20 Flavorful Spanish Rice Recipes Easy to Make

Craving a taste of Spain without the hassle? Look no further! Whether you’re whipping up a quick weeknight dinner or hosting a cozy gathering, these 20 flavorful Spanish rice recipes are your ticket to a delicious, fuss-free meal. From smoky paella to zesty one-pot wonders, we’ve got dishes to satisfy every craving. Ready to spice up your dinner rotation? Let’s dive in!

Classic Spanish Rice with Tomatoes and Peppers

This vibrant Spanish rice is a one-pan wonder, packed with smoky paprika, sweet peppers, and juicy tomatoes—perfect for taco night or meal prep!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups chicken or vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and bell pepper; cook for 5 minutes, stirring occasionally, until softened.
2. Stir in the garlic and rice, toasting for 1 minute until fragrant. Add the diced tomatoes (with juices), 1 ½ cups broth, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp salt, and ¼ tsp black pepper. Bring to a boil.
3. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork and stir in cilantro (if using).

The secret? Letting the rice rest after cooking ensures every grain soaks up the rich, tomato-infused broth. Serve with lime wedges for a bright finish.

Tip: For extra depth, swap the diced tomatoes for fire-roasted ones.

Easy One-Pot Spanish Rice and Beans

This hearty, flavorful dish comes together in one pot—minimal cleanup, maximum comfort!

Ingredients:

• 2 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups low-sodium vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• Fresh cilantro, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a large skillet or Dutch oven over medium heat. Add onion and bell pepper; cook for 5 minutes until softened.
2. Stir in 3 cloves garlic and cook for 30 seconds until fragrant. Add 1 cup rice, toasting for 1 minute.
3. Pour in vegetable broth, diced tomatoes, black beans, 1 tsp cumin, 1 tsp smoked paprika, 1/2 tsp salt, and 1/4 tsp black pepper. Stir well.
4. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Fluff with a fork, garnish with cilantro, and serve warm.

The smoky paprika and cumin give this dish a cozy depth, while the tender rice and beans make it satisfyingly hearty—no sad, mushy grains here!

Tip: For extra richness, stir in a pat of butter at the end.

Quick Spanish Rice with Chorizo and Peas

This one-pan wonder brings smoky chorizo and sweet peas together with fluffy rice for a weeknight meal that’s big on flavor but light on cleanup.

Ingredients:

• 1 tbsp olive oil
• 8 oz Spanish chorizo, diced
• 1 small yellow onion, finely chopped
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 1 cup frozen peas, thawed
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add chorizo and cook for 3–4 minutes until crispy. Remove with a slotted spoon, leaving drippings in the pan.
2. Add onion to the skillet and sauté for 3 minutes until soft. Stir in garlic and cook for 30 seconds until fragrant.
3. Add rice, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp salt, stirring to coat. Pour in 1 ½ cups chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes.
4. Uncover, fluff rice with a fork, then fold in peas and reserved chorizo. Cover and let sit off heat for 5 minutes. Garnish with parsley before serving.

The smoky paprika and crispy chorizo fat infuse every bite of rice, while the peas add pops of freshness—no bland grains here!

Tip: For extra depth, swap ¼ cup broth for dry sherry or deglaze the pan with it after browning the chorizo.

Simple Spanish Rice with Saffron and Garlic

This fragrant, golden-hued rice dish is a weeknight hero—easy to whip up but packed with the warm flavors of Spain.

Ingredients:

• 1 ½ cups long-grain white rice
• 3 cups low-sodium chicken broth (or vegetable broth)
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 1 small yellow onion, finely diced
• ½ tsp saffron threads, lightly crushed
• 1 tsp smoked paprika
• 1 tsp kosher salt
• ¼ tsp black pepper
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions:

1. Heat 3 tbsp olive oil in a deep skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, toasting it for 2 minutes, stirring often, until lightly golden. Sprinkle in the ½ tsp saffron, 1 tsp smoked paprika, 1 tsp salt, and ¼ tsp black pepper, stirring to coat the rice evenly.
3. Pour in the 3 cups broth, bring to a boil, then reduce heat to low. Cover and simmer for 18–20 minutes, or until the liquid is absorbed and the rice is tender.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with parsley.

