Oh, the joy of discovering a container of leftover Spanish rice in your fridge! It’s like finding a blank canvas for quick, delicious dinners. From hearty stuffed peppers to zesty skillet meals, we’ve gathered 18 creative recipes that transform those humble leftovers into something truly special. Ready to turn last night’s side into tonight’s star? Let’s dive in and get cooking!
Spanish Rice Stuffed Peppers
Haven’t you been searching for that perfect weeknight dinner that feels special but doesn’t require fancy techniques? These Spanish rice stuffed peppers deliver exactly that comforting, flavor-packed meal you crave, with minimal fuss and maximum satisfaction.
Ingredients
– 4 large bell peppers, halved lengthwise and seeded
– 2 tablespoons extra virgin olive oil
– 1 medium yellow onion, finely diced
– 3 cloves garlic, minced
– 1 pound ground chuck (80/20 blend)
– 1 cup long-grain white rice, rinsed until water runs clear
– 2 cups crushed San Marzano tomatoes
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– ½ teaspoon saffron threads, crushed
– 2 cups beef bone broth
– ½ cup Manchego cheese, freshly grated
– 2 tablespoons fresh flat-leaf parsley, finely chopped
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and position one rack in the center.
2. Arrange the pepper halves cut-side up in a 9×13-inch baking dish, ensuring they fit snugly without overlapping.
3. Heat the olive oil in a large Dutch oven over medium-high heat until it shimmers, about 90 seconds.
4. Add the diced onion and cook, stirring frequently, until translucent and lightly golden at the edges, approximately 5-7 minutes.
5. Stir in the minced garlic and cook until fragrant, about 45 seconds.
6. Add the ground chuck, breaking it apart with a wooden spoon, and cook until no pink remains, roughly 6-8 minutes.
7. Sprinkle the rinsed rice into the pot and toast for 2 minutes, stirring constantly to coat each grain with oil.
8. Pour in the crushed tomatoes, smoked paprika, cumin, and crushed saffron, stirring to combine thoroughly.
9. Gradually add the beef bone broth, scraping any browned bits from the bottom of the pot.
10. Bring the mixture to a boil, then immediately reduce heat to low, cover, and simmer for 18 minutes exactly.
11. Remove the pot from heat and let it stand covered for 5 minutes to allow the rice to steam and absorb remaining liquid.
12. Season the rice mixture with 1 teaspoon kosher salt and ½ teaspoon black pepper, then fold in half of the grated Manchego cheese.
13. Spoon the rice filling evenly into the pepper halves, mounding it slightly above the edges.
14. Pour ½ cup of water into the bottom of the baking dish around the peppers to create steam.
15. Cover the dish tightly with aluminum foil and bake for 30 minutes.
16. Remove the foil, sprinkle the remaining Manchego cheese over the peppers, and bake uncovered for 15 minutes until the cheese is bubbly and lightly browned.
17. Let the peppers rest for 8 minutes before garnishing with fresh parsley.
The tender peppers yield easily to a fork while the rice maintains a distinct chew, creating wonderful textural contrast against the rich, tomato-infused filling. For a stunning presentation, serve them alongside a simple arugula salad dressed with lemon vinaigrette to cut through the richness.
Leftover Spanish Rice Casserole
Busy weeknights call for clever kitchen hacks, and this leftover Spanish rice casserole is your new secret weapon. You probably have most of these ingredients already waiting in your fridge, and it transforms last night’s rice into something completely new and delicious.
Ingredients
- 4 cups leftover Spanish rice, chilled
- 1 pound ground chuck beef, 80/20 lean-to-fat ratio
- 1 medium yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, seeded and diced
- 1 14.5-ounce can fire-roasted diced tomatoes, undrained
- 1 cup sharp cheddar cheese, freshly grated
- ½ cup Monterey Jack cheese, freshly grated
- ¼ cup fresh cilantro, chopped
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper
- Kosher salt and freshly ground black pepper
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with olive oil.
- Heat 2 tablespoons of extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
- Add 1 pound of ground chuck beef and cook for 5-7 minutes, breaking it up with a wooden spoon until thoroughly browned.
- Stir in 1 finely diced yellow onion and cook for 4 minutes until translucent and fragrant.
- Add 2 minced garlic cloves and 1 diced red bell pepper, cooking for 3 more minutes until peppers begin to soften.
- Sprinkle in 1 teaspoon smoked paprika, ½ teaspoon ground cumin, ½ teaspoon chili powder, and ¼ teaspoon cayenne pepper, toasting the spices for 30 seconds until aromatic.
- Pour in 1 can of undrained fire-roasted diced tomatoes, scraping any browned bits from the skillet bottom.
- Fold in 4 cups of chilled leftover Spanish rice until evenly combined with the meat mixture.
- Season the mixture with 1 teaspoon kosher salt and ½ teaspoon freshly ground black pepper, tasting and adjusting as needed.
- Transfer the rice and beef mixture to your prepared baking dish, spreading it into an even layer.
- Combine 1 cup freshly grated sharp cheddar and ½ cup freshly grated Monterey Jack cheese in a small bowl.
- Sprinkle the cheese blend evenly over the casserole surface, covering all exposed areas.
- Bake uncovered for 25-30 minutes until the cheese is golden brown and bubbly with visible melted edges.
- Remove the casserole from the oven and let it rest for 8-10 minutes to allow the layers to set properly.
- Garnish with ¼ cup chopped fresh cilantro just before serving.
Golden-brown cheese forms a crispy crust over the tender rice and savory beef mixture, creating wonderful textural contrast. The smoked paprika and fire-roasted tomatoes lend a subtle smokiness that deepens the overall flavor profile. For a fun twist, serve individual portions in warmed tortillas or top with cool avocado slices to balance the warmth of the spices.
