This Spanish rice for two is the side dish that makes taco night, enchiladas or a simple plate of chicken and beans feel complete. Half a cup of long-grain rice is toasted with onion, bell pepper and garlic, then simmered with canned tomatoes, chicken broth, chili powder and cumin until every grain is tender and full of flavor. It cooks in one small saucepan in well under an hour, most of it hands-off, and makes two generous side servings without a pot of leftovers you did not plan for.
Why you’ll like this Spanish rice
- Sized for two: half a cup of uncooked rice makes two side servings.
- One small pot: the vegetables, rice and liquid all cook in the same saucepan.
- Big flavor from the pantry: canned tomatoes, broth, chili powder and cumin.
- Fluffy, not mushy: the liquid is measured for a small batch, and the rice rests before you fluff it.
- Goes with almost anything: tacos, burritos, enchiladas, grilled chicken, fish or a bowl of beans.
What makes this small-batch Spanish rice work
Toasting the rice. Stirring the dry rice in the hot oil for a couple of minutes, until the edges of the grains turn opaque, gives it a nutty flavor and helps the grains stay separate instead of clumping.
Measured liquid for a small batch. Small amounts of rice are easy to get wrong: a little too much liquid and it turns soft, too little and it stays crunchy. Here three-quarters of a cup of broth plus half a cup of canned tomatoes with their juice is the right amount for half a cup of rice.
The right pot. In a large pot, a small amount of liquid spreads thin and boils away before the rice is cooked. A small saucepan with a tight lid keeps everything at the right depth and holds in the steam.
A rest with the lid on. After the simmer, the rice sits off the heat, covered, for a few minutes. The steam finishes cooking the grains evenly from top to bottom, and the rice firms up slightly so it fluffs without breaking.
Ingredients for Spanish rice for two
The full amounts are in the recipe card below. A few notes on the choices that matter:
- Long-grain white rice: regular long-grain rice cooks up fluffy and separate. Medium or short-grain rice is starchier and turns sticky, and brown rice needs much more liquid and time.
- Onion, green bell pepper and garlic: chopped finely so they melt into the rice. A quarter cup each of onion and pepper is plenty for this amount of rice.
- Canned diced tomatoes: they bring color, acidity and some of the cooking liquid. Measure them with their juice.
- Low-sodium chicken broth: adds savory depth; water works too, with a little more salt.
- Chili powder and cumin: a warm, earthy seasoning that is flavorful without being spicy.
- Cilantro: optional, for a fresh finish at the table.
How to make Spanish rice for two
- Soften the onion and pepper in oil for about 4 minutes.
- Add the rice and garlic and toast for 2 minutes.
- Stir in the spices, tomatoes and broth and bring to a boil.
- Cover and simmer on the lowest heat for 20 minutes.
- Take the pan off the heat and rest, covered, for 5 minutes.
- Fluff with a fork, add cilantro and serve.
How to tell when the rice is done
Toasting: the rice is ready for the liquid when the edges of the grains look opaque white and it smells toasty. Keep stirring so it does not brown unevenly.
Simmering: once the lid is on, leave it on. Lifting it lets out the steam the rice needs, and the timing goes off. Keep the heat as low as your burner allows; you should hear only a faint bubbling.
Done: after the rest, all the liquid should be absorbed and you will see small steam holes across the surface. Taste a few grains: they should be tender all the way through but still separate. If they are still firm, add a splash of broth, put the lid back on and let the pan stand a few minutes more.
Common mistakes to avoid
- Using a large pot. Choose a small saucepan so the liquid stays deep enough to cook the rice evenly.
- Lifting the lid. Keep it closed for the full simmer and rest.
- Simmering too hard. A rolling boil under the lid can scorch the bottom before the top is cooked. Turn the heat to the lowest setting once it boils.
- Stirring during the simmer. Stirring releases starch and makes the rice gummy; stir only before the lid goes on and when you fluff.
- Skipping the rest. Those last minutes off the heat are part of the cooking.
Swaps and variations
- Spicier: add a pinch of cayenne with the chili powder, or a little minced jalapeno with the onion.
- Water instead of broth: use the same amount and add a little more salt to taste.