The saffron infuses every grain with its floral aroma, while the smoked paprika adds a subtle smokiness—no fancy paella pan required!

Tip: For extra depth, toast the saffron threads in a dry skillet for 10 seconds before crushing.

Spicy Spanish Rice with Jalapeños and Cilantro

This vibrant rice dish packs a punch with smoky paprika, fresh jalapeños, and zesty cilantro—perfect for taco night or as a standalone side.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 jalapeños, seeded and finely chopped
• 3 cloves garlic, minced
• 1 ½ cups chicken or vegetable broth
• 1 (8 oz) can tomato sauce
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp salt
• ½ cup fresh cilantro, chopped
• 1 tbsp lime juice

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and jalapeños; cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp smoked paprika, 1 tsp cumin, and 1 tsp salt. Toast for 2 minutes, stirring frequently.
3. Pour in the broth and tomato sauce, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed and rice is tender.
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork, then stir in ½ cup cilantro and 1 tbsp lime juice.

The smoky paprika and bright lime make this rice irresistibly bold, while the jalapeños add just the right kick. Tip: For extra depth, toast the rice in the oil until lightly golden before adding spices.

Vegetarian Spanish Rice with Corn and Black Beans

This vibrant one-pot dish brings together smoky spices, sweet corn, and hearty black beans for a fuss-free meal that’s packed with flavor.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice, rinsed
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup corn kernels (fresh, frozen, or canned)
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups vegetable broth
• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp chili powder
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add onion and bell pepper; cook for 5 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice, 1 tsp smoked paprika, 1 tsp cumin, ½ tsp chili powder, ½ tsp salt, and ¼ tsp black pepper. Toast for 1 minute, stirring constantly.
3. Pour in diced tomatoes (with juices) and 1 ½ cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Stir in black beans and corn. Cover and cook for 5 more minutes until rice is tender and liquid is absorbed. Fluff with a fork and top with cilantro if using.

The smoky paprika and cumin meld beautifully with the sweet corn, while the black beans add a satisfying bite—no one will miss the meat! Tip: For extra depth, char the corn in a dry skillet before adding.

Spanish Rice with Chicken and Salsa

This one-pan wonder brings bold Spanish flavors to your weeknight dinner with minimal fuss—just toss everything together and let the rice soak up all that saucy goodness.

Ingredients:

• 1 tbsp olive oil
• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 1 cup chunky salsa (mild or medium)
• 1 tsp ground cumin
• ½ tsp smoked paprika
• ½ tsp salt
• ¼ cup chopped fresh cilantro (for garnish)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook for 5–6 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté onion and bell pepper for 3 minutes until softened. Stir in 2 cloves garlic and cook for 30 seconds until fragrant.
3. Add 1 cup rice, 1 tsp cumin, ½ tsp smoked paprika, and ½ tsp salt, stirring to coat the rice in the spices. Pour in 1 ½ cups chicken broth and 1 cup salsa, scraping up any browned bits.
4. Return the chicken to the skillet. Bring to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed.
5. Fluff with a fork, sprinkle with ¼ cup cilantro, and serve hot.

The salsa does double duty here, adding tangy depth and cutting the prep time—no chopping tomatoes required!

Tip: For extra smokiness, char the bell pepper directly over a gas flame before dicing.

Lemon and Herb Spanish Rice

Bright, zesty, and packed with fresh flavors, this Spanish rice dish is a weeknight hero that pairs perfectly with grilled chicken or fish.

Ingredients:

• 1 ½ cups long-grain white rice
• 2 ¼ cups chicken or vegetable broth
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• Zest and juice of 1 large lemon
• ¼ cup chopped fresh cilantro
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper, and cook for 1 minute until fragrant.
2. Add the rice and toast for 2 minutes, stirring frequently. Pour in the broth and bring to a boil.
3. Reduce heat to low, cover, and simmer for 18–20 minutes until the liquid is absorbed and the rice is tender.
4. Remove from heat and fluff with a fork. Stir in the lemon zest, lemon juice, ¼ cup cilantro, and 2 tbsp parsley.

