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This small batch Spanish Rice recipe is made with rice, tomatoes, garlic, and spices. It’s a flavorful and colorful side dish that’s easy to make and perfectly portioned for one or two servings.
Featured Comment
“…This is the best Spanish rice I have ever had, and at 86 years old I’ve had a lot…”
– Gerard
Why You’ll Love This Recipe
- Simple Ingredients: Made with pantry staples like rice, canned tomatoes, and basic spices.
- Quick to Prepare: Comes together easily with a few simple steps.
- Perfect Portion: Just the right amount for one, no leftovers.
- Great Side or Main: Serve with Mexican dishes or enjoy on its own.
This Spanish Rice is one of my favorite side dishes to make when I’m cooking Mexican food at home. The rice simmers with tomatoes, garlic, and spices until tender and full of flavor. It’s a simple recipe that delivers bold taste and adds a beautiful pop of color to your plate.
If you’re making beef tacos for one, single serving chicken enchiladas, chicken fajitas for one, or just want something flavorful to go with dinner, this is a great one to try.
Ingredients
If you have any ingredients leftover from this single serve Spanish rice recipe, check out our Leftover Ingredients Recipe Finder.
- Rice: Long grain white rice cooks up fluffy and separate. Extra rice? Use it in single serving beef and broccoli, small chicken and rice casserole, and shrimp creole for one.
- Smoked Paprika: Key for smoky flavor. Substitute with regular paprika and a pinch of cumin or chipotle powder if needed.
- Oregano: Use dried oregano or substitute with marjoram (1:1) or a smaller amount of dried thyme.
- Tomatoes: Canned for convenience. Use extras in chicken tacos for one, single serving penne alla vodka, or turkey chili for one.
- Broth: Adds flavor and depth. I prefer low sodium broth to better control salt levels. Vegetable broth works well for a vegetarian version. Use leftovers in single serving chicken tortellini soup or risotto for one.
- Butter or Olive Oil: Adds richness. Use extra-virgin olive oil for a lighter option.
Recipe Variations
Try one of these simple ways to change up your Spanish rice:
- Quinoa Version: Use cooked quinoa instead of rice for a protein-rich, gluten-free option.
- Seafood Rice: Stir in a small batch of cooked shrimp for a seafood version.
- Vegetarian Rice: Use vegetable broth and add your favorite chopped vegetables.
- Spicy Rice: Add chopped jalapeños or a pinch of cayenne for extra heat.
- Vegan Rice: Swap in vegan butter and vegetable broth for a fully vegan dish.
How To Make Spanish Rice
These photos and instructions help you visualize how to make a small batch of Spanish rice. See the recipe box below for ingredient amounts and full recipe instructions.
- Toast the Rice: Melt butter in a 10-inch skillet over medium-high heat. Add the rice and stir frequently for about 2 minutes, until lightly browned.
- Add Aromatics: Stir in the chopped onions and a pinch of salt. Cook for 1 minute, then add the garlic, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Add Liquids: Pour in the diced tomatoes with their juices, chicken broth, and remaining salt. Stir to combine and bring to a boil.
Pro Tip: Spoon tomatoes directly from the can to ensure some juice is included.
- Simmer: Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Taste and Adjust: Remove the lid and taste. Add more salt if needed, keeping in mind broth brands vary in saltiness.
Expert Tips
- Read First: Review the full recipe and Ingredient Notes before starting. The step-by-step details and photos will guide you through the process.
- Use Long-Grain Rice: It cooks up light and fluffy. Avoid short-grain rice, which can turn sticky.
- Toast the Rice: Sauté the rice in butter or oil until lightly golden before adding liquids. This adds flavor and helps it cook evenly.
- Taste and Adjust: Before the rice finishes cooking, taste and adjust salt or seasonings if needed.
Frequently Asked Questions
Yes, but brown rice takes longer to cook and may require more liquid.
Yes, you can easily double the ingredients for more servings. Just use a larger pan and adjust cooking time if needed.
Store in an airtight container in the refrigerator for up to 3 days. Reheat in a pan or microwave with a splash of water.
Absolutely! Place the cooled rice in an airtight container, and it can be frozen for up to 3 months. Thaw in the refrigerator and reheat on the stove or microwave.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this small batch Spanish rice or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Small Batch Spanish Rice
Equipment
Ingredients
- 1 tablespoon butter
- ½ cup long grain white rice
- 2 tablespoons chopped onions
- ½ teaspoon kosher salt -divided
- 1 clove garlic -minced
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon dried oregano
- ⅛ teaspoon coarsely ground black pepper
- ½ cup canned diced tomatoes -with some of the juices from the can.
