Here it is: my absolute favorite Spanish rice recipe, the one I make on the first hint of warm weather or when the world simply feels a bit too grey. Actually, it’s the kitchen sunshine I reach for — the one that reminds me of old stone kitchens in Devon and the wild tang of tomatoes from behind my nan’s cottage. There’s nothing fussy about this; it’s just a handful of honest ingredients that come together for a bowl that glows. If you close your eyes, you might catch a bit of that scent: onions and garlic sizzling, sweet tomatoes, a dash of oregano, and the promise of proper comfort. There’s a little fire, too — thanks to the jalapeño, which I never skip, even if it makes my eyes water. Worth it.
This is more than taste, though. I love the texture: the rice loose and fluffy, every grain separate, never the claggy kind. It soaks up every last bit of that tomato and broth, the way a good bread soaks up stew. Also, this Spanish rice is actually a perfect example of that quiet kitchen magic: everything plant-based, nothing missed. Just big, bold, generous flavor — no regret in sight for skipping the meat.
To make the Spanish Rice recipe, you will need the following ingredients:
In a medium pot or Dutch oven, heat 1 tablespoon extra-virgin olive oil and add the diced onions. Sauté until softened, 5 to 8 minutes.
Stir in 1 cup basmati rice and cook until fragrant and toasted, 2 minutes.
Stir in 1 tablespoon tomato paste and 2 minced garlic cloves and cook, stirring, for 1 minute.
Add ½ cup diced fresh tomatoes, 1 chopped jalapeño, ½ teaspoon sea salt, ¼ teaspoon dried oregano, and 1 ½ cups vegetable broth. Bring to a boil.
Once at a boil, cover the pot, reduce the heat, and simmer for 15 minutes or until the liquid is fully absorbed.
Once the rice is ready, remove the pot from the heat and let the rice steam, covered, for 10 minutes.
Fluff the rice with a fork and serve.
You’ll want a proper heavy-bottomed pot for this. Trust me — thin-bottomed ones burn everything and leave you mourning lost rice. A solid knife and your sturdiest chopping board, too. I go for a press for the garlic because, honestly, nobody has time for sticky hands, but if you like to chop, go wild. You’ll need something to stir — a wooden spoon works a treat, or a spatula that won’t melt if things get wild. And keep a fork handy, because nothing beats fluffing finished rice at the end.
Rinse your rice! I skipped this once, thinking I’d be clever, and ended up with a gloopy mess. Rinsing washes away the extra starch so the rice doesn’t get all clumpy — a tiny act of faith with surprising power. Then: toast it. That crackle in hot olive oil brings out a toasty, golden perfume. The first time I did this, I thought I’d burned it. Turns out, it was the start of something magic.
Tomato paste? Don’t rush it. Let it cook until it turns dark and sticky, almost on the edge of caramelising. The flavor deepens, the umami sharpens, and it becomes the secret backbone of the dish. About the jalapeño: you can remove the seeds for a gentle warmth, but I always leave a bit in for a cheerful kick — kitchen bravery, right?
Last thing: when the rice says it’s done, just let it be. Take it off the heat, cover it and walk away for a minute. The steam finishes the job, locking in all that broth and spice, so you end up with loose, perfect grains and not a soggy heap.
Smoky Campfire Night Spanish Rice — Sometimes, I add a big pinch of smoked paprika and a handful of roasted red peppers. It takes me straight to a watercolor sunset over the Dart, with a little whiff of woodsmoke in the air. Absolutely gorgeous alongside the tomatoes and garlic — almost too good, actually.
Veggie Festival Rice — When I want more color and crunch: black beans (sometimes from a jar, if I’m honest), corn, maybe a chopped pepper or whatever is moping about in the fridge. Suddenly, you’ve got a meal in itself — bright, crunchy, lively. Good food, no waste, and the spirit of an old school fête tossed in for good measure.
Let’s talk accompaniments. I love a simple side of avocado, sliced thick and cold — it’s the contrast with the heat that gets me every time. Sometimes, I’ll whip up a wild herb salad with lime juice, because the tartness makes the whole plate sing. If you want indulgence, a dollop of plant-based sour cream or a proper scatter of vegan cheese will never go amiss. It’s like a party, only quieter. All good ideas, really.
What if I don’t have basmati rice? Don’t fret! While basmati is my favorite (it always cooks so light), you can use jasmine rice or another long-grain. You may need to give it a minute or two extra on the simmer, but keep an eye and taste as you go.
Can you make this Spanish rice ahead of time? Absolutely. It reheats beautifully. Just pop it into an airtight container, chill it, and later add a splash of vegetable broth as you warm it through. That way, you get right back to the original soft, savory magic.
Is Spanish rice gluten-free? Yes — the dish is entirely free from gluten, which makes it a brilliant option for you or anyone who needs to avoid it. Just double-check your vegetable broth and any sides to make sure they’re safe, too.
Can I use canned diced tomatoes instead of fresh? Of course. I do this in winter, when tomatoes taste like nothing. Drain the canned diced tomatoes a bit, or your rice will be too soupy. It keeps things easy and consistent — nothing lost, nothing wasted.
How do I make this spicier? Craving a bit more fire? Keep the jalapeño seeds in, or sneak in an extra chili. A tiny shake of cayenne will wake things up, too. Just taste as you go — bold is brilliant, but nobody wants a mouthful of fire and regret.
There’s something undeniably comforting about a well-prepared Spanish Rice Recipe, especially when it involves the deep flavors of diced tomatoes, jalapeño and spices. Cooking rice in vegetable broth elevates the dish, creating a rich base that marries beautifully with the pantry-friendly ingredients. This gluten-free Spanish rice can effortlessly transform weeknight dinners, leaving your kitchen filled with enticing aromas.
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