Best 5 Arroz Spanish Rice Recipes

Arroz Spanish rice, a vibrantly colored and flavorful dish, is a staple in many Spanish households. Typically made with medium-grain rice, it is cooked in a flavorful broth infused with saffron, garlic, onions, and bell peppers. The result is a delectable and aromatic side dish that pairs perfectly with grilled meats, seafood, or stews. Arroz Spanish rice is often served at special occasions and gatherings, bringing a festive touch to any meal. With its vibrant color, enticing aroma, and delectable taste, this traditional Spanish dish is sure to impress.

Here are our top 5 tried and tested recipes!

SPANISH-STYLE CHICKEN WITH SAFFRON RICE (ARROZ CON POLLO)

Spanish-Style Chicken with Saffron Rice (Arroz con Pollo) image

Categories Chicken Olive Pepper Poultry Rice Vegetable Sauté Saffron Pea Bell Pepper White Wine Winter Party Potluck Gourmet

Yield Makes 4 servings

Number Of Ingredients 15

Ingredients

1 (3 1/2- to 4-lb) chicken, cut into 8 serving pieces
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-oz) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Garnish: chopped fresh flat-leaf parsley

Steps:

Pat chicken dry and season with salt and pepper. Heat oil in a 12-inch heavy skillet (at least 2 inches deep) over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.
Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, 1 minute. Add wine and boil, uncovered, 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.
Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf.

ARROZ: SPANISH RICE

Arroz: Spanish Rice image

Provided by Food Network

Categories side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 7

Ingredients

1 tablespoon lard or solid vegetable shortening
1 1/2 cups long grain rice
1/4 large onion, finely chopped
2 or 3 cloves garlic, finely chopped
2 whole tomatoes from a 15-ounce can
1/4 cup liquid from canned tomatoes
One 40-ounce can chicken broth (30 ounces used total)

Steps:

Open can of tomatoes and chicken broth and set aside. These ingredients have to be added quickly, so have them ready.
Heat lard or shortening in a saucepan on medium-high. Add rice, stirring constantly. When rice is brown, immediately add the onion and garlic and stir so it is evenly mixed. Quickly add the 2 tomatoes (squish them with your hand). Add 1/4 cup of liquid from the can of tomatoes and 3/4 of the entire amount of chicken broth. Bring to a full boil, cover and reduce heat to medium-low. Let simmer until rice is tender and most of broth has evaporated, about 20 to 30 minutes. (The remaining broth can be added if rice is still a little hard) Remove rice from heat and leave covered until ready to serve.

SPANISH RICE AND PIGEON PEAS ( ARROZ CON GANDULES)

Spanish Rice and Pigeon Peas ( Arroz con Gandules) image

Make and share this Spanish Rice and Pigeon Peas ( Arroz con Gandules) recipe from Food.com.

Provided by jb41848

Categories Long Grain Rice

Time 1h10m

Yield 8-10 serving(s)

Number Of Ingredients 8

Ingredients

2 tablespoons vegetable oil
1/4 lb butter
8 teaspoons sofrito sauce (found in the ethnic aisle)
16 stuffed olives
2 teaspoons salt
1 lb pigeon peas, fresh or canned
4 cups long grain rice
8 cups water

Steps:

In a big pot heat up 2 tbsps oil on a low flame and put in the Sofrito and all the other ingredients except rice and water.
Stir fry for 3 minutes.
Then put the rice in and stir well.
Next add the water, leave the pot uncovered, cook over medium heat and let the rice dry out.
As soon as the rice is dry, turn the rice over,in the pot, put the cover back on and put on low flame for 20 minutes.
After 20 minutes turn rice over again and serve.

SO EASY ARROZ CON POLLO (SPANISH CHICKEN AND RICE)

So Easy Arroz Con Pollo (Spanish Chicken and Rice) image

Make and share this So Easy Arroz Con Pollo (Spanish Chicken and Rice) recipe from Food.com.

Provided by southern chef in lo

Categories Chicken

Time 37m

Yield 4-6 serving(s)

Number Of Ingredients 9

Ingredients

3/4 lb boneless skinless chicken breast, cut into 1 inch cubes
1/2 cup chopped onion
2 minced garlic cloves
2 tablespoons vegetable oil
1 3/4 cups water
1 medium tomatoes, chopped
1 (6 ounce) package farmhouse savory chicken rice pilaf mix (if you can't find that, use 6 ounces of yellow rice)
1/3 cup frozen peas, thawed
1/3 cup sliced pimento-stuffed green olives

Steps:

In large skillet sauté chicken onion and garlic in oil 5 to 7 minutes or until the chicken is no longer pink.
Add water and tomato; bring to a boil.
Add the rice and seasoning package; reduce heat. Cover and simmer 15 minutes.
Add peas and olives and cook 5 to 10 minutes longer or until liquid is absorbed.

ARROZ AL HORNO (BAKED SPANISH RICE)

Arroz Al Horno (Baked Spanish Rice) image

Make and share this Arroz Al Horno (Baked Spanish Rice) recipe from Food.com.

Provided by WiGal

Categories One Dish Meal

Time 1h10m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil, add more if necessary later
1/2 lb ground pork
1 potato, sliced into 1/4 inch thick rounds
1 cup chickpeas
2 tomatoes, skinned and chopped
2 chorizo sausages, thickly sliced
4 cups rice
8 cups chicken stock
3 saffron strands, crumbled
1 head garlic
salt

Steps:

Preheat oven to 350 degrees.
Heat oil in pan on medium; sauté pork for 3 minutes.
Add potato rounds; saute for 3 minutes.
Add the chickpeas and tomatoes.
Lower the heat and cook gently for 5-7 minutes.
Mix in chorizo and rice; stir well.
Pour in stock and crumbled saffron.
Bring to boil.
Place mixture in a casserole dish; cover.
Place a halved garlic head on top.
Bake in a medium oven for about 45 minutes.
Remove garlic head before serving.
Taste for salt preferences.

Tips:

Use high-quality ingredients: The quality of your ingredients will greatly affect the flavor of your Spanish rice. Use a good quality short-grain rice, such as Valencia or Bomba rice. These rices have a higher starch content, which helps to create a creamy and flavorful dish.
Cook the rice in broth: Using broth instead of water to cook the rice will add flavor and depth to the dish. You can use chicken broth, vegetable broth, or even seafood broth, depending on your preference.
Sauté the vegetables before adding the rice: Sautéing the vegetables in olive oil before adding the rice will help to release their flavor and add a nice depth of flavor to the dish.
Use fresh herbs and spices: Fresh herbs and spices will add a lot of flavor to your Spanish rice. Some common herbs and spices used in Spanish rice include paprika, cumin, garlic, oregano, and saffron.
Let the rice rest before serving: After the rice is cooked, let it rest for a few minutes before serving. This will allow the rice to absorb all of the flavors and become even more flavorful.

Conclusion:

Spanish rice is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It is a popular dish in many Spanish-speaking countries and is often served with grilled meats, seafood, or vegetables. With its vibrant colors and flavors, Spanish rice is a surefire hit at any gathering. So next time you're looking for a flavorful and easy-to-make dish, give Spanish rice a try.