Dinner

Best Spanish Rice Recipe

Name: Best Spanish Rice Recipe
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Spanish
Ingredients: 3 tablespoons butter; 1 tablespoon olive oil; 1½ cups long-grain white rice; ½ cup onion, finely chopped; 1 bell pepper, finely diced; 2 teaspoons minced garlic; 14.5 ounces fire-roasted diced tomatoes, not drained; 8 ounces tomato sauce; 2 cups chicken broth; 1 teaspoon salt; ½ teaspoon pepper; 1 teaspoon chili powder; 1 teaspoon paprika; 1 teaspoon cumin

ByMaya Arden September 4, 2026September 4, 2026

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Introduction

Spanish rice is a flavorful and vibrant side dish that pairs perfectly with a variety of meals. This recipe uses fire-roasted tomatoes and a blend of spices to create a rich, comforting rice that is easy to make and sure to please.

A close-up view of a bowl filled with one layer of cooked rice mixed with small pieces of tomato and green herbs, all coated in a reddish-orange sauce that gives the rice a soft, moist texture. The rice grains look separated but tender, and the tomato pieces add bright red color while the small green herb bits contrast gently. The bowl is white with a smooth texture, and it sits on a white marbled surface beside a white cloth with a black checkered pattern. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons butter
1 tablespoon olive oil

1½ cups long-grain white rice
½ cup onion, finely chopped

1 bell pepper, finely diced
2 teaspoons minced garlic

14.5 ounces fire-roasted diced tomatoes, not drained
8 ounces tomato sauce
2 cups chicken broth

1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder

1 teaspoon paprika
1 teaspoon cumin

Instructions

Step 1: In a large pan or skillet with a lid, melt the butter together with the olive oil over medium heat.

Step 2: Add the rice, onion, and bell pepper. Cook over medium to medium-high heat, stirring frequently, until the rice is golden brown and the vegetables are tender, about 15 to 20 minutes.
Step 3: Stir in the minced garlic and cook for about 1 minute until fragrant.
Step 4: Add the fire-roasted diced tomatoes with their juice, tomato sauce, chicken broth, salt, pepper, chili powder, paprika, and cumin. Stir the mixture well to combine.

Step 5: Bring the mixture to a boil. Then cover the pan, reduce the heat to low, and let it simmer gently for 20 to 25 minutes, or until the rice is tender and the liquid has been absorbed.
Step 6: Remove the pan from the heat and let the rice sit covered for 5 to 10 minutes to finish steaming.
Step 7: Fluff the rice with a fork before serving to separate the grains and release steam.

Tips & Variations

For a vegetarian version, substitute vegetable broth for chicken broth.
Add a handful of frozen peas or corn in the last 5 minutes of cooking for extra color and sweetness.
Use smoked paprika for a deeper smoky flavor.

If you prefer spicy rice, add a pinch of cayenne pepper or diced jalapeño with the other spices.

Storage

Store leftover Spanish rice in an airtight container in the refrigerator for up to 4 days. To reheat, add a splash of water and warm gently on the stove or in the microwave, stirring occasionally to prevent drying out.