Spanish Rice

Servings: 2
Cuisine: Fusion
Course: Main Course
Time: 1 hour 30 minutes
Rate the Recipe:
Easy, delicious, and flavorful, Spanish rice is the perfect one pot meal and a family favorite. Try out my version of the recipe that is loaded with vegetables and proteins.


  • 1 cup long-grain rice
  • 2 tbsp olive oil
  • 1 cup chopped vegetables (red, green, and yellow bell peppers, carrots, beans, sweet corn, and peas)
  • 1/2 chicken breast cut into small bite-size pieces 
  • 2-3 sausages sliced into ½" pieces
  • 6-8 large prawns
  • 1 tbsp finely chopped garlic
  • 1 medium onion chopped
  • 1-2 chopped green chillies
  • 4 tbsp tomato puree
  • 2 tbsp tomato sauce
  • 1 tsp salt or to taste
  • 1/2 tsp red chilli powder
  • 1 tsp cumin powder (jeera)
  • 1/2 tsp turmeric powder
  • 1 tsp vinegar
  • 1 tsp mixed herbs


  • To begin, wash the long-grain rice well and soak it in water for 15-20 minutes.
  • Heat 2 tbsp of olive oil in a pan. Add in the chopped garlic and saute for a minute.
  • Next, add in the chopped onions. Cook for a minute or two. Add in chopped green chillies and saute until the onions are translucent.
  • Now add in half a chicken breast, cubed into small bite sized pieces. Sear them on high heat. Reduce the heat, cover with a lid and cook for 2-3 minutes.
  • Add in the sausages cut into bite-sized pieces and cook until done.
  • Next add salt, red chilli powder, cumin powder (jeera), and turmeric powder. Mix well.
  • Drain the rice and add it to the mixture. Mix it well gently and cook for 2-3 minutes.
  • Now add in chopped vegetables (red, green, and yellow bell peppers, carrots, beans, sweet corn, and peas). Make sure you mix gently so that the rice does not break.
  • Next add in tomato puree, tomato sauce, and vinegar. Mix well.
  • Add in the prawns and mix.
  • Now add in two cups of water and mix.
  • Finally, add in mixed herbs and mix it well. Check the salt and add more if required.
  • When the water starts to bubble, lower the heat to the minimum. Cover it with a lid and let it cook until the water dries up and the rice is done. It would take about 15-20 minutes.
  • When done, switch off the burner and let it rest for 4-5 minutes. Remove the lid and fluff up the rice.
  • The Spanish Rice is ready to serve.



  • You can use saffron strands soaked in a tbsp of milk instead of turmeric.

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Spanish Rice