18 Flavorful Spanish Rice Recipes for Every Occasion

Kick your weeknight dinners up a notch with these vibrant Spanish rice recipes! Whether you’re craving quick comfort food, planning a festive gathering, or just want to add some excitement to your meal rotation, we’ve got flavorful options for every occasion. Get ready to discover delicious twists on this classic dish that will have everyone asking for seconds—let’s dive in!

Classic Spanish Rice with Tomatoes and Peppers

Hey there! Have you ever wanted that perfect restaurant-style Spanish rice at home? This version with tomatoes and peppers is my absolute go-to for taco nights. You’ll love how the flavors come together so effortlessly.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for that rich flavor)
– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 1 small yellow onion, finely diced (about ¾ cup)
– 1 red bell pepper, chopped into ½-inch pieces
– 2 cloves garlic, minced (fresh is best here!)
– 1 can (14.5 oz) diced tomatoes, undrained
– 1½ cups chicken broth (vegetable broth works great too)
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons fresh cilantro, chopped (for that fresh finish)

Instructions

1. Heat the olive oil in a large skillet over medium heat for 1 minute until shimmering.
2. Add the rinsed rice and cook for 3 minutes, stirring constantly, until lightly toasted and fragrant.
3. Stir in the diced onion and red bell pepper, cooking for 4 minutes until vegetables begin to soften.
4. Add the minced garlic and cook for 30 seconds until fragrant but not browned.
5. Pour in the undrained diced tomatoes and chicken broth, scraping any browned bits from the bottom of the pan.
6. Stir in the smoked paprika, cumin, salt, and black pepper until well combined.
7. Bring the mixture to a boil, then immediately reduce heat to low and cover the skillet tightly.
8. Simmer for 18 minutes without lifting the lid—this creates the perfect steam environment for fluffy rice.
9. Remove from heat and let stand covered for 5 minutes to allow the rice to finish absorbing liquid.
10. Fluff the rice with a fork, then gently fold in the chopped cilantro.

Unbelievably fluffy and packed with savory tomato flavor, this rice has just the right amount of smokiness from the paprika. The peppers add a sweet crunch that plays beautifully against the tender grains. Try serving it alongside grilled chicken or stuffing it into burritos for an extra flavor boost!

One-Pot Spanish Rice with Chorizo and Beans

Very few things beat coming home to a meal that cooks itself in one pot. You’ll love how this Spanish rice comes together with minimal effort but delivers maximum flavor. It’s the kind of cozy dinner that makes your kitchen smell amazing while you relax.

Ingredients

– 1 tbsp extra virgin olive oil (my go-to for that fruity kick)
– 8 oz Spanish chorizo, sliced into ¼-inch coins (I like the smoky kind from the refrigerated section)
– 1 medium yellow onion, finely diced (take your time here—it builds the flavor base)
– 2 cloves garlic, minced (fresh is best, but no judgment if you use the jarred stuff)
– 1 cup long-grain white rice, rinsed (rinsing removes excess starch for fluffier rice)
– 1 (14.5 oz) can diced tomatoes, undrained (they add both liquid and tang)
– 1 (15 oz) can black beans, rinsed and drained (I always give them a good rinse to reduce sodium)
– 1½ cups chicken broth (low-sodium lets you control the salt)
– 1 tsp smoked paprika (don’t skip this—it’s essential for that Spanish vibe)
– ½ tsp cumin (toasted cumin seeds ground fresh if you’re feeling fancy)
– ¼ tsp black pepper (freshly cracked adds a nice punch)
– 2 tbsp chopped fresh cilantro, for garnish (it brightens everything up at the end)

Instructions

1. Heat 1 tbsp olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering, about 1 minute.
2. Add 8 oz sliced chorizo and cook, stirring occasionally, until lightly browned and some oil renders out, about 3–4 minutes.
3. Stir in 1 diced onion and cook, stirring frequently, until softened and translucent, about 5 minutes. Tip: Don’t rush this step—caramelizing the onions deepens the flavor.
4. Add 2 minced garlic cloves and cook, stirring constantly, until fragrant, about 30 seconds.
5. Stir in 1 cup rinsed rice, 1 tsp smoked paprika, ½ tsp cumin, and ¼ tsp black pepper, coating the rice in the oil and spices for 1 minute. Tip: Toasting the rice here helps it stay separate and absorb liquid evenly.
6. Pour in 1 can undrained diced tomatoes, 1 can rinsed black beans, and 1½ cups chicken broth, scraping the bottom of the pot to lift any browned bits.
7. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 18 minutes. Tip: Resist peeking—keeping the lid on traps steam for perfectly cooked rice.
8. Remove from heat and let stand, covered, for 5 minutes to allow the rice to finish steaming.
9. Fluff the rice gently with a fork, then stir in 2 tbsp chopped cilantro. Get ready for a dish with fluffy rice, smoky chorizo, and creamy beans that’s hearty but not heavy. I love serving it straight from the pot with a squeeze of lime or topped with avocado slices for extra creaminess.

