Spanish-style rice is one of those easy side dishes that can make a simple meal feel complete. Plain white rice is always useful, but this seasoned Spanish-inspired rice recipe adds smoky spices, tomatoes, garlic, onions, and broth for a much richer flavor. It only takes a little extra prep time, and the result is fluffy, savory rice that pairs beautifully with chicken, beef, chili, soups, roasted vegetables, and weeknight dinners.
The components of our Spanish spice blend
The seasoning is what gives this Spanish-style rice its warm, bold, and comforting flavor. Instead of relying on plain rice and salt alone, this recipe uses a simple spice blend that brings depth without making the dish complicated. Each ingredient has a purpose, and together they create a balanced side dish that tastes flavorful from the first bite.
Another great thing about this Spanish rice seasoning blend is that it uses common pantry spices. You do not need anything difficult to find, and once you have these seasonings on hand, you can use them in many other rice dishes, soups, roasted vegetables, marinades, and one-pot meals.
- Smoked paprika, also known as pimentón, adds a deep smoky flavor that makes the rice taste rich and well-rounded. It is made from peppers that are dried and ground into a fine powder. If you prefer a milder flavor without the smokiness, regular paprika can be used instead.
- Chili powder brings a warm, earthy flavor to the rice. It is usually made from ground dried chiles and often includes additional seasonings. It adds character and color without making the dish overly spicy, which makes this recipe family-friendly.
- Cumin gives the rice a slightly nutty, savory taste that works especially well with tomatoes, garlic, and onions. Ground cumin blends easily into the rice and helps create the classic flavor many people associate with Spanish-style and Mexican-inspired rice dishes.
- Oregano adds an herbal note that keeps the dish from tasting flat. Dried oregano is especially useful here because it has a concentrated flavor and blends well with the other spices as the rice simmers.
What to make with our Spanish-style rice
- Serve this Spanish-style rice with slow-cooked beef, shredded meat, or tacos for a filling and flavorful dinner. A squeeze of lime and a sprinkle of fresh cilantro make the rice taste even brighter.
- Pair it with roasted chicken and vegetables for a hearty family meal. The seasoned rice soaks up juices and sauces beautifully, making it a great alternative to plain rice or potatoes.
- Add it to bowls of chili, soup, or stew for extra texture and substance. You can also serve it on the side when you want a simple dish that brings color and flavor to the table.
What kind of rice should I use for this recipe?
Long-grain white rice works especially well for this easy Spanish style rice recipe because it cooks up fluffy and separate when rinsed properly. It absorbs the tomato, broth, garlic, onion, and spice flavors without becoming too heavy.
Basmati rice and jasmine rice are also good options. Both are long-grain varieties with a naturally fragrant aroma and a pleasant texture. They cook easily and take on the flavors of the spices and broth nicely.
Brown rice can be used if you prefer a chewier texture and a more wholesome rice option. Keep in mind that brown rice usually needs more cooking time and additional liquid compared to white rice, so the recipe will need small adjustments.
Wild rice is another option if you want a different texture and a nuttier flavor. Although it is commonly grouped with rice, wild rice is actually the seed of an aquatic grass. It will not cook exactly the same way as long-grain white rice, so the timing and liquid amount may need to be adjusted.
How to make Spanish-style rice
- Drizzle olive oil into a deep pan or large pot. Warm it over medium-high heat.
- Add the chopped onion and cook until softened and slightly translucent.
- Stir in the minced garlic, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Cook briefly so the spices become fragrant.
- While the onion and spices cook, rinse the rice until the water runs clear. Add the rinsed and drained rice to the pan, stirring well so the grains are coated with the oil, vegetables, and spices.
- Add the diced tomatoes with chilis and the low sodium vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the rice has absorbed the liquid.
- Fluff the rice with a fork or spoon and serve hot.
- Optional: finish with fresh cilantro, another favorite herb, or a squeeze of lime.
Common Questions about Spanish Style Rice
Rinse the rice thoroughly before cooking to remove excess starch. After adding the liquid, cover the pot and avoid stirring while the rice simmers. Letting the rice cook undisturbed helps it stay fluffy instead of sticky or mushy.
Yes, brown rice can be used in this recipe. It usually needs a longer cooking time and more liquid than white rice, so adjust the broth and simmering time as needed until the grains are tender.
Yes, Spanish rice freezes well. Let it cool completely, portion it into airtight containers, and freeze it for up to three months. When reheating, add a splash of water or broth to help restore its soft, fluffy texture.
Spanish rice can be part of a balanced meal, especially when made with olive oil, onions, tomatoes, and broth. The overall nutrition will depend on the type of rice, the amount of oil, and what you serve with it.
Easy Spanish Style Rice
Ingredients
- 2 Tablespoons olive oil
- 1 large chopped yellow onion
- 6 cloves minced garlic
- 2 teaspoons smoked paprika use regular paprika if you prefer less smoky flavor
- 2 teaspoons ground cumin
- 2 teaspoons chili powder
- 2 teaspoons dried oregano
- 2 teaspoons salt adjust to taste
- 1/2 teaspoon black pepper adjust to taste
- 4 cups rinsed and drained long grain rice
- 13.5 ounces canned diced tomatoes with chilis
- 6 cups low sodium vegetable broth
Instructions
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Drizzle the olive oil into a deep pan or large pot and warm it over medium-high heat. Add the chopped onion and cook until softened and slightly translucent. Stir in the garlic, smoked paprika, cumin, chili powder, oregano, salt, and black pepper. Cook briefly, stirring often, until the mixture is fragrant.
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Rinse the rice until the water runs clear, then drain it well. Add the rice to the pan and stir until the onions, garlic, and spices are evenly distributed through the grains.
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Add the diced tomatoes with chilis and the vegetable broth. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook until the rice has absorbed the liquid, about 30 minutes.
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Fluff the rice with a fork or spoon and serve hot. If desired, garnish with cilantro, another fresh herb, or a squeeze of lime.
Equipment
Nutrition
| Calories: 403kcal
| Carbohydrates: 81g
| Protein: 8g
| Fat: 4g
| Sodium: 601mg
Nutrition information is automatically calculated and should be used as an approximation.