This Easy One Pot Spanish Rice will quickly become a family favorite! We use fresh ingredients that you most likely have on hand. Chicken stock for added flavor along with mexican spices…even a pepper if you like a little heat!
What makes this Spanish Rice recipe the best?
- We fresh veggies for some crunch. Chicken stock instead of water to boost the flavor and lots of cumin for that authentic Spanish (or Mexican Rice) Rice that you have grown to love at your local Mexican restaurant!
What you need to make this dish:
- peppers – red, green or a combination of both. A jalapeno if you like the heat!
- onion
- chicken stock
- uncooked rice – short grain is best for this dish
- tomato paste
- diced tomatoes
- chili powder and cumin
- see the recipe card below for full recipe and instructions
We start by cooking up the veggies.
Add the uncooked rice. Toss in the tomatoes and spices. Then in goes the chicken stock.
Now put the lid on and try not to peek! I’m a pot stirrer so I allow myself one little stir about half way through. Just to check nothing is sticking to the bottom of the skillet.
Some tips to make the Best Spanish Rice!
- I have made this with long and short grain rice and they both cook the same.
- You can use broth or water but broth adds more flavor. Stick with the low sodium stuff if you can.
- MOST IMPORTANT: Spices vary in intensity. I kept the spice low on this recipe because it’s a lot easier to add some in than take it out.
- Don’t cook this soooo long that there is no liquid left. You want about a half cup that hasn’t cooked into the rice. It will continue to absorb the liquid as it cools.
- Nice additions would be corn or black beans. Toss them in after the dish is cooked to warm through so they don’t get to soft.
What can I serve this rice dish with?
Clink!
Kathi
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Best Spanish Rice
Ingredients
- 2 tablespoons olive oil
- 1 cup peppers, chopped - green, red or a combination of both
- 1 cup yellow onion - chopped
- 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
- 2 cloves garlic - chopped
- 3 tablespoons tomato paste
- 1 cup white rice, uncooked short rice works best but any will do
- 1 15.4 oz can roasted diced tomatoes undrained
- 2 cups chicken broth
- 2 teaspoons ground cumin
- 1 tablespoon chili powder
- salt and pepper to taste
- 1/2 cup grated cheese for topping optional
Instructions
- In large skillet heat olive oil over medium-high heat.
- Saute peppers, onion and garlic until just tender.
- Add tomato paste and cook for one minute.
- Add rice, broth, canned tomatoes , spices, salt and pepper. Stir well. Bring to a simmer, reduce heat to low.
- Put lid on skillet. Simmer for 10 minutes then give a little stir to be sure rice isn't sticking. Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)
- Taste for seasoning! More cumin, chili powder, salt or pepper?
- Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!
Notes
- I have made this with long and short grain rice and they both cook the same.
- You can use broth or water but broth adds more flavor. Stick with the low sodium stuff if you can.
- MOST IMPORTANT: Spices vary in intensity. I kept the spice low on this recipe because it's a lot easier to add some in than take it out.
- Don't cook this soooo long that there is no liquid left. You want about a half cup that hasn't cooked into the rice. It will continue to absorb the liquid as it cools.
- Nice additions would be corn or black beans. Toss them in after the dish is cooked to warm through so they don't get to soft.
Nutrition
Cindy Rusin says
Love all your extra remarks/ tips on ingredients, cooking… So helpful! Thank you!
Lisa says
Wow! This is a phenomenal recipe that is staying in my cookbook. Flavors and depth of spices is right on and taste amazing. So glad I found your recipe🤗
Kathi & Rachel says
So glad you loved it! Thanks for the nice note and 5 stars!
Mary Griffin says
This was the the best Spanish rice I’ve ever had. I’m a vegetarian so I substituted homemade vegetable broth for the chicken broth and used up some very ripe tomatoes from my garden in place of the canned tomatoes, but it came out perfect. I love the flavor combination, and how simple it was to prepare.
I can’t wait to try more of your recipes.
LaughingSpatula.com says
Thank you for the nice note Mary! I can’t wait to see what you think of some of our other recipes. Check out this popular vegetarian recipe: https://laughingspatula.com/cauliflower-rice-with-mushrooms-and-feta/
Lynn says
Made this rice yesterday, everyone loved it. Substituted salsa with cilantro instead of tomatoes. Thank you!