Vegetarian Spanish Rice with Chickpeas and Spinach

Just when you need a cozy, one-pot meal that comes together fast, this vegetarian Spanish rice hits all the right notes. It’s packed with chickpeas and spinach for a hearty, satisfying dinner that feels like a hug in a bowl. You’ll love how the flavors meld together while keeping things simple and fuss-free.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 2 tablespoons extra virgin olive oil (my go-to for that rich flavor)
– 1 medium yellow onion, finely chopped (sweet onions work great here)
– 2 cloves garlic, minced (fresh is best for that aromatic punch)
– 1 (14.5-ounce) can diced tomatoes, undrained (they add nice juiciness)
– 1 (15-ounce) can chickpeas, rinsed and drained (for that protein boost)
– 2 cups fresh spinach (packed—it wilts down a lot)
– 1 teaspoon smoked paprika (it gives that signature Spanish vibe)
– ½ teaspoon ground cumin (toasted cumin seeds are even better if you have them)
– 2 cups vegetable broth (low-sodium lets you control the salt)
– Salt to taste (I start with ½ teaspoon and adjust later)

Instructions

1. Heat the olive oil in a large, deep skillet or Dutch oven over medium heat until it shimmers.
2. Add the chopped onion and cook for 5–7 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, as it can turn bitter.
4. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until the grains look slightly golden. (Toasting the rice first helps it stay fluffy and absorb flavors better.)
5. Pour in the diced tomatoes with their juices, chickpeas, smoked paprika, and cumin, stirring to combine everything evenly.
6. Pour in the vegetable broth and add salt, then bring the mixture to a boil over high heat.
7. Once boiling, reduce the heat to low, cover the skillet tightly, and simmer for 18–20 minutes. (Resist peeking—keeping the lid on traps steam for perfectly cooked rice.)
8. Remove the skillet from heat and let it sit, covered, for 5 minutes to allow the rice to steam further and absorb any remaining liquid.
9. Uncover the skillet and stir in the fresh spinach until it wilts into the rice, which takes about 2–3 minutes. (Adding spinach at the end keeps it vibrant and nutrient-packed.)
10. Fluff the rice gently with a fork before serving. On that note, the rice turns out tender with a slight bite, while the chickpeas add creaminess against the smoky paprika warmth. Serve it topped with a dollop of Greek yogurt or alongside crusty bread to scoop up every last bit—it’s a meal that truly satisfies.

Spicy Spanish Rice with Jalapeños and Cilantro

Oh man, if you’re craving something with serious flavor that comes together in one pan, this spicy Spanish rice is about to become your new favorite. Our version kicks things up with fresh jalapeños and a generous handful of cilantro for that bright, herby finish. You’ll love how the spicy, savory, and fresh elements all come together in this comforting dish.

Ingredients

– 2 tbsp extra virgin olive oil (my go-to for better flavor)
– 1 medium yellow onion, diced (I like the sweetness it adds)
– 2 jalapeños, seeds removed and finely chopped (adjust based on your heat tolerance!)
– 3 cloves garlic, minced (fresh is always best here)
– 1 ½ cups long-grain white rice
– 1 (14.5 oz) can diced tomatoes, undrained
– 2 cups chicken broth (vegetable broth works great too)
– 1 tsp smoked paprika
– ½ tsp cumin
– ¾ cup fresh cilantro, chopped (save some for garnish)
– 1 tsp salt

Instructions

1. Heat the olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add the diced onion and cook for 4-5 minutes until translucent and slightly softened.
3. Stir in the chopped jalapeños and cook for another 2 minutes until fragrant.
4. Add the minced garlic and cook for 1 minute until golden and aromatic.
5. Pour in the rice and toast for 3 minutes, stirring constantly, until lightly golden.
6. Tip: Toasting the rice first helps it stay separate and absorb flavors better.
7. Add the diced tomatoes with their juices, chicken broth, smoked paprika, cumin, and salt.
8. Bring the mixture to a boil, then immediately reduce heat to low.
9. Cover the skillet tightly and simmer for 18 minutes without lifting the lid.
10. Tip: Don’t peek! Keeping the lid on ensures perfect steam-cooked rice.
11. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
12. Fluff the rice with a fork, then gently fold in the chopped cilantro.
13. Tip: Adding cilantro at the end preserves its fresh, vibrant flavor.
14. Let the rice rest for 2 more minutes before serving.

Looks like you’ve got a pot of perfectly fluffy rice with just the right amount of kick from those jalapeños. The texture should be distinct grains with a slight bite, while the flavors meld into this incredible savory-spicy combination. Leftovers make amazing burrito bowls or a base for grilled chicken—if there are any leftovers, that is!

Spanish Rice with Saffron and Garlic

Looking for a cozy, flavorful side dish that feels fancy but comes together easily? This Spanish rice with saffron and garlic is my go-to when I want something that tastes like it simmered for hours but actually comes together in about 30 minutes. You’ll love how the saffron threads perfume the whole kitchen—it’s pure comfort in a pot.

