Spain’s Most Underrated Sweet & Savory Rice | Arroz con Patatas y Pasas

This Spanish rice with potatoes and raisins, known as “arroz con patatas y pasas,” is one of Spain’s most unknown recipes. It’s filled with flavors, easy to make, and done in about 40 minutes. Serve it as a side or even as a main course, next to a garden salad. Either way, it promises to fill you with so much goodness.

To make this recipe, I used Spanish short-grain rice. Which is the one that is typically used to make paella. Very similar to Arborio. However, any type of rice can be used here. Just make sure to check the package instructions. That way, you get your liquid-to-rice ratios and cooking times right on the money.

As for the liquid, I used homemade vegetable broth. Which is what’s typically used. But you can also use chicken broth, beef broth, or even water. Just make sure to season accordingly if using water.

TIPS & TRICKS to Make this Recipe: You can serve this rice warm, at room temperature, or even chilled. It will hold for up to 3 to 4 days in the fridge and freeze for up to 3 months in an airtight container.

Key Ingredients & Cookware I used in this Recipe:
MY COOKWARE
MY CHEF´S KNIFE
EXTRA VIRGIN SPANISH OLIVE OIL
SPANISH GOLDEN SAFFRON

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Watch the Video Below on How to Make this Spanish Arroz con Patatas y Pasas

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Spanish Rice with Potatoes and Raisins | Arroz con Patatas y Pasas

Course Main Course, Side Dish

Cuisine Spanish

Prep Time 10 minutes

Cook Time 35 minutes

Servings 4

Calories 476 kcal

Author Albert Bevia @ Spain on a Fork

Ingredients

• 3 cups vegetable broth 720 ml
• 1/4 tsp saffron threads 0.17 grams
• 1/2 cup raisins 75 grams
• 1/3 cup extra virgin olive oil 90 ml
• 1 medium potato (peeled)
• 1 medium yellow onion (finely chopped)
• 6 cloves garlic (roughly chopped)
• 2 large tomatoes (finely grated)
• 1 cup short-grain rice 190 grams
• sea salt & black pepper
• chopped parslsey for garnish

Instructions

1. Add the broth and saffron into a saucepan, and heat with a medium heat

2. Add the raisins into a fine sieve with a bowl underneath, and fill with warm water, just enough to cover the raisins

3. Heat a large fry pan with a medium heat, and add in the olive oil

4. In the meantime, cut the potato into rounds that are 1 cm (0.40 inches) thick

5. Once the oil is hot, add in the slices of potato, all in a single layer, fry for 4 to 5 minutes per side, then remove from the pan and season with salt & pepper

6. Using the same pan with the same heat, add in the chopped onion and garlic, mix continuously, after 3 to 4 minutes, add in the grated tomatoes and the raisins that have been soaking, season with salt & pepper, mix together, and then simmer

7. After 3 to 4 minutes and the grated tomatoes have lightly thickened, add in the rice and mix together, then gently pour in the simmering vegetable broth and give it one final mix, then add in the potatoes back into the pan, once again in a single layer, and lower to a low-medium heat and simmer until the rice is cooked through (check package instructions for the rice you are using)

8. Once the rice is cooked through, remove the pan from the heat, and cover with a dishcloth

9. After a couple of minutes, uncover the pan, and top off with chopped parsley, enjoy!

Recipe Notes

Get the Spanish Saffron and Spanish Olive Oil I used to make this Recipe

Nutrition Facts

Spanish Rice with Potatoes and Raisins | Arroz con Patatas y Pasas

Amount Per Serving

Calories 476 Calories from Fat 171

% Daily Value*

Fat 19g29%

Saturated Fat 3g19%

Polyunsaturated Fat 2g

Monounsaturated Fat 13g

Sodium 516mg22%

Potassium 686mg20%

Carbohydrates 73g24%

Fiber 5g21%

Sugar 6g7%

Protein 6g12%

Vitamin A 1135IU23%

Vitamin C 27mg33%

Calcium 37mg4%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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