Spicy Spanish-Style Rice

Name: Spicy Spanish-Style Rice
Prep time: 10 min
Cook time: 25 min
Total time: 45 min
Yield: 8
Ingredients: 1 tablespoon butter; 2 cups uncooked long-grain white rice; 0.33333334326744 cup diced jalapeno pepper; 0.33333334326744 cup chopped green onion; 1 clove garlic, crushed; 1 teaspoon chili powder, or to taste; 1 teaspoon ground cumin; 0.5 teaspoon salt; 0.5 teaspoon chipotle chile powder, or to taste; 0.5 teaspoon cayenne pepper, or to taste; 2.25 cups chicken stock; 0.5 cup tomato sauce; chopped green onion

Cook Time: 25 minutes

This flavorful spicy rice dish combines the heat of jalapeos, the richness of butter, and a burst of cumin and chili powder. Perfect as a side or a base for a variety of meals, this recipe is quick, easy, and packed with vibrant flavors.

Ingredients

1 tablespoon butter
2 cups uncooked long-grain white rice
cup diced jalapeo pepper
cup chopped green onion
1 clove garlic, crushed
1 teaspoon chili powder (or to taste)
1 teaspoon ground cumin
teaspoon salt
teaspoon chipotle chile powder (or to taste)
teaspoon cayenne pepper (optional, or to taste)
2 cups chicken stock
cup tomato sauce
Chopped green onion for garnish

Directions

Step 1: Gather all the ingredients to ensure you have everything on hand for a smooth cooking process.

Step 2: In a pot, melt the butter over medium-low heat. Once the butter is melted, add the rice, diced jalapeo, chopped green onion, and crushed garlic. Stir the ingredients together until the rice is fully coated with butter.

Step 3: Sprinkle in the chili powder, cumin, salt, chipotle chile powder, and cayenne pepper (if using). Cook and stir for about 1 minute, allowing the spices to become fragrant and infuse the rice with their flavor.

Step 4: Pour in the chicken stock and tomato sauce, stirring to combine everything evenly. Bring the mixture to a simmer over medium heat.

Step 5: Once it reaches a simmer, reduce the heat to low, cover the pot, and let the rice cook for about 20 minutes. The rice will absorb the flavors and liquid during this time.

Step 6: After 20 minutes, turn off the heat but keep the pot covered on the burner for an additional 8 minutes. This allows the rice to finish cooking and become perfectly fluffy.

Step 7: Remove the lid and fluff the rice with a fork to separate the grains.

Step 8: Transfer the rice to a serving platter and garnish with freshly chopped green onions for an extra pop of color and flavor.

Nutrition Facts (per serving)

Calories: 194
Fat: 2g
Carbs: 39g
Protein: 4g
Sodium: 436mg
Fiber: 1g
Sugars: 1g
Cholesterol: 4mg
Vitamin C: 4mg
Calcium: 25mg
Iron: 3mg
Potassium: 141mg

Note: Nutrient information is based on a 2,000-calorie diet. Your daily values may differ based on your specific needs.

Spicy Spanish-Style Rice

Spicy Spanish-Style Rice is a vibrant and bold dish that brings together the perfect balance of heat and rich, savory flavors. While its origins are often associated with traditional Spanish rice dishes, this specific recipe has been adapted and popularized in various parts of the world, especially in the United States, where its spicy kick has made it a favorite at family gatherings and festive occasions.

History and Origin

The concept of Spanish rice, or arroz rojo, has deep roots in the Iberian Peninsula, where rice cultivation dates back to the 10th century. However, the Spanish-style rice many are familiar with today has been heavily influenced by the flavors of Mexico and the southwestern United States. It is a fusion of traditional Spanish ingredients like saffron, tomatoes, and garlic, mixed with the regional spices such as chili powder and cumin that give it its signature spice. While the dish may not have originated in Spain itself, its name is derived from the use of tomatoes and the preparation method that resembles the Spanish culinary tradition of stewed rice.

Regional Variations

Spanish-style rice is popular in many countries, each with its regional twist. In Mexico, the dish is often made with a base of tomatoes, onions, and garlic, and can range from mildly spiced to very hot, depending on the inclusion of chili peppers. In the American Southwest, the rice is often cooked with stock and a variety of seasonings, including paprika, cayenne, and chipotle powder, providing a smoky flavor and a significant kick of heat. In some parts of Spain, saffron might be used to give the rice a yellow hue, while in the U.S., the focus is on tomatoes and peppers for both color and taste.

How It Differs from Similar Dishes

Although similar to other rice dishes like pilaf or risotto, Spicy Spanish-Style Rice stands out due to its emphasis on the bold, piquant flavors of chili peppers and spices. Unlike a typical pilaf, where the rice is lightly toasted and the flavor comes from broth, Spanish rice is cooked with tomatoes, onions, and various chili powders, giving it a distinctive, vibrant flavor. Additionally, compared to other Latin American rice dishes like arroz con pollo, this version does not feature meat, making it an ideal side dish for a variety of main courses.

