Small Batch Spanish Rice Recipe
Introduction
Small Batch Spanish Rice is a flavorful and easy side dish perfect for any meal. With simple ingredients and a quick cooking process, it’s a great option when you want just enough rice without leftovers.
Ingredients
- 1 tablespoon butter
- ½ cup long grain white rice
- 2 tablespoons chopped onions
- ½ teaspoon kosher salt (divided)
- 1 clove garlic (minced)
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon dried oregano
- ⅛ teaspoon coarsely ground black pepper
- ½ cup canned diced tomatoes (with some of the juices)
- 1 ½ cups low sodium chicken broth
Instructions
- Step 1: Melt butter in a 10-inch skillet over medium-high heat. Add the rice and stir frequently for about 2 minutes, until the rice is lightly browned.
- Step 2: Stir in the chopped onions and ¼ teaspoon of salt. Cook for 1 minute, then add the garlic, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Step 3: Pour in the diced tomatoes with their juices, chicken broth, and the remaining ¼ teaspoon of salt. Stir to combine and bring to a boil. Note: Spoon tomatoes directly from the can to include some juice.
- Step 4: Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Step 5: Remove the lid and taste. Add more salt if needed, keeping in mind broth brands vary in saltiness.
Tips & Variations
- For a vegetarian version, substitute chicken broth with vegetable broth.
- Add a pinch of cayenne pepper if you prefer a bit of heat.
- Use fresh tomatoes in season for a brighter flavor, but adjust the liquid accordingly.
- Rinse the rice before cooking to reduce starch and prevent sticking.
Storage
Store any leftover rice in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave with a splash of water to restore moisture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use brown rice instead of white rice?
Yes, but cook time and liquid amounts will need to be adjusted. Brown rice usually takes longer and requires more liquid.
What can I serve with Spanish rice?
Spanish rice pairs well with grilled meats, beans, or as a side to Mexican and Southwestern dishes like tacos or enchiladas.
Print
Small Batch Spanish Rice Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
A flavorful small batch Spanish rice recipe that is perfect as a side dish, featuring browned rice cooked with onions, garlic, smoked paprika, oregano, diced tomatoes, and chicken broth for a tender, aromatic result.
Ingredients
Rice Mixture
- 1 tablespoon butter
- ½ cup long grain white rice
- 2 tablespoons chopped onions
- ½ teaspoon kosher salt (divided)
- 1 clove garlic (minced)
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon dried oregano
- ⅛ teaspoon coarsely ground black pepper
Liquids & Tomato
- ½ cup canned diced tomatoes (with some of the juices)
- 1 ½ cups low sodium chicken broth
Instructions
- Toast the Rice: Melt butter in a 10-inch skillet over medium-high heat. Add the rice and stir frequently for about 2 minutes, until the rice is lightly browned to enhance its flavor.
- Sauté Onions and Spices: Stir in the chopped onions and ¼ teaspoon of salt. Cook for 1 minute to soften the onions, then add the minced garlic, smoked paprika, dried oregano, and black pepper. Cook for 30 seconds, stirring constantly to release their aromas.
- Add Tomatoes and Broth: Pour in the canned diced tomatoes along with their juices and the low sodium chicken broth, plus the remaining ¼ teaspoon of salt. Stir to combine well and bring the mixture to a boil. (Tip: Scoop tomatoes directly from the can to include some of the juice.)
- Simmer the Rice: Once boiling, reduce the heat to low, cover the skillet, and let the rice simmer gently for 25 minutes. This slow simmer will cook the rice until tender and allow most of the liquid to be absorbed.
- Adjust Seasoning and Serve: Remove the lid, taste the rice, and add more salt if needed, as saltiness can vary by broth brand. Fluff with a fork before serving.
Notes
- Use long grain white rice for the best texture and absorption.
- To intensify flavors, do not skip browning the rice at the beginning.
- Ensure to include the tomato juice when adding canned diced tomatoes for better flavor and moisture.
- Low sodium chicken broth is recommended so you can control the overall salt content.
- Adjust cooking time based on your stove and skillet type; if rice is still firm after 25 minutes, add a splash of water and cook a few more minutes.
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Spanish
Keywords: Spanish rice, small batch rice recipe, stovetop rice, savory rice side dish, easy Spanish rice
