Spanish Rice Recipe That Brings Bold, Savory Flavor to Every Meal

This Spanish rice recipe turns simple ingredients into a flavorful, fluffy side dish. Rich in tomatoes, garlic, and spices, it delivers restaurant-quality results in just 35 minutes.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Side Dish

Cuisine: Latin American, Mexican-Inspired

Calories: 185

Ingredients Equipment Method Notes

Ingredients

Essential Ingredients

1.5 cups long-grain white rice (jasmine or basmati)
3 tablespoons vegetable oil or olive oil
1 medium white onion, finely diced
3 cloves garlic, minced
1/4 cup tomato paste
2.5 cups warm chicken broth (or vegetable broth)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 bay leaf
1 teaspoon salt adjust to taste
1/4 teaspoon black pepper
2 tablespoons fresh cilantro, chopped for garnish

Equipment

Heavy-Bottomed Saucepan or Dutch Oven
Measuring Cups and Spoons
Wooden Spoon
Fine Mesh Sieve

Method

Heat oil in a saucepan over medium heat. Prepare all ingredients in advance to streamline the process.
Rinse rice until water runs clear, drain, then add to hot oil. Stir constantly for 3–4 minutes until golden and aromatic.
Add diced onion and cook for 2–3 minutes until translucent. Stir in garlic and cook for another 30 seconds.
Stir in tomato paste, cumin, paprika, and oregano. Cook 1 minute while stirring to bloom spices and caramelize the paste.
Gradually add warm broth while stirring. Add bay leaf, salt, and pepper. Bring to a boil, then cover and simmer on low for 18–20 minutes without lifting lid.
Remove from heat and let rest 5 minutes. Discard bay leaf, fluff with fork, and garnish with fresh cilantro.

Notes

Toast the rice thoroughly for ideal texture. Don’t lift the lid during cooking. For spicier flavor, add cayenne or diced jalapeños. Substitute fire-roasted tomatoes for tomato paste for a chunkier texture.