Spanish Rice and Black Bean Burritos
Haven’t you had those days where you just want something hearty and satisfying without spending hours in the kitchen? These Spanish rice and black bean burritos are exactly that—packed with flavor and ready in no time. You’ll love how the spices mingle together for a truly comforting meal.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion, finely diced
- 3 garlic cloves, minced
- 1 cup long-grain white rice, rinsed
- 1 ½ cups vegetable broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- 1 (15-ounce) can black beans, rinsed and drained
- 4 (10-inch) flour tortillas
- 1 cup Monterey Jack cheese, freshly grated
- ¼ cup fresh cilantro leaves, chopped
Instructions
- Heat 2 tablespoons extra-virgin olive oil in a large skillet over medium heat until shimmering, about 1 minute.
- Sauté 1 medium finely diced yellow onion until translucent and edges begin to brown, approximately 5-7 minutes.
- Add 3 minced garlic cloves and cook until fragrant, about 30 seconds, being careful not to burn.
- Stir in 1 cup rinsed long-grain white rice and toast for 2 minutes until grains appear slightly opaque. Tip: Toasting the rice enhances its nutty flavor and helps prevent mushiness.
- Pour in 1 ½ cups vegetable broth and 1 can undrained fire-roasted diced tomatoes, scraping any browned bits from the skillet bottom.
- Add 1 teaspoon ground cumin, ½ teaspoon smoked paprika, and ¼ teaspoon cayenne pepper, stirring to combine thoroughly.
- Bring mixture to a boil, then immediately reduce heat to low and cover skillet tightly.
- Simmer for 18 minutes until liquid is fully absorbed and rice is tender. Tip: Resist lifting the lid during cooking to maintain consistent steam and temperature.
- Remove skillet from heat and let stand covered for 5 minutes to complete the steaming process.
- Fluff rice mixture with a fork, then fold in 1 can rinsed black beans until evenly distributed.
- Warm 4 (10-inch) flour tortillas in a dry skillet over medium heat for 20 seconds per side until pliable. Tip: Warming tortillas prevents cracking when rolling.
- Spoon ¾ cup rice mixture onto the center of each tortilla, leaving 2-inch borders on all sides.
- Sprinkle ¼ cup freshly grated Monterey Jack cheese and 1 tablespoon chopped fresh cilantro over each portion.
- Fold bottom edge of tortilla over filling, then fold in sides and roll tightly away from you to form a secure burrito.
Keep these burritos as is for a soft, comforting texture, or crisp them in a panini press for a golden, crunchy exterior. The smoked paprika adds a subtle smokiness that complements the creamy black beans perfectly. Try serving them with a side of tangy lime crema for an extra flavor boost that cuts through the richness.
Spanish Rice Breakfast Hash
Just imagine waking up to the sizzle of chorizo and the earthy aroma of paprika filling your kitchen. This Spanish Rice Breakfast Hash transforms leftover rice into something spectacularly delicious. You’ll love how the crispy potatoes mingle with smoky spices for a morning meal that feels both comforting and exciting.
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 large yellow onion, finely diced
- 2 cloves garlic, minced
- 8 ounces cured Spanish chorizo, casing removed and crumbled
- 2 cups cold cooked long-grain white rice
- 1½ cups Yukon Gold potatoes, par-cooked and diced into ½-inch cubes
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- ¼ teaspoon saffron threads, lightly crushed
- 4 pasture-raised eggs, lightly beaten
- 2 tablespoons clarified butter
- ¼ cup fresh flat-leaf parsley, finely chopped
- Kosher salt and freshly ground black pepper
Instructions
- Heat extra-virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
- Add finely diced yellow onion and sauté until translucent and edges begin to caramelize, 4-5 minutes.
- Stir in minced garlic and cook until fragrant, 30 seconds.
- Add crumbled Spanish chorizo and cook until fat renders and edges crisp, 3-4 minutes.
- Incorporate par-cooked potato cubes in a single layer, allowing them to develop a golden crust for 4 minutes without stirring.
- Sprinkle smoked paprika, ground cumin, and crushed saffron threads over the mixture, toasting the spices for 30 seconds.
- Add cold cooked rice, breaking up any clumps and pressing into an even layer to maximize surface contact with the skillet.
- Cook undisturbed for 3 minutes to develop a crispy bottom crust, then flip sections and repeat.
- Create four wells in the hash mixture using the back of a spoon.
- Pour clarified butter into each well and add lightly beaten eggs directly into the wells.
- Cook until egg whites are set but yolks remain runny, 3-4 minutes, covering briefly if needed.
- Remove from heat and garnish with finely chopped flat-leaf parsley.
- Season with kosher salt and freshly ground black pepper to finish.
From the moment your fork breaks through that crispy rice crust into the creamy egg yolk, you’ll understand why this hash becomes an instant favorite. The chorizo infuses every bite with smoky depth while the saffron adds subtle floral notes that elevate the entire dish. Try serving it straight from the skillet with toasted crusty bread for soaking up every last bit of flavor.
Cheesy Spanish Rice Quesadillas
Oh, you know those nights when you want something comforting but don’t want to spend hours in the kitchen? These cheesy Spanish rice quesadillas are your answer—they’re packed with flavor and come together in minutes. They’re perfect for using up leftover rice while feeling like a totally new meal.