Ingredients

– 1 ½ cups long-grain white rice (I always use basmati for its fluffy texture)
– 3 tablespoons extra virgin olive oil (my go-to for that fruity flavor)
– 4 cloves garlic, minced (fresh is best here—I press mine right before using)
– 1 small yellow onion, finely diced (about 1 cup)
– 2 ½ cups chicken broth (warm it up first—it helps the rice cook evenly)
– ½ teaspoon saffron threads (crush them between your fingers to release that gorgeous aroma)
– 1 teaspoon smoked paprika (this gives it that signature Spanish vibe)
– ½ teaspoon salt (I use fine sea salt for even distribution)
– ¼ cup frozen peas (they add a pop of color and sweetness)

Instructions

1. Heat the olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for exactly 1 minute until golden but not browned.
4. Add the rice to the skillet and toast for 3 minutes, stirring constantly, until the grains turn slightly opaque.
5. Sprinkle in the saffron threads, smoked paprika, and salt, stirring to coat the rice evenly.
6. Pour in the warm chicken broth and bring the mixture to a rolling boil.
7. Once boiling, immediately reduce the heat to low and cover the skillet tightly with a lid.
8. Simmer for 18 minutes without peeking—this ensures perfect steam buildup.
9. Remove the skillet from heat and let it stand covered for 5 minutes to finish absorbing liquid.
10. Gently fluff the rice with a fork, then stir in the frozen peas.
11. Cover again and let sit for 2 more minutes until the peas are warmed through.

A final fluff with your fork reveals separate, tender grains infused with golden saffron color. The garlic and smoked paprika create this incredible savory depth that pairs beautifully with roasted chicken or grilled shrimp. I love serving it family-style in my favorite ceramic bowl—it always disappears fast!

Easy Spanish Rice with Corn and Black Beans

Busy weeknights call for something simple yet satisfying, and this Spanish rice with corn and black beans definitely fits the bill. You’ll love how the flavors come together with minimal effort, making it perfect for those days when you want a homemade meal without the fuss. It’s one of those dishes that feels comforting and vibrant at the same time.

Ingredients

• 1 cup long-grain white rice – I always rinse mine to remove excess starch for fluffier results
• 2 tablespoons olive oil – extra virgin is my go-to for that fruity depth
• 1 small yellow onion, finely chopped – about 1 cup, and I like it diced small so it melts into the rice
• 2 cloves garlic, minced – fresh is best here for a punch of flavor
• 1 (15-ounce) can black beans, drained and rinsed – this removes that canned taste
• 1 cup frozen corn – no need to thaw, it cooks perfectly in the simmering liquid
• 1 (14.5-ounce) can diced tomatoes, undrained – the juice adds great moisture
• 1 ¾ cups vegetable broth – low-sodium lets you control the salt level
• 1 teaspoon chili powder – I use a mild one for family-friendly spice
• ½ teaspoon ground cumin – toasty and earthy, it’s a must
• ½ teaspoon salt – adjust later if needed, but this is a good start
• ¼ teaspoon black pepper – freshly cracked adds a little brightness

Instructions

1. Heat the olive oil in a large skillet over medium heat until it shimmers, about 1 minute.
2. Add the chopped onion and cook, stirring frequently, until it turns translucent and soft, about 5 minutes.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—be careful not to burn it, as burnt garlic tastes bitter.
4. Add the rice to the skillet and toast it, stirring constantly, for 2 minutes until the grains look slightly golden; this enhances the nutty flavor and helps the rice stay separate.
5. Pour in the diced tomatoes with their juices, vegetable broth, chili powder, cumin, salt, and black pepper.
6. Bring the mixture to a boil over high heat, then immediately reduce the heat to low.
7. Cover the skillet tightly with a lid and simmer for 15 minutes without lifting the lid—this traps steam for even cooking.
8. Remove the lid and gently fold in the black beans and frozen corn, spreading them evenly through the rice.
9. Cover again and cook for another 5 minutes until the liquid is fully absorbed and the rice is tender.
10. Turn off the heat and let the skillet sit covered for 5 minutes to allow the rice to steam and fluff up perfectly.

Each grain of rice stays distinct and tender, with the sweet corn and earthy beans adding pops of texture. Enjoy it straight from the skillet or spoon it into tortillas for quick burrito bowls—it’s versatile enough to pair with grilled chicken or stand alone as a hearty vegetarian main.

Spanish Rice Casserole with Ground Beef

Perfect for those busy weeknights when you want something hearty without the fuss. This Spanish rice casserole with ground beef comes together in one pan and fills your kitchen with the most amazing aromas. You’ll love how the rice soaks up all those savory flavors while baking to perfection.

Ingredients

• 1 lb ground beef (I like 85/15 for the best flavor-to-leanness ratio)
• 1 cup long-grain white rice (don’t rinse it—we want that starch to help thicken the sauce)
• 1 medium yellow onion, diced (this adds such great sweetness when cooked down)
• 1 green bell pepper, chopped (I always remove the seeds for less bitterness)
• 2 cloves garlic, minced (fresh is worth the extra minute of prep time)
• 1 can (15 oz) tomato sauce (the plain kind works perfectly here)
• 2 cups beef broth (low-sodium lets you control the salt level)
• 1 tbsp olive oil (extra virgin gives the best flavor for sautéing)
• 1 tsp chili powder (this is my secret for that warm, subtle heat)
• 1/2 tsp cumin (toasted cumin seeds ground fresh if you have them)
• 1/2 tsp paprika (smoked paprika adds incredible depth)
• 1 cup shredded cheddar cheese (I prefer sharp cheddar for better melting)