- 1 ½ cups low sodium chicken broth
Instructions
- Melt butter in a 10-inch skillet over medium-high heat. Add the rice and stir frequently for about 2 minutes, until lightly browned.
- Stir in the chopped onions and ¼ teaspoon of salt. Cook for 1 minute, then add the garlic, smoked paprika, oregano, and black pepper. Cook for 30 seconds, stirring constantly.
- Pour in the diced tomatoes with their juices, chicken broth, and ¼ teaspoon of salt. Stir to combine and bring to a boil.Note: Spoon tomatoes directly from the can to ensure some juice is included.
- Once boiling, reduce heat to low, cover, and simmer for 25 minutes, or until the rice is tender and most of the liquid is absorbed.
- Remove the lid and taste. Add more salt if needed, keeping in mind broth brands vary in saltiness.
Notes
- Read First: Review the full recipe and Ingredient Notes before starting. The step-by-step details and photos will guide you through the process.
- Use Long-Grain Rice: It cooks up light and fluffy. Avoid short-grain rice, which can turn sticky.
- Toast the Rice: Sauté the rice in butter or oil until lightly golden before adding liquids. This adds flavor and helps it cook evenly.
- Taste and Adjust: Before the rice finishes cooking, taste and adjust salt or seasonings if needed.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I have switched in some of my cooking from using rice to using califlower rice. So what I am wondering would the califlower rice work in this small batch Spanish Rice?
Cauliflower rice can work here with a few changes. Since it doesn’t need to cook in liquid like long grain rice, skip the 25-minute simmer, that step will make cauliflower rice soft and mushy. Instead, eliminate most or all of the chicken broth, then add the cauliflower rice at the very end, after the tomatoes have been added. The liquid from the tomatoes should be enough to soften it, and a quick sauté will warm it through while keeping some texture. If you’d like a bit more moisture, add a splash of broth.
I made this recipe as written except for the canned tomatoes since I didn’t have them so used a chopped Roma tomato instead which turned out great! This was the perfect side dish for your Chicken Enchiladas. Many thanks for these tasty recipes for one person!
So happy to have found this recipe for small batch rice since I’m cutting carbs for me and hubby. Made a few modifications. I added 1/8 tsp each of cumin, chili powder, ground coriander, and coarsely ground black pepper. Also, bc I didn’t want to have a can of leftover diced tomatoes I substituted it by placing 2 Tbsp of tomato paste in a 1/4 measuring cup then topped it with/water to dilute it. (I freeze pre-portioned 1 Tbsp of tomato paste) For low sodium I used 1/2 Knorr chicken cube w/the 1.5 cups of water and reduced the kosher salt to just 1/4 tsp total. I think the Knorr cubes are saltier than Wyler cubes so this adjustment was perfect for our salt preference. My jasmine rice was cooked in 10 minutes but I continued to simmer it for another 10 minutes for the liquid to reduce which it did. I might try basmati next time as I usually do but was out. We had rice and bean burritos. Delicious! I love this site! Also, very much appreciate the Nutrition Info!!
I’m so happy you enjoyed the rice. Thanks so much for your feedback!
Joanie, this is the best Spanish rice I have ever had, and at 86 years old I’ve had a lot. You’re spicing in all your recipes is so reliable to bring out the flavor of the dish without overpowering. My garden is overflowing with tomatoes and peppers so are you with both instead of canned tomatoes. Otherwise follow the recipe. I made enough to have a side dishes for several meals. Perfect.
Thank you so much for your thoughtful comment! It truly means a lot to hear that this is the best Spanish rice you’ve had. I’m so glad the spices brought out the flavor just right for you, and I love that you used fresh tomatoes and peppers from your garden – what a perfect way to make the recipe your own. I’m so happy it turned out well and that you have extra for more meals!
Seems like a bit much liquid for 1/2 rice.
The liquid amount in the recipe is what worked for us, and you can see from the photos that it cooks up properly. Reducing the liquid may affect the texture of the rice.
Have made this twice now – Comes out great! Didn’t have canned tomatoes so used 1/2 cup of salsa from Costco. Perfect substitution.
Great recipe.
Thank you!