a satisfyingly fluffy texture. Try serving it with a side of avocado slices or a dollop of sour cream for an extra touch of creaminess.

Vegetarian Spanish Rice Stuffed Peppers

Just when you thought stuffed peppers couldn’t get any better, here comes a vegetarian twist that’s bursting with flavor. These Spanish rice stuffed peppers are your ticket to a hearty, satisfying meal that’s as colorful as it is delicious.

Ingredients

• 4 large bell peppers
• 1 cup uncooked white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup shredded Monterey Jack cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove the seeds and membranes. Set aside.
3. In a medium saucepan, bring the vegetable broth to a boil. Add the rice, reduce heat to low, cover, and simmer for 18 minutes. Tip: Don’t peek! Keeping the lid on ensures perfectly cooked rice.
4. Heat olive oil in a large skillet over medium heat. Add onion and garlic, sautéing until soft, about 5 minutes.
5. Stir in black beans, diced tomatoes, cumin, smoked paprika, salt, and black pepper. Cook for another 5 minutes.
6. Fluff the cooked rice with a fork and gently fold it into the skillet mixture.
7. Stuff each bell pepper with the rice mixture and place them in a baking dish. Tip: For extra flavor, drizzle a little olive oil over the peppers before baking.
8. Sprinkle shredded Monterey Jack cheese on top of each pepper.
9. Bake for 25-30 minutes, or until the peppers are tender and the cheese is bubbly and slightly golden. Tip: Let the peppers sit for 5 minutes after baking for easier handling.

Look at those beauties! The peppers are tender yet hold their shape, while the filling is a savory mix of spices, beans, and cheesy goodness. Serve them with a dollop of sour cream or a side of avocado slices for an extra touch of indulgence.

Spanish Rice Paella with Seafood

Feeling like you’re craving something a bit fancy but totally doable for a weeknight? This Spanish Rice Paella with Seafood is your ticket to a flavorful escape without leaving your kitchen.

Ingredients

• 2 cups short-grain rice
• 4 cups chicken broth
• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 1 tsp smoked paprika
• 1/2 tsp saffron threads
• 1 lb mixed seafood (shrimp, mussels, squid)
• 1/2 cup frozen peas
• 1 lemon, cut into wedges

Instructions

1. Heat olive oil in a large paella pan over medium heat.
2. Add diced onion and minced garlic, sauté until translucent, about 5 minutes.
3. Stir in sliced red bell pepper and cook for another 3 minutes.
4. Mix in short-grain rice, smoked paprika, and saffron threads, stirring to coat the rice evenly.
5. Pour in chicken broth, bring to a boil, then reduce heat to low. Simmer uncovered for 15 minutes.
6. Arrange mixed seafood and frozen peas on top of the rice. Cover and cook for 10 more minutes.
7. Remove from heat and let sit covered for 5 minutes to allow flavors to meld.
8. Garnish with lemon wedges before serving.

Now you’ve got a paella that’s bursting with the ocean’s bounty, nestled in perfectly seasoned rice. Never underestimate the power of a squeeze of lemon to brighten up each bite, making it a dish that’s as vibrant to eat as it is to look at.

Easy Spanish Rice Casserole

Alright, let’s dive into making this comforting Easy Spanish Rice Casserole that’s perfect for any weeknight dinner. You’ll love how simple it is to throw together, and the flavors are absolutely irresistible.

Ingredients

• 1 tbsp olive oil
• 1 cup white rice
• 2 cups chicken broth
• 1 cup salsa
• 1 cup shredded cheddar cheese
• 1/2 cup frozen corn
• 1/2 cup black beans, rinsed and drained
• 1/2 tsp garlic powder
• 1/2 tsp cumin

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 cup white rice and stir to coat, cooking for about 2 minutes until the rice starts to turn golden.
3. Pour in 2 cups chicken broth and 1 cup salsa, stirring to combine. Tip: For a richer flavor, you can substitute half of the chicken broth with tomato juice.
4. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 20 minutes. The rice should be tender and the liquid absorbed.
5. Stir in 1/2 cup frozen corn, 1/2 cup black beans, 1/2 tsp garlic powder, and 1/2 tsp cumin. Tip: If you like a bit of heat, add a diced jalapeño at this stage.
6. Transfer the mixture to a greased casserole dish and top with 1 cup shredded cheddar cheese.
7. Bake in the preheated oven for 15 minutes, or until the cheese is bubbly and lightly browned. Tip: For an extra crispy top, broil for the last 2 minutes.

Best served hot, this casserole boasts a delightful mix of textures, from the creamy rice to the crunchy cheese topping. Try garnishing with fresh cilantro or a dollop of sour cream for an extra flavor boost.