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tbsp olive oil in a large oven-safe skillet over medium-high heat for 1 minute until shimmering.
3. Add 1 lb ground beef and cook for 5-6 minutes, breaking it up with a wooden spoon until no pink remains.
4. Stir in diced onion and chopped bell pepper, cooking for 4 minutes until vegetables soften.
5. Add minced garlic and cook for 30 seconds until fragrant.
6. Sprinkle 1 tsp chili powder, 1/2 tsp cumin, and 1/2 tsp paprika over the meat mixture, stirring for 1 minute to toast the spices.
7. Pour in 1 cup uncooked rice and stir to coat with the seasoned oil.
8. Add 15 oz tomato sauce and 2 cups beef broth, scraping any browned bits from the bottom of the skillet.
9. Bring the mixture to a boil, then immediately reduce heat to low and simmer uncovered for 5 minutes.
10. Cover the skillet tightly with foil or an oven-safe lid and transfer to the preheated oven.
11. Bake for 25 minutes until the rice has absorbed most of the liquid.
12. Remove from oven and sprinkle 1 cup shredded cheddar cheese evenly over the top.
13. Return to oven uncovered for 5 minutes until cheese is completely melted and bubbly.
14. Let the casserole rest for 5 minutes before serving to allow the rice to set.

Cheesy and comforting, this casserole emerges with perfectly tender rice that hasn’t turned mushy. The ground beef stays juicy while the spices create this warm, layered flavor that makes everyone ask for seconds. Try serving it with a crisp green salad or scooping it into warm tortillas for a fun twist on taco night.

Spanish Rice with Shrimp and Peas

Aren’t you craving something that feels both comforting and exciting? This Spanish rice with shrimp and peas is my go-to when I want a complete meal in one pan—it’s vibrant, satisfying, and comes together faster than you’d think. You’ll love how the flavors meld together while your kitchen fills with the most amazing aroma.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 1 lb large shrimp, peeled and deveined (fresh or thawed works great)
– 1 cup frozen peas (no need to thaw—they cook perfectly in the pan)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced (fresh makes all the difference here)
– 2 tbsp extra virgin olive oil (my go-to for that rich flavor)
– 1 ½ cups chicken broth (low-sodium lets you control the salt)
– 1 tsp smoked paprika (this gives that authentic Spanish vibe)
– ½ tsp cumin
– Salt and freshly ground black pepper
– Fresh parsley for garnish (optional but so pretty)

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.
2. Add the diced onion and cook for 4-5 minutes until softened and translucent.
3. Stir in the minced garlic and cook for 30 seconds until fragrant—don’t let it brown.
4. Add 1 cup of rinsed rice to the skillet and toast for 2 minutes, stirring constantly.
5. Sprinkle in 1 teaspoon of smoked paprika and ½ teaspoon of cumin, stirring to coat the rice.
6. Pour in 1 ½ cups of chicken broth and bring to a simmer.
7. Reduce heat to low, cover the skillet, and cook for 15 minutes—don’t peek to keep the steam in.
8. Arrange 1 pound of shrimp in a single layer over the partially cooked rice.
9. Scatter 1 cup of frozen peas evenly across the top.
10. Cover and cook for 5-6 minutes until shrimp turn pink and opaque.
11. Remove from heat and let stand covered for 2 minutes to finish absorbing liquid.
12. Fluff the rice gently with a fork to combine all ingredients.
13. Season with salt and freshly ground black pepper to taste.
14. Garnish with fresh parsley if using.

Every bite delivers fluffy rice infused with smoky paprika and tender shrimp that practically melt in your mouth. The peas add little bursts of sweetness that balance the savory notes perfectly. Try serving it family-style right in the skillet for that rustic, shareable vibe everyone loves.

Baked Spanish Rice with Cheese and Olives

Aren’t you always looking for that perfect one-pan dinner that feels fancy but comes together with minimal effort? This baked Spanish rice is my go-to comfort food that never fails to impress, and the melty cheese topping with briny olives makes it absolutely irresistible. You’re going to love how the flavors develop while it bakes into this gorgeous, golden-brown masterpiece.

Ingredients

– 1 cup long-grain white rice (I find this gives the best texture)
– 2 cups chicken broth (vegetable broth works great too for a vegetarian version)
– 1 (14.5 oz) can diced tomatoes, undrained (the liquid adds wonderful moisture)
– 1 cup shredded Monterey Jack cheese (this melts so beautifully)
– 1/2 cup sliced green olives (I love the briny pop they add)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced (fresh is always worth the extra minute)
– 2 tbsp olive oil (extra virgin is my kitchen staple)
– 1 tsp smoked paprika (this gives that authentic Spanish flavor)
– 1/2 tsp ground cumin
– Salt and black pepper to taste

Instructions

1. Preheat your oven to 375°F and grab a 9×13 inch baking dish.
2. Heat the olive oil in a large skillet over medium heat until it shimmers.
3. Add the chopped onion and cook for 4-5 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 1 minute until golden but not browned.
5. Add the rice to the skillet and toast for 2 minutes, stirring constantly until lightly golden.
6. Sprinkle in the smoked paprika and cumin, stirring for 30 seconds to bloom the spices.
7. Pour in the diced tomatoes with their juices and chicken broth, scraping any browned bits from the pan bottom.
8. Season with salt and pepper, then bring the mixture to a gentle boil.
9. Carefully transfer everything to your prepared baking dish and cover tightly with aluminum foil.
10. Bake for 25 minutes until the rice has absorbed most of the liquid.
11. Remove from oven and take off the foil – the rice should be tender with small steam holes.
12. Evenly scatter the sliced green olives over the rice surface.
13. Top with the shredded Monterey Jack cheese, covering the entire dish.
14. Return to the oven uncovered and bake for 10-12 minutes until the cheese is completely melted and bubbly.
15. Let it rest for 5 minutes before serving – this allows the rice to set perfectly.

