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This Spanish Rice is a must-try if you’re looking for a simple, satisfying side dish that’s bursting with flavor and comes together with pantry staples.
Made with a homemade sofrito (a blend of fresh aromatics like onion, pepper, garlic, and cilantro), this version is baked in the oven for hands-off cooking and perfectly fluffy rice every time. It’s naturally gluten-free, easy to make vegetarian if needed, and pairs beautifully with tacos, grilled veggies, or your favorite protein.
Whether you’re prepping for a cozy family dinner or looking for a meal-prep friendly recipe for the week, this Spanish Rice brings comfort, color, and a burst of flavor to the table.
What You’ll Love About Spanish Rice
- Bold flavor without much effort: The fresh sofrito base does all the heavy lifting with sautéed aromatics, toasted rice, and rich tomato paste all baked together in one pot.
- Baked, not boiled: Unlike traditional stovetop methods that need constant watching, this oven-baked version guarantees tender, fluffy rice with no fuss.
- Meal-prep friendly: It stores beautifully and reheats like a dream. You can make a big batch and enjoy it all week long.
- Naturally gluten-free & dairy-free: This wholesome dish fits many dietary needs and can be made vegetarian with a simple swap. This makes it great for serving to guests.
- Great for gatherings: Feeds a crowd, easy to double and this spanish rice always disappears fast.
What You Need to Make Spanish Rice
- Yellow onion: Adds a sweet-savory base to the sofrito.
- Poblano pepper: Mild and earthy, it adds depth without overpowering heat.
- Garlic cloves: Just two cloves add warm, comforting aroma.
- Ground cumin: A pantry staple that brings warmth and spice.
- Fresh cilantro: Adds a pop of herbal brightness to the dish.
- Extra-virgin olive oil: Helps toast the rice and carry flavor throughout.
- Short-grain white rice: Think Calrose or sushi-style rice. Rinsing it removes excess starch and helps prevent clumping. You can use medium grain rice as an alternative if needed.
- Tomato paste: A little goes a long way. Tomato paste makes this dish rich, tangy, and savory.
- Chicken stock or water: Cooking rice in stock infuses it with extra flavor. Try out my best homemade chicken stock recipe.
- Kosher salt: Enhances every bite.
- Lime juice (optional): For a zesty finish and bright contrast.
(See printable recipe card below for full ingredient amounts)
Step-By-Step Instructions To Make Spanish Rice
- Make the sofrito: In a food processor, combine the onion, poblano pepper, garlic, cumin, and cilantro. Pulse until finely chopped and well blended. Preheat the oven to 350°F.
- Prepare the rice: Rinse the rice under cold water and drain well.
- Toast the rice: In a large ovenproof skillet, or Dutch oven, heat the oil over medium heat. Add the rinsed rice and saute for about 4 minutes, stirring occasionally until lightly toasted.
- Cook the sofrito: Add the sofrito to the skillet and saute for about 3-4 minutes, or until fragrant. Stir in the tomato paste and cook for an additional 2 to 3 minutes.
- Add the liquid: Pour the chicken stock (or water) and add salt. Stir well to combine. Cover with a tight fitting lid and transfer the skillet to the oven.
- Bake the rice: Bake for 20 to 25 minutes, or until the rice has absorbed the liquid and is tender. Remove from the oven, fluff the rice with a fork, and cover again. Let sit for 15 minutes to steam and finish cooking.
- Finish and serve: If using, stir in the juice of 1 lime in the spanish rice before serving.
Tips & Variations
- Make it vegetarian: Use vegetable broth instead of chicken stock for a fully plant-based version. The vegetable broth with still give the rice that boost of flavor.
- Spice it up: Add a diced jalapeño or a pinch of red pepper flakes to the sofrito for a nice little kick.
- Brown rice option: You can substitute brown rice, but increase the baking time to about 40–45 minutes and check for doneness.
- Storage: Keeps well in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop with a splash of water or broth.
- Freeze it: Portion into freezer-safe containers for quick weeknight sides down the road. Perfect for taco nights and pairing with enchiladas.
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Description
This vibrant Spanish rice starts with a fragrant sofrito, cooked down just enough to deepen in flavor before it mingles with toasted rice and tomato paste. Baked in the oven until tender and fluffy, it’s an easy, crowd-pleasing side or base for any weeknight meal.
- Heat the oven to 350°F. In a food processor, combine the onion, poblano, garlic, cumin, and cilantro. Pulse until finely chopped and well blended, this is your sofrito.
- In a large ovenproof skillet or Dutch oven, heat the olive oil over medium heat. Add the rinsed rice and sauté, stirring occasionally, until lightly golden and fragrant, about 4 minutes.
- Stir in the sofrito and cook for 3 to 4 minutes, until it releases its aroma. Add the tomato paste and cook for another 2 to 3 minutes, stirring to coat the rice.
- Pour in the chicken stock (or water) and add the salt. Stir well to combine, then cover tightly with a lid and transfer to the oven.
- Bake for 20 to 25 minutes, or until the liquid is absorbed and the rice is tender. Remove from the oven, fluff with a fork, and cover again. Let sit for 15 minutes to steam and finish cooking.
Notes
- Storage: Keeps well in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop with a splash of water or broth.
- Freeze it: Portion into freezer-safe containers for quick weeknight sides down the road.