Spanish Rice with Chicken and Olives

Oh, you’re going to love this Spanish Rice with Chicken and Olives—it’s a one-pan wonder that’s packed with flavor and comes together in no time. Perfect for those nights when you want something hearty without the hassle.

Ingredients

• 1 tbsp olive oil
• 1 lb chicken breast, cubed
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 cup green olives, sliced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh cilantro, chopped

Instructions

1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Add cubed chicken to the skillet, seasoning with salt and pepper. Cook until lightly browned, about 5 minutes, stirring occasionally.
3. Tip: Don’t overcrowd the pan to ensure the chicken browns nicely.
4. Stir in the rice, smoked paprika, and cumin, cooking for 1 minute to toast the rice lightly.
5. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce heat to low, cover, and simmer for 20 minutes.
6. Tip: Resist the urge to peek under the lid to keep the steam in for perfectly cooked rice.
7. Remove the skillet from heat. Stir in the sliced olives and let it sit, covered, for 5 minutes.
8. Tip: Letting the dish rest allows the flavors to meld together beautifully.
9. Garnish with fresh cilantro before serving.

With its tender chicken, fluffy rice, and briny olives, this dish is a delightful mix of textures and tastes. Try serving it with a squeeze of lime for an extra zing that brightens up the whole meal.

Spicy Spanish Rice with Andouille Sausage

Now, imagine you’re craving something with a bit of heat and a whole lot of flavor. This Spicy Spanish Rice with Andouille Sausage is your answer, combining smoky sausage with bold spices for a dish that’s as easy to make as it is delicious.

Ingredients

• 1 tbsp olive oil
• 1 cup Andouille sausage, sliced
• 1 cup onion, diced
• 2 cloves garlic, minced
• 1 cup bell pepper, diced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp salt

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add Andouille sausage, cooking until browned, about 5 minutes. Remove and set aside.
3. In the same skillet, add onion, garlic, and bell pepper. Cook until softened, about 3 minutes.
4. Stir in rice, coating it with the oil and vegetables, for about 2 minutes.
5. Pour in chicken broth and diced tomatoes, then add smoked paprika, cayenne pepper, and salt. Bring to a boil.
6. Reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender and liquid is absorbed.
7. Return the sausage to the skillet, stirring to combine, and heat through for about 2 minutes.

Just like that, you’ve got a dish with a perfect balance of spicy, smoky, and savory flavors. The rice is fluffy, the sausage adds a hearty bite, and the spices bring everything together. Serve it with a side of crusty bread to soak up all the deliciousness.

Spanish Rice and Ground Beef Skillet

Just when you thought weeknight dinners couldn’t get any easier, this Spanish Rice and Ground Beef Skillet comes to the rescue. It’s a one-pan wonder that’s packed with flavor and ready in no time.

Ingredients

• 1 tbsp olive oil
• 1 lb ground beef
• 1 small onion, diced
• 1 bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen peas

Instructions

1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook until browned, about 5 minutes, breaking it apart with a spoon.
3. Tip: Drain excess fat if needed for a lighter dish.
4. Add onion, bell pepper, and garlic to the skillet. Cook until vegetables are soft, about 3 minutes.
5. Stir in rice, chicken broth, diced tomatoes, chili powder, cumin, salt, and black pepper.
6. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
7. Tip: Resist the urge to stir the rice while it’s cooking to prevent it from becoming mushy.
8. Remove skillet from heat. Stir in frozen peas, cover, and let sit for 5 minutes.
9. Tip: The peas will thaw and warm through from the residual heat, keeping them bright and crisp.

Perfectly fluffy rice and tender beef make this dish a comforting meal on its own. Try topping it with a dollop of sour cream or a sprinkle of fresh cilantro for an extra touch of flavor.

Spanish Rice with Shrimp and Peas

Alright, let’s dive into making this vibrant Spanish Rice with Shrimp and Peas that’s sure to brighten up your dinner table. It’s a one-pan wonder that combines juicy shrimp, sweet peas, and fluffy rice with a hint of spice.

Ingredients

• 1 tbsp olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• 1 lb shrimp, peeled and deveined
• 1 cup frozen peas
• 1/4 cup chopped fresh parsley

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.
2. Add the rice to the skillet, stirring constantly for 3 minutes until lightly toasted.
3. Pour in the chicken broth, then stir in salt, black pepper, smoked paprika, and cayenne pepper. Tip: Toasting the rice before adding liquid enhances its nutty flavor.
4. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
5. After 15 minutes, layer the shrimp and peas on top of the rice. Cover and cook for another 5 minutes. Tip: The shrimp cooks quickly, so adding it last ensures it stays tender and juicy.
6. Remove from heat and let it sit, covered, for 5 minutes to allow the flavors to meld. Tip: Resting the dish off the heat helps the rice absorb any remaining liquid evenly.
7. Sprinkle with chopped parsley before serving.

