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Spanish Rice Pilaf

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"This is the ultimate evolution of my rice pilaf. I had some extra tomato paste around that needed using. Let's face it, practically no one uses the entire can at once! This easy dish pairs well with chicken."
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30 m servings 301
Original recipe yields 4 servings


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  1. Mix chicken stock, brown rice, orzo, and margarine in a saucepan using a fork. Bring to a boil. Mix with a fork again and reduce heat to low. Cover and simmer until stock is absorbed, about 20 minutes. Mix in tomato paste and adobo seasoning until rice is a consistent reddish color.


  • Cook's Notes:
  • I use homemade chicken stock to make this. I simmer chicken bones in my slow cooker with celery and carrots, then chill in the fridge for 24 hours. After skimming the fat, I freeze it in ice cube trays so I only have to thaw the amount that I need. It tends to still be hot after thawing in the microwave, which means less time waiting for it to boil. You can use store-bought if you want (check the sodium content, though).
  • Substitute butter for the margarine if desired.

Nutrition Facts

Per Serving: 301 calories; 10 47.1 6.1 < 1 558 Full nutrition

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