Kind of magical how this transforms into this creamy, cheesy delight with such minimal effort, right? The rice stays wonderfully separate while absorbing all those Spanish flavors, and that olive-cheese combo creates this salty, tangy contrast that’s just addictive. Try serving it with a simple green salad for a complete meal, or scoop it into warm tortillas for the most incredible burrito filling you’ve ever tasted.

Spanish Rice with Chicken and Bell Peppers

Sometimes you just need a one-pot wonder that feels like a warm hug but tastes like a Spanish vacation. This Spanish rice with chicken and bell peppers is exactly that—a cozy, flavor-packed meal that comes together with minimal fuss and maximum deliciousness. You’ll love how the rice soaks up all those amazing juices while everything cooks together in one pan.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces (they stay juicier than breasts)
• 1 cup long-grain white rice, rinsed until water runs clear (this prevents gummy rice)
• 1 medium yellow onion, diced (I like the sweetness yellow onions add)
• 1 red bell pepper, diced into ½-inch pieces
• 1 green bell pepper, diced into ½-inch pieces
• 2 cloves garlic, minced (fresh is best here for that punchy flavor)
• 2 tbsp extra virgin olive oil (my go-to for sautéing)
• 1 ½ cups chicken broth (low-sodium lets you control the salt)
• 1 (8 oz) can tomato sauce
• 1 tsp smoked paprika (the secret to that authentic Spanish flavor)
• ½ tsp ground cumin
• ½ tsp dried oregano
• ¼ tsp black pepper, freshly ground
• ½ tsp salt (adjust to your preference)

Instructions

1. Heat 2 tablespoons of olive oil in a large, deep skillet or Dutch oven over medium-high heat until shimmering.
2. Add the diced chicken pieces and cook for 5-6 minutes, stirring occasionally, until browned on all sides but not fully cooked through.
3. Transfer the chicken to a clean plate using a slotted spoon, leaving the drippings in the pan.
4. Add the diced onion and both bell peppers to the same pan and cook for 4-5 minutes, stirring frequently, until the onions become translucent and the peppers soften slightly.
5. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
6. Add the rinsed rice to the pan and toast for 2 minutes, stirring constantly, until the rice turns slightly opaque around the edges.
7. Pour in the chicken broth and tomato sauce, then add the smoked paprika, cumin, oregano, black pepper, and salt.
8. Return the browned chicken and any accumulated juices to the pan, stirring to combine everything evenly.
9. Bring the mixture to a boil, then immediately reduce the heat to low and cover the pan with a tight-fitting lid.
10. Simmer for 18-20 minutes without lifting the lid—this ensures the rice cooks evenly and absorbs all the liquid.
11. Remove the pan from heat and let it stand covered for 5 minutes to allow the rice to finish steaming and become fluffy.
12. Fluff the rice gently with a fork before serving.

You’ll love how the rice turns out perfectly tender with just the right amount of bite, while the chicken stays incredibly moist throughout the cooking process. The smoked paprika gives it that warm, earthy depth that makes this dish so comforting. Try serving it with a squeeze of fresh lime juice and some chopped cilantro for a bright finish that really makes the flavors pop.

Spanish Rice Stuffed Peppers

Aren’t you tired of the same old dinner rotation? These Spanish rice stuffed peppers are the perfect way to shake things up—they’re colorful, flavorful, and surprisingly simple to make. You’ll love how the savory rice filling pairs with the sweet roasted peppers.

Ingredients

– 4 large bell peppers (I like using a mix of red, yellow, and orange for maximum color)
– 1 cup long-grain white rice (rinsed well to remove excess starch)
– 1 lb ground beef (85% lean works perfectly here)
– 1 medium yellow onion, finely diced
– 2 cloves garlic, minced (fresh garlic makes all the difference)
– 1 can (14.5 oz) diced tomatoes, undrained
– 2 cups beef broth (low-sodium lets you control the salt)
– 2 tbsp tomato paste
– 1 tsp smoked paprika (my secret ingredient for that authentic Spanish flavor)
– 1 tsp ground cumin
– 1/2 tsp chili powder
– 2 tbsp olive oil
– 1 cup shredded Monterey Jack cheese
– Fresh cilantro for garnish (optional but highly recommended)

Instructions

1. Preheat your oven to 375°F.
2. Cut the tops off the bell peppers and remove all seeds and membranes.
3. Place peppers cut-side up in a 9×13 inch baking dish.
4. Heat olive oil in a large skillet over medium-high heat until shimmering.
5. Add ground beef and cook for 5-7 minutes, breaking it up with a spoon until browned.
6. Add diced onion and cook for 3-4 minutes until softened.
7. Stir in minced garlic and cook for 1 minute until fragrant.
8. Add tomato paste, smoked paprika, cumin, and chili powder, stirring constantly for 1 minute to toast the spices.
9. Pour in the rinsed rice and stir to coat with the spice mixture.
10. Add diced tomatoes with their juices and beef broth, scraping any browned bits from the bottom of the skillet.
11. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18 minutes until rice is tender and liquid is absorbed.
12. Remove skillet from heat and let stand covered for 5 minutes to allow rice to steam.
13. Spoon the rice mixture evenly into the prepared bell peppers, packing it down gently.
14. Cover the baking dish with aluminum foil and bake for 25 minutes.
15. Remove foil and sprinkle shredded cheese over each pepper.
16. Return to oven uncovered and bake for 10 more minutes until cheese is melted and bubbly.
17. Let peppers rest for 5 minutes before serving to allow filling to set.
18. Garnish with fresh cilantro if desired.

