Are you tired of reheating the same old leftovers for days on end? Look no further! Spanish rice is a staple dish that can be transformed into a multitude of creative and delicious recipes. With just a few simple ingredients and some out-of-the-box thinking, you can turn leftover Spanish rice into a whole new meal. In this article, we’ll explore 18 flavorful and innovative ways to repurpose leftover Spanish rice. From classic comfort foods like casseroles and quesadillas, to international-inspired dishes like burritos and stir-fries, we’ve got you covered. Whether you’re looking for a quick weeknight dinner or a show-stopping brunch idea, these recipes are sure to inspire your inner chef.
Spanish Rice Stuffed Peppers
Elevate your mealtime with this flavorful and nutritious recipe that combines the sweetness of bell peppers with the savory goodness of Spanish rice.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Spanish rice
– 1/2 cup black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1/4 cup shredded cheddar cheese
– 1 tablespoon olive oil
– 1 teaspoon cumin
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the peppers, removing seeds and membranes.
3. In a bowl, mix together cooked Spanish rice, black beans, cilantro, cheese, olive oil, cumin, salt, and pepper.
4. Stuff each pepper with the rice mixture, filling to the top.
5. Place peppers in a baking dish and cover with aluminum foil.
6. Bake for 30 minutes, then remove foil and bake an additional 10-15 minutes or until peppers are tender.
Cooking Time: 40-45 minutes
Leftover Spanish Rice Casserole
Transform yesterday’s Spanish rice into a delicious casserole perfect for tonight’s dinner. This recipe is a great way to repurpose leftovers and create a satisfying meal.
Ingredients:
– 2 cups leftover Spanish rice
– 1 cup shredded cheddar cheese
– 1/2 cup diced cooked chicken or beans (optional)
– 1/4 cup chopped scallions
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine leftover Spanish rice, shredded cheese, and diced chicken or beans (if using). Mix well.
3. Transfer the mixture to a 9×13 inch baking dish and drizzle with olive oil.
4. Sprinkle chopped scallions on top of the casserole.
5. Cover the dish with aluminum foil and bake for 20 minutes.
6. Remove the foil and continue baking for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Cooking Time: 30-35 minutes
Spanish Rice and Black Bean Burritos
This recipe combines the flavors of Spanish rice and black beans with the convenience of burritos. Perfect for a quick and satisfying meal or snack!
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes, drained
– 1 tablespoon olive oil
– 1 small onion, chopped
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 1 can (15 oz) black beans, rinsed and drained
– 8-10 tortillas (flour or whole wheat)
– Shredded cheese (Monterey Jack or Cheddar), optional
– Salsa, sour cream, and avocado, optional
Instructions:
1. Cook rice according to package instructions using 2 cups of water.
2. Heat olive oil in a large skillet over medium-high heat. Add chopped onion and cook until translucent.
3. Add cumin, salt, and pepper; stir for 1 minute.
4. Add diced tomatoes; stir for 2 minutes.
5. Stir in cooked rice and black beans. Cook for an additional 2-3 minutes or until heated through.
6. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
7. Assemble burritos by filling each tortilla with the Spanish rice and black bean mixture, cheese, and desired toppings.
Cooking Time: Approximately 20-25 minutes
Spanish Rice Breakfast Hash
Start your day off right with this hearty breakfast hash that combines the flavors of Spain with a traditional breakfast dish.
Ingredients:
• 1 cup cooked Spanish rice (white or brown)
• 1 pound breakfast sausage, cooked and crumbled
• 1 large onion, diced
• 2 cloves garlic, minced
• 1 red bell pepper, diced
• 2 eggs
• Salt and pepper to taste
• Optional: chopped fresh cilantro for garnish
Instructions:
1. In a large skillet, cook the diced onion over medium-high heat until translucent.
2. Add the minced garlic and cook for an additional minute.
3. Stir in the cooked Spanish rice, crumbled sausage, and diced red bell pepper. Cook until heated through.
4. Make two wells in the mixture and crack in the eggs.
5. Cook until the whites are set and the yolks are still slightly runny.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 15-20 minutes
Cheesy Spanish Rice Quesadillas
A flavorful twist on traditional quesadillas, these cheesy Spanish rice-filled tortillas are perfect for a quick and satisfying meal or snack.