With its fluffy rice, perfectly cooked shrimp, and bursts of sweet peas, this dish is a feast for the senses. Try serving it with a wedge of lemon for an extra zesty kick.

Crockpot Spanish Rice with Tomatoes

Oh, you’re going to love this Crockpot Spanish Rice with Tomatoes. It’s the perfect set-it-and-forget-it meal that brings a little bit of Spanish flair to your dinner table without any fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup long-grain white rice
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes, undrained
• 1 cup chicken broth
• 1 tsp ground cumin
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the olive oil in a skillet over medium heat. Add the rice and cook, stirring frequently, until golden brown, about 5 minutes. This toasting step adds a nutty flavor to the rice.
2. Transfer the toasted rice to the crockpot. Add the diced onion and minced garlic to the skillet and sauté until soft, about 3 minutes. Then, add to the crockpot.
3. Pour the undrained diced tomatoes and chicken broth into the crockpot. Stir in the ground cumin, salt, and black pepper.
4. Cover and cook on LOW for 3 hours or until the rice is tender and the liquid is absorbed. Avoid opening the lid too often to keep the heat consistent.
5. Once cooked, fluff the rice with a fork and stir in the chopped fresh cilantro for a fresh, herby finish.

Light and fluffy with a hint of smokiness from the cumin, this Spanish rice is a versatile side that pairs beautifully with grilled chicken or fish. For a heartier meal, mix in some black beans and top with avocado slices.

Spanish Rice with Artichokes and Lemon

Feeling like spicing up your dinner routine? This Spanish Rice with Artichokes and Lemon is a vibrant, flavorful dish that’s surprisingly easy to whip up. You’ll love the tangy lemon and tender artichokes mixed into the perfectly seasoned rice.

Ingredients

• 2 cups long-grain white rice
• 1 can (14 oz) artichoke hearts, drained and quartered
• 1 lemon, zested and juiced
• 2 tbsp olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 3 cups chicken broth
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup fresh parsley, chopped

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering.
2. Add onion and garlic, sautéing for 3 minutes until softened.
3. Stir in rice, coating it with the oil and onion mixture, and toast for 2 minutes.
4. Add chicken broth, lemon zest, lemon juice, smoked paprika, salt, and pepper. Bring to a boil.
5. Reduce heat to low, cover, and simmer for 20 minutes until rice is tender and liquid is absorbed.
6. Gently fold in artichoke hearts and parsley, cover, and let sit for 5 minutes off the heat.
7. Fluff rice with a fork before serving to separate the grains.

Kick back and enjoy the fluffy texture and bright flavors of this dish. It’s fantastic on its own or paired with grilled chicken for a heartier meal.

Spanish Rice Salad with Avocado Dressing

Dive into this vibrant Spanish Rice Salad with Avocado Dressing, a perfect blend of textures and flavors that’ll brighten up any meal. You’ll love how the creamy dressing pairs with the hearty rice and fresh veggies.

Ingredients

• 2 cups cooked white rice, cooled
• 1 avocado, peeled and pitted
• 1/4 cup olive oil
• 2 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 cup cherry tomatoes, halved
• 1/2 cup cucumber, diced
• 1/4 cup red onion, finely chopped
• 1/4 cup cilantro, chopped

Instructions

1. In a blender, combine the avocado, olive oil, lime juice, salt, and black pepper. Blend until smooth to make the dressing.
2. In a large bowl, mix the cooled white rice, cherry tomatoes, cucumber, red onion, and cilantro.
3. Pour the avocado dressing over the rice mixture. Gently toss until everything is evenly coated.
4. Let the salad sit for 10 minutes before serving to allow the flavors to meld together.

The salad boasts a creamy texture from the avocado dressing, with a refreshing crunch from the veggies. Serve it alongside grilled chicken or fish for a complete meal, or enjoy it as a standalone dish for a light lunch.

Spanish Rice Soup with Chickpeas

Dive into a bowl of comfort with this Spanish Rice Soup with Chickpeas. It’s hearty, flavorful, and packed with ingredients you probably already have in your pantry.

