Spicy Spanish-Style Rice

 


This Spicy Spanish-Style Rice is bursting with smoky, savory flavor — the perfect side dish for tacos, enchiladas, grilled chicken, or seafood. With a kick of heat and a hint of tomato, it’s a one-pan wonder that’s simple, colorful, and full of life.

Ingredients (Serves 4–6)

  • 1 ½ cups long-grain white rice (such as jasmine or basmati)

  • 2 tablespoons olive oil

  • 1 small onion, finely chopped

  • 1 red bell pepper, finely diced

  • 2 cloves garlic, minced

  • 1 (14.5 oz) can diced tomatoes (with juice)

  • 2 ½ cups chicken broth (or vegetable broth)

  • 1 teaspoon smoked paprika

  • ½ teaspoon chili powder

  • ½ teaspoon cumin

  • ¼ teaspoon cayenne pepper (adjust to taste)

  • Salt and black pepper, to taste

  • ¼ cup fresh cilantro or parsley, chopped (for garnish)

  • Juice of ½ lime (optional, for brightness)

Instructions

  1. Rinse the rice:
    Rinse the rice under cold water until the water runs clear to remove excess starch. Drain well.

  2. Sauté the aromatics:
    In a large skillet or saucepan, heat olive oil over medium heat.
    Add the onion and bell pepper, cooking until softened — about 4–5 minutes.
    Stir in the garlic and cook for another 30 seconds until fragrant.

  3. Toast the rice:
    Add the rice to the skillet and stir for 2–3 minutes until lightly golden. This step adds nutty flavor and helps the grains stay separate.

  4. Add seasonings and tomatoes:
    Stir in diced tomatoes, smoked paprika, chili powder, cumin, cayenne, salt, and pepper. Mix until everything is well coated.

  5. Simmer:
    Pour in the chicken broth, stir, and bring to a boil.
    Once boiling, reduce heat to low, cover, and simmer for 18–20 minutes, or until the rice is tender and the liquid is absorbed.

  6. Fluff and finish:
    Remove from heat and let sit (covered) for 5 minutes. Fluff the rice with a fork, then stir in lime juice and fresh cilantro if desired.

  7. Serve:
    Spoon into a serving bowl and enjoy hot — perfect with chicken enchiladas, grilled shrimp, or roasted veggies.

💡 Tips & Variations

  • Make it extra spicy: Add a chopped jalapeño or a few dashes of hot sauce with the onions.

  • Rice type: You can use brown rice, but increase cooking time to about 35–40 minutes and add extra broth.

  • Vegetarian version: Use vegetable broth instead of chicken broth.

  • Add protein: Stir in chorizo, chicken, or black beans for a complete meal.

  • Storage: Keeps well in the fridge for up to 4 days — reheat with a splash of broth or water.

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