Ingredients
– 2 cups cooked Spanish rice, cooled
– 4 large flour tortillas (10-inch diameter)
– 1 ½ cups shredded Monterey Jack cheese
– ½ cup sharp cheddar cheese, finely grated
– 2 tablespoons clarified butter
– ¼ cup fresh cilantro leaves, chopped
– ½ cup pico de gallo, drained
– ½ teaspoon smoked paprika
– ¼ teaspoon ground cumin
Instructions
1. Heat a large cast-iron skillet over medium heat (350°F surface temperature) for 3 minutes.
2. Brush one side of a flour tortilla with ½ tablespoon of clarified butter using a pastry brush.
3. Place the tortilla buttered-side down in the heated skillet.
4. Sprinkle ⅓ cup of Monterey Jack cheese evenly over half of the tortilla.
5. Spread ½ cup of cooled Spanish rice in a single layer over the cheese.
6. Top the rice with 2 tablespoons of drained pico de gallo.
7. Sprinkle ⅛ cup of sharp cheddar cheese over the pico de gallo.
8. Add 1 tablespoon of chopped fresh cilantro evenly across the filling.
9. Fold the empty half of the tortilla over the filled half, pressing gently with a spatula.
10. Cook for 2-3 minutes until the bottom develops golden-brown spots and the cheese begins melting.
11. Carefully flip the quesadilla using a wide spatula.
12. Cook for another 2-3 minutes until the second side is golden-brown and crisp.
13. Transfer to a cutting board and let rest for 1 minute to set the filling.
14. Repeat the process with remaining tortillas and ingredients.
15. Cut each quesadilla into three wedges using a sharp chef’s knife.
What makes these quesadillas truly special is the way the crisp, buttery tortilla gives way to the melty cheese and savory rice filling. The smoked paprika adds a subtle smokiness that plays beautifully against the fresh brightness of the cilantro and pico de gallo. Try serving them with a cool avocado crema for dipping, or slice them into smaller wedges for the perfect party appetizer that’ll disappear in minutes.
Spanish Rice Stuffed Zucchini Boats
Remember those times when you want something comforting but also want to sneak in extra veggies? These Spanish rice stuffed zucchini boats are your answer. They’re hearty, flavorful, and perfect for a weeknight dinner that feels special without too much fuss.
Ingredients
– 4 medium zucchini, halved lengthwise and centers scooped out
– 2 tablespoons extra-virgin olive oil
– 1 small yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup long-grain white rice, rinsed until water runs clear
– 1 ½ cups chicken broth, warmed
– 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
– 1 teaspoon smoked paprika
– ½ teaspoon ground cumin
– ½ cup shredded Monterey Jack cheese
– 2 tablespoons fresh cilantro, chopped
Instructions
1. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
2. Brush the scooped-out zucchini halves with 1 tablespoon of extra-virgin olive oil and arrange them cut-side up in the baking dish.
3. Heat the remaining 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat until shimmering.
4. Add the finely diced yellow onion and cook for 4–5 minutes, stirring occasionally, until translucent.
5. Stir in the minced garlic and cook for 30 seconds until fragrant.
6. Add the rinsed long-grain white rice and toast for 2 minutes, stirring constantly, until lightly golden.
7. Pour in the warmed chicken broth and undrained fire-roasted diced tomatoes, scraping any browned bits from the skillet bottom.
8. Stir in the smoked paprika and ground cumin until fully incorporated.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the rice is tender and liquid is absorbed.
10. Remove the skillet from heat and let the rice mixture stand, covered, for 5 minutes to steam.
11. Fluff the rice mixture with a fork, then stir in the shredded Monterey Jack cheese and chopped fresh cilantro.
12. Spoon the rice mixture evenly into the prepared zucchini boats, pressing gently to pack.
13. Cover the baking dish with foil and bake at 375°F for 20 minutes.
14. Remove the foil and bake for an additional 10 minutes until the zucchini is fork-tender and the tops are lightly browned.
15. Let the stuffed zucchini boats rest for 5 minutes before serving.
You’ll love how the tender zucchini gives way to the smoky, cheesy rice filling. The fire-roasted tomatoes add a subtle char, while the melted Monterey Jack brings everything together. Try serving these with a dollop of cool sour cream or alongside grilled chicken for a complete meal.
Spanish Rice and Chicken Enchiladas
You know those nights when you want something comforting but don’t want to spend hours in the kitchen? Yeah, Spanish rice and chicken enchiladas are your answer—they’re flavorful, satisfying, and perfect for a cozy dinner.
Ingredients
- 2 cups long-grain white rice, rinsed until water runs clear
- 4 cups homemade chicken stock, heated to a simmer
- 1 lb boneless, skinless chicken thighs, trimmed of excess fat
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can fire-roasted diced tomatoes, undrained
- 2 tbsp avocado oil
- 1 tsp ground cumin, toasted
- 1 tsp smoked paprika
- 8 (6-inch) corn tortillas
- 2 cups shredded Monterey Jack cheese
- 1/4 cup fresh cilantro leaves, chopped
- 1 lime, cut into wedges
Instructions
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with avocado oil.
- Heat 1 tablespoon of avocado oil in a large, heavy-bottomed skillet over medium-high heat until shimmering.
- Season the chicken thighs generously with kosher salt and black pepper on both sides.
- Sear the chicken thighs for 5–6 minutes per side until deeply golden brown and cooked through.
- Transfer the chicken to a cutting board and let it rest for 5 minutes before shredding with two forks.
- In the same skillet, add the remaining avocado oil and sauté the diced onion for 4–5 minutes until translucent.
- Stir in the minced garlic, toasted cumin, and smoked paprika, and cook for 1 minute until fragrant.
- Add the rinsed rice to the skillet and toast for 2 minutes, stirring constantly, until lightly golden.
- Pour in the fire-roasted tomatoes with their juices and the simmering chicken stock, scraping up any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
- Fold the shredded chicken and half of the chopped cilantro into the cooked rice mixture.
- Warm the corn tortillas by heating them directly over a gas flame for 10–15 seconds per side until pliable, or wrap in a damp towel and microwave for 30 seconds.
