Spanish Rice (Freezer-Friendly + Meal Prep)

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Toasted parboiled rice simmered in a tomato and chicken broth base, portioned into freezer cubes for a fast, make-ahead side.

Prep Time10

Cook Time35

Total Time55

Course: Side Dish

Cuisine: Mexican, Tex-Mex

Servings: servings (1-cup portions, yields 6 to 8 depending on mold size)

Calories: 101kcal

Heat the oil in a large skillet over medium heat. Add the rice and stir to coat the grains. Toast 4 to 5 minutes, stirring often, until some grains turn lightly golden.

Add the onion and cook 3 to 4 minutes, until softened. If using grated onion, cook until most of the moisture has cooked off and the rice no longer looks wet. Add the garlic and cook 30 seconds, stirring constantly.

Add the tomato paste and cook 1 minute, stirring often, until it darkens slightly and coats the rice.

Stir in the chicken broth, water, bouillon base, salt, cumin, and black pepper. Stir well so the bouillon dissolves. Bring to a boil over medium-high heat.

Reduce heat to low, cover, and cook 20 to 25 minutes, until most of the liquid is absorbed and the rice is tender but not mushy.

Remove from heat and let the rice rest, covered, for 10 minutes. Fluff gently with a fork. If liquid remains on the bottom, let it sit uncovered 3 to 5 minutes before cooling. Spread the rice in an even layer on a parchment-lined sheet pan to cool.

If you're eating tonight, stop here. Fluff the rice and serve it hot as your side. Everything from this point on is for the freezer.

Once the rice is no longer steaming, portion it into 1-cup silicone molds while still warm or room temperature, filling almost to the top.

Once solid, pop the rice cubes out of the molds and transfer to a freezer-safe bag or container. Press out the air, label with the date and recipe name, and freeze for up to 3 months. For vacuum sealing, freeze the cubes solid first, then vacuum seal on a gentle or pulse setting so the cubes don't crush.

Place 1 frozen 1-cup portion in a microwave-safe bowl. Sprinkle with 1 to 2 teaspoons of water and cover loosely. Microwave 2 to 3 minutes, stirring halfway through. Rest 1 minute, then fluff. (2-cup portion: microwave 4 to 5 minutes, stirring halfway, adding a splash of water if dry. ½-cup portion: microwave 1 to 1½ minutes, then rest 1 minute before fluffing.) Add lime juice, cilantro, or other fresh toppings after reheating, never before freezing.

Thaw the rice overnight in the refrigerator for the most even texture.
Reheat with the Microwave: sprinkle with 1 teaspoon water per cup, cover loosely, microwave 1 to 2 minutes, stirring once, until hot. Rest 1 minute before serving.
Reheat on the Stovetop: add to a nonstick skillet with a small splash of broth or water, cover, and warm over medium-low heat 4 to 6 minutes, stirring once or twice, until heated through

Cool the rice on a sheet pan, not in a covered container. Spreading it out lets steam escape instead of getting trapped, which can turn the grains gummy.
For vacuum sealing, freeze the cubes solid first, then vacuum seal on a gentle or pulse setting.
Add lime juice, cilantro, or other fresh toppings after reheating, never before freezing.