Are you tired of the same old leftover Spanish rice routine? Do you find yourself staring at a plate of bland, reheated rice day in and day out? Look no further! We’ve got 18 mouthwatering recipe ideas to transform that plain ol’ Spanish rice into a culinary masterpiece. From stuffed peppers and casseroles to burritos and quesadillas, we’ll show you how to breathe new life into your leftover rice.
In this article, we’ll dive into the world of creative recipe-making and explore 18 innovative ways to use up leftover Spanish rice. Whether you’re a busy home cook or a culinary enthusiast looking for inspiration, these recipes are sure to delight. So grab your apron, fire up your stove, and get ready to elevate your cooking game with these flavorful and fun ideas!
Spanish Rice Stuffed Bell Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the warmth of Spanish rice with the crunch of bell peppers.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked Spanish rice
– 1/2 cup chopped cooked chicken or beef
– 1/4 cup diced onion
– 1 minced garlic clove
– 1/4 cup grated cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: chopped fresh cilantro for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers, removing seeds and membranes. Place them in a baking dish.
3. In a large bowl, combine cooked Spanish rice, chopped chicken or beef, diced onion, minced garlic, and grated cheese.
4. Stuff each bell pepper with the rice mixture, filling to the top.
5. Drizzle olive oil over the peppers and season with salt and pepper.
6. Bake for 25-30 minutes or until bell peppers are tender.
Cooking Time: 25-30 minutes
Leftover Spanish Rice Casserole
Transform last night’s leftover Spanish rice into a delicious casserole perfect for a quick and easy dinner or lunch.
Ingredients:
– 2 cups leftover cooked Spanish rice
– 1 cup shredded cheddar cheese
– 1/2 cup canned black beans, drained and rinsed
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine cooked Spanish rice, shredded cheese, black beans, and chopped cilantro.
3. Mix well until all ingredients are fully incorporated.
4. Grease a 9×13 inch baking dish with olive oil.
5. Add the rice mixture to the prepared baking dish and smooth out the top.
6. Cover with aluminum foil and bake for 20-25 minutes or until heated through.
7. Remove foil and bake for an additional 5-10 minutes, or until cheese is melted and bubbly.
Cooking Time: 25-30 minutes
Spanish Rice and Black Bean Burritos
A flavorful and filling twist on traditional burritos, this recipe combines the comfort of Spanish rice with the protein-packed goodness of black beans.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 cup cooked black beans
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 8-10 large tortillas
– Shredded cheese (optional)
– Sour cream or Greek yogurt (optional)
Instructions:
1. Cook rice according to package instructions.
2. Heat olive oil in a large skillet over medium-high heat. Add onion and garlic; cook until softened, about 3-4 minutes.
3. Stir in cumin, paprika, salt, and pepper. Cook for an additional minute.
4. Add cooked black beans to the skillet; stir to combine with spice mixture.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble burritos by spooning Spanish rice and black bean mixture onto a warmed tortilla, then adding shredded cheese and sour cream if desired.
Cooking Time: 25-30 minutes
Cheesy Spanish Rice Quesadillas
Elevate your snack game with these creamy, cheesy, and savory Spanish rice quesadillas! A perfect blend of flavors and textures that will leave you craving for more.
Ingredients:
– 1 cup cooked Spanish rice
– 1/2 cup shredded Monterey Jack cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– 2 large flour tortillas
– Salt and pepper to taste
Instructions:
1. Preheat a large skillet or griddle over medium-high heat.
2. In a bowl, mix together cooked Spanish rice, shredded cheese, and chopped cilantro.
3. Place one tortilla in the skillet and sprinkle half of the rice mixture onto half of the tortilla.
4. Fold the tortilla in half to enclose the filling. Cook for 2-3 minutes or until the tortilla is lightly browned and the cheese is melted.
5. Flip and cook for an additional 2-3 minutes or until the other side is also lightly browned.
6. Repeat with remaining ingredients and serve hot.
Cooking Time: 10-12 minutes
Spanish Rice Breakfast Hash
Start your day with a flavorful twist on traditional breakfast dishes. This Spanish-inspired rice hash combines savory ingredients with scrambled eggs and crispy potatoes.