- Spoon 1/2 cup of the rice and chicken mixture onto each tortilla, roll tightly, and place seam-side down in the prepared baking dish.
- Sprinkle the shredded Monterey Jack cheese evenly over the top of the enchiladas.
- Bake for 20–25 minutes until the cheese is melted and bubbly with golden-brown spots.
- Remove from the oven and let rest for 5 minutes before serving.
Melted Monterey Jack cheese forms a golden crust over tender enchiladas, while the Spanish rice inside offers a subtle smokiness from the paprika and cumin. Serve these with a squeeze of fresh lime and extra cilantro for a bright finish that cuts through the richness.
Spanish Rice Soup with Chorizo
Remember those chilly evenings when you just want something warm and comforting? You’re in luck—this Spanish Rice Soup with Chorizo is exactly what you need. It’s hearty, flavorful, and comes together in no time.
Ingredients
- 8 ounces Spanish chorizo, casing removed and diced into ¼-inch pieces
- 1 large yellow onion, finely diced
- 3 cloves garlic, minced
- 1 cup long-grain white rice, rinsed until water runs clear
- 4 cups chicken stock, preferably homemade
- 1 (14.5-ounce) can fire-roasted diced tomatoes, with juices
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 2 tablespoons extra-virgin olive oil
- Kosher salt, to season
- Fresh cilantro leaves, for garnish
Instructions
- Heat 2 tablespoons of extra-virgin olive oil in a large Dutch oven over medium heat until shimmering.
- Add 8 ounces of diced Spanish chorizo and cook for 4–5 minutes, stirring occasionally, until the fat renders and the chorizo is lightly browned.
- Add 1 finely diced large yellow onion and sauté for 6–7 minutes, until translucent and softened.
- Stir in 3 minced garlic cloves and cook for 1 minute, until fragrant.
- Tip: Toasting the rice before adding liquid enhances its nutty flavor and prevents mushiness.
- Add 1 cup of rinsed long-grain white rice and cook for 2 minutes, stirring constantly, until the grains are lightly toasted.
- Pour in 4 cups of chicken stock and 1 can of fire-roasted diced tomatoes with their juices.
- Stir in 1 teaspoon of smoked paprika and ½ teaspoon of ground cumin until well combined.
- Bring the soup to a boil, then reduce the heat to low and cover the pot.
- Simmer for 18–20 minutes, until the rice is tender and has absorbed most of the liquid.
- Tip: Let the soup rest off the heat for 5 minutes before serving to allow the flavors to meld.
- Season with kosher salt to taste, starting with ½ teaspoon and adjusting as needed.
- Tip: For a brighter finish, stir in a squeeze of fresh lime juice just before serving.
- Ladle the soup into bowls and garnish with fresh cilantro leaves.
You’ll love the tender rice grains swimming in a smoky, tomato-rich broth, with bites of spicy chorizo adding depth to every spoonful. Try topping it with a dollop of cool sour cream or serving it alongside crusty bread for dipping—it’s a meal that feels both rustic and refined.
Spanish Rice and Egg Skillet
Oh, you know those nights when you want something comforting but don’t want to fuss? This Spanish rice and egg skillet is your answer—it comes together in one pan and feels like a warm hug after a long day.
Ingredients
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 red bell pepper, stemmed, seeded, and finely diced
- 1 ½ cups chicken broth
- 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- 4 pasture-raised eggs
- 2 tablespoons chopped fresh cilantro
- Sea salt and freshly cracked black pepper
Instructions
- Heat the extra-virgin olive oil in a 10-inch cast-iron skillet over medium heat until shimmering.
- Add the finely diced yellow onion and cook, stirring occasionally, until translucent and lightly golden, about 5 minutes.
- Stir in the minced garlic and cook until fragrant, about 30 seconds.
- Add the diced red bell pepper and cook until slightly softened, about 3 minutes.
- Add the rinsed long-grain white rice to the skillet and toast, stirring constantly, until the grains are lightly golden and aromatic, about 2 minutes.
- Pour in the chicken broth and undrained fire-roasted diced tomatoes, scraping the bottom of the skillet to release any browned bits.
- Stir in the smoked paprika and ground cumin until evenly distributed.
- Bring the mixture to a boil, then reduce the heat to low, cover the skillet, and simmer for 18 minutes, or until the rice is tender and has absorbed most of the liquid.
- Using the back of a spoon, create 4 shallow wells in the rice mixture.
- Crack 1 pasture-raised egg into each well, being careful not to break the yolks.
- Cover the skillet and cook over low heat for 5–7 minutes, or until the egg whites are fully set and the yolks are still slightly runny.
- Remove the skillet from the heat and season the eggs and rice with sea salt and freshly cracked black pepper to taste.
- Sprinkle the chopped fresh cilantro over the top just before serving.
Fluffy rice soaks up the smoky tomato broth, while the runny yolks create a rich sauce when broken. For a fun twist, top with sliced avocado or serve with warm tortillas for scooping—it’s a complete meal that feels both rustic and elegant.
Spanish Rice Stuffed Tomatoes
Diving into stuffed tomatoes feels like summer on a plate. You get these gorgeous, ripe tomatoes filled with savory Spanish rice that just bursts with flavor. It’s the kind of dish that makes weeknight dinners feel special without any fuss.
Ingredients
- 4 large beefsteak tomatoes
- 1 cup long-grain white rice, rinsed
- 2 tablespoons extra-virgin olive oil
- 1 small yellow onion, finely diced
- 2 garlic cloves, minced
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/4 teaspoon saffron threads, crushed
- 2 cups chicken stock, warmed
- 1/4 cup fresh parsley, chopped
- 1/4 cup manchego cheese, grated
- Kosher salt to season
- Freshly cracked black pepper to season
Instructions
- Preheat your oven to 375°F and position a rack in the center.