Ingredients:
– 1 cup cooked Spanish rice
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 4 large flour tortillas
– Salt to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together cooked Spanish rice, shredded cheese, and chopped cilantro.
3. Place a tortilla in the skillet and sprinkle about 1/4 cup of the rice mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling.
5. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
6. Flip and cook for an additional 2 minutes.
7. Repeat with remaining ingredients.
Cooking Time: 10-12 minutes
Spanish Rice Stuffed Zucchini Boats
Get ready for a flavorful twist on traditional stuffed zucchini! This recipe combines the sweetness of zucchini with the savory spices and rice of Spanish cuisine, making it a perfect side dish or light lunch.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked Spanish rice (with saffron and smoked paprika)
– 1/2 cup chopped fresh parsley
– 1/4 cup crumbled feta cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise, scoop out the insides, and place them on a baking sheet lined with parchment paper.
3. In a bowl, mix together cooked Spanish rice, chopped parsley, and crumbled feta cheese.
4. Stuff each zucchini boat with the rice mixture, dividing it evenly among the four boats.
5. Drizzle olive oil over the stuffed zucchinis and season with salt and pepper to taste.
6. Bake for 20-25 minutes or until the zucchinis are tender and lightly browned.
Cooking Time: 20-25 minutes
Spanish Rice and Chicken Enchiladas
This classic Mexican dish combines flavorful chicken enchiladas with a delicious Spanish rice accompaniment, perfect for a quick weeknight dinner or a weekend gathering. With minimal prep time and cooking, you’ll have a crowd-pleasing meal in no time!
Ingredients:
For the Spanish Rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 teaspoon paprika
– Salt and pepper to taste
For the Chicken Enchiladas:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1 can enchilada sauce (10 oz)
– 6-8 corn tortillas
– Shredded cheese (cheddar or Monterey Jack work well), for serving
– Optional: chopped cilantro and diced tomatoes for garnish
Instructions:
1. Preheat oven to 375°F.
2. Cook Spanish rice according to package instructions using the above ingredients.
3. In a separate pan, sauté chicken strips until cooked through. Season with salt and pepper to taste.
4. Assemble enchiladas by dipping tortillas in enchilada sauce and filling with cooked chicken. Roll up and place seam-side down in a baking dish.
5. Bake for 20-25 minutes or until cheese is melted and bubbly.
6. Serve Spanish rice alongside enchiladas, garnished with your choice of optional toppings.
Cooking Time: Approximately 30-40 minutes
Spanish Rice Soup with Chorizo
Savor the rich flavors of Spain with this hearty and comforting soup, featuring chorizo sausage and aromatic rice.
Ingredients:
– 1 pound Spanish chorizo sausage, sliced
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1 cup uncooked white rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chorizo and cook, stirring occasionally, until browned and crispy, about 5 minutes.
2. Remove chorizo from pot, leaving drippings behind. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Add rice to pot, cooking for 1 minute. Stir in chicken broth, diced tomatoes, smoked paprika, salt, and pepper. Bring to a boil, then reduce heat and simmer, covered, for 20-25 minutes or until rice is tender.
4. Return chorizo to the pot; stir to combine. Simmer soup for an additional 5 minutes before serving. Garnish with fresh parsley or cilantro.
Cooking Time: 30-35 minutes
Spanish Rice and Egg Skillet
This one-pan wonder combines the flavors of Spain with a classic breakfast staple. Perfect for a quick and easy meal, this skillet is sure to become a favorite.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup frozen peas and carrots
– 4 large eggs
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the garlic and cook for an additional minute.
4. Add the uncooked rice to the skillet, stirring to combine with the onion mixture. Cook for 1-2 minutes.
5. Add the water to the skillet and bring to a boil.
6. Reduce heat to low, cover, and simmer for 15-20 minutes or until the liquid is absorbed and the rice is tender.
7. Crack in the eggs and scramble them into the rice mixture. Cook until the eggs are set.
8. Stir in the frozen peas and carrots and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Spanish Rice Stuffed Tomatoes
A flavorful twist on traditional stuffed tomatoes, this recipe combines the sweetness of ripe tomatoes with the savory goodness of Spanish rice.
