Spanish Rice

good, best Spanish rice ever is cooked in stock and tomatoes for a spicy, savory, bite that's a great side.

At Avdaye, we add lots of tips in all of our recipes – because we are a home cook without any formal training, and we find we are more confident making dishes when we understand why it works, and what each ingredient means to the flavor of a recipe. Our goal is for even the most beginner home cook to feel empowered in the kitchen.

Spicy Spanish Rice

With spring heating up, we start thinking of good foods we can grill outside. One of our absolute favorites is to make fajitas or grilled chicken that we can smother with green chili, salsa, or serve in burritos or tacos. And for the side, we have a favorite go-to for summer- Spanish Rice! This recipe is the Best Spanish Rice Ever – seriously!

We'll admit we often turn to grab a box at the store- but we make this incredibly easy recipe and then wonder why we ever grabbed the box stuff- because this is SO incredibly easy to make, and has so much more flavor. In the recipe, we are calling for chicken stock- but you can easily replace veggie stock to keep this a vegan dish. We usually like butter with rice dishesbut we prefer olive oil in this one- so no swapping there! Of course, if keeping a strict gluten free diet because of Celiac or an intolerance, please check labels of food you buy.

None of the ingredients we are using have naturally occurring gluten, but sometimes products do have gluten added as a preservative or may have been cross contaminated. Otherwise, this is a good, crowd pleasing gluten free side dish that you can bring to a party and know that everyone will enjoy it!

So next time you try another Spanish rice recipe or grab for the box of Spanish rice in the store… back away and try this one instead! We promise it is good, and incredibly easy to make. It is by far our favorite Spanish rice!

Good Mains with your Rice

Try these other good mains next or with your rice.

The Best Spanish Rice Ever Recipe

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Ingredients

• 2 tablespoons oil
• 2 tablespoons chopped onion
• 1 ½ cups uncooked white rice
• 2 cups chicken broth
• 14.5 oz diced tomatoes with green chilies, drained
• green onions, to garnish

Method

1. Heat oil in a large, heavy skillet over medium heat.
2. Stir in onion, and cook until tender and slightly browned, about 5 minutes.
3. Mix rice into skillet, stirring often.
4. When rice begins to brown, stir in chicken broth and diced tomatoes.
5. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed.
6. Fluff, top with green onions, and serve!