Ingredients

• 1 tbsp olive oil
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 cup uncooked white rice
• 4 cups vegetable broth
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14.5 oz) diced tomatoes
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• Salt to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for 1 minute until fragrant.
4. Add uncooked white rice to the pot, stirring to coat the rice with the oil and onions.
5. Pour in vegetable broth, then add chickpeas, diced tomatoes, smoked paprika, and ground cumin.
6. Bring the mixture to a boil, then reduce heat to low and simmer for 20 minutes, or until the rice is tender.
7. Season with salt to taste before serving.
8. Garnish with fresh cilantro.

Absolutely delightful, this soup boasts a smoky depth from the paprika and a satisfying chew from the chickpeas. Serve it with a squeeze of lime for an extra zing or a side of crusty bread to soak up every last drop.

Baked Spanish Rice with Cheese Crust

This baked Spanish rice with a cheese crust is the ultimate comfort food that’s both hearty and easy to make. You’ll love how the flavors meld together under that golden, bubbly cheese topping.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1/2 cup diced onion
• 1/2 cup diced green bell pepper
• 1 clove garlic, minced
• 1/2 tsp smoked paprika
• 1/4 tsp ground cumin
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup tomato sauce
• 1 cup shredded cheddar cheese

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a medium saucepan, heat 1 tbsp olive oil over medium heat.
3. Add 1/2 cup diced onion and 1/2 cup diced green bell pepper, sautéing until soft, about 5 minutes.
4. Stir in 1 clove minced garlic, 1/2 tsp smoked paprika, 1/4 tsp ground cumin, 1/4 tsp salt, and 1/4 tsp black pepper, cooking for 1 minute until fragrant.
5. Add 1 cup long-grain white rice, stirring to coat the grains with the oil and spices.
6. Pour in 2 cups chicken broth and 1/2 cup tomato sauce, bringing the mixture to a boil.
7. Reduce heat to low, cover, and simmer for 20 minutes, or until the rice is tender and the liquid is absorbed.
8. Transfer the rice mixture to a baking dish, spreading it evenly.
9. Sprinkle 1 cup shredded cheddar cheese over the top.
10. Bake in the preheated oven for 10 minutes, or until the cheese is melted and bubbly.
11. For a golden crust, broil for an additional 2-3 minutes, watching closely to prevent burning.

You’ll love the creamy texture of the rice paired with the crispy cheese crust. Serve it straight from the oven with a side of avocado slices for a fresh contrast.

Spanish Rice with Roasted Vegetables

This Spanish Rice with Roasted Vegetables is a vibrant, flavorful dish that’s perfect for any night of the week. You’ll love how the spices meld with the roasted veggies for a hearty meal.

Ingredients

• 1 cup long-grain white rice
• 2 cups vegetable broth
• 1 tbsp olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 zucchini, chopped
• 1 cup cherry tomatoes, halved
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp turmeric
• Salt to taste

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a large baking sheet, toss the chopped red bell pepper, zucchini, and cherry tomatoes with 1 tbsp olive oil and a pinch of salt. Spread them out evenly.
3. Roast the vegetables in the preheated oven for 20 minutes, or until they’re tender and slightly charred.
4. While the vegetables roast, heat 1 tbsp olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5 minutes.
5. Add the minced garlic to the skillet and cook for another 30 seconds, until fragrant.
6. Stir in the rice, smoked paprika, ground cumin, and turmeric, coating the rice evenly with the spices.
7. Pour in the vegetable 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.
8. Once the rice is cooked, gently fold in the roasted vegetables. Let the dish sit covered for 5 minutes off the heat to allow the flavors to meld.

Kindly note, the rice should be fluffy and the vegetables tender with a slight crunch. The smoked paprika adds a deep, smoky flavor that pairs wonderfully with the sweetness of the roasted veggies. Serve it with a squeeze of lime for an extra zing.

Spanish Rice Pudding with Cinnamon

You’ve probably had rice pudding before, but this Spanish version with a hint of cinnamon takes it to a whole new level of comfort food. It’s creamy, it’s cozy, and it’s surprisingly simple to make at home.

Ingredients

• 1 cup short-grain white rice
• 4 cups whole milk
• 1/2 cup granulated sugar
• 1 cinnamon stick
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon

Instructions

1. Rinse the rice under cold water until the water runs clear to remove excess starch.
2. In a large saucepan, combine the rinsed rice, milk, sugar, and cinnamon stick.
3. Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
4. Once boiling, reduce the heat to low and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
5. After 25 minutes, remove the cinnamon stick and stir in the vanilla extract and ground cinnamon.
6. Continue to cook for another 5 minutes, or until the rice is tender and the pudding has thickened to your liking.
7. Remove from heat and let it sit for 5 minutes to thicken further before serving.

