Saffron-Infused Spanish Rice with Tomatoes and Peas
A vibrant saffron-scented Spanish rice cooked with fresh tomatoes and sweet peas, delivering a comforting and colorful side dish. This Spanish-inspired rice and grain recipe, ready in about 40 minutes, pairs long grain white rice, olive oil, small onion, finely chopped for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 1/2 cups long grain white rice
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1 large (about 8 oz) tomato, chopped
- 1 cup frozen peas
- 3 cups chicken broth
- 1/4 tsp saffron threads
- 1 tsp salt
- 1/4 tsp black pepper
Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a small bowl, steep 1/4 tsp saffron threads in 1/4 cup hot chicken broth for 10 minutes to release color and flavor.
- Step 2: Heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 1 finely chopped small onion and 1 minced garlic clove, sautéing for 4-5 minutes until softened and translucent.
- Step 3: Stir in 1 1/2 cups long grain white rice and cook for 2 minutes, stirring constantly, until the rice is lightly toasted and fragrant.
- Step 4: Add 1 large chopped tomato, 1 cup frozen peas, 3 cups chicken broth (including the saffron-infused broth), 1 tsp salt, and 1/4 tsp black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes until rice is tender and liquid is absorbed.
- Step 5: Remove from heat and let rice rest covered for 5 minutes. Fluff with a fork before serving to distribute the saffron and vegetables evenly.
Frequently asked questions
How long does Saffron-Infused Spanish Rice with Tomatoes and Peas take to make?
Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Saffron-Infused Spanish Rice with Tomatoes and Peas?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep long grain white rice from drying out.
Can I substitute ingredients in Saffron-Infused Spanish Rice with Tomatoes and Peas?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Saffron-Infused Spanish Rice with Tomatoes and Peas for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Saffron-Infused Spanish Rice with Tomatoes and Peas?
Spanish rice & grains like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
