Introduction
Spanish Rice, sometimes known as arroz rojo, is a vibrant side dish, perfect for family dinners, festive gatherings, or pairing with Spanish-inspired meals. Its rich red hue, fluffy texture, and aromatic blend of smoked paprika and saffron elevate it beyond a simple rice dish. Served in a white ceramic bowl, garnished with fresh parsley and a lemon wedge, this Spanish rice creates a bright, inviting aesthetic. This recipe delivers a Spanish-inspired rice, adaptable for dietary preferences, best served hot for a warm, flavorful experience.
Ingredients
For the Spanish Rice:
- 1 1/2 cups long-grain white rice, rinsed
- 2 tbsp olive oil
- 1 medium yellow onion, finely diced
- 1 small red bell pepper, diced
- 2 cloves garlic, minced
- 1 can (14 oz) diced tomatoes, drained and blended
- 2 cups low-sodium vegetable broth
- 1 tsp smoked paprika
- 1/4 tsp saffron threads, crushed (optional, for authenticity)
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup frozen peas (optional, for color)
For Serving:
- Optional: Chopped fresh parsley, lemon wedges
- Suggested Accompaniments: Paella, grilled seafood
- Suggested Pairings: Sangria, sparkling water
- Suggested Aesthetic: Serve in a white ceramic bowl
- Suggested Equipment: Large skillet with lid, blender (if using diced tomatoes)
Step-by-Step Process
- Prep Rice: Rinse rice under cold water until water runs clear to remove excess starch. Drain well.
- Sauté Aromatics: Heat olive oil in a large skillet over medium heat. Add onion and red bell pepper; cook 4-5 minutes, stirring, until softened. Add garlic, cook 1 minute until fragrant.
- Toast Rice: Add rinsed rice to the skillet. Cook, stirring frequently, 2-3 minutes until lightly toasted and coated with oil.
- Add Liquids and Spices: Stir in blended tomatoes, vegetable broth, smoked paprika, saffron (if using), salt, and black pepper. Add peas if using. Bring to a boil.
- Simmer: Reduce heat to low, cover, and simmer 15-20 minutes without lifting the lid, until rice is tender and liquid is absorbed. If rice is still firm, add 1/4 cup more broth and cook 5 minutes longer.
- Rest and Fluff: Remove from heat and let sit, covered, 5 minutes. Fluff with a fork.
- Serve: Transfer to a white ceramic bowl. Garnish with parsley and lemon wedges. Serve hot with paella, grilled seafood, sangria, or sparkling water.
Tips for Better Spanish Rice
- Rinse rice thoroughly to prevent stickiness and ensure a fluffy texture.
- Toast rice briefly for a nutty flavor; avoid burning.
- Use a blender for diced tomatoes to create a smooth base; tomato sauce is a quick alternative.
- Keep the lid on during simmering to trap steam and cook rice evenly.
- Adjust smoked paprika for depth; reduce to 1/2 tsp for milder flavor.
- Use low-sodium broth to control saltiness.
- Fluff rice gently with a fork to maintain a light texture.
- Enhance aesthetic: Sprinkle parsley evenly, place a lemon wedge artfully, and serve in a white ceramic bowl for a vibrant look.
Variations and Customization
- Vegan Spanish Rice: Naturally vegan; use vegetable broth.
- Gluten-Free Spanish Rice: Naturally gluten-free; ensure broth is gluten-free.
- Spicy Spanish Rice: Add 1/4 tsp cayenne or 1 diced serrano pepper with garlic.
- Seafood Spanish Rice: Stir in 1/2 cup cooked shrimp or mussels at the end.
- Low-Sodium Spanish Rice: Use no-salt-added tomatoes, reduce salt to 1/4 tsp.
- Brown Rice Spanish Rice: Use brown rice, increase broth to 2 1/2 cups, simmer 40-45 minutes.
- Chorizo Spanish Rice: Add 1/4 cup diced cooked chorizo with onions for smoky flavor.
- Herbed Spanish Rice: Stir in 1 tbsp fresh cilantro or oregano after cooking.
Storage and Serving Tips
- Store leftovers in an airtight container in the fridge for 5 days.
- Reheat on stovetop over low heat with a splash of broth, stirring, or microwave 1-2 minutes.
- Freeze in an airtight container for 2 months; thaw in the fridge, reheat slowly to avoid mushiness.
- Serve hot for best texture; cold rice hardens and loses flavor.
- Use leftovers in stuffed peppers, burrito bowls, or as a salad base.
- Don’t leave at room temperature for over 2 hours.
- Pair with protein-rich mains like chicken to balance the meal.
- Presented in a white ceramic bowl with parsley and lemon for an inviting charm.
Nutritional Information
Based on 6 servings (1 cup each, without peas):
- Calories: 190 kcal
- Total Fat: 5g
- Saturated Fat: 1g
- Trans Fat: 0g
- Cholesterol: 0mg
- Sodium: 410mg
- Total Carbohydrates: 33g
- Dietary Fiber: 2g
- Sugars: 3g
- Protein: 4g
- Vitamin A: 10% Daily Value
- Vitamin C: 20% Daily Value
- Calcium: 3% Daily Value
- Iron: 8% Daily Value
Note: Values vary by brand. Low in fat, moderate in sodium; try low-sodium or vegan versions. Serve with vegetables for balance.
Conclusion
This Spanish rice recipe offers a vibrant, aromatic side dish perfect for any occasion, turning simple ingredients into a flavorful classic. Its easy preparation and colorful presentation make it a favorite. The fluffy rice and smoky-spiced flavor, with delicate garnishes, delights every time. It’s sure to be a cherished recipe, loved for its authentic appeal.
Spanish Rice Recipe: Vibrant and Aromatic
Vibrant Spanish rice with smoked paprika and saffron.
Ingredients
- 1 ½ cups long-grain rice
- 2 tbsp olive oil
- 1 onion diced
- 1 red bell pepper diced
- 2 cloves garlic minced
- 14 oz diced tomatoes blended
- 2 cups vegetable broth
- 1 tsp smoked paprika
- ¼ tsp saffron optional
- ½ tsp salt
- ¼ tsp pepper
- ½ cup peas optional
- Optional: Parsley lemon wedges
- Suggested Pairings: Paella sangria
Instructions
- Rinse and drain rice.
- Sauté onion and bell pepper 4-5 min; add garlic, cook 1 min.
- Toast rice 2-3 min.
- Add tomatoes, broth, spices, and peas; bring to a boil.
- Simmer covered 15-20 minutes until tender.
- Fluff, garnish with parsley and lemon; serve with paella and sangria.
Notes
- Rinse rice for fluffiness.
- Store in fridge 5 days or freeze 2 months.
- Try a spicy variation.
- Pair with seafood.