Ingredients:
– 4 large ripe tomatoes
– 1 cup cooked Spanish rice (white or brown)
– 1/2 cup chopped onion
– 1/2 cup chopped bell pepper
– 1 jalapeño pepper, seeded and finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the tomatoes and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, combine cooked Spanish rice, chopped onion, bell pepper, and jalapeño.
4. Stuff each tomato with the rice mixture, filling to the top.
5. Drizzle the tops with olive oil and season with salt and pepper.
6. Place the stuffed tomatoes on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until the tomatoes are tender and the filling is heated through.
8. Optional: Sprinkle grated cheddar cheese on top of each tomato before serving.
Cooking Time: 25-30 minutes
Leftover Spanish Rice Fritters
Transform last night’s Spanish rice into crispy, flavorful fritters perfect for a quick snack or appetizer. This recipe is a great way to reduce food waste and get creative with leftovers.
Ingredients:
– 2 cups leftover cooked Spanish rice
– 1/4 cup all-purpose flour
– 1/4 teaspoon paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1 egg, lightly beaten
– Vegetable oil for frying
Instructions:
1. In a medium bowl, combine cooked rice, flour, paprika, salt, and pepper. Mix well.
2. Add the beaten egg to the rice mixture and stir until just combined.
3. Using wet hands, shape the mixture into small patties, about 1/4 cup each.
4. Heat about 1/2 inch of vegetable oil in a large non-stick skillet over medium-high heat.
5. Fry the fritters for 3-4 minutes on each side, or until golden brown and crispy.
6. Drain on paper towels and serve hot.
Cooking Time: 10-12 minutes
Spanish Rice and Shrimp Stir-Fry
This flavorful stir-fry combines succulent shrimp with savory Spanish rice, a blend of spices, and a hint of smokiness. Perfect for a quick and satisfying meal.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 2 cloves garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– 1/4 teaspoon cumin
– Salt and pepper to taste
– Chopped fresh cilantro (optional)
Instructions:
1. Cook the rice according to package instructions using the water and olive oil.
2. In a separate pan, heat 1 tablespoon of olive oil over medium-high heat. Add the diced onion and cook until translucent, about 3-4 minutes.
3. Add the minced garlic and cook for an additional minute, until fragrant.
4. Add the shrimp and cook until pink and fully cooked, about 2-3 minutes per side.
5. Stir in smoked paprika and cumin; season with salt and pepper to taste.
6. Combine cooked rice and shrimp mixture. Garnish with chopped cilantro, if desired.
Cooking Time: 20-25 minutes
Spanish Rice Taco Salad
This recipe combines the classic flavors of Spanish rice with the boldness of taco salad, perfect for a quick and easy meal or snack.
Ingredients:
– 1 cup cooked Spanish rice
– 1 head of lettuce, chopped
– 1 can black beans, drained and rinsed
– 1 can diced tomatoes, drained
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine the cooked Spanish rice, chopped lettuce, black beans, and diced tomatoes.
2. Drizzle with olive oil and season with salt and pepper to taste.
3. Sprinkle shredded cheese over the top of the salad.
4. Garnish with chopped cilantro and serve immediately.
Cooking Time: 5 minutes
Spanish Rice and Beef Stuffed Bell Peppers
This flavorful dish combines the savory goodness of Spanish rice with tender beef and crunchy bell peppers, all wrapped up in a delicious package.
Ingredients:
– 4 large bell peppers, any color
– 1 pound ground beef
– 1 onion, diced
– 2 cloves garlic, minced
– 1 cup cooked Spanish rice (homemade or store-bought)
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Shredded cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. Cook ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add onion, garlic, cooked rice, diced tomatoes, smoked paprika, salt, and pepper to the skillet. Stir until combined.
5. Stuff each bell pepper with the beef and rice mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove foil and bake an additional 10-15 minutes or until bell peppers are tender.
Cooking Time: 40-45 minutes
Spanish Rice and Cheese Empanadas
Savory empanadas filled with flavorful Spanish rice and melted cheese – a perfect snack or meal for any occasion!
