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Small batch Spanish rice scaled for one or two servings. Long-grain rice toasted in butter and simmered with diced tomatoes and broth on the stovetop. Ready in about 30 minutes.
Featured Comment
“…This is the best Spanish rice I have ever had, and at 86 years old I’ve had a lot…”
– Gerard
Quick Look
- Prep Time: 5 minutes
- Cook Time: 30 minutes
- Total Time: 35 minutes
- Equipment: 10-inch skillet
- Cook Method: Stovetop
- Servings: 2
- Difficulty: Easy
- Flavor Profile: Tender, fluffy grains with a savory tomato flavor and a smoky depth that runs through every bite.
This small batch Mexican rice recipe makes a flavorful side dish scaled for one or two, no leftovers and no waste.
Why I Love This Easy Spanish Rice Recipe
I love Mexican food, and tacos and enchiladas are not the same without a flavorful rice on the side. The trouble is that most Spanish rice recipes make enough to feed a crowd, and I do not want a fridge full of leftover rice.
That’s what inspired me to create this small batch Spanish rice recipe. The recipe uses a half cup of long-grain rice, which is the right amount for one or two servings.
Most of the flavor here comes from technique more than ingredients. Toasting the rice in butter before any liquid hits the pan gives every grain a deep, nutty foundation that water and seasoning alone cannot create. Smoked paprika does the rest of the work, adding a warm, smoky flavor without any heat.
I tested this recipe several times before settling on the ratios. Half a cup of long-grain rice needs one and a half cups of broth and a half cup of diced tomatoes with their juices to cook up tender, fluffy, and never sticky. The rice absorbs every bit of liquid and the diced tomatoes cook down into the grains, so every bite takes on the color and flavor.
Years of writing single serving and small batch recipes taught me that a side dish should match the meal in scale, and this is the Spanish rice is the one I make most often with my single serving Mexican recipes like chicken enchiladas for one, beef tacos for one, or chicken fajitas for one.
Ingredient Notes
This small batch of Spanish rice is made with pantry staples plus chopped onions and garlic. Here is what each ingredient does and what to use if you need a substitute. If you have any ingredients leftover, check out our Leftover Ingredients Recipe Finder.
Long-grain white rice: The rice I recommend for this recipe. The long grains cook up fluffy and separate and absorb the tomato and broth flavor evenly. Avoid short-grain rice, which releases more starch and turns sticky.
Use extra rice in single serving beef and broccoli, small chicken and rice casserole, and shrimp creole for one.
Butter or olive oil: Toasts the rice and adds richness. Either works.
Yellow onion: Adds a sweet, savory base. Two tablespoons of chopped onions are enough for this small batch.
Save the rest for sheet pan chicken fajitas for one or beef enchiladas for one.
Garlic: Fresh and minced. One clove gives the rice a savory base.
Smoked paprika: Key for the smoky flavor in this recipe. If you do not have any on hand, regular paprika with a pinch of cumin or chipotle powder works as a substitute.
Dried oregano: Adds an earthy flavor that pairs well with the tomatoes and smoked paprika. Marjoram works as a one-to-one substitute, or use a smaller amount of dried thyme.
Diced tomatoes: Bring acidity, color, and body. I use canned diced tomatoes for convenience. A half cup with some of the juices is the right amount.
Leftover tomatoes go into chicken tacos for one, slow cooker ropa vieja, or chili for one.
Chicken broth: Adds flavor and depth as the rice simmers. Low-sodium broth gives you the most control over the final seasoning. Vegetable broth works for a vegetarian version. Leftover broth goes into slow cooker chicken burrito bowl or rice pilaf for one.
Kosher salt and black pepper: Round out the seasoning. The salt goes in twice, once with the onions and once with the liquids, so the flavor builds at each step.
Recipe Variations
This Spanish rice is easy to adjust based on what you have on hand or how you want to serve it.
Bell Pepper Addition: Add a quarter cup of chopped red or green bell pepper with the onion at the start. The peppers cook down with the onion and add color and a mild sweetness.
Cauliflower Rice or Quinoa Substitute: Both cook differently than long-grain rice, so skip the 25-minute simmer and most of the chicken broth. Cook the onions, garlic, and spices as written, then stir in the diced tomatoes and 1½ cups of cooked quinoa or cauliflower rice. Sauté for a few minutes until warmed through, adding a splash of broth if you want more moisture.
Spicy Rice: Add a chopped jalapeño with the onion, or stir in a pinch of cayenne with the smoked paprika.
Vegetarian or Vegan: Swap the chicken broth for vegetable broth, and use olive oil or vegan butter in place of butter.
Spanish Rice with Seafood: Stir in a small batch of cooked shrimp at the end for a one-bowl meal.
Cilantro and Lime Finish: Stir in a tablespoon of chopped fresh cilantro and a squeeze of lime juice right before serving for a brighter, fresher version.
How To Make Spanish Rice
These step-by-step photos show you how to make stovetop Spanish rice from start to finish. Full ingredient amounts and recipe instructions are in the recipe card below.
- Toast the rice. Melt the butter in a 10-inch skillet over medium-high heat. Add the rice and stir constantly for about 2 minutes, until the grains turn lightly golden and smell nutty.
- Cook the onions and spices. Stir in the chopped onions with a pinch of the salt and cook for 1 minute, until softened. Add the garlic, smoked paprika, oregano, and black pepper. Stir constantly for 30 seconds so the garlic does not burn and the spices bloom in the butter.
- Add the liquids. Pour in the diced tomatoes with some of their juices, the chicken broth, and the remaining salt. Stir everything together and bring the mixture to a boil.
Pro Tip: Spoon the tomatoes directly from the can so you get some of the juice with them.
