Spanish Rice

Spanish rice is a traditional, somewhat spicy side dish found throughout Latin America.

Yield: 6 servings

Time: 30 minutes


  • large saucepan with cover
  • wooden spoon


  • 2 T sesame or olive oil
  • 3 cloves garlic, minced
  • 1 bell pepper, sliced or diced
  • 1 medium onion, diced
  • 2 c white rice, uncooked
  • 1 t paprika
  • ½ t salt
  • ½ t pepper
  • ¼ t crushed saffron
  • 3 c boiling water
  • 2 medium ripe tomatoes, diced


Heat 1 T oil and sauté a clove garlic for about a minute. Add bell pepper and cook for two minutes until slightly softened. Set aside.

Heat the rest of the oil and sauté the other 2 cloves of garlic and onion for 2 minutes. Stir in rice and toast, stirring frequently, for 3-5 minutes, until it smells nutty.

Add spices, water, and half of the diced tomato. Stir well, cover, and simmer for 10-15 minutes, until water is absorbed and rice is cooked.

Remove from heat and place the cooked bell pepper and remaining tomato on top of the rice. Cover and let sit for 5 minutes.

Serve hot.


You can leave off the bell pepper and tomato garnish for a simpler dish, such as when making cabbage rolls.


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Spanish rice