So satisfying how the peppers become tender while still holding their shape perfectly. The smoky Spanish rice filling pairs beautifully with the sweet pepper shells—try serving them with a simple green salad for a complete meal that feels fancy but comes together so easily.

Spanish Rice with Smoked Paprika and Onions

Wondering how to make a simple rice dish that’s bursting with flavor? This Spanish rice with smoked paprika and onions is your answer. It’s the kind of cozy, one-pot meal that turns basic ingredients into something special.

Ingredients

– 2 tablespoons extra virgin olive oil (my go-to for that fruity base note)
– 1 large yellow onion, diced (I like the sweet balance it brings)
– 2 cloves garlic, minced (fresh is always better here)
– 1 ½ cups long-grain white rice (rinsed until the water runs clear to prevent gumminess)
– 3 cups chicken broth (low-sodium lets you control the salt)
– 1 ½ teaspoons smoked paprika (the star that gives that smoky depth)
– ½ teaspoon salt (I find this is the sweet spot)
– ¼ teaspoon black pepper (freshly cracked if you have it)

Instructions

1. Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium heat for 2 minutes until shimmering.
2. Add 1 large diced yellow onion and cook for 6-8 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant (don’t let it brown).
4. Add 1 ½ cups rinsed long-grain white rice to the skillet and toast for 2 minutes, stirring constantly, until the grains look slightly translucent at the edges.
5. Sprinkle in 1 ½ teaspoons smoked paprika, ½ teaspoon salt, and ¼ teaspoon black pepper, stirring for 30 seconds to bloom the spices.
6. Pour in 3 cups low-sodium chicken broth and bring to a boil over high heat.
7. Once boiling, immediately reduce the heat to low, cover the skillet tightly, and simmer for 18 minutes (don’t peek—this keeps the steam in).
8. Remove the skillet from the heat and let it stand covered for 5 minutes to finish absorbing the liquid.
9. Fluff the rice gently with a fork to separate the grains without mashing them.

Zesty and aromatic, this rice has a perfect fluffy texture with each grain distinct. The smoked paprika gives it a warm, almost campfire-like smokiness that pairs beautifully with grilled chicken or shrimp. Try stuffing it into bell peppers before baking for a fun twist.

Spanish Rice with Pineapple and Raisins

Tired of the same old side dishes? This Spanish rice with pineapple and raisins will completely change your dinner game. You get this amazing sweet and savory combo that makes ordinary rice feel like a special occasion.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to remove excess starch)
– 2 tablespoons olive oil (extra virgin is my go-to for better flavor)
– 1 small yellow onion, finely chopped
– 2 cloves garlic, minced (fresh garlic makes all the difference here)
– 1 cup crushed pineapple with its juice (don’t drain it – the juice adds great sweetness)
– 1/4 cup raisins (I prefer golden raisins for their milder flavor)
– 2 cups chicken broth (low-sodium lets you control the salt better)
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon black pepper
– 1/4 cup chopped fresh cilantro for garnish

Instructions

1. Rinse 1 cup of rice under cold water until the water runs clear to remove surface starch.
2. Heat 2 tablespoons of olive oil in a large skillet over medium heat for 1 minute.
3. Add the chopped onion and cook for 3-4 minutes until translucent and fragrant.
4. Stir in the minced garlic and cook for 30 seconds until golden but not browned.
5. Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly.
6. Pour in the crushed pineapple with juice and stir to combine.
7. Add 1/4 cup raisins, 1 teaspoon cumin, 1/2 teaspoon smoked paprika, and 1/4 teaspoon black pepper.
8. Pour in 2 cups of chicken broth and bring to a boil over high heat.
9. Once boiling, immediately reduce heat to low and cover the skillet tightly.
10. Simmer for 18 minutes without lifting the lid – this creates perfect steam.
11. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
12. Fluff the rice with a fork and stir in 1/4 cup chopped cilantro.

Very fluffy rice with plump raisins and sweet pineapple bits creates this incredible texture contrast. The savory spices balance perfectly with the tropical sweetness, making it fantastic alongside grilled chicken or as a filling for stuffed peppers. Leftovers taste even better the next day when the flavors have really melded together.

Spanish Rice Soup with Tomatoes and Herbs

Gosh, sometimes you just need a big bowl of something warm and comforting, right? This Spanish rice soup is my go-to when I want something that feels both nourishing and exciting—it’s packed with tomatoes and fresh herbs that make every spoonful sing. You’re going to love how simple it is to throw together on a busy weeknight.