- Simmer covered. Reduce the heat to low, cover the skillet, and simmer for 25 minutes. The rice is done when it is tender and most of the liquid has been absorbed.
- Taste and adjust. Remove the lid and taste the rice. Add a little more salt if needed. Broth brands vary in saltiness, so taste before adding more.
Expert Tips
Do not rinse the rice. The starch on the surface of the grains helps the rice toast and build flavor. Wet rice will not toast properly and the dish will lose depth.
Use a 10-inch skillet with a tight-fitting lid. The pan size and a snug lid are what give the rice the right amount of steam to cook evenly. A larger pan lets too much liquid evaporate, and a loose lid lets steam escape during the simmer.
Do not lift the lid while the rice simmers. Steam escaping changes the cooking environment and can leave the rice undercooked.
Let the rice rest for 5 minutes off the heat before fluffing. Resting gives the steam time to redistribute through the grains, which is what makes the rice fluffy and separate instead of clumpy.
Use low-sodium chicken broth. The salt level builds during cooking. Starting with low-sodium broth means you can taste at the end and add more salt only if needed.
Troubleshooting
If your Spanish rice is not turning out quite right, here is how to fix common issues like mushy rice, undercooked rice, or rice that is too dry.
Why is my Spanish rice mushy?
Too much liquid for the amount of rice. For this small batch recipe, use a half cup of long-grain rice with one and a half cups of broth and a half cup of diced tomatoes. Do not rinse the rice before toasting, since the starch on the grains is what helps the rice cook up with structure.
Why is my Spanish rice still hard after cooking?
The liquid evaporated too fast or the heat was too high. Make sure the lid fits tightly and the heat is on the lowest setting during the 25-minute simmer. If the rice is still firm after 25 minutes, add a quarter cup of broth, cover, and simmer for 5 more minutes.
Why is my Spanish rice too dry?
Too much liquid evaporated during the simmer. Check that the lid is sealing tightly and the heat is low enough to keep the liquid at a gentle simmer rather than a strong boil. If the rice looks dry but is still tender, stir in a tablespoon of warm broth and cover for 2 minutes off the heat.
Why is my Spanish rice sticky?
Short-grain or medium-grain rice was used instead of long-grain. Long-grain white rice is the right choice for this recipe because it releases less starch during cooking. Sticky rice can also happen when the rice is stirred during the 25-minute simmer, which breaks the grains and releases starch.
Why does my Spanish rice taste bland?
The rice was not toasted long enough or the spices were not bloomed in the butter. Toast the rice for a full 2 minutes until the grains turn lightly golden and smell nutty. Cook the spices for 30 seconds in the hot fat before adding the liquids so they release their flavor.
What To Serve With Spanish Rice
This small batch Spanish rice is a versatile side dish that pairs well with most single serving Mexican mains. Here are a few favorites:
Frequently Asked Questions
Yes, this small batch Spanish rice recipe makes two servings of about three-quarters of a cup each. A single person can eat one portion and refrigerate the second for the next day. To make four servings, double all the ingredients and use a 12-inch skillet. The simmer time stays the same at 25 minutes.
Yes, you can double all the ingredients to make four servings. Use a 12-inch skillet instead of a 10-inch skillet so the rice has room to cook evenly. The cook time stays the same at 25 minutes covered.
There is no significant difference. The two names are used interchangeably in the United States to refer to a tomato-based rice side dish flavored with onion, garlic, and spices. Traditional Spanish rice from Spain is made with saffron, while what is called Spanish rice or Mexican rice in American cooking is the same dish with paprika or chili powder.
Yes, fresh tomatoes work as a substitute for canned diced tomatoes. Use one medium chopped Roma tomato or about a half cup of chopped fresh tomatoes in place of the canned. Add a tablespoon or two of extra broth to make up for the missing tomato juice from the can.
Yes, but brown rice takes longer to cook and needs more liquid. Use two cups of broth instead of one and a half cups, and simmer for 40 to 45 minutes instead of 25. Check the rice at the 40-minute mark and add more broth if needed.
Store leftover Spanish rice in an airtight container in the refrigerator for up to 3 days. To reheat, warm the rice in a skillet over medium-low heat with a splash of broth or water, or microwave for 1 to 2 minutes until heated through.
Yes, Spanish rice freezes well for up to 3 months. Cool the rice completely, then transfer to an airtight container or freezer bag. Thaw overnight in the refrigerator and reheat on the stove or microwave with a splash of broth.
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 the butter in a 10-inch skillet over medium-high heat. Add the rice and stir constantly for about 2 minutes, until the grains turn lightly golden.
- Stir in the chopped onions and ¼ teaspoon of salt. Cook for 1 minute, until the onions soften.
- Add the garlic, smoked paprika, oregano, and black pepper. Stir constantly for 30 seconds so the garlic does not burn.
- Pour in the diced tomatoes with some of their juices, the chicken broth, and the remaining ¼ teaspoon of salt. Stir to combine and bring to a boil.
- Reduce the heat to low, cover the skillet, and simmer for 25 minutes, until the rice is tender and most of the liquid is absorbed.
- Remove the skillet from the heat. Leave the lid on and let the rice rest for 5 minutes.
- Remove the lid and fluff the rice with a fork. Taste and add a little more salt if needed.
Notes
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.
Can you substitute tomato sauce for the ½ cup canned diced tomatoes? If so, what would be the ratio?
I haven’t tested this recipe with tomato sauce, so I can’t say for sure how it would affect the flavor or texture.
When I develop a recipe, I test it carefully and multiple times so the version I publish is the one I’m happiest with and confident sharing. If you’d like to experiment with tomato sauce, you’re absolutely welcome to give it a try, just know that I haven’t tested that substitution so you may need to adjust as you go.
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!