Homemade Spanish Rice Recipe (Quick Version Using Leftover Rice)

Chef Danielle Miele , On March 12, 2023

Spanish Rice Recipe (Quick Version Using Leftover Rice)

Spanish rice is a staple in exotic cuisine and you can frequently find it rolled in a burrito or paired with a side of pulled pork. For convenience sake, as Americans we often purchase processed packets of food but luckily there are ways to recreate your favorite Spanish rice recipes at home using organic and healthier ingredients. For instance, this quick preparation of Spanish rice uses only a few ingredients that you most likely have on hand, this homemade Spanish rice recipe, and definitely healthier than what you could purchase and make from a box.

Tools Needed for this Homemade Spanish Rice Recipe (Quick Version Using Leftover Rice)

• Medium size saucepan or skillet

• Measuring cups and spoons

• Spatula

Ingredients Needed for this Homemade Spanish Rice Recipe:

Spanish Rice Recipe Ingredients.

• 1-2 Cups cooked steamed rice

• 1/2 tbsp olive oil

• 1 tsp chicken bullion

• 1/2 tsp garlic powder

• 1 tbsp tomato paste

• 1/3 Cups water or broth (vegetable broth, beef broth, chicken broth)

Instructions for this Homemade Spanish Rice Recipe:

1. Heat the olive oil in the skillet over medium heat.

2. Add the tomato paste and garlic powder. Stir the paste and powder together, allowing them to heat through.

   

   Add the tomato paste.

3. Once the tomato paste and garlic powder become fragrant, pour the water into the pan.

4. Add the bullion, a dash of salt and some black pepper. Stir well to combine. Simmer until the liquid reduces by half, about 3-5 minutes.

   

   Stir well to combine.

5. Add the steamed rice to the pan and stir well constantly, until the rice warms through and absorbs all of the liquid. Serve immediately.

This Spanish rice recipe is particularly enjoyable served with with oven roasted tri tip, flank steak, and some sautéed green beans or quick spinach dish for a complete meal. Happy Cooking!

Chef Danielle Miele

Chef Miele started in the industry as a chef's assistant back in the early 1990s at a New England style seafood shack. After several stints in the industry she earned a formal chef's degree with honors from Le Cordon Bleu. When she is not cooking for her husband and teenage son, she enjoys researching techniques and ingredients from different cultures, with a focus on enhanced flavor and nutrition.