The lemon’s brightness cuts through the smoky spices, while the fresh herbs add a garden-fresh finish that elevates simple rice into something special.

Tip: For extra depth, toast the rice until lightly golden before adding the broth—it adds a subtle nutty flavor!

Spanish Rice with Shrimp and Peppers

This vibrant one-pan dish brings the flavors of Spain to your table with juicy shrimp, smoky peppers, and perfectly seasoned rice.

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 1 cup long-grain white rice
• 2 cups chicken broth
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp saffron threads (optional)
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp fresh parsley, chopped
• Lemon wedges (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the shrimp and cook for 2 minutes per side until pink. Transfer to a plate.
2. In the same skillet, heat the remaining 1 tbsp olive oil. Sauté the onion and garlic for 2 minutes until fragrant. Add the bell peppers and cook for 3 more minutes.
3. Stir in the rice, 1 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp saffron, 1/2 tsp salt, and 1/4 tsp black pepper. Toast for 1 minute.
4. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes until the rice is tender and liquid is absorbed.
5. Return the shrimp to the skillet, cover, and let warm through for 2 minutes. Sprinkle with 2 tbsp parsley and serve with lemon wedges.

The saffron-infused rice and smoky paprika create a depth of flavor that pairs beautifully with the sweet shrimp and crisp peppers.

Tip: For extra richness, stir in a pat of butter at the end before serving.

Cheesy Spanish Rice Casserole

This comforting casserole combines fluffy rice, zesty tomatoes, and melty cheese for a crowd-pleasing dish that’s as easy as it is flavorful.

Ingredients:

• 1 cup long-grain white rice, uncooked
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 (8 oz) can tomato sauce
• 1 ½ cups chicken broth
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp salt
• ¼ tsp black pepper
• 1 ½ cups shredded Monterey Jack cheese
• 2 tbsp chopped fresh cilantro (optional)

Instructions:

1. Preheat oven to 375°F. In a large skillet over medium heat, sauté onion, bell pepper, and garlic until softened, about 5 minutes.
2. Stir in rice, diced tomatoes (with juices), tomato sauce, chicken broth, 1 tsp cumin, 1 tsp smoked paprika, ½ tsp salt, and ¼ tsp black pepper. Bring to a simmer, then remove from heat.
3. Transfer mixture to a greased 9×13-inch baking dish. Cover tightly with foil and bake for 30 minutes.
4. Uncover, sprinkle evenly with Monterey Jack cheese, and bake for another 10 minutes until bubbly and golden.
5. Garnish with cilantro (if using) and let rest 5 minutes before serving.

The smoky paprika and cumin infuse the rice with bold flavor, while the gooey cheese topping makes every bite irresistible. Perfect for potlucks or weeknights when you crave something hearty but fuss-free.

Tip: For a crispy cheese crust, broil for the last 2–3 minutes (watch closely!).

Spanish Rice with Ground Beef and Tomatoes

This Spanish Rice with Ground Beef and Tomatoes is a hearty one-pan wonder—packed with savory flavors and ready in under 30 minutes!

• 1 lb ground beef (80/20 blend)
• 1 cup long-grain white rice, uncooked
• 1 small yellow onion, diced
• 1 green bell pepper, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 ½ cups low-sodium beef broth
• 2 tbsp tomato paste
• 1 tsp ground cumin
• 1 tsp smoked paprika
• ½ tsp chili powder
• 1 tsp kosher salt
• ½ tsp black pepper
• 2 tbsp olive oil
• Fresh cilantro, chopped (for garnish)

1. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add ground beef and cook, breaking it up, until browned (5–6 minutes). Drain excess fat.
2. Add onion, bell pepper, and garlic; sauté until softened (3–4 minutes). Stir in 1 tsp cumin, 1 tsp smoked paprika, ½ tsp chili powder, 1 tsp salt, and ½ tsp black pepper.
3. Add rice, stirring to coat in spices. Pour in diced tomatoes (with juices), 1 ½ cups beef broth, and 2 tbsp tomato paste. Bring to a boil.
4. Reduce heat to low, cover, and simmer for 18–20 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
5. Garnish with cilantro and serve warm.