Ingredients

• 1 tbsp extra virgin olive oil (my go-to for that fruity base note)
• 1 medium yellow onion, diced (I like them finely chopped so they melt right into the soup)
• 2 cloves garlic, minced (fresh is best here for maximum aroma)
• 1 cup long-grain white rice (rinsed well to remove excess starch—trust me, it makes a difference)
• 1 (14.5 oz) can diced tomatoes, undrained (I prefer fire-roasted for a smoky kick)
• 4 cups vegetable broth (low-sodium lets you control the salt)
• 1 tsp dried oregano (crush it between your fingers to wake up the oils)
• 1/2 tsp smoked paprika (this adds that signature Spanish flair)
• 1/4 cup fresh parsley, chopped (save a sprinkle for garnish—it brightens everything up)
• Salt and black pepper to taste (I start with 1/2 tsp salt and adjust at the end)

Instructions

1. Heat 1 tbsp extra virgin olive oil in a large pot over medium heat until it shimmers, about 1 minute.
2. Add 1 diced yellow onion and cook, stirring often, until softened and translucent, about 5–7 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—don’t let it brown.
4. Tip: Toasting the rice first gives it a nutty depth, so add 1 cup rinsed long-grain white rice and stir constantly for 2 minutes until lightly golden.
5. Pour in 1 can undrained diced tomatoes and 4 cups vegetable broth, scraping the bottom of the pot to lift any browned bits.
6. Stir in 1 tsp dried oregano and 1/2 tsp smoked paprika until evenly combined.
7. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and has absorbed most of the liquid.
8. Tip: Resist stirring during simmering to keep the rice from getting gummy—just peek once to check progress.
9. Remove the pot from heat and stir in 1/4 cup chopped fresh parsley.
10. Season with salt and black pepper to taste, starting with 1/2 tsp salt and adjusting as needed.
11. Tip: Let the soup sit off heat for 5 minutes before serving; it thickens slightly and lets the flavors meld.

But the real magic happens when you ladle it up—the rice is tender but not mushy, and the broth is rich with tomato and smoky paprika. Brighten it with a squeeze of lemon or top with avocado slices for a creamy contrast.

Spanish Rice with Mushrooms and Thyme

Getting cozy with a comforting bowl of Spanish rice is one of my favorite weeknight solutions. This version with earthy mushrooms and fragrant thyme comes together in one pot with minimal fuss. You’ll love how the rice soaks up all those savory flavors while staying perfectly fluffy.

Ingredients

– 1 ½ cups long-grain white rice (I always rinse mine to remove excess starch)
– 8 oz cremini mushrooms, sliced (baby bellas work great here for their meaty texture)
– 1 medium yellow onion, finely chopped (this forms the flavor base)
– 3 cloves garlic, minced (fresh is best for that punchy aroma)
– 3 cups chicken broth (vegetable broth works too if you’re going meat-free)
– 2 tbsp extra virgin olive oil (my go-to for sautéing)
– 1 tbsp fresh thyme leaves (dried works in a pinch but use half the amount)
– 1 tsp smoked paprika (this gives it that signature Spanish flair)
– ½ tsp salt (adjust later if needed)
– ¼ tsp black pepper

Instructions

1. Heat olive oil in a large skillet or Dutch oven over medium heat until shimmering.
2. Add chopped onion and cook for 4-5 minutes until translucent and fragrant.
3. Stir in sliced mushrooms and cook for 6-7 minutes until they release their liquid and start to brown.
4. Add minced garlic and cook for 1 minute until fragrant (watch closely so it doesn’t burn).
5. Stir in the rinsed rice, coating it evenly with the oil and vegetable mixture.
6. Toast the rice for 2 minutes, stirring frequently, until the grains turn slightly opaque.
7. Sprinkle in smoked paprika, salt, pepper, and thyme leaves, stirring to distribute evenly.
8. Pour in chicken broth, scraping any browned bits from the bottom of the pan.
9. Bring the mixture to a boil, then immediately reduce heat to low and cover tightly.
10. Simmer for 18-20 minutes without peeking (this keeps the steam trapped for perfect rice).
11. Remove from heat and let stand covered for 5 minutes to finish absorbing liquid.
12. Fluff the rice gently with a fork before serving. The finished dish has this wonderful fluffy texture with tender mushrooms throughout. That smoky paprika and earthy thyme create such a comforting aroma that fills your kitchen. Try serving it alongside grilled chicken or topped with a fried egg for a complete meal.

Spanish Rice Salad with Lime Dressing

Wondering what to make with that leftover rice sitting in your fridge? This Spanish Rice Salad with Lime Dressing transforms simple ingredients into something truly special. You’ll love how the bright citrus dressing brings everything together in the most refreshing way.

Ingredients

– 2 cups cooked long-grain white rice (I prefer it chilled overnight for better texture)
– 1 red bell pepper, diced (the vibrant color makes the salad pop)
– 1/2 cup black beans, rinsed and drained (canned works perfectly here)
– 1/4 cup chopped fresh cilantro (don’t skip this – it adds such freshness)
– 2 tbsp extra virgin olive oil (my go-to for dressings)
– 2 tbsp fresh lime juice (about 1 juicy lime)
– 1 tsp ground cumin (toasted cumin makes all the difference)
– 1/2 tsp chili powder
– 1/4 tsp salt

Instructions

1. Place the chilled cooked rice in a large mixing bowl.
2. Add the diced red bell pepper to the bowl with the rice.
3. Pour in the rinsed black beans.
4. Sprinkle the chopped fresh cilantro over the other ingredients.
5. In a separate small bowl, whisk together the extra virgin olive oil and fresh lime juice for 30 seconds until emulsified.
6. Add the ground cumin, chili powder, and salt to the dressing mixture.
7. Whisk the dressing vigorously for another 30 seconds until all spices are fully incorporated.
8. Pour the dressing over the rice mixture in the large bowl.
9. Use a large spoon to gently toss everything together until evenly coated, being careful not to mash the rice.
10. Let the salad sit at room temperature for 15 minutes to allow the flavors to meld.

