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Spanish Rice - A Family Feast

Spanish Rice

Yield: 6-8 servings 1x
Prep: 15 minsCook: 45 minsTotal: 1 hour


  • ¼ teaspoon saffron threads
  • 2 tablespoons extra virgin olive oil
  • 2 cups diced onion
  • 1 cup Basmati or long grain white rice
  • 2 cups vegetable or chicken stock
  • 1 tablespoon minced garlic
  • 1½ cups diced fresh tomato
  • 1 large orange bell pepper seeded stemmed and diced
  • 1 jalapeno pepper, seeded, stemmed and minced
  • ½ teaspoon coriander
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly ground black pepper
  • Two tablespoons minced cilantro for garnish (optional)


  1. Place a few tablespoons of warm tap water into a small bowl and add the saffron threads to steep.
  2. Preheat oven to 375 degrees.
  3. In a small Dutch oven or other oven proof pan with a lid, heat oil over medium high heat.
  4. Add onions and sauté for 2 minutes.
  5. Lower heat to medium and add rice. Stir often for 5 minutes or until rice has just started to brown.
  6. Add stock and all other ingredients including the small bowl with saffron threads and water and stir to combine.
  7. Cover and place in preheated oven for 30 minutes.
  8. Remove from oven and keep covered for five more minutes.
  9. Fluff with a fork, garnish with optional chopped cilantro and serve.

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