The smoky paprika and cumin give this rice a depth of flavor that pairs perfectly with the juicy beef and tangy tomatoes—no bland bites here!

Tip: For extra kick, stir in a diced jalapeño with the bell pepper.

Easy Spanish Rice Pilaf with Almonds

This fragrant, nutty rice pilaf comes together in one pan with minimal fuss—perfect for weeknights when you want something flavorful but effortless.

Ingredients:

• 1 ½ cups long-grain white rice (like basmati or jasmine)
• 2 tbsp olive oil
• 1 small yellow onion, finely diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• 2 ¼ cups low-sodium chicken or vegetable broth
• ¼ cup sliced almonds, toasted
• 2 tbsp chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic, 1 tsp smoked paprika, ½ tsp cumin, and ½ tsp salt, cooking for 30 seconds until fragrant.
2. Add the rice, stirring to coat in the spices, and toast for 2 minutes. Pour in the broth, scraping up any browned bits, then bring to a simmer.
3. Cover, reduce heat to low, and cook for 15–18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let sit, covered, for 5 minutes.
4. Fluff with a fork, then fold in the ¼ cup toasted almonds and 2 tbsp parsley.

The toasted almonds add a delightful crunch against the fluffy, spiced rice—making it feel special without extra work.

Tip: For extra depth, toast the rice in the skillet for an extra minute before adding the broth.

Spanish Rice with Roasted Vegetables

This vibrant Spanish rice is packed with smoky roasted veggies and bold spices—a one-pan wonder that’s as colorful as it is flavorful!

Ingredients

• 1 cup long-grain white rice
• 2 cups low-sodium vegetable broth
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 small red onion, diced
• 3 tbsp olive oil, divided
• 1 tsp smoked paprika
• 1 tsp ground cumin
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp chopped fresh parsley

Instructions

1. Roast the veggies: Preheat oven to 425°F. Toss red bell pepper, zucchini, and red onion with 2 tbsp olive oil, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and roast for 20 minutes, stirring halfway, until edges are charred.
2. Cook the rice: Heat remaining 1 tbsp olive oil in a large skillet over medium heat. Add rice, 1/2 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp garlic powder, and remaining 1/4 tsp salt and 1/8 tsp black pepper. Toast for 2 minutes, stirring constantly. Pour in vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Combine & finish: Remove rice from heat (keep covered) and let sit 5 minutes. Fluff with a fork, then gently fold in roasted vegetables. Garnish with fresh parsley.

The smoky roasted veggies melt into the fluffy rice, creating a dish that’s hearty enough to stand alone but versatile enough to pair with grilled chicken or shrimp.

Tip: For extra depth, stir in 1 tbsp tomato paste with the rice toasting step—it’ll amplify the Spanish-inspired flavors!

Spanish Rice with Sausage and Green Olives

This Spanish Rice with Sausage and Green Olives is a one-pan wonder—bold, smoky, and briny, with just the right amount of kick to keep things interesting.

• 1 tbsp olive oil
• 12 oz smoked sausage (like kielbasa), sliced into ½-inch rounds
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup long-grain white rice
• 1 ½ cups chicken broth
• 1 (14.5 oz) can diced tomatoes, undrained
• ½ cup sliced green olives (with pimentos)
• 1 tsp smoked paprika
• ½ tsp ground cumin
• ½ tsp salt
• ¼ tsp black pepper
• 2 tbsp chopped fresh parsley (for garnish)

1. Heat 1 tbsp olive oil in a large skillet over medium-high. Add the sausage and cook for 3–4 minutes until lightly browned. Transfer to a plate.
2. In the same skillet, sauté the onion and bell pepper for 4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
3. Add the rice, 1 tsp smoked paprika, ½ tsp cumin, ½ tsp salt, and ¼ tsp black pepper, stirring to coat. Pour in the chicken broth and diced tomatoes (with juices), then bring to a boil.
4. Reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender. Stir in the sausage and green olives, then cover and let sit for 5 minutes off the heat.
5. Fluff with a fork and garnish with parsley before serving.