Ingredients:
– 2 cups cooked Spanish rice (preferably day-old)
– 1 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 2 tablespoons olive oil
– 1 egg, beaten
– 1 tablespoon water
– 2 cups all-purpose flour
– 1 teaspoon salt
– Vegetable oil for frying
Instructions:
1. In a medium bowl, combine cooked rice, cheese, and cilantro.
2. In a separate bowl, whisk together egg and water.
3. Add the wet ingredients to the dry ingredients (flour and salt) and mix until a dough forms.
4. Divide the dough into 8-10 equal pieces.
5. Roll each piece into a ball and flatten slightly into a disk shape.
6. Place about 1 tablespoon of rice mixture in the center of each disk.
7. Fold the dough over the filling, forming a half-moon shape, and press edges to seal.
8. Heat about 1/2 inch of vegetable oil in a large skillet over medium-high heat.
9. Fry empanadas for 3-4 minutes on each side, or until golden brown.
10. Serve warm with your favorite dipping sauce.
Cooking Time: 15-20 minutes
Spanish Rice Arancini Balls
These crispy arancini balls are filled with a savory blend of Spanish rice, cheese, and spices. Perfect as an appetizer or snack, they’re sure to please!
Ingredients:
– 2 cups cooked Spanish rice
– 1 cup grated cheddar cheese
– 1/4 cup breadcrumbs
– 1 egg
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped parsley or paprika for garnish
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a bowl, mix together cooked Spanish rice, grated cheese, breadcrumbs, and beaten egg.
3. Using your hands, shape the mixture into small balls, about 1 1/2 inches (3.8 cm) in diameter.
4. Place the arancini on a baking sheet lined with parchment paper.
5. Drizzle with olive oil and season with salt and pepper.
6. Bake for 12-15 minutes or until golden brown.
7. Serve warm, garnished with chopped parsley or paprika if desired.
Cooking Time: 12-15 minutes
Spanish Rice and Avocado Wrap
A flavorful and nutritious wrap that combines the spicy kick of Spanish rice with the creamy goodness of avocado, all wrapped up in a crispy tortilla.
Ingredients:
• 1 cup cooked Spanish rice (see below for recipe)
• 1 ripe avocado, sliced
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 large flour tortilla
Instructions:
1. Cook Spanish rice according to package instructions.
2. In a separate pan, warm the tortilla over medium heat for 30 seconds on each side.
3. Spread the cooked Spanish rice onto the warmed tortilla, leaving a 1-inch border at the top.
4. Top the rice with sliced avocado, shredded cheese, and chopped cilantro.
5. Drizzle olive oil over the filling and season with salt and pepper to taste.
6. Fold the bottom half of the tortilla up over the filling, then fold in the sides and roll the wrap into a tight cylinder.
Cooking Time: 15 minutes
Tips:
– Use leftover cooked Spanish rice for this recipe.
– Add some diced chicken or shrimp for extra protein.
– Substitute Greek yogurt or sour cream for the avocado for a different twist.
Spanish Rice and Sausage Stuffed Mushrooms
Elevate your snack game with this savory and flavorful recipe that combines the richness of sausage with the comfort of Spanish rice and the earthiness of mushrooms.
Ingredients:
– 12 large mushrooms (such as portobello or cremini), cleaned and stems removed
– 1 cup cooked Spanish rice
– 1/2 pound sweet Italian sausage, casings removed
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: grated cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a skillet, cook sausage over medium-high heat until browned, breaking it up with a spoon as it cooks.
3. Add chopped onion and minced garlic; cook until onion is translucent.
4. Stir in cooked Spanish rice; season with salt and pepper to taste.
5. Stuff each mushroom cap with the sausage-rice mixture, dividing it evenly among the mushrooms.
6. Place stuffed mushrooms on a baking sheet lined with parchment paper; drizzle with olive oil.
7. Bake for 15-20 minutes or until mushrooms are tender and filling is heated through.
Cooking Time: 15-20 minutes
Summary
Get creative with leftover Spanish rice and turn it into 18 delicious recipes! From stuffed peppers to quesadillas, burritos to casserole, these innovative dishes will transform your plain Spanish rice into a flavorful fiesta. Whether you’re in the mood for breakfast or dinner, there’s something on this list for everyone. Try making Spanish Rice Stuffed Peppers, Leftover Spanish Rice Casserole, or even Spanish Rice and Shrimp Stir-Fry to name a few. With these ideas, you’ll never have to worry about using up leftover rice again!
