Are you ready for a culinary adventure that brings the sun-drenched flavors of Spain right to your kitchen, all while keeping cleanup to an absolute minimum? Say hello to your new favorite weeknight meal: One-Pan Spanish Style Meat and Tomato Rice! This dish is a true revelation for anyone who loves hearty, flavorful food but dreads the pile of pots and pans afterward. Imagine succulent ground meat, fragrant with garlic and smoked paprika, mingling with sweet, juicy tomatoes and perfectly cooked rice, all simmered together in a single pan until every grain is infused with irresistible flavor. It’s comfort food at its finest, easy enough for a busy Tuesday, yet special enough to impress on a Friday night.
We all know the magic of a good one-pan meal, right? The simplicity, the way all the ingredients meld together, creating a symphony of tastes without demanding endless attention. This Spanish-inspired rice dish embodies that magic perfectly. It takes cues from traditional Spanish rice preparations, like a simplified paella, focusing on rich tomato notes and aromatic spices. The beauty lies in its straightforwardness: brown your meat, sauté your aromatics, add your rice and liquids, then let the oven (or stovetop) do the heavy lifting.
The result? A deeply satisfying meal that’s packed with protein and vibrant veggies, making it a well-rounded option for the whole family. If you’re a fan of quick, delicious, and easy-to-clean-up meals, you might also love exploring other speedy options like this creamy Tuscan chicken pasta in under 30 minutes.
What makes this dish truly sing is the combination of ingredients. We’re talking about the foundational elements of Spanish cooking: olive oil, garlic, sweet bell peppers, and that incredible smoked paprika which lends a depth that’s both earthy and subtly smoky. Choosing the right meat is also key here; a good quality ground pork or a mix of ground pork and beef offers a wonderful texture and richness that complements the tomato and rice beautifully. For more ideas on recipes with pork to inspire your cooking, be sure to check out our comprehensive guide. The rice itself absorbs all these fantastic flavors, becoming plump and tender, with a delightful chew. And don’t forget the bright pop of frozen peas stirred in at the end, adding a touch of freshness and color.
This recipe is designed to be approachable for cooks of all skill levels. There’s no fancy equipment needed, just one large, oven-safe pan or a heavy-bottomed pot. It’s the kind of meal that fills your home with incredible aromas, drawing everyone to the kitchen with anticipation. It’s also incredibly versatile – feel free to swap in your favorite vegetables or adjust the spice level to your liking. Whether you’re looking for a new staple to add to your rotation or a comforting dish to share with loved ones, this One-Pan Spanish Style Meat and Tomato Rice is sure to become a cherished family favorite food on weekend. So, grab your pan, gather your ingredients, and let’s get cooking!
Ingredients
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2 tbsp Olive oil
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1 lb Ground pork or a mix of ground pork and beef (lean or regular)
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1 large Yellow onion (chopped)
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3 cloves Garlic (minced)
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1 large Red bell pepper (diced)
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1 cup Short-grain or Arborio rice (unrinsed)
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1 (14.5 oz) can Diced tomatoes (undrained)
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2 cups Chicken or vegetable broth
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1.5 tsp Smoked paprika
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1/2 tsp Turmeric powder (for color, optional)
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Pinch Saffron threads (optional, steeped in 1 tbsp hot water)
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1/2 tsp Salt (or to taste)
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1/4 tsp Black pepper (or to taste)
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1/2 cup Frozen peas (optional)
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1/4 cup Fresh parsley (chopped, for garnish)
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Lemon wedges For serving (optional)
Instructions
Heat olive oil in a large, deep oven-safe skillet or Dutch oven over medium-high heat. Add the ground meat and cook, breaking it up with a spoon, until browned all over. Drain off any excess fat if necessary.
💡 Tip: Don’t overcrowd the pan; cook in batches if needed to ensure proper browning.
Add the chopped onion and diced red bell pepper to the pan with the meat. Sauté for 5-7 minutes, until the vegetables begin to soften. Stir in the minced garlic and cook for another minute until fragrant.
Stir in the uncooked rice, smoked paprika, turmeric (if using), salt, and black pepper. Cook for 2-3 minutes, stirring constantly, to lightly toast the rice and coat it with the spices. This step adds a wonderful depth of flavor.
Pour in the diced tomatoes (with their liquid) and chicken or vegetable broth. If using saffron, add it now with its soaking water. Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan tightly, and simmer for 20-25 minutes, or until most of the liquid has been absorbed and the rice is tender. Avoid lifting the lid too often during this time.
Once the rice is cooked, remove the pan from the heat (or oven, if you used one) and let it rest, still covered, for 5-10 minutes. This allows the steam to finish cooking the rice and distribute the moisture evenly.
Remove the lid and gently stir in the frozen peas (if using). The residual heat will warm them through. Fluff the rice with a fork. Garnish generously with fresh chopped parsley and serve immediately with optional lemon wedges on the side for a bright finish.
💡 Tips
- Don't stir the rice too much while it's simmering; this can release too much starch and make it gummy, rather than fluffy.
- Use a heavy-bottomed pan to prevent scorching. If your pan isn't oven-safe, you can transfer the mixture to an oven-safe dish after adding the liquids and bake at 375°F (190°C) for the same cooking time.
- Adjust the amount of smoked paprika to your preference. For a spicier kick, add a pinch of cayenne pepper.
- Letting the rice rest after cooking is crucial for perfect texture. It helps the grains absorb any remaining liquid and become plump.
- Taste and adjust seasoning before serving. A little extra salt or a squeeze of lemon can make a big difference!
🎨 Variations
- Chicken & Chorizo: Replace ground meat with diced chicken thigh and add sliced Spanish chorizo for extra authentic flavor.
- Vegetarian Delight: Omit the meat and add canned chickpeas or cannellini beans along with extra vegetables like zucchini, mushrooms, or artichoke hearts.
- Seafood Paella Style: Add shrimp, mussels, or calamari during the last 10 minutes of cooking for a vibrant seafood version.
- Spicy Kick: Include a diced jalapeño or a pinch of red pepper flakes with the onions and bell peppers.
- Green Goodness: Stir in a handful of fresh spinach or kale during the last 5 minutes of cooking until wilted.
📊 Nutrition
Recipe FAQs
Can I use brown rice instead of white rice?
Yes, but brown rice will require more liquid (typically 2.5-3 cups broth) and a longer cooking time (around 40-45 minutes). You might need to add liquid gradually as it cooks.
What kind of pan is best for this recipe?
A large, deep oven-safe skillet (like a cast iron skillet) or a Dutch oven is ideal. It allows for even cooking and holds all the ingredients comfortably.
Can I make this dish ahead of time?
This dish is best enjoyed fresh, but leftovers store well in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop with a splash of broth or in the microwave.
Is smoked paprika essential?
Absolutely! Smoked paprika is what gives this dish its signature Spanish flavor. Regular paprika won't provide the same depth, but you can use it in a pinch if you have no other option.
There you have it – a magnificent, flavorful, and incredibly easy One-Pan Spanish Style Meat and Tomato Rice that’s ready to become a permanent fixture in your kitchen. It’s proof that delicious, wholesome meals don't have to be complicated or leave you with a mountain of dishes. So go on, give this recipe a try, share it with your loved ones, and savor the tastes of Spain from the comfort of your home. We'd love to hear how it turns out in the comments below!
