I want to share my mom's authentic Spanish Rice Recipe with you. This dish is not only tasty but also really simple to prepare. It's made with frozen peas, Uncle Ben's rice, and a tomato sauce that ties everything together. Believe me, it's a meal that everyone will enjoy!
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Our Family's Favorite Spanish Rice
My mom is from Havana, Cuba. She made this dish all the time. It has been part of our family meals for as long as I can remember.
In just 30 minutes, you can have a pot of hot, flavorful Spanish rice—perfect with any meal! It’s an easy side dish that’s great for Taco Tuesday or whenever you want a little extra something on your plate.
This Spanish rice is closer to Mexican arroz rojo, with a rich tomato-based sauce. It’s the kind of rice you get at Mexican restaurants alongside enchiladas and tacos. Simple, delicious, and always a hit!
Ingredients
- Olive oil
- Yellow onion
- Green bell pepper
- Minced garlic, (fresh is best, but you can also use a ½ teaspoon of garlic powder)
- Tomato sauce
- Water (preferred), chicken broth, or vegetable broth
- Tomato paste or ketchup
- Frozen peas (petite peas, green peas, or spring peas)
- Long-grain rice (we use Uncle Ben's Converted Rice)
- Kosher salt and black pepper
Is Mexican Rice Different?
Mexican rice has a bold, slightly spicy flavor with a fluffy texture, thanks to spices like cumin and chili powder. Cuban Spanish rice is milder, cooked with tomato sauce, garlic, and onions, making it a little richer and saucier.
Add spices to your Spanish rice to boost its flavor. Use cumin, smoked paprika, chili powder, oregano, and a bay leaf.
What Type of Rice Goes into Spanish Rice?
Our homemade Spanish Rice truly shines when made with Uncle Ben's Converted White Rice.
I've tried many kinds of rice over the years. I've used Uncle Ben's white rice, jasmine, short grain, long grain white, and basmati. But Uncle Ben's rice always gives me good results.
What makes converted rice special is the way it’s processed. It's parboiled and pressure-steamed before drying.
This process locks in nutrients, gives it a darker color, and helps the grains stay firm and separate when cooked.
This process also reduces stickiness, improving the texture and making cleanup a breeze after your meal!
Do I have to defrost the peas?
The peas will thaw and cook quickly in the heat of the dish.
You can select from petite peas, green peas, or spring peas—any type works well.
They add color, sweetness, and flavor to Spanish rice! Trust me, it's not quite the same without them!
For the Tomato Sauce
Tomato sauce is different from marinara sauce. You can usually find it near the canned tomatoes in your local grocery store. A great option is Pomi from Italy, as it contains only tomatoes and has no preservatives.
If you can't find Pomi, you can use an 8-ounce can of Del Monte or Hunt's tomato sauce instead.
In a pinch, marinara sauce can also serve as a substitute—I've tested it myself, and it works just fine!
Step-by-step instructions
- In a 3-quart saucepan or small pot, over medium-high heat, add oil. Let it heat for a few minutes.
- Add onions and peppers and season with a little salt and pepper. Sauté for a few minutes until soft.
- Add minced garlic. Cook for about 30 seconds.
- Add remaining ingredients, and mix.
- Raise heat to high; bring to a boil. Stir it and lower the heat to the lowest setting on your stove.
- Cover the pot with a tight-fitting lid. Set a timer for 20 minutes.
- Remove the pan from the heat. Stir it all up and serve hot.
What goes with Spanish rice?
What pairs well with Spanish rice with peas? Well, according to my mom, the answer is simple: everything!
In a Cuban household, Spanish rice is a versatile dish that can grace the dinner table for any occasion. Its rich flavor complements chicken, beef, and fish, making it a delicious accompaniment straight from the pot.
In your favorite Mexican restaurant, you might find Spanish rice served alongside cheese or chicken enchiladas and refried beans.
Here are some great main courses to enjoy alongside your rice:
- Chicken Fajitas
- Blackened Fish Tacos
- Amazing Blackened Chicken Tacos
- Roasted Yellowtail
- Seared Grill-Pan Chicken Breasts
- Pan Fried Yellowtail Snapper
- Baked Blackened Snapper with Key Lime Butter Sauce
- Sautéed Shrimp with Coconut Aminos
For additional sides, try black beans, refried beans, sour cream, sliced jalapenos, and green onions.
And don't forget, Spanish rice also makes a fantastic side for your burgers and steaks!
Storage and Reheating
To store the rice, let it cool to room temperature after cooking. Then, put it in an airtight container and refrigerate it.
When you reheat the rice, add a splash of water or broth. This helps keep it from drying out. You can heat it on the stovetop, in the microwave, or in the oven until it's warm.
To freeze Spanish rice, put it in an airtight container or freezer bag. Leave some space for it to expand. Don’t forget to label the container with the date.
Store it in the back of the freezer to avoid exposure to warm air when the door is opened. Properly stored, Spanish rice can be frozen for up to a month.
Takeaway
Spanish rice is super easy to make—just a few simple ingredients, one pot, and about 30 minutes of your time.
With rice, tomatoes, and some seasonings, you can whip up a tasty side dish without any fuss. There are no complicated techniques or special skills needed—just stir, simmer, and let it cook. It’s the perfect addition to Taco Tuesday or any meal that could use a little extra flavor.
Spanish rice with peas is a colorful and delicious dish that combines fluffy rice with the natural sweetness of peas.
The mix of tasty tomato sauce, onions, garlic, and bell peppers with green peas creates a great side dish or main course.
Uncle Ben's Converted Rice is an excellent choice for making Spanish rice. It cooks nicely, keeping the grains separate and fluffy, which enhances the dish's texture. You’ll really appreciate how well this rice pairs with the sweet peas.
This easy Spanish rice recipe takes less than 10 minutes to prepare and goes perfectly with our Key West Shrimp Tacos.
Not only is this recipe tasty, but it’s also gluten-free, vegan, and friendly for vegetarians.
FAQs
Of course, you can freeze the leftovers! I've enjoyed many bowls of this rice the next day, and it will stay good in the fridge for up to 4 days if it lasts that long. To freeze, place it in an airtight container or freezer bag for up to a month. Don't forget to put a date on the bag and store it in the back of the freezer so it won't be exposed to warm air when you open the door.
Yes, you can easily double this recipe. Just use twice as much as each ingredient and use a 4-quart pot. The cooking time will still be 20 minutes.
I made this recipe with Uncle Ben's Whole Grain brown rice and it works great. The directions stay the same. Just change the cooking time to 30 minutes if you use Uncle Ben's brown rice. Also, skip the ketchup. If you have a unique brand or variety of brown rice, follow the cooking time on the box.
Authentic Spanish Rice with Peas
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, peeled and diced
- 1 green bell pepper, seeded and diced
- 2 garlic cloves, pressed or minced
- 8 oz tomato sauce *see note below
- 1 ¼ cups water or chicken stock
- 1 tablespoon ketchup or tomato paste
- ½ cup frozen peas
- 1 cup Uncle Ben's converted rice
- 1 teaspoon salt
- black pepper
Instructions
- In a 3-quart saucepan, heat oil over medium-high heat until shimmering.
- Add onions and peppers and season with a little salt and pepper. Sauté, stirring occasionally, until vegetables are softened, about 4 minutes.
- Add garlic, and cook about 30 seconds, stirring constantly.
- Add tomato sauce, water, ketchup, peas, rice, one teaspoon of salt, a few grinds of pepper and bring to a boil over high heat. Stir and lower heat to low. Cover and cook for 20 minutes.
- Remove from heat. Mix and serve hot.
