Easy Spanish Rice

You know those nights when you make one of your ordinary chicken or steak standbys that are tasty but just a little bit ho hum? This Easy Spanish Rice is a great way to liven things up. It comes together in less than 30 minutes, is slightly zesty from the addition of a small amount of tomato paste and onions but still plenty simple, and with the chopped up carrots, kind of does double duty as both a starch and a veggie! Major points in my book!! So with just a bit more effort than a plain pot of rice you’re guaranteed to not only nourish your crew, but bring put a glowing smile on those appreciative faces, which is what it’s really all about, right? And in the interest of keeping everyone happy, I’m not even going to write anymore today—ha ha!


Going back on my promise just a teensy bit. Can’t let this post go by without wishing a great big happy 18th birthday to our baby!! Here’s to the joys of adulthood, LOL!!

Easy Spanish Rice

Makes 6 servings

Prep Time: Under 30 minutes


  • 2 teaspoons olive oil

  • 1 medium onion, chopped

  • 2 garlic cloves, minced

  • 2-3 carrots, peeled and diced

  • 1 cup white rice, uncooked

  • 1 3/4 cup chicken stock

  • 1 tablespoon tomato paste

  • Large pinch of salt and black pepper

The Recipe

1. Heat the oil in a large cast-iron or heavyweight pot over medium heat. Add the onion and cook for a few minutes to soften it—you don’t want it to brown.

2. Add in garlic and carrot and cook for about 5 minutes, stirring now and then. Add in rice, stock, tomato paste and salt and pepper. Stir well to loosen up the tomato paste so that it gets combined and bring the mixture to a boil. Lower the heat and cover the pot. Let simmer for about 15 minutes, until the stock is absorbed. If there’s still a lot of liquid left, cook for another 5 minutes. Then let sit, covered, for 5 minutes. Fluff up the rice with a fork and serve.


Note: Recipe adapted from Home Cooking with Kate McDermott. I tinkered a bit and used more carrots and onion

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