If you’ve ever wondered how to make Spanish rice easy but crave a bit more color, flavor, and freshness, this Spanish Rice with Corn and Green Peas is just the thing. It’s got all the warm tomato and onion notes of an authentic spanish rice recipe, with the fun pop of sweet corn and green peas. This isn’t your standard rice side dish—it’s bursting with vibrant veggies, just like in a lively kitchen in Mexico City. Whether you’re grilling chicken or serving it at a casual taco night, this rice is joyful, easy to prepare, and perfect for weeknight dinners or casual get-togethers.
Spanish Rice with Corn and Green Peas
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Side Dish
Cuisine American, Tex-Mex
1 medium saucepan with a tight-fitting lid (alternatively, use a Dutch oven or sauté pan with lid)
Sharp chef’s knife
Cutting board
Measuring cups and spoons
Wooden Spoon or Spatula
- 1 ½ cups long-grain white rice rinsed under cold water until it runs clear – optionally swap for Minute Rice if you're going for easy spanish rice with minute rice
- 2 tablespoons olive oil
- 1 small white onion finely chopped
- 3 garlic cloves minced
- 1 large tomato finely diced (or 1 cup canned diced tomatoes with juice)
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- ½ teaspoon chili powder mild
- 1 ½ cups low-sodium chicken broth or vegetable broth for vegetarian option
- 1 cup frozen corn no need to thaw
- 1 cup frozen green peas no need to thaw
- Salt and freshly ground black pepper to taste
- ¼ cup fresh cilantro chopped (plus extra for garnish)
- Juice of half a lime optional but a bright finishing touch
Prep your ingredients
Rinse the rice under cold water until the water runs clear—this is key to preventing clumping. Finely chop the onion and garlic, dice the tomato (if using fresh), and measure out all spices and broth.
Toast the rice
In a medium saucepan, heat the olive oil over medium heat. Add the rice and stir constantly for about 3–4 minutes until the grains are lightly golden. This step adds a lovely nutty depth.
Sauté the aromatics
Push the rice to one side and add the chopped onion and garlic. Sauté for 2–3 minutes until fragrant and translucent (don't let the garlic burn).
Add tomato and spices
Stir in the diced tomato along with ground cumin, paprika, and chili powder. Let it cook for another minute, coating the rice and aromatics with the tomato-spice mixture.
Pour in broth and simmer
Add the chicken broth (or vegetable broth), season with salt and pepper, and stir well. Bring to a gentle boil, then reduce heat to low. Cover tightly with a lid and simmer for 12 minutes.
Add corn and peas
After 12 minutes, lift the lid and add the frozen corn and green peas—no need to stir, just spread them evenly on top. Replace the lid and cook for an additional 3–4 minutes, until the rice is tender and the veggies heated through. Turn off heat.
Fluff and finish
Let the rice rest, covered, for 5 minutes. Then use a fork to fluff and gently mix the corn and peas into the rice. Stir in chopped cilantro and lime juice, if using, for that bright, homemade touch.
Garnish and serve
Transfer to a large serving bowl or platter, garnish with more cilantro—and maybe a lime wedge on the side for squeezing.
Pairings
This Spanish Rice with Corn and Green Peas is a versatile rice side dish that complements a wide range of main dishes:
- Citrus-marinated grilled chicken – Bright and juicy chicken thighs or breasts pair beautifully with this rice.
- Carne asada or grilled steak – The tomato-spice rice balances the smoky meat.
- Black bean tacos or enchiladas – Use the rice as a filling or serve it on the side. Think spanish rice and beans—classic and comforting.
- Fish tacos or grilled fish – The rice brings color and substance without overpowering delicate flavors.
- Vegetarian feasts – With beans, roasted veggies, or a hearty winter squash stew.
FAQs
1. Can I use brown rice instead of white rice?
Yes, but adjust cooking time: brown rice takes about 40 minutes to cook. Use 2 cups broth and simmer covered for about 35 minutes before adding the corn and peas.
2. What cut of meat should I serve with this rice?
Boneless chicken thighs or breasts both work well—thighs are more forgiving and juicy, but breasts are lean and cook evenly. Marinate either with lime, garlic, and oregano for 30 minutes before grilling for best results.
3. Is this an authentic Mexican rice recipe?
This recipe is inspired by classic Mexican home made Spanish rice. It’s a simple and authentic Spanish rice recipe method with toasted rice, tomato base, and broth—but with a fun twist of extra veggies.
4. Can I make this recipe ahead?
Absolutely. Cook the rice as directed, cool completely, and store in an airtight container for up to 3 days. Reheat it in a saucepan with a splash of broth, covered, or in the microwave—add a sprinkle of water if needed so it doesn't dry out.
5. Can I make it in a rice cooker?
Yes! After sautéing rice and aromatics on the stovetop in a pan, transfer everything (including veggies and broth) to a rice cooker and cook on the regular white rice setting. Fluff and finish with cilantro when done.