- Red pepper: red or yellow bell pepper works in place of green for a slightly sweeter flavor.
- Tomato sauce: plain tomato sauce can replace the diced tomatoes for a smoother, redder rice.
- Add-ins: stir a few spoonfuls of thawed frozen peas or corn into the rice just before the rest; the steam warms them through.
What to serve with Spanish rice
Spanish rice is a natural partner for tacos, burritos, enchiladas, fajitas and quesadillas. It is just as good next to grilled or roasted chicken, pork chops, shrimp or a simple piece of fish. For a meatless dinner, serve it with black or pinto beans, a little shredded cheese and a spoonful of salsa or sour cream. Set out a bowl of it with your main dish and dinner for two is ready.
Storing and reheating
Cooked rice should not sit out: refrigerate leftovers in a covered container within 2 hours of cooking and eat them within 3 to 4 days. To reheat, add a splash of water, cover, and warm it in the microwave or a small pan until it is steaming and reaches 165°F. Leftover Spanish rice is also handy for burritos, stuffed peppers or a quick rice bowl topped with beans and an egg.
Keep a bag of rice and a can of tomatoes in the pantry and this side is always within reach. Start it before you cook the main dish, and by the time dinner is ready, the rice is too.
Frequently asked questions
How much liquid do I need for half a cup of rice?
In this recipe, three-quarters of a cup of broth plus half a cup of canned tomatoes with their juice. The tomatoes count as part of the liquid, so do not drain them.
Why is my Spanish rice mushy or crunchy?
Mushy rice usually had too much liquid, was stirred while simmering, or was a starchy short-grain variety. Crunchy rice lost too much steam because the lid was lifted, the heat was too high or the pot was too big.
What is the difference between Spanish rice and Mexican rice?
In the United States, the two names are usually used for the same tomato-seasoned rice side. It is different from the saffron rice dishes of Spain, such as paella.
Can I make Spanish rice with brown rice?
Not with these amounts. Brown rice needs considerably more liquid and a much longer simmer, so follow a recipe written for brown rice instead.
Print
Spanish Rice for Two (Easy Stovetop Tomato Rice)
- Total Time: 41 minutes
- Yield: 2 servings
Description
Long-grain rice toasted with onion and pepper, then simmered with tomatoes, broth, chili powder and cumin in one small saucepan. A side dish sized for two.
Ingredients
- 1 tablespoon vegetable oil
- 1/4 cup finely chopped onion
- 1/4 cup finely chopped green bell pepper
- 1/2 cup long-grain white rice
- 1 garlic clove, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon ground cumin
- 1/4 teaspoon kosher salt
- 1/2 cup canned diced tomatoes, with their juice
- 3/4 cup low-sodium chicken broth
- 1 tablespoon chopped fresh cilantro, for serving (optional)
Instructions
- Heat the oil in a small saucepan over medium heat. Add the onion and bell pepper and cook for about 4 minutes, stirring, until softened.
- Add the rice and garlic and cook for 2 minutes, stirring often, until the edges of the grains turn opaque and smell toasty.
- Stir in the chili powder, cumin and salt, then the tomatoes with their juice and the broth. Bring to a boil.
- Cover, reduce the heat to the lowest setting and simmer for 20 minutes without lifting the lid.
- Remove the pan from the heat and let it stand, still covered, for 5 minutes.
- Fluff the rice with a fork, taste for salt, sprinkle with cilantro and serve.
Notes
Equipment: small (1 1/2- to 2-quart) saucepan with a tight-fitting lid, wooden spoon, fork
- Rinse the rice only if the package recommends it; unrinsed rice toasts better.
- For more heat, add a pinch of cayenne or a little minced jalapeno with the onion.
- Water can replace the broth; add a little more salt.
- Brown rice needs more liquid and a much longer simmer, so it does not work with these amounts.
- Refrigerate leftovers in a covered container and eat them within 3 to 4 days.
- Reheat with a splash of water, covered, in the microwave or a small pan until steaming.
- Refrigerate cooked rice within 2 hours of cooking and reheat it to 165°F (FoodSafety.gov).
- Prep Time: 10 minutes
- Rest Time: 5 minutes
- Cook Time: 26 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Tex-Mex
