Spanish Rice
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
19 mins
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Total Time
24 mins
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Servings
4 servings
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Calories
209 kcal
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Course
Side Dish
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Cuisine
Mediterranean, Spanish, Mexican
Spanish Rice
Description
Spanish Rice is prepared by first sautéing diced onion and red bell pepper in olive oil, then adding rice to toast slightly until nearly translucent. This toasting enhances the rice's texture and flavor. The rice is then simmered with vegetable stock, passata, tomato purée, and a blend of spices including smoked paprika, chili powder, cumin, and oregano, creating a richly flavored base.
The rice absorbs the tomato and spice-infused broth, cooking to a tender but separate grain consistency. Lemon juice added at the end brightens the dish, while chopped fresh parsley contributes herbal freshness. The final texture is fluffy with a gentle, smoky warmth and subtle spiciness, characteristic of Spanish-style rice.
This side pairs well with grilled meats, beans, or as part of a Mexican or Southwestern meal. It can be adapted by substituting half the tomato sauce for salsa, adjusting seasoning accordingly. Careful attention to cooking times and liquid levels is important to avoid mushiness or dryness; the rice should be cooked until the liquid is mostly absorbed but still retains moisture when resting before fluffing.
Ingredients
- 180 g rice
- 250 ml vegetable stock
- 1 onion diced
- 1 red bell pepper diced
- 2 garlic diced, clove
- 2 tablespoon tomato puree
- 1 teaspoon smoked paprika
- 0.5 teaspoon chilli powder
- 0.5 teaspoon cumin ground
- 1 teaspoon oregano dried
- 125 ml passata
- 1 pinch sea salt
- 1 pinch black pepper
- 0.5 lemon (juice only)
- 10 g parsley chopped, fresh
- 0.5 tablespoon olive oil
Instructions
- Heat 0.5 tablespoon Olive oil in a pan over a medium heat. Add 1 Onion and 1 Red bell pepper and cook for 2 minutes.
- Add 180 g Rice and stir. Toast the rice in the pan for 2 minutes.
- Add 250 ml Vegetable stock, 2 Garlic clove, 2 tablespoon Tomato puree, 1 teaspoon Smoked paprika, 0.5 teaspoon Chilli powder, 0.5 teaspoon Ground cumin, 1 teaspoon Dried oregano, 125 ml Passata, juice of 0.5 Lemonand 1 pinch Sea salt and ground black pepperStir and simmer for 15 minutes or until all the liquid has gone.
- Remove from the heat, fluff up the rice with a fork and add 10 g Fresh parsley.
Notes
- To add flavor easily, replace half the tomato sauce with salsa, then adjust seasoning to balance.
- Toast the rice before adding liquid; this step enhances texture and flavor by making rice translucent.
- Bring the sauce to a boil before lowering heat to simmer so rice cooks evenly through.
- Monitor the cooking liquid to prevent overcooking or drying out; some liquid remains as rice rests covered.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 209 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 209kcal | 10% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 284mg | 12% |
| Potassium | 371mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 1822IU | 36% |
| Vitamin C | 55mg | 61% |
| Calcium | 38mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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