Name: Microwave Spanish Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 250 g Long Grain Rice Rinsed; 600 ml Hot Chicken or Vegetable Stock; 1 Onion Finely Chopped; 2 Garlic Cloves Minced; 1 Red Pepper Diced; 2 Tomatoes Diced; 70 g Frozen Peas; 1 tsp Smoked Paprika; 1/2 tsp Turmeric; 2 tbsp Olive Oil; Salt and Pepper to Taste; Small Handful of Fresh Parsley Chopped for Garnish; Lemon Wedges for Serving

Ingredients

250g Long Grain Rice Rinsed
600ml Hot Chicken or Vegetable Stock
1 Onion Finely Chopped
2 Garlic Cloves Minced
1 Red Pepper Diced
2 Tomatoes Diced
70g Frozen Peas
1 tsp Smoked Paprika
1/2 tsp Turmeric
2 tbsp Olive Oil
Salt and Pepper to Taste
Small Handful of Fresh Parsley Chopped for Garnish
Lemon Wedges for Serving

Method

Step 1: Combine

In a large microwave-safe bowl, mix the rinsed rice, hot stock, onion, garlic, red pepper, tomatoes, peas, smoked paprika, turmeric, and olive oil.

Stir well to ensure the ingredients are evenly distributed. Season with salt and pepper according to your taste.

Rice being covered with stock in a glass bowl

Peas being added to a glass bowl of rice, stock and peppers

Step 2: Microwave

Cover the bowl with a microwave-safe lid or cling film, leaving a small vent for steam to escape. Cook in the microwave on high for 10 minutes.

After 10 minutes, carefully remove the bowl from the microwave (it will be hot), give the rice a good stir, then return to the microwave. Cook for another 10 minutes or until the liquid is absorbed and the rice is tender.

Stock, rice, peas and peppers in a glass bowl covered with cling film

These timings are based on a 900w microwave. If you have a sub-900w microwave, add 5 minutes to the total cooking time. If you have a higher-wattage microwave, check it after 15 minutes.

Step 3: Rest

Let the rice stand for a couple of minutes after cooking. This allows any remaining liquid to be absorbed and the rice to fluff up nicely.

Step 4: Garnish and Serve

Fluff up the rice with a fork, adjust seasoning if necessary, and then transfer to a serving dish. Garnish with chopped parsley and serve with lemon wedges on the side.

A bowl of Spanish rice cooked in the microwave

Tweaks

Add Protein Midway through cooking the rice, stir in some shredded cooked chicken or diced chorizo to bulk it out.
Make it Creamy At the end of the cooking, stir through a spoonful of cream cheese to make it super creamy and indulgent.

Substitutes

Swap the Veggies Pepper and tomatoes are synonymous with Spanish food but you could also use courgettes, diced carrots, sweetcorn or aubergine.
Adjust the Spices Things are kept simple in this recipe but you could swap the paprika for cayenne pepper and turmeric for strands of saffron.

Storage

In the Fridge To store leftover Spanish rice in the fridge, cool it to room temperature within two hours of cooking. Then, transfer it to an airtight container and refrigerate. Properly stored, it can last for up to 5-6 days.

In the Freezer Cool it to room temperature, then spread it on a baking sheet to freeze individually for a few hours. Once frozen, transfer the rice to a freezer-safe bag for 3 months, removing as much air as possible.

Tips

Rinse the Rice: Rinse the rice under cold water until the water runs clear. This step removes excess starch, preventing the rice from becoming too sticky or clumping together.

Use Hot Stock: Starting with hot stock accelerates the cooking process since the microwave doesn’t need to spend extra time heating the liquid.

Always Cover: Covering the dish is crucial for creating a steamy environment that cooks the rice evenly. However, remember to leave a small vent for steam to escape. If using cling film, poke a few holes in it with a fork.

Use a Fork to Fluff: Always use a fork to fluff the rice after cooking. This technique helps to separate the grains gently without mushing them together, which can happen if you use a spoon.