Where to Serve

This spicy rice is a popular side dish for Mexican and Southwestern meals, often paired with tacos, burritos, grilled meats, or enchiladas. It also complements barbecued dishes, especially during summer cookouts, where the rice can add an exciting burst of flavor to balance out the richness of grilled meats. It's a staple on the tables during celebrations such as Cinco de Mayo and Thanksgiving, and is especially loved for its ability to spice up a meal without overwhelming it.

Fun Facts

The tomato-based sauce used in Spanish-style rice was influenced by the arrival of tomatoes to Europe from the Americas in the 16th century. Prior to this, Spanish rice was traditionally cooked with other ingredients such as saffron and garlic.
Spicy Spanish-Style Rice is highly versatilefeel free to add ingredients such as bell peppers, peas, or corn to create your own version.
Jalapeos, a key ingredient in this recipe, are one of the most widely consumed chili peppers in the world, adding both heat and flavor to countless dishes.
This dishs bold and zesty nature makes it a favorite at potlucks and family dinners, where it is often customized to suit different spice preferences.

In conclusion, Spicy Spanish-Style Rice is a flavorful, aromatic dish that brings the essence of Spanish and Latin American cooking into your kitchen. With its vibrant color, zesty flavors, and spicy kick, it is sure to become a beloved side dish that pairs beautifully with a variety of meals.

FAQ about Spicy Spanish-Style Rice

You can store the leftover rice in an airtight container in the refrigerator for up to 3-4 days. To reheat, you can microwave it or warm it up in a skillet with a little bit of water or broth to prevent it from drying out.

Yes, this rice can be frozen. Allow it to cool completely before transferring it to a freezer-safe container. It can be stored in the freezer for up to 1 month. To reheat, thaw it overnight in the fridge and then microwave or heat it on the stovetop.

Absolutely! If you prefer less heat, reduce or omit the jalapeños, chipotle chile powder, and cayenne pepper. You can also use milder peppers like green bell peppers or replace the spicy ingredients with a dash of paprika for flavor without much heat.

This rice is great as a side dish with tacos, burritos, grilled chicken, or even a vegetable stir-fry. It also pairs nicely with spicy dishes like enchiladas or fajitas.

You can substitute chicken stock with vegetable stock for a vegetarian version, or use water if you don’t have any stock available. Keep in mind that using water may result in a slightly less flavorful dish.

You can use brown rice, but keep in mind that brown rice takes longer to cook than white rice. You'll need to adjust the cooking time and possibly the liquid ratio to accommodate the longer cooking time.

Long-grain white rice works best for this recipe as it cooks quickly and stays fluffy. If you prefer a different type of rice, you can use basmati or jasmine rice, but the texture may vary slightly.

Yes! You can add vegetables like corn, peas, or diced bell peppers to the rice for extra flavor and texture. Just add them during the cooking process when you mix in the stock and tomato sauce.

Yes, you can make this recipe vegan and vegetarian by using vegetable stock instead of chicken stock and omitting any non-vegan ingredients like butter (you can substitute it with olive oil).

To prevent the rice from burning or sticking, make sure to maintain a low heat during the simmering phase, and avoid opening the pot while it cooks. If the rice is sticking during cooking, you may need to add a bit more liquid.

Comments

Suzzee

10/06/2025 01:52:54 PM

I just made this recipe today for Mothers DAY! My hubby is housebound after hip surgery, so instead of the kids having us over, I decided to do a Spanish meal instead of the traditional BBQ. I did the deep fried tacos and this Spanish rice dish! OH BOY,,,, was it good! I doubled it for the servings that was needed. I had a very large cast Iron skillet that I started it in but of course I ended up transferring it into another pot for it to finish cooking. I only added a couple things different. But, that did not change the taste at all. It would have been fine without them. I added only 1 can of drained black beans, and 1 can of chopped tomatoes. Well, after taste testing I decided that it did need some cayenne pepper which I did not think it needed until I taste tested (thought the jalopenias would to the trick) so I decided to add a pinch and------ more then I wanted went in and wha laaaa,,,, it was the perfect heat to it! My kids all took the leftovers except one bowl left for us. I would recommend this one to try! Thank you Chef John!

madeleine

10/22/2014 03:49:11 PM

This was the best Spanish rice I have ever made. It was super simple and I had the jalapenos and onion in my garden so that made it even more special. I added frozen corn during the standing with heat off step and it was tasty. Will be making this very often now, so thanks for the great recipe!