The salty pop of olives and smoky sausage makes every bite irresistible—plus, it’s hearty enough to stand alone as a meal!

Tip: For extra depth, deglaze the skillet with a splash of dry white wine after browning the sausage.

Coconut Spanish Rice with Pineapple

This tropical twist on Spanish rice brings creamy coconut and sweet pineapple together for a side dish that steals the show.

Ingredients:

• 1 cup long-grain white rice, rinsed
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (13.5 oz) can coconut milk
• 1 cup chicken or vegetable broth
• 1 cup diced fresh pineapple
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp salt
• 2 tbsp chopped cilantro (for garnish)

Instructions:

1. Heat olive oil in a medium saucepan over medium heat. Add onion and cook for 3–4 minutes until softened. Stir in garlic and cook for 30 seconds until fragrant.
2. Add rice, cumin, smoked paprika, and salt. Toast for 1 minute, stirring constantly.
3. Pour in coconut milk and broth, stirring to combine. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
4. Uncover, fluff rice with a fork, then gently fold in pineapple. Cover and let sit off heat for 5 minutes to warm through.
5. Garnish with cilantro before serving.

The coconut milk makes the rice luxuriously rich, while the pineapple adds bright pops of sweetness—perfect for balancing spicy mains.

Tip: For extra texture, toast shredded coconut as a garnish!

Spanish Rice with Smoked Paprika and Onions

This hearty Spanish rice is smoky, savory, and packed with caramelized onions—a one-pan wonder that pairs perfectly with grilled meats or stands alone as a satisfying vegetarian dish.

Ingredients:

• 2 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 cup long-grain white rice
• 2 cloves garlic, minced
• 1 1/2 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/4 tsp salt
• 1 3/4 cups chicken or vegetable broth
• 1 tbsp tomato paste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium heat. Add the onion and cook for 8–10 minutes, stirring occasionally, until deeply golden.
2. Stir in the rice, 2 cloves minced garlic, 1 1/2 tsp smoked paprika, 1/2 tsp cumin, and 1/4 tsp salt. Toast for 1 minute until fragrant.
3. Pour in 1 3/4 cups broth and 1 tbsp tomato paste, scraping up any browned bits. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and garnish with fresh parsley.

The smoked paprika gives this rice a campfire-kissed depth, while the slow-cooked onions melt into every bite. Tip: For extra texture, stir in toasted almonds or chickpeas before serving.

Spanish Rice with Cilantro Lime Dressing

This vibrant Spanish rice gets a fresh lift from a zesty cilantro-lime dressing—perfect for taco night or meal prep!

Ingredients:

• 1 cup long-grain white rice
• 2 cups low-sodium chicken broth
• 1 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (8 oz) can tomato sauce
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped fresh cilantro
• 2 tbsp fresh lime juice
• 1 tbsp honey

Instructions:

1. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add the onion and cook for 3 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Toast for 1 minute, stirring constantly.
3. Pour in the chicken broth and tomato sauce, scraping the bottom of the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes (no peeking!).
4. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
5. Whisk together 1/4 cup cilantro, 2 tbsp lime juice, and 1 tbsp honey. Drizzle over the rice and gently toss before serving.

The dressing adds a bright, tangy contrast to the smoky rice—no one will guess it only takes 30 minutes! Tip: For extra texture, fold in black beans or roasted corn after fluffing.

Spanish Rice with Artichokes and Sun-Dried Tomatoes

This vibrant one-pot dish brings Mediterranean flair to your weeknight dinners, with tangy sun-dried tomatoes and tender artichokes mingling in fluffy saffron rice.

