Lundberg Spanish Rice Recipe: Smoky Tomato and Pepper Infusion

This Spanish rice delivers bold, smoky flavor with every bite. A blend of tomatoes, peppers, and spices creates a rich, aromatic base that complements any main dish perfectly.

The recipe uses simple ingredients and a straightforward method to achieve restaurant-quality results at home. Lundberg rice provides the ideal texture, absorbing all the vibrant flavors as it cooks.

You’ll end up with tender grains infused with a deep, savory taste that’s both comforting and exciting. The dish comes together in 30 minutes, making it perfect for busy weeknights.

Serve it alongside beans, grilled vegetables, or your favorite protein for a complete meal.

Ingredients for Lundberg Spanish Rice

Lundberg rice plus pantry staples create this smoky, vibrant dish with minimal effort.

The rice quality is non-negotiable here. Lundberg long grain white rice absorbs liquid evenly without turning mushy—avoid instant or parboiled varieties. Most major supermarkets carry it, but Whole Foods and Natural Grocers have the most consistent stock. For the peppers, choose firm, vibrant red bell peppers with smooth skin. The tomatoes should be undrained to maximize flavor infusion during cooking.

No red bell pepper? Green or yellow work (slightly different flavor profile but still good). Short on vegetable broth? Water plus bouillon cube is an acceptable substitute. The smoked paprika is key—do not substitute regular paprika as it lacks the essential smokiness. Fresh tomatoes can replace canned in summer, but use 2 cups diced and add 1/4 cup water to compensate for missing liquid.

Store uncooked rice in an airtight container in a cool, dark place for up to 1 year. Once cooked, this keeps well refrigerated for 4-5 days or frozen for 3 months. Reheats beautifully—splash of water and microwave covered works perfectly.

Step-by-Step Instructions for Smoky Tomato and Pepper Spanish Rice

Master the technique for perfectly cooked rice with vibrant, layered flavors every time.

Step 1: Toast the Rice and Bloom the Spices

Heat the 3 tbsp Olive Oil in a large, heavy-bottomed pot over medium heat. Add the 1.5 cups Lundberg Long Grain White Rice and stir constantly for 2-3 minutes until the grains turn translucent at the edges and emit a nutty aroma.

Immediately add the 1.5 tsp Ground Cumin, 1.5 tsp Smoked Paprika, 1 tsp Dried Oregano, 1 tsp Kosher Salt, and 0.5 tsp Freshly Ground Black Pepper. Stir for an additional 30 seconds to bloom the spices—this releases their essential oils and deepens their flavor profile. The kitchen will fill with an intoxicating, warm scent.

Step 2: Sauté the Aromatic Vegetables

Add the finely diced 1 whole Yellow Onion and small-diced 1 whole Red Bell Pepper to the pot. Cook, stirring occasionally, for 5-6 minutes until the onion becomes translucent and the bell pepper softens slightly.

Stir in the 4 cloves Garlic Cloves and cook for 1 minute until fragrant but not browned. Garlic burns quickly, so keep it moving. The vegetables should glisten with the oil and spices, creating the flavor foundation for the rice.

Step 3: Incorporate Tomatoes and Broth

Pour in the 1 can Canned Diced Tomatoes (with juices) and 1 cup Tomato Sauce. Stir well to combine, scraping up any browned bits from the bottom of the pot. These bits, or fond, add depth to the dish.

Add the 2 cups Vegetable Broth and 1 whole Bay Leaf. Stir to distribute all ingredients evenly. The liquid should come to a gentle simmer—this is your cue that the rice is ready to absorb the flavors.

Step 4: Simmer to Perfection

Reduce the heat to low, cover the pot with a tight-fitting lid, and let it simmer for 20-25 minutes. Resist the urge to stir during this time—disturbing the rice can break the grains and lead to a mushy texture.

After 20 minutes, check that the liquid has been fully absorbed and the rice is tender. The grains should be plump and separate easily. If there’s still liquid, cook for another 2-3 minutes before checking again.

Step 5: Rest and Garnish

Remove the pot from heat and let it sit, covered, for 5 minutes. This allows the steam to finish cooking the rice evenly and prevents a gummy texture. Discard the bay leaf before serving.

Fluff the rice gently with a fork and transfer to a serving dish. Sprinkle with the 0.25 cup Fresh Cilantro just before serving to preserve its bright, fresh flavor. The cilantro adds a vibrant pop of color and a refreshing contrast to the smoky, rich rice.

Regional Styles of This lundberg spanish rice

Mexican Arroz Rojo

This version uses guajillo chiles for authentic Mexican flavor. Toast 2 dried chiles in a dry skillet for 30 seconds per side, then blend with 1 cup hot broth to make a smooth paste. Use this instead of tomato sauce for a deeper, slightly sweeter profile. 🌶️

Cuban-Style Variation

Add ½ cup pimento-stuffed green olives and 2 tbsp capers along with the tomatoes. The briny, tangy elements cut through the richness. I also stir in 1 tsp aji dulce paste for a subtle, sweet pepper note that’s classic in Cuban kitchens.

Tex-Mex Approach

Replace the bell pepper with 1 cup corn kernels (fresh or frozen) and add 1 tsp chili powder to the spice mix. For extra richness, stir in ½ cup shredded cheddar at the end. This version pairs perfectly with grilled meats or as a base for burrito bowls.

Spanish Paella Style

Use bomba or Calasparra rice instead of long grain, and add 1 pinch saffron threads to the broth. Include ½ cup diced chorizo when sautéing onions for a traditional Spanish touch. The saffron gives the rice a beautiful golden hue and floral aroma.

Cook uncovered for the last 5 minutes to achieve the coveted crispy bottom layer, or socarrat. 💛

Puerto Rican Arroz

Stir in ½ cup sofrito (blend of peppers, onions, garlic, cilantro) with the diced tomatoes. Add 1 packet Sazón seasoning for its distinctive color and flavor. Finish with ¼ cup peas for a pop of color and sweetness that’s beloved in Puerto Rican households.

Frequently Asked Questions