- Slice the top 1/4 inch off each tomato and carefully scoop out the pulp and seeds using a melon baller, leaving a 1/4-inch thick shell.
- Season the inside of each tomato shell with kosher salt and place them cut-side down on a wire rack to drain for 15 minutes.
- Heat olive oil in a heavy-bottomed saucepan over medium heat until it shimmers.
- Sauté the diced onion for 4-5 minutes until translucent and slightly golden at the edges.
- Add the minced garlic and cook for 30 seconds until fragrant but not browned.
- Stir in the rinsed rice, coating it thoroughly with the oil and aromatics.
- Toast the rice for 2 minutes, stirring constantly, until the grains become slightly opaque.
- Sprinkle in the smoked paprika, ground cumin, and crushed saffron threads, toasting for 30 seconds to bloom the spices.
- Pour in the warmed chicken stock, scraping any browned bits from the bottom of the pan.
- Bring the mixture to a boil, then immediately reduce heat to low and cover tightly.
- Simmer for 18 minutes until the liquid is fully absorbed and the rice is tender.
- Remove the pan from heat and let it stand covered for 5 minutes to steam.
- Fluff the rice with a fork and fold in the chopped parsley and grated manchego cheese.
- Season the rice mixture with kosher salt and freshly cracked black pepper.
- Pat the tomato shells dry with paper towels and arrange them in a baking dish.
- Fill each tomato shell with the Spanish rice mixture, mounding it slightly.
- Bake for 20-25 minutes until the tomatoes are tender but still hold their shape.
- Let the stuffed tomatoes rest for 5 minutes before serving to allow the flavors to meld.
Zesty and vibrant, these tomatoes offer a wonderful textural contrast between the tender rice and the slightly firm tomato shell. The manchego cheese creates a subtle salty richness that balances the bright acidity. Try serving them alongside grilled fish or as a stunning vegetarian main course with a simple green salad.
Leftover Spanish Rice Fritters
Mmm, you know that container of leftover Spanish rice sitting in your fridge? Instead of just reheating it, let’s transform those flavorful grains into crispy, golden fritters that’ll make you wonder why you ever ate Spanish rice any other way.
Ingredients
- 2 cups chilled leftover Spanish rice
- 1 large pasture-raised egg, lightly beaten
- ¼ cup all-purpose flour
- 2 tablespoons grated Manchego cheese
- 1 tablespoon finely chopped fresh cilantro
- ½ teaspoon smoked paprika
- ¼ teaspoon garlic powder
- ¼ cup clarified butter
- ½ cup avocado oil
- Sea salt flakes for finishing
Instructions
- Combine 2 cups chilled leftover Spanish rice, 1 lightly beaten pasture-raised egg, ¼ cup all-purpose flour, 2 tablespoons grated Manchego cheese, 1 tablespoon finely chopped fresh cilantro, ½ teaspoon smoked paprika, and ¼ teaspoon garlic powder in a medium mixing bowl.
- Mix the ingredients thoroughly until a cohesive mixture forms that holds together when pressed.
- Divide the mixture into 8 equal portions using a 2-tablespoon cookie scoop for consistent sizing.
- Shape each portion into ½-inch thick patties, pressing firmly to ensure they hold their shape during cooking.
- Heat ¼ cup clarified butter and ½ cup avocado oil in a large cast-iron skillet over medium heat until the oil reaches 350°F, verified with an instant-read thermometer.
- Carefully place 4 fritters into the hot oil, ensuring they don’t touch to allow proper browning.
- Fry the fritters for 3-4 minutes until the bottoms develop a deep golden-brown crust.
- Flip each fritter using a slotted spatula and fry for an additional 3-4 minutes until both sides are evenly browned and crispy.
- Transfer the cooked fritters to a wire rack set over a baking sheet to drain excess oil while maintaining crispness.
- Repeat the frying process with the remaining 4 fritters, maintaining the oil temperature at 350°F throughout.
- Sprinkle the hot fritters with sea salt flakes immediately after removing from the oil.
Vibrantly crisp on the outside with a tender, savory interior, these fritters deliver the familiar comfort of Spanish rice in an entirely new texture experience. The subtle smokiness from the paprika plays beautifully against the salty Manchego, creating layers of flavor in every bite. Try serving them alongside a cool lime crema or as an unexpected base for poached eggs at your next brunch gathering.
Spanish Rice and Shrimp Stir-Fry
Haven’t you had those nights where you want something delicious but don’t want to spend hours in the kitchen? This Spanish rice and shrimp stir-fry comes together in under 30 minutes, packing incredible flavor with minimal effort. You’ll love how the spices meld together while the shrimp stay perfectly tender.
Ingredients
- 1 pound wild-caught large shrimp, peeled and deveined
- 2 cups Spanish bomba rice
- 3 tablespoons extra virgin olive oil
- 1 large yellow onion, finely diced
- 4 garlic cloves, microplaned
- 1 red bell pepper, julienned
- 1 teaspoon smoked paprika
- ½ teaspoon saffron threads
- 4 cups homemade chicken stock
- ¼ cup dry sherry
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 lemon, zested and juiced
- Kosher salt to taste
- Freshly cracked black pepper to taste
Instructions
- Pat the wild-caught shrimp completely dry with paper towels and season both sides with kosher salt and freshly cracked black pepper.
- Heat 2 tablespoons of extra virgin olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- Sear the shrimp for 90 seconds per side until they develop a golden crust and turn opaque, then transfer to a clean plate. Tip: Don’t overcrowd the skillet to ensure proper searing.
- Add the remaining tablespoon of olive oil to the same skillet and sauté the finely diced yellow onion for 4-5 minutes until translucent and fragrant.