Perfectly creamy with a warm cinnamon spice, this rice pudding is a hug in a bowl. Serve it warm with a sprinkle of cinnamon on top or chill it for a refreshing summer dessert.

Spanish Rice with Mushrooms and Thyme

Absolutely nothing beats the comfort of a warm, flavorful dish that’s both easy to make and packed with taste. This Spanish Rice with Mushrooms and Thyme is your go-to for a quick, satisfying meal that feels gourmet without the fuss.

Ingredients

• 1 tbsp olive oil
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 cup sliced mushrooms
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 small onion, diced
• 2 cloves garlic, minced

Instructions

1. Heat olive oil in a large skillet over medium heat until shimmering, about 1 minute.
2. Add diced onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3 minutes.
3. Stir in the rice, ensuring each grain is coated with oil. Toast the rice for 2 minutes until slightly golden.
4. Pour in the chicken broth, then add the sliced mushrooms, dried thyme, salt, and black pepper. Stir to combine.
5. Bring 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.
6. Remove the skillet from the heat. Let it sit, covered, for 5 minutes to allow the rice to steam and become fluffy.
7. Fluff the rice with a fork before serving to separate the grains and distribute the mushrooms evenly.

Velvety and aromatic, this Spanish Rice with Mushrooms and Thyme offers a delightful chewiness from the rice, complemented by the earthy mushrooms and fragrant thyme. Serve it alongside grilled chicken or as a standalone dish topped with a sprinkle of fresh parsley for a pop of color.

Spanish Rice Tacos with Lime Crema

Wondering how to spice up your taco night? These Spanish Rice Tacos with Lime Crema are a game-changer, combining fluffy, flavorful rice with a zesty lime crema that’ll have you coming back for seconds.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 tbsp olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 cup chopped cilantro
• 8 small corn tortillas
• 1/2 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp lime zest

Instructions

1. Heat olive oil in a medium saucepan over medium heat. Add onion and garlic, sautéing until soft, about 3 minutes.
2. Stir in rice, cumin, smoked paprika, and salt, cooking for 1 minute to toast the rice and spices.
3. Pour in chicken broth, bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist the urge to peek; keeping the lid on ensures perfectly fluffy rice.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and stir in cilantro.
5. While rice cooks, mix sour cream, lime juice, and lime zest in a small bowl. Chill until ready to serve.
6. Warm tortillas in a dry skillet over medium heat for 30 seconds per side. Tip: Stack them wrapped in a clean towel to keep warm and pliable.
7. Assemble tacos by spooning rice into tortillas and drizzling with lime crema. Tip: For extra crunch, top with shredded cabbage or diced avocado.

The rice is wonderfully aromatic with a hint of smokiness, while the lime crema adds a bright, creamy contrast. Serve these tacos with extra lime wedges on the side for squeezing over just before biting in.

Spanish Rice with Pineapple and Pork

Spanish rice with pineapple and pork is the kind of dish that brings a little sunshine to your table, no matter the season. You’ll love how the sweet pineapple and savory pork come together with the rice for a meal that’s both comforting and exciting.

Ingredients

• 1 tbsp olive oil
• 1 lb pork loin, cubed
• 1 cup white rice
• 2 cups chicken broth
• 1 cup pineapple chunks
• 1/2 cup tomato sauce
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering.
2. Add 1 lb pork loin cubes to the skillet, browning on all sides for about 5 minutes. Tip: Don’t overcrowd the pan to ensure even browning.
3. Stir in 1 cup white rice, toasting lightly for 2 minutes until slightly golden.
4. Pour in 2 cups chicken broth, 1 cup pineapple chunks, 1/2 cup tomato sauce, 1/2 tsp cumin, 1/2 tsp garlic powder, and 1/4 tsp salt, stirring to combine.
5. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 20 minutes. Tip: Resist the urge to peek; keeping the lid on traps the steam.
6. After 20 minutes, remove from heat and let sit, covered, for 5 minutes. Tip: This resting time allows the rice to absorb any remaining liquid perfectly.
7. Fluff the rice with a fork before serving.

Unbelievably, this dish manages to be fluffy, flavorful, and a bit tropical all at once. Try serving it in hollowed-out pineapple halves for a fun, festive presentation that’ll wow your guests.

Conclusion

Here’s a treasure trove of 20 Delicious Spanish Rice Recipes to spice up your mealtime! Whether you’re craving something traditional or adventurous, this roundup has it all. We’d love to hear which dish stole your heart—drop a comment below. Loved what you saw? Share the culinary inspiration with fellow foodies on Pinterest. Happy cooking!