Rice is probably one of the only ingredients every country has in common. Everyone has their own variation of rice and every recipe is different. But one thing is for certain, rice is absolutely delicious and extremely versatile. You can use it to make fried rice, or just delicious plain rice or you can incorporate it into a dessert and make arroz con leche (which is my wife’s favorite dessert). This spanish rice recipe is another amazing way to cook it. It’s full of flavor and spices, utilizing chicken broth instead of water to give it that extra kick. Obviously I had to incorporate chorizo into it because it’s only right for my wife. You know what they say: happy wife, happy life.

What is in spanish rice recipe?

Spanish rice is made by incorporating onions, garlic, red bell peppers along with a multitude of spices into rice which is cooked with tomato sauce and chicken broth instead of water. The slow simmering of the rice until all the liquid is infused and it’s fully cooked allows the flavors to bloom in this dish. Leaving you wanting more after every bite you take.

I love to top this dish off with a soft fried egg right on top. Once you break the egg and mix in the creamy yolk, it changes the texture and flavor for the better. But if you don’t like eggs, don’t worry, this dish isn’t lacking in flavor.

How do you make spanish rice?

Make your sofrito: In a large pot over medium-high heat, heat a little bit of olive oil. Once hot, add your diced onions, red peppers, and garlic and sautee for five minutes.
Cook your chorizo: If you are adding chorizo to the dish, which is completely optional, add it to your sofrito after it has been sauteed. Cook for about five minutes, until the oils of the chorizo start to seem out.
Add your rice: Afterwards, add your white rice. Allow it to soak up all the oils from the chorizo and sofrito. This typically takes about three minutes. You will notice that the rice starts to become slightly crispy towards the end and the pot is slightly more dry. At this point you know that it’s safe to add the liquids.
Cook your rice: After your rice has soaked up all the oils, add your chicken broth, tomato sauce, and spices. Stir to combine and allow it to come to a boil. Once boiling, lower your heat to a simmer and cover the pot with a lid. Occasionally stir the rice to prevent it from sticking to the bottom. The rice will be done when it has soaked up all the liquid and it’s soft enough to chew .
Fry your egg: While your rice is cooking, fry your egg. The way I like to fry an egg is to place it in a non-stick (so you don’t have to add oil; it is slightly healthier) hot pan over low-medium heat. Once the whites are halfway cooked, add a tablespoon of water to the pan and cover it until all the water has evaporated and the egg is fully cooked yet the yolk is still soft.

Once everything has been cooked, serve the rice with an egg on top and enjoy!

If you love rice based dishes check out my arroz con pollo recipe and my arroz con salchicha recipe!

Spanish Rice Recipe with Chorizo Recipe

5 from 1 vote

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Course: Appetizer, Dinner, Main Course, Side Dish

Cuisine: Hispanic, Spanish

Keyword: Arroz, Arroz Espanol, Rice, Spanish Rice

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings: People

Equipment

Pot
Cutting Board
Knife
Spoon

Ingredients

2 tbsp of extra virgin olive oil
1 cup of onions diced
½ cup of red bell peppers diced
3 garlic cloves diced
1 pack of 4 7oz goya chorizo
2 cups of white rice
4 cups of chicken broth
1 8 oz can of tomato sauce
2 bay leaves
1 tsp garlic powder
½ tsp of salt
½ tsp of cumin
¼ tsp of black pepper
¼ tsp of oregano
¼ tsp of smoke paprika
4 eggs

Instructions

In a large pot over medium-high heat, heat a little bit of olive oil. Once hot, add your diced onions, red peppers, and garlic and sautee for five minutes.
If you are adding chorizo to the dish, which is completely optional, add it to your sofrito after it has been sauteed. Cook for about five minutes, until the oils of the chorizo start to seem out.
Afterwards, add your white rice and allow it to soak up all the oils from the chorizo and sofrito. This typically takes about three minutes. You will notice that the rice starts to become slightly crispy towards the end and the pot is slightly more dry. At this point you know that it’s safe to add the liquids.
After your rice has soaked up all the oils. Add your chicken broth, tomato sauce, and spices. Stir to combine and allow it to come to a boil.
Once boiling, lower your heat to a simmer and cover the pot with a lid. Occasionally stir the rice to prevent it from sticking to the bottom. You will know when the rice is done when it has soaked up all the liquid and it’s soft enough to chew. About 20-30 minutes
While your rice is cooking, fry your egg. Heat up a non-stick (so you don’t have to add oil; it is slightly healthier) frying pan over low-medium heat. Once hot, add the egg and once the whites have been halfway cooked (about 30 seconds), I add a tablespoon of water to the pan and cover it until all the water has evaporated (about 45 seconds) and the egg is fully cooked yet the yolk is still soft.
Once everything has been cooked, serve the rice with an egg on top and enjoy!