- Stir in the microplaned garlic and cook for 45 seconds until aromatic but not browned.
- Add the julienned red bell pepper and cook for 3 minutes until slightly softened.
- Sprinkle the Spanish bomba rice into the skillet and toast for 2 minutes, stirring constantly, until the grains become slightly opaque around the edges.
- Deglaze with the dry sherry, scraping up any browned bits from the bottom of the skillet, and cook until the liquid reduces by half.
- Stir in the smoked paprika and saffron threads, toasting the spices for 30 seconds to release their essential oils.
- Pour in the homemade chicken stock and bring to a vigorous boil, then immediately reduce to a gentle simmer.
- Cover the skillet and cook for 18 minutes without lifting the lid. Tip: Maintaining a tight seal is crucial for proper rice absorption.
- Remove from heat and let the rice rest, covered, for 5 minutes to complete the steaming process.
- Fluff the rice with a fork and gently fold in the seared shrimp, fresh lemon juice, and lemon zest.
- Garnish with the finely chopped flat-leaf parsley just before serving. Tip: Adding parsley at the end preserves its bright color and fresh flavor.
Vibrant and satisfying, this dish delivers a wonderful textural contrast between the firm, separate grains of bomba rice and the plump, juicy shrimp. The saffron infuses every bite with its distinctive floral notes while the smoked paprika adds a subtle smokiness that complements the sweet shrimp beautifully. For an elegant presentation, serve it family-style in a colorful ceramic dish with extra lemon wedges for squeezing over individual portions.
Spanish Rice Taco Salad
Ever find yourself craving tacos but wanting something a bit more substantial than the usual handheld version? Enter this Spanish rice taco salad, which combines all your favorite taco flavors in one satisfying bowl. You get the spiced ground beef, the zesty rice, and all the fresh toppings piled high for a meal that feels both familiar and exciting.
Ingredients
- 1 lb grass-fed ground beef, 85% lean
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups homemade chicken stock
- 1 small yellow onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1/2 tsp chili powder
- 1/4 tsp cayenne pepper
- 2 tbsp extra virgin olive oil
- 1 cup cherry tomatoes, quartered
- 1/2 cup fresh cilantro leaves, roughly chopped
- 1 ripe avocado, sliced
- 1/4 cup crumbled cotija cheese
- 2 tbsp freshly squeezed lime juice
- Sea salt and freshly cracked black pepper
Instructions
- Heat the extra virgin olive oil in a large skillet over medium-high heat until shimmering.
- Add the finely diced yellow onion and cook for 4-5 minutes until translucent and lightly golden around the edges.
- Stir in the minced garlic and cook for 30 seconds until fragrant but not browned.
- Add the grass-fed ground beef, breaking it up with a wooden spoon, and cook for 6-7 minutes until no pink remains.
- Sprinkle in the ground cumin, smoked paprika, chili powder, and cayenne pepper, stirring constantly for 1 minute to toast the spices.
- Mix in the tomato paste and cook for 1 minute until it darkens slightly and coats the beef mixture.
- Add the rinsed long-grain white rice and stir to coat thoroughly with the spiced beef mixture.
- Pour in the homemade chicken stock, scraping any browned bits from the bottom of the skillet.
- Bring to a boil, then reduce heat to low, cover, and simmer for 18 minutes until the rice is tender and has absorbed all the liquid.
- Remove from heat and let stand, covered, for 5 minutes to allow the rice to steam and become fluffy.
- Fluff the Spanish rice mixture with a fork, then stir in the freshly squeezed lime juice.
- Season with sea salt and freshly cracked black pepper to your preference.
- Divide the warm Spanish rice mixture among serving bowls.
- Top with quartered cherry tomatoes, roughly chopped fresh cilantro leaves, sliced ripe avocado, and crumbled cotija cheese.
Get ready for a textural symphony—the fluffy rice mingles with savory beef, while fresh tomatoes and avocado add bright, creamy contrast. The cotija cheese brings a salty punch that ties everything together beautifully. For a fun twist, serve it in crispy tortilla bowls or alongside grilled shrimp for a surf-and-turf variation.
Spanish Rice and Beef Stuffed Bell Peppers
Delicious doesn’t have to mean difficult, and these stuffed peppers prove just that. You’ll love how the savory Spanish rice and seasoned beef come together in those colorful bell pepper vessels. It’s the kind of comforting meal that feels fancy but is totally approachable for any weeknight.
Ingredients
- 4 large bell peppers, mixed colors, tops removed and seeded
- 1 lb grass-fed ground beef, 85/15 lean-to-fat ratio
- 1 cup long-grain white rice, rinsed until water runs clear
- 2 cups homemade chicken stock, heated to 180°F
- 1 medium yellow onion, finely diced
- 3 garlic cloves, microplaned
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1/2 tsp saffron threads, steeped in 2 tbsp warm water
- 2 tbsp extra virgin olive oil
- 1/4 cup fresh flat-leaf parsley, finely chopped
- 1 cup aged Manchego cheese, freshly grated
- Kosher salt and freshly cracked black pepper
Instructions
- Preheat your oven to 375°F and lightly brush the bell peppers with 1 tablespoon of extra virgin olive oil.
- Season the interior of each pepper with a pinch of kosher salt and arrange them upright in a baking dish.
- Heat the remaining olive oil in a large Dutch oven over medium-high heat until shimmering.
- Add the finely diced yellow onion and sauté for 4-5 minutes until translucent and lightly caramelized.
- Stir in the microplaned garlic and cook for exactly 60 seconds until fragrant but not browned.
- Add the grass-fed ground beef, breaking it apart with a wooden spoon, and cook for 6-7 minutes until no pink remains.
- Sprinkle the smoked paprika, ground cumin, and 1 teaspoon kosher salt over the beef mixture, stirring to coat evenly.