Ingredients:

• 1 ½ cups long-grain white rice
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 3 garlic cloves, minced
• ½ tsp saffron threads, crushed
• 1 tsp smoked paprika
• 1 ½ tsp kosher salt
• ½ cup oil-packed sun-dried tomatoes, drained and sliced
• 1 (14 oz) can artichoke hearts, drained and quartered
• 2 ¼ cups chicken or vegetable broth
• ¼ cup chopped fresh parsley

Instructions:

1. Heat 2 tbsp olive oil in a deep skillet over medium. Add onion and cook 4 minutes until soft. Stir in garlic, ½ tsp saffron, 1 tsp smoked paprika, and 1 ½ tsp salt; cook 1 minute until fragrant.
2. Add rice, stirring to coat. Toast 2 minutes, then pour in 2 ¼ cups broth and bring to a boil.
3. Reduce heat to low, cover, and simmer 15 minutes. Uncover and gently fold in sun-dried tomatoes and artichokes. Re-cover and cook 5 more minutes until liquid is absorbed.
4. Remove from heat. Let stand 5 minutes, then fluff with a fork and sprinkle with parsley.

The saffron infuses every grain with golden warmth, while the chewy tomatoes and artichokes add pops of bright flavor.

Tip: For extra depth, use the oil from the sun-dried tomatoes to sauté the onions.

Spanish Rice with Chickpeas and Spinach

This hearty one-pot dish brings together smoky paprika, tender chickpeas, and vibrant spinach for a weeknight meal that’s as flavorful as it is fuss-free.

Ingredients:

• 1 tbsp olive oil
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 1 cup long-grain white rice
• 1 (15-oz) can chickpeas, drained and rinsed
• 1 (14.5-oz) can diced tomatoes, undrained
• 1.5 cups vegetable broth
• 1 tsp smoked paprika
• 1/2 tsp ground cumin
• 1/2 tsp salt
• 2 cups fresh spinach, roughly chopped
• Lemon wedges (for serving)

Instructions:

1. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp smoked paprika, 1/2 tsp cumin, and 1/2 tsp salt, stirring to coat the rice in the spices. Pour in the diced tomatoes (with juices), vegetable broth, and chickpeas. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
3. Uncover, fluff the rice gently, then fold in the spinach until wilted, about 2 minutes. Serve with lemon wedges for a bright finish.

The smoky paprika and tangy lemon make this rice dish anything but basic—plus, it all comes together in one pan for easy cleanup.

Tip: For extra depth, toast the rice in the oil for 1–2 minutes before adding the broth.

Spanish Rice with Avocado and Lime Crema

This vibrant Spanish rice gets a creamy, tangy twist with lime crema and buttery avocado—perfect for taco night or meal prep!

Ingredients:

• 1 cup long-grain white rice
• 2 tbsp olive oil
• 1 small yellow onion, diced
• 2 cloves garlic, minced
• 1 (14.5 oz) can diced tomatoes, undrained
• 1 3/4 cups chicken or vegetable broth
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1 ripe avocado, sliced
• 1/4 cup sour cream
• 1 tbsp lime juice
• Fresh cilantro, for garnish

Instructions:

1. Heat 2 tbsp olive oil in a large skillet over medium heat. Add the onion and cook for 3 minutes until soft. Stir in the garlic and cook for 30 seconds until fragrant.
2. Add the rice, 1 tsp cumin, 1 tsp smoked paprika, and 1/2 tsp salt. Toast for 2 minutes, stirring constantly.
3. Pour in the diced tomatoes (with juices) and 1 3/4 cups broth. Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until liquid is absorbed.
4. Meanwhile, whisk together the sour cream and 1 tbsp lime juice to make the crema.
5. Fluff the rice with a fork, then top with avocado slices, a drizzle of lime crema, and cilantro.

The smoky rice paired with cool avocado and zesty crema creates a crave-worthy contrast—plus, it all comes together in one pan!

Tip: For extra texture, stir in a handful of toasted pepitas before serving.

Conclusion

With so many delicious Spanish rice recipes to choose from, there’s something here for every taste and occasion! Whether you’re craving classic arroz con pollo or a bold new twist, these easy-to-make dishes are sure to impress. Try one (or a few!) and let us know your favorite in the comments. Don’t forget to share this roundup with fellow food lovers on Pinterest—happy cooking!