Once it’s had time to rest, you’ll notice how the rice soaks up that zesty lime dressing while staying perfectly separate. The crunch from the bell pepper against the creamy beans creates such a satisfying texture. Try serving it alongside grilled chicken or scooping it into lettuce cups for a light lunch.

Spanish Rice with Roasted Red Peppers and Almonds

Very few dishes deliver such cozy satisfaction with so little effort. You’ll love how the smoky roasted peppers and crunchy almonds transform simple rice into something truly special—it’s my go-to when I want a side that feels fancy but comes together in minutes.

Ingredients

– 1 cup long-grain white rice (I always rinse mine to prevent clumping)
– 2 tbsp extra virgin olive oil (my go-to for its fruity kick)
– 1 small yellow onion, finely chopped (a sharp knife makes this quick!)
– 2 cloves garlic, minced (fresh is best here for that punchy flavor)
– 1 ½ cups chicken broth (or veggie broth for a plant-based twist)
– ½ cup roasted red peppers, chopped (jarred works perfectly—no need to roast your own)
– ¼ cup sliced almonds (toasted first for maximum crunch)
– ½ tsp smoked paprika (this adds that warm, smoky depth)
– ¼ tsp salt (adjust later if your broth is salty)

Instructions

1. Heat the olive oil in a medium saucepan over medium heat until it shimmers.
2. Add the chopped onion and cook for 4–5 minutes, stirring occasionally, until it turns translucent and soft.
3. Stir in the minced garlic and cook for 1 minute exactly until fragrant but not browned.
4. Add the rinsed rice and smoked paprika, toasting for 2 minutes while stirring constantly to coat each grain.
5. Pour in the chicken broth and add the salt, scraping any browned bits from the bottom of the pan.
6. Bring the mixture to a boil, then immediately reduce the heat to low and cover the saucepan tightly.
7. Simmer for 18 minutes without lifting the lid—this keeps the steam locked in for fluffy rice.
8. Remove the pan from the heat and let it stand covered for 5 minutes to finish absorbing any liquid.
9. Fluff the rice gently with a fork, then fold in the chopped roasted red peppers and toasted almonds.
Keep it warm until serving—the almonds stay crisp, and the peppers add a sweet, smoky contrast. This rice pairs beautifully with grilled chicken or stands alone as a vibrant, textured side that’s sure to impress.

Slow Cooker Spanish Rice with Pork and Green Chiles

Ever have one of those days where you just want dinner to basically make itself? This slow cooker Spanish rice with pork and green chiles is exactly that kind of magic—toss everything in, press a button, and come home to a meal that tastes like you spent hours in the kitchen.

Ingredients

• 1.5 lbs pork shoulder, cut into 1-inch cubes (I like trimming most of the fat for a leaner result)
• 1.5 cups long-grain white rice (rinsed well—this keeps it from getting gummy)
• 1 (10 oz) can diced tomatoes with green chiles, undrained (Rotel is my favorite here for that mild kick)
• 1 (4 oz) can diced green chiles, mild or hot depending on your heat preference
• 1 medium yellow onion, finely chopped (a sweet onion works great if you have it)
• 2 cups chicken broth, low-sodium (so you can control the salt)
• 2 tbsp tomato paste (I keep the tube in the fridge for recipes like this)
• 1 tsp ground cumin
• 1 tsp chili powder
• 1/2 tsp smoked paprika (this adds a subtle smoky depth)
• 3 cloves garlic, minced (fresh is best, but 1 tsp jarred works in a pinch)
• 1 tbsp olive oil
• Salt and black pepper to taste

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 1 minute.
2. Season pork cubes evenly with salt and black pepper on all sides.
3. Sear pork in the hot skillet until browned on all sides, about 6–8 minutes total—don’t overcrowd the pan; work in batches if needed for a better sear.
4. Transfer seared pork to the slow cooker insert.
5. In the same skillet, add chopped onion and cook over medium heat until softened, about 4–5 minutes, scraping up any browned bits from the pork.
6. Add minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
7. Stir in tomato paste, cumin, chili powder, and smoked paprika, and cook for 1 minute to toast the spices.
8. Pour in chicken broth, stirring to combine and dissolve any stuck-on bits.
9. Transfer the skillet mixture to the slow cooker with the pork.
10. Add rinsed rice, diced tomatoes with green chiles, and diced green chiles to the slow cooker, stirring gently to combine everything.
11. Cover and cook on LOW for 6 hours or on HIGH for 3 hours, until rice is tender and liquid is absorbed—avoid lifting the lid during cooking to keep the heat steady.
12. Fluff the rice gently with a fork before serving to separate the grains.

Perfectly tender pork mingles with fluffy, spice-infused rice in every bite. Pile it into warm tortillas for easy wraps, or top with a dollop of cool sour cream and fresh cilantro to balance the warmth.

Summary

Unlock a world of vibrant Spanish rice dishes perfect for any meal! From quick weeknight dinners to festive gatherings, these 18 recipes bring authentic flavor to your kitchen. We’d love to hear which ones become your favorites—drop a comment below and share your culinary creations on Pinterest for fellow food lovers to discover!