Spanish Rice
Spanish Rice is a colorful, savory side dish with a slightly nutty texture from brown rice and plenty of flavor from tomatoes, vegetables, broth, and spices. It’s simple enough for an everyday dinner but flavorful enough to hold its own alongside roasted chicken, fish, beans, tacos, or enchiladas.
Cooking the rice in chicken or vegetable broth gives it more depth than water alone, while smoked paprika, cumin, oregano, and bay leaf add warmth without overwhelming the dish. The tomatoes help keep the rice moist and flavorful, and the peas add a little sweetness and color. Fresh parsley stirred in at the end brightens everything and balances the deeper savory flavors.
Using brown rice gives this version a bit more texture and a heartier feel while still keeping the familiar character of Spanish Rice. It’s an easy way to bring whole grains and vegetables together in one versatile side dish.
Spanish Rice
Ingredients
- 1 tablespoon olive oil
- 1/3 cup finely diced onion
- 1/2 cup finely diced red bell pepper
- 2 cloves garlic, minced
- 1 cup long-grain brown rice
- 1 can (14.5 ounces) petite diced tomatoes
- Chicken or vegetable broth, as needed
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon ground cumin
- 1/2 teaspoon dried oregano
- 1 bay leaf
- 1/2 teaspoon kosher salt, or to taste
- Freshly ground black pepper
- 1/2 cup frozen peas
- 2 tablespoons chopped fresh parsley
Instructions
- Drain the tomatoes over a measuring cup, reserving the liquid. Add enough chicken or vegetable broth to the tomato liquid to equal 2 cups total liquid.
- Heat the olive oil in a medium saucepan over medium heat. Add the onion and red bell pepper and cook for 4–5 minutes, until they begin to soften. Add the garlic and cook for about 30 seconds.
- Stir in the brown rice and cook for another 1–2 minutes, stirring occasionally, to lightly toast the rice.
- Add the smoked paprika, cumin, and oregano and cook for about 30 seconds, stirring, until fragrant.
- Add the drained tomatoes, broth and tomato liquid mixture, bay leaf, salt, and black pepper. Bring to a boil, then reduce the heat to low, cover, and simmer according to the cooking time for your brown rice, usually about 40–45 minutes.
- When the rice is nearly tender and most of the liquid has been absorbed, scatter the frozen peas over the top. Cover and cook for another 3–5 minutes, until the peas are heated through and the rice is tender.
- Remove from the heat and let stand, covered, for 5–10 minutes. Remove the bay leaf, fluff the rice with a fork, and gently fold in the fresh parsley. Taste and adjust the seasoning before serving.
Notes
- To substitute white rice, used the reserved tomato liquid and broth to make 1 1/2 cups liquid. Reduce the simmering time to 15-18 minutes before adding the peas.