Miss Misha

05/23/2017 12:49:22 AM

This is a great recipe but I did modify it a little. Only used 1/2 a jalapeno, chopped (say 1/4 cup). Instead of tomato sauce, used a 15 ounce can of diced tomatoes and added enough broth to create a 2:1 ratio for the rice. Came out very well and we all liked it, even Mr. Picky Pants, better known as my husband. ; )

Aspen

08/14/2015 11:30:19 AM

did everything to recipe except used paprika instead of chipotle and combined the stock with enough mexican style diced tomatoes to equal 4 cups- instead of tomato sauce. (this way i had the 2/1 ratio needed for rice and eliminated the sweetness of tomato sauce). came out really good- definitely a keeper! cant go wrong with a recipe from Chef John.

JW Engblom

09/13/2015 04:02:57 PM

Great recipe- I did modify it however. I stirred olive oil and a tablespoon or so of butter into a sauté pan then added veg and rice, sautéed all until rice golden brown, during which time I added a tomato bullion cube and 1/3 cup water. I omitted tomato sauce and added about 2.5 cups of chick stock.

christina martin

09/11/2020 12:23:34 AM

Great base for a recipe. I ended up using about a cup more of the chicken stock. Substituted jalapeño with chipotles en adobo. Excellent!

Lilybelles Jewels

10/05/2019 08:47:13 PM

This was amazing! Chef John hit it out of the park again. The flavor was wonderful. The exact amount of spices for us. I have to say that both my husband and I love spicy. The hotter the better, but I think if you're not a big spicy fan you might want to tone down some of the spices. Since I was making it for two, I cut the recipe in half. I still had enough leftover for another meal. Wonderful recipe!

Sugarplum

06/12/2015 05:56:25 PM

This is very good and also very spicy just like the title says. I left out the jalapeno peppers and it was still very spicy. I had to keep adding more liquid to it to keep it from sticking to the bottom of the pan. This really does make a big batch of rice. Next time I will cut the recipe in half.

jmo67

02/07/2019 08:28:51 PM

Best recipe for Spanish rice I’ve ever made and it’s easy! Made exactly as directed except used veggie broth and came out delicious!

Victoria68

06/04/2015 12:04:49 PM

Yum, this rice is so good! My husband always has to have rice when we have burrito's or taco's but I was buying the pre-packaged kind which I find disgusting so I was not indulging. I found this recipe and gave it a go today, it's delicious! I love the process of stirring it in the butter first, same as is done when making rice pilaf:) Only changes I made was adding a bit of diced green pepper with the green onion and tossing a little bit of corn in before simmering. A keeper for sure!

Betty Haniotakis

08/01/2016 02:38:08 PM

We had this for Cinco de Mayo this year. I had to make a few changes because of what is available where I live. I Used a green pepper because of no jalapenos, and increased regular chili powder because of no chipotle chile powder. I increased the chicken stock to 3 cups (my normal ratio of stock to long-grain rice is 2:1. I added some extra tomato sauce to make up the difference when the rice wasn't done enough at the end of the cooking time, although the water had been absorbed. Despite these changes, my family liked it and would be happy to have it again. I would choose another recipe from this site, however.

Brian Rivera

08/29/2025 09:37:28 PM

This recipe is foolproof.

Paula Berrier Gardner

07/08/2020 05:59:11 PM

The problem with the recipe is you must use more liquid. Rice ordinarily needs 1 part rice to 2 parts liquid. Also, the dry ingredients will absorb some liquid. I would put more of the can of tomato sauce for the extra needed liquid. Or chicken stock, salsa. or all of those things as long as you have twice+ as much liquid as rice..Bring to a boil, cover and cook 20 minutes on low. Do not open cover until rice 20 minutes and rice is done. Rice cooking lesson is adjourned... go forth and cook rice.

Big Poppa

06/01/2020 09:11:06 PM

it's the only Spanish rice my kids will know...thanks for a great recipe

Timber415

08/20/2019 01:55:51 AM

Solid rice - good and spicy but kids could eat it as well - highly recommend it and will now be my go to for enchilada night

Satbir Thind

07/17/2019 05:26:34 PM

This turned out amazing! It hit the spot and tasted exactly as what I was craving!

KYNA

11/30/2018 02:55:44 AM

Not enough liquid for 2 cups of rice. I'll add more stock next time and a little less of the pepper/chilli. I love it but a little too spicy for my husband and kids.

Geipa

08/16/2018 02:06:41 PM

This was good but didn't knock my socks off. I have always liked Spanish rice . Left out the chipotle chile pdr and chili pdr but still good. Will make again.

BarbFlowers

02/20/2018 12:59:10 AM

Really good. I substituted green chilies for the jalapeno pepper. It was wonderful. Made 1/2 the recipe for just my husband and I and there were plenty of left overs. Chef John is the best!

Susan

01/07/2018 10:27:07 PM

Great flavor! Needed a little more chicken stock to prevent burning.

audio version

Spicy Spanish-Style Rice

Ingredients

Directions

Nutrition Facts (per serving)

History and Origin

Regional Variations

How It Differs from Similar Dishes

Where to Serve

Fun Facts

FAQ about Spicy Spanish-Style Rice