Ingredients:
– 1 cup cooked white or brown rice (preferably leftover)
– 2 large potatoes, peeled and diced
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 4 eggs
– Chopped fresh cilantro or scallions (optional)
Instructions:
1. Heat the olive oil in a large skillet over medium-high heat.
2. Add the diced potatoes, onion, and garlic. Cook until the potatoes are golden brown, about 5-7 minutes.
3. Stir in the cooked rice, smoked paprika, salt, and pepper.
4. Make four wells in the rice mixture and crack an egg into each well.
5. Cover the skillet with a lid and cook until the eggs are set, about 2-3 minutes.
6. Garnish with chopped cilantro or scallions, if desired.
Cooking Time: 15-20 minutes
Spanish Rice Stuffed Zucchini Boats
Transform zucchinis into flavorful boats filled with savory Spanish rice and spices. This easy-to-make recipe is perfect for a quick weeknight dinner or a special occasion.
Ingredients:
– 4 medium-sized zucchinis
– 1 cup cooked Spanish rice (with tomato, onion, garlic, and saffron)
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped fresh cilantro
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika for added smokiness
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a bowl, mix cooked Spanish rice with shredded cheese, chopped cilantro, and olive oil.
4. Stuff each zucchini boat with the rice mixture, filling to the top.
5. Season with salt, pepper, and paprika (if using).
6. Place stuffed zucchinis on a baking sheet lined with parchment paper.
7. Bake for 25-30 minutes or until zucchinis are tender and filling is heated through.
Cooking Time: 25-30 minutes
Leftover Spanish Rice Soup
Transform your leftover Spanish rice into a delicious and comforting soup perfect for any time of the year.
Ingredients:
– 2 cups leftover cooked Spanish rice
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/2 cup frozen peas and carrots
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add the leftover Spanish rice and cook for about 5 minutes, stirring occasionally, until lightly toasted.
3. Pour in the chicken broth, diced tomatoes, and frozen vegetables. Stir to combine.
4. Bring the mixture to a simmer, then reduce the heat to low and let it cook for 20-25 minutes or until the soup has thickened slightly.
5. Season with smoked paprika, salt, and pepper to taste.
Cooking Time: 25-30 minutes
Spanish Rice and Chicken Enchiladas
Savor the flavors of Spain with this hearty recipe that combines saucy chicken enchiladas with flavorful Spanish rice.
Ingredients:
For the enchiladas:
– 1 pound boneless, skinless chicken breasts, cut into strips
– 1/2 cup olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 can (10 oz) enchilada sauce
– 8-10 corn tortillas
– Shredded cheese (Monterey Jack or Cheddar), for serving
For the Spanish rice:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. Cook Spanish rice according to package instructions using the above ingredients.
3. In a large skillet, heat olive oil over medium-high heat. Add chicken and cook until browned, about 5 minutes.
4. Add onion and garlic to the skillet; cook until softened, about 3 minutes.
5. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
6. Assemble enchiladas by placing cooked chicken mixture onto a tortilla, rolling up, and placing seam-side down in a baking dish. Repeat with remaining ingredients.
7. Pour enchilada sauce over the rolled enchiladas and top with shredded cheese.
8. Bake for 25-30 minutes or until hot and bubbly.
Cooking Time: 45-50 minutes
Spanish Rice Stuffed Tomatoes
A flavorful twist on traditional stuffed tomatoes, this recipe combines the sweetness of fresh tomatoes with the savory goodness of Spanish rice and spices.
Ingredients:
– 4 large tomatoes, hollowed out
– 1 cup cooked Spanish rice
– 1/2 cup diced cooked chicken or beef
– 1/4 cup chopped onion
– 1 minced garlic clove
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: 1/4 cup grated cheddar cheese
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a medium bowl, mix together cooked Spanish rice, diced meat or beef, chopped onion, minced garlic, salt, and pepper.
3. Stuff each tomato with the rice mixture, mounding it slightly in the center.
4. Drizzle the tops with olive oil and sprinkle with cheese (if using).
5. Bake for 20-25 minutes, or until tomatoes are tender and filling is heated through.
Cooking Time: 20-25 minutes
Spanish Rice and Beef Taco Skillet
A hearty one-pot meal that combines the flavors of Spanish rice with tender beef and crunchy tacos.
Ingredients:
– 1 lb ground beef
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 cup uncooked white rice
– 2 cups water
– 1 can (14.5 oz) diced tomatoes
– 1 tsp cumin
– 1/2 tsp paprika
– Salt and pepper, to taste
– 6-8 corn tortillas
– Shredded cheese, for serving (optional)
– Chopped cilantro, for garnish (optional)
Instructions:
1. Cook the ground beef in a large skillet over medium-high heat until browned, breaking it up into small pieces as it cooks.
2. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
3. Stir in the uncooked rice, water, diced tomatoes, cumin, paprika, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until the rice is cooked and the liquid has been absorbed.
4. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
5. Assemble tacos with cooked beef mixture, Spanish rice, and shredded cheese (if using). Garnish with chopped cilantro (if desired).
Cooking Time: 25-30 minutes
Leftover Spanish Rice Frittata
Transform leftover Spanish rice into a delicious breakfast or brunch option with this easy frittata recipe. The combination of crispy eggs, savory rice, and melted cheese is a perfect way to repurpose last night’s dinner.
Ingredients:
– 4 large eggs
– 1 cup leftover cooked Spanish rice
– 1/2 cup shredded cheddar cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a bowl, whisk together eggs and a pinch of salt.
3. Heat the olive oil in an oven-safe skillet over medium heat.
4. Pour in the egg mixture and cook until the edges start to set, about 2-3 minutes.
5. Add the cooked Spanish rice on one half of the frittata, leaving a small border around the edges.
6. Sprinkle shredded cheese over the rice.
7. Use a spatula to gently fold the other half of the frittata over the filling.
8. Transfer the skillet to the oven and bake for 12-15 minutes or until the eggs are set and the cheese is melted.
9. Remove from the oven, let cool slightly, and serve warm.
Cooking time: 12-15 minutes
Spanish Rice and Shrimp Stir-Fry
Experience the bold flavors of Spain with this easy-to-make stir-fry, combining sautéed shrimp, flavorful Spanish rice, and a hint of smoky paprika.
Ingredients:
– 1 cup uncooked white rice
– 2 cups water
– 1 tablespoon olive oil
– 1 small onion, diced
– 1 clove garlic, minced
– 1 pound large shrimp, peeled and deveined
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Cook rice according to package instructions using the water. Set aside.
2. Heat olive oil in a large skillet or wok over medium-high heat.
3. Add diced onion and cook until translucent, about 3 minutes.
4. Add minced garlic and cook for an additional minute, stirring constantly.
5. Add shrimp and cooked Spanish rice to the skillet. Stir-fry for 2-3 minutes, until shrimp are pink and cooked through.
6. Season with smoked paprika, salt, and pepper to taste.
7. Garnish with chopped parsley, if desired.
8. Serve hot and enjoy!
Cooking Time: 15-20 minutes
Spanish Rice Stuffed Poblano Peppers
Elevate your meal with this flavorful and nutritious recipe that combines the richness of Spanish rice with the crunch of roasted poblano peppers.
Ingredients:
– 4 large poblano peppers
– 1 cup cooked Spanish rice (see our recipe for Spanish-Style Rice)
– 1 pound ground beef or ground turkey
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Roast the poblano peppers by placing them on a baking sheet and drizzling with olive oil. Bake for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool. Peel off the skin, remove seeds, and cut into large pieces.
4. In a large skillet, cook the ground beef or turkey over medium-high heat, breaking it up with a spoon as it cooks. Drain excess fat.
5. Add the diced onion and minced garlic to the skillet and cook until the onion is translucent.
6. Stir in the cooked Spanish rice, cumin, paprika, salt, and pepper. Cook for 2-3 minutes.
7. Stuff each poblano pepper with the rice mixture, topping with shredded cheddar cheese (if using).
8. Bake at 375°F for an additional 10-15 minutes, or until the filling is heated through.
Cooking Time: 45-50 minutes
Leftover Spanish Rice Arancini
Transform leftover Spanish rice into crispy, cheesy arancini that make a perfect snack or side dish.
Ingredients:
– 2 cups leftover cooked Spanish rice
– 1 cup breadcrumbs
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– Olive oil for frying
Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large bowl, mix together cooked Spanish rice, breadcrumbs, Parmesan cheese, and beaten egg.
3. Season with salt and pepper to taste.
4. Using wet hands, shape the mixture into small cylinders or spheres.
5. Place the arancini on a baking sheet lined with parchment paper.
6. Drizzle with olive oil and bake for 20-25 minutes or until golden brown.
7. Serve warm and enjoy!
Cooking Time: 20-25 minutes
Spanish Rice and Chorizo Stuffed Peppers
This recipe combines the flavors of Spain with a twist on traditional stuffed peppers, featuring chorizo-spiced rice and tender bell peppers. The result is a flavorful and aromatic dish perfect for a weeknight dinner or special occasion.