- Tip: Blooming the spices in the rendered beef fat enhances their depth and complexity.
- Add the rinsed long-grain white rice to the Dutch oven, toasting it for 2 minutes while stirring constantly.
- Pour in the 180°F homemade chicken stock and the saffron infusion, scraping any browned bits from the bottom.
- Bring the mixture to a vigorous boil, then immediately reduce heat to low and cover tightly.
- Simmer the rice for exactly 18 minutes, then remove from heat and let stand covered for 5 minutes.
- Tip: Resist lifting the lid during cooking to prevent steam escape and ensure perfectly fluffy rice.
- Fluff the rice mixture with a fork and fold in the finely chopped flat-leaf parsley and half of the freshly grated Manchego cheese.
- Spoon the filling evenly into the prepared bell peppers, pressing gently to pack without compacting.
- Sprinkle the remaining Manchego cheese over the tops of each stuffed pepper.
- Pour 1/2 cup of water into the bottom of the baking dish around the peppers to create steam.
- Cover the dish tightly with aluminum foil and bake at 375°F for 25 minutes.
- Remove the foil and continue baking for another 10-12 minutes until the cheese is golden and bubbly.
- Tip: Let the peppers rest for 8-10 minutes before serving to allow the filling to set and flavors to meld.
- Resting also prevents the filling from spilling out when you cut into them.
Remarkably tender peppers give way to that perfectly textured Spanish rice, where each grain remains distinct yet infused with savory beef and warm spices. The melted Manchego creates a gorgeous golden crust that contrasts beautifully with the vibrant pepper walls. Try serving these alongside a simple arugula salad with lemon vinaigrette to cut through the richness, or top with a dollop of garlic aioli for an extra flavor boost.
Spanish Rice and Cheese Empanadas
Mmm, you know those days when you want something comforting but also a little special? These Spanish rice and cheese empanadas hit that perfect spot—they’re crispy, savory, and packed with flavor, making them ideal for a cozy dinner or a fun party appetizer.
Ingredients
- 2 cups cooked Spanish rice (prepared with saffron and sofrito)
- 1 cup grated Manchego cheese
- 1 package (14 oz) store-bought empanada dough discs
- 1 large pasture-raised egg, lightly beaten
- 2 tbsp clarified butter, melted
- 1/4 cup finely diced Spanish chorizo
- 1/4 cup roasted piquillo peppers, finely chopped
- 1 tsp smoked paprika
- 1/2 tsp sea salt
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a medium bowl, combine the cooked Spanish rice, grated Manchego cheese, diced Spanish chorizo, roasted piquillo peppers, smoked paprika, and sea salt until evenly mixed.
- Lay the empanada dough discs on a clean, lightly floured surface.
- Spoon 2 tablespoons of the rice and cheese filling onto the center of each dough disc.
- Brush the edges of the dough with the lightly beaten pasture-raised egg using a pastry brush.
- Fold the dough over the filling to form a half-moon shape, pressing the edges firmly to seal.
- Crimp the sealed edges with a fork to ensure they are tightly closed and won’t leak during baking.
- Brush the tops of the empanadas with melted clarified butter for a golden, flaky crust.
- Place the empanadas on the prepared baking sheet, spacing them 1 inch apart.
- Bake for 20–25 minutes, or until the empanadas are golden brown and crisp.
- Transfer the empanadas to a wire rack to cool for 5 minutes before serving.
Deliciously golden and crisp, these empanadas offer a satisfying crunch that gives way to a warm, savory filling of saffron-infused rice and melted Manchego. The smoky chorizo and sweet piquillo peppers add depth, making them perfect for dipping into a cilantro-lime crema or serving alongside a simple arugula salad for a complete meal.
Spanish Rice Arancini Balls
Gosh, you know that delicious Spanish rice from last night’s dinner? Let’s transform those glorious leftovers into something even more spectacular. These crispy Spanish rice arancini balls are the perfect way to elevate your meal prep game while creating an impressive appetizer that’ll have everyone asking for the recipe.
Ingredients
– 2 cups chilled, cooked Spanish rice
– 4 ounces aged Manchego cheese, finely grated
– 1/2 cup all-purpose flour
– 2 large pasture-raised eggs, lightly beaten
– 1 cup panko breadcrumbs
– 1/4 cup clarified butter
– 2 cups sunflower oil for frying
– 1 teaspoon smoked paprika
– 1/2 teaspoon fine sea salt
Instructions
1. Combine 2 cups chilled Spanish rice with 1 teaspoon smoked paprika and 1/2 teaspoon fine sea salt in a medium mixing bowl.
2. Portion the rice mixture into 12 equal portions using a 2-tablespoon cookie scoop for consistent sizing.
3. Press your thumb into the center of each rice portion to create a deep indentation.
4. Fill each indentation with approximately 1 teaspoon of finely grated Manchego cheese.
5. Carefully mold the rice around the cheese filling, rolling between your palms to form smooth, compact spheres.
6. Arrange the formed balls on a parchment-lined baking sheet and refrigerate for 20 minutes to firm up.
7. Set up a breading station with three shallow dishes: one containing 1/2 cup all-purpose flour, another with 2 lightly beaten pasture-raised eggs, and the third with 1 cup panko breadcrumbs.
8. Working with one ball at a time, coat each thoroughly in flour, shaking off excess.
9. Dip the floured ball into the beaten eggs, ensuring complete coverage.
10. Roll the egg-coated ball in panko breadcrumbs, pressing gently to adhere the crumbs evenly.
11. Return the breaded balls to the parchment-lined baking sheet.
12. Heat 2 cups sunflower oil and 1/4 cup clarified butter in a heavy-bottomed Dutch oven to 350°F, using a deep-fry thermometer to monitor temperature precisely.
