Easy Spanish Recipes at Home
Spanish cooking the Pepper community pulls off on a weeknight — Spanish rice, chorizo skillet dinners, and tapas-style plates you can share.
★ Side
SideSpanish rice
The perfect side dish, with just a kiss of heat
Sara BowlesIngredients
- 1 cup Rice
- 2 tbsp Oil
- 2 Roma tomato
- 1 smallish chunk Onion
- 1-2 cloves Garlic
- 1 tbsp Chicken bouillon or tomato-chicken bouillon
- 1/2 packet Sazón seasoning
- 1-2 Fresh pepper of choice (I.e. jalapeño or chili pepper) - optional
Instructions
- 1Add your oil (canola, vegetable, or oil of choice) to a pot or pan, as long as it has a lid to completely cover the top. Add your rice to your oil, stirring frequently, on medium heat until toasted. Add in your whole pepper, if using
- 2In a small blender, add your tomato, piece of onion, and garlic clove(s). Add about 1/2 cup of water; blend until smooth. When your rice is toasted, add in your tomato mixture, 2 cups of water, bouillon, and 1/2 packet of sazón seasoning. Stir together well and bring to a slight boil; cover and turn down heat to low
- 3Allow your rice to cook, covered (can also add aluminum foil over the rice and then cover with the lid) , for 15 minutes, or until the water and seasoning has been evaporated. Remove from heat, fluff with a fork, add to the side of your main dish, and…
- 4ENJOY!! 💃🏻
P.S. We update the recipes on this page every few days. If you want to cook this recipe over and over again, we'd love it if you downloaded Pepper 🤝.
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Open in Pepper →Why Spanish Food Fits Any Table
Spanish cooking is built on smoked paprika, olive oil, garlic, and slow heat — a pantry most home cooks already keep.
Cooks on Pepper love that the recipes scale from a solo skillet of Spanish rice to a whole tapas spread with the same handful of ingredients.
It's forgiving food that rewards patience — the sauce always comes together if you give the onions the time they need.
Quick Tips
- 1
Real smoked paprika
Pimentón de la Vera makes the difference — regular paprika is a distant substitute.
- 2
Bloom saffron in warm broth
A pinch in warm liquid for 10 minutes unlocks color and flavor before it hits the pan.
- 3
Chorizo is the aromatic
Render it first — you're not sautéing onions in oil, you're sautéing them in chorizo fat.
- 4
Resist stirring rice
Paella and Spanish rice want a crust — leave the bottom alone.
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