Ingredients:
– 4 large bell peppers, any color
– 1 cup Spanish rice (cooked according to package instructions)
– 1/2 cup cooked chorizo sausage, crumbled
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper, to taste
– 1 cup shredded cheddar cheese (optional)
Instructions:
1. Preheat oven to 375°F.
2. Cut the tops off the bell peppers and remove seeds and membranes. Place them in a baking dish.
3. In a large skillet, heat the olive oil over medium-high. Add the chopped onion and cook until translucent, about 5 minutes.
4. Stir in the crumbled chorizo, cooked rice, garlic, salt, and pepper.
5. Stuff each bell pepper with the rice mixture, filling to the top.
6. Cover the baking dish with aluminum foil and bake for 30 minutes.
7. Remove the foil and sprinkle with cheddar cheese (if using). Return to oven and bake an additional 10-15 minutes, until peppers are tender.
Cooking Time: 40-50 minutes
Spanish Rice and Egg Breakfast Tacos
Start your day with a flavorful twist on traditional breakfast tacos. This recipe combines the comfort of scrambled eggs, savory Spanish rice, and crispy tortillas for a delicious morning treat.
Ingredients:
– 1 cup cooked Spanish rice (white or brown)
– 2 large eggs
– 1 tablespoon butter
– 1/4 teaspoon cumin
– Salt and pepper to taste
– 6-8 corn tortillas
– Shredded cheese (optional)
Instructions:
1. In a medium bowl, whisk together eggs, butter, cumin, salt, and pepper.
2. Heat a non-stick skillet over medium-high heat. Pour in the egg mixture and scramble until cooked through.
3. Warm tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
4. Assemble tacos by spooning scrambled eggs onto a warmed tortilla, followed by a spoonful of Spanish rice.
5. Add shredded cheese if desired and fold the tortilla to enclose.
6. Cook time: Approximately 10 minutes.
Leftover Spanish Rice Empanadas
Transforming leftover Spanish rice into delicious empanadas is a genius way to reduce food waste and satisfy your cravings. This recipe is perfect for using up any remaining Spanish rice, and you can customize the filling with your favorite ingredients.
Ingredients:
• 2 cups leftover cooked Spanish rice
• 1 cup mixed shredded cheese (Cheddar and Monterey Jack work well)
• 1/4 cup chopped fresh cilantro
• 1 tablespoon olive oil
• 1 egg, beaten
• 1 package empanada wrappers (about 12-15 count)
• Salt to taste
Instructions:
1. Preheat the oven to 375°F.
2. In a large bowl, combine the Spanish rice, cheese, and cilantro. Mix well until combined.
3. Add the olive oil and beaten egg to the rice mixture; stir until the mixture is moist but not soggy.
4. Place an empanada wrapper on a flat surface. Spoon about 1/4 cup of the rice mixture onto the center of the wrapper, leaving a 1/2-inch border around the edges.
5. Fold the dough over the filling to form a triangle or a rectangle, pressing the edges together with your fingers or a fork to seal.
6. Repeat with the remaining wrappers and filling.
7. Place the empanadas on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown.
Cooking Time: 15-20 minutes
Spanish Rice and Veggie Stuffed Portobello Mushrooms
Experience the flavors of Spain with this savory recipe that combines tender portobello mushrooms with a flavorful Spanish rice and veggie filling.
Ingredients:
– 4 large portobello mushrooms, stems removed
– 1 cup Spanish rice (cooked)
– 1/2 cup diced bell peppers
– 1/2 cup diced onions
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Optional: shredded cheddar cheese for topping
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium-high. Add the bell peppers and onions; cook until tender, about 5 minutes.
3. Add the cooked Spanish rice, garlic, parsley, salt, and pepper to the skillet. Stir to combine.
4. Wipe the mushrooms clean with a damp paper towel. Stuff each mushroom cap with the rice mixture, dividing it evenly.
5. Place the stuffed mushrooms on a baking sheet lined with parchment paper. If using cheese, sprinkle on top.
6. Bake for 20-25 minutes or until the mushrooms are tender and the filling is heated through.
Cooking Time: 20-25 minutes
Summary
Get creative with your leftover Spanish rice! From stuffing bell peppers and zucchini boats to making casseroles, quesadillas, and breakfast dishes, these 18 flavorful recipes will inspire you to think outside the box. Turn last night’s dinner into tomorrow’s lunch or brunch with ideas like burritos, taco skillets, and frittatas. You can even use it as a base for soups, stir-fries, and more. With so many options, you’ll never have to worry about food waste again. Get ready to spice up your mealtime routine with these tasty and easy Spanish rice recipes!
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