13. Fry the arancini in batches of 4 for 3-4 minutes, until golden brown and crispy.
14. Maintain oil temperature between 345-355°F throughout frying for optimal crispiness.
15. Use a spider strainer to transfer fried arancini to a wire rack set over a baking sheet.
16. Let the arancini rest for 2 minutes before serving to allow the cheese center to set slightly. The crispy panko exterior gives way to a creamy, molten Manchego center that contrasts beautifully with the seasoned Spanish rice. Serve them alongside a zesty tomato dipping sauce or crumbled over a fresh green salad for a textural surprise that elevates any meal.
Spanish Rice and Avocado Wrap
Gosh, you know those days when you want something satisfying but don’t want to spend hours in the kitchen? This Spanish rice and avocado wrap comes together in no time and hits all the right notes. It’s the perfect balance of hearty, fresh, and totally customizable to whatever you’re craving.
Ingredients
- 2 cups cooked Spanish rice (prepared with saffron threads)
- 1 large Hass avocado, perfectly ripe
- 4 large flour tortillas (10-inch diameter)
- 1 cup shredded Monterey Jack cheese
- ½ cup pico de gallo (freshly prepared)
- ¼ cup sour cream
- 2 tablespoons extra virgin olive oil
- 1 teaspoon smoked paprika
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
Instructions
- Heat a large non-stick skillet over medium heat (350°F surface temperature).
- Warm the flour tortillas one at a time for 30 seconds per side until pliable.
- Place the warmed tortillas on a clean work surface.
- Spread ½ cup of Spanish rice evenly across the center of each tortilla, leaving 2-inch borders.
- Halve the avocado lengthwise and remove the pit.
- Scoop the avocado flesh into a small bowl using a spoon.
- Mash the avocado with a fork until slightly chunky.
- Season the mashed avocado with kosher salt and black pepper.
- Divide the seasoned avocado mixture evenly among the four tortillas, spreading it over the rice.
- Sprinkle ¼ cup of shredded Monterey Jack cheese over the avocado on each wrap.
- Drizzle ¼ cup of pico de gallo evenly over the cheese layer.
- Add 1 tablespoon of sour cream in a thin line across the filling.
- Fold the bottom edge of each tortilla up over the filling.
- Fold the left and right sides inward toward the center.
- Roll the wrap tightly away from you to form a secure cylinder.
- Brush the outside of each wrap lightly with extra virgin olive oil.
- Sprinkle smoked paprika evenly over the oiled surface.
- Return the wraps to the skillet, seam-side down.
- Cook for 3-4 minutes until golden brown and crisp.
- Carefully flip each wrap using a spatula.
- Cook for an additional 3 minutes until the second side is golden and the cheese has melted.
- Transfer the wraps to a cutting board and let rest for 2 minutes before slicing.
Knowing how the warm, crispy tortilla gives way to that creamy avocado and fluffy Spanish rice makes this wrap truly special. The smoked paprika adds this subtle smokiness that plays beautifully against the fresh pico de gallo. Try serving them sliced diagonally with extra sour cream for dipping, or pack them whole for a mess-free lunch that travels beautifully.
Spanish Rice and Sausage Stuffed Mushrooms
Sometimes you need an appetizer that feels like a complete meal. These Spanish rice and sausage stuffed mushrooms deliver that perfect balance—savory, satisfying, and packed with flavor. They’re surprisingly simple to make for how impressive they look on any table.
Ingredients
– 16 large cremini mushrooms, stems removed and reserved
– 2 tablespoons extra virgin olive oil
– ½ pound Spanish-style chorizo, casing removed and finely diced
– ½ cup finely diced yellow onion
– 2 garlic cloves, minced
– 1 cup cooked Spanish rice (prepared with saffron threads)
– ¼ cup grated Manchego cheese
– 2 tablespoons chopped fresh flat-leaf parsley
– ¼ teaspoon smoked paprika
– ¼ teaspoon freshly ground black pepper
Instructions
1. Preheat your oven to 375°F and line a baking sheet with parchment paper.
2. Brush the mushroom caps with 1 tablespoon of extra virgin olive oil and arrange them cavity-side up on the prepared baking sheet.
3. Finely chop the reserved mushroom stems.
4. Heat the remaining 1 tablespoon of extra virgin olive oil in a large skillet over medium-high heat until shimmering.
5. Add the diced chorizo and cook for 3-4 minutes, stirring frequently, until lightly browned and rendered.
6. Add the chopped mushroom stems and diced yellow onion to the skillet.
7. Sauté for 5-6 minutes until the onions become translucent and the mushroom stems release their moisture.
8. Stir in the minced garlic and cook for 1 minute until fragrant.
9. Remove the skillet from heat and transfer the mixture to a medium bowl.
10. Add the cooked Spanish rice, grated Manchego cheese, chopped parsley, smoked paprika, and black pepper to the bowl.
11. Mix all ingredients thoroughly until well combined.
12. Spoon the filling mixture evenly into the prepared mushroom caps, mounding it slightly.
13. Bake for 18-20 minutes until the mushroom caps are tender and the filling is heated through.
14. Let the stuffed mushrooms rest for 3 minutes before serving.
The tender mushroom caps provide a juicy base for the spicy chorizo and aromatic rice filling. That golden Manchego cheese creates a subtle crust that contrasts beautifully with the soft interior. Try serving them alongside a crisp white wine for the perfect party pairing.
Summary
Outstanding! This collection proves leftover Spanish rice is a versatile treasure. From hearty casseroles to quick skillet meals, these 18 recipes make meal planning deliciously easy. Give them a try and let us know your favorite in the comments! Don’t forget to share this roundup on Pinterest to inspire fellow home cooks.
Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.
