Spanish Onion Rice with Garlic Sauce | A Simply Delicious Recipe
This Spanish Onion Rice with Garlic Sauce is packed with Spanish flavors, easy to make and comes together in about 30 minutes. The perfect dish for a busy weeknight dinner or for a relaxed weekend lunch, next to a bottle of Spanish wine.
My favorite part about this dish, is that it´s a complete meal. Between the rice, all the sauteed onions and the chickpeas. But the real kicker is the garlic sauce, it really elevates the flavors and brings the entire dish together.
Speaking of flavors, what really flavors this dish is the sweet smoked Spanish paprika and the saffron. The combination of these spices give this dish that beautiful Spanish touch. I also used vegetable broth instead of water to cook the rice. This adds a beautiful depth of flavor to the over-all dish.
TIPS & TRICKS to Make this Recipe: I used uncooked Spanish round rice, but you can use any rice you like. Though the liquid to rice ratio might be different and the cooking times might be longer. So make sure to check the package instructions.
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Watch the Video Below on How to Make this Spanish Onion Rice with Garlic Sauce
Spanish Onion Rice with Garlic Sauce
- 2 tbsp extra virgin olive oil 30 ml
- 1 onion
- 3 cloves garlic
- 1/2 tsp sweet smoked Spanish paprika 1.15 grams
- 1/2 cup tomato sauce 115 grams
- 1 cup uncooked round rice 220 grams
- 1 cup cooked chickpeas 170 grams
- 3 cups vegetable broth 710 ml
- 1/4 tsp saffron threads .17 grams
- handful fresh parsley
- pinch sea salt
- dash black pepper
FOR THE GARLIC SAUCE
- 1/2 cup mayonnaise 115 grams
- 1 clove garlic
- 1 tsp lemon juice 5 ml
- 1 tbsp extra virgin olive oil 15 ml
- dash sea salt
- dash black pepper
Add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat
Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil
Roughly dice 1 large onion and roughly chop 3 cloves garlic
After heating the olive oil for 4 minutes, add in the diced onion & chopped garlic, mix with the olive oil, after 4 minutes and the onion is translucent, add in 1/2 tsp sweet smoked paprika, mix together, then add in 1/2 cup tomato sauce, mix and simmer for 3 minutes, then add in 1 cup uncooked round rice, 1 cup cooked chickpeas and season with sea salt & black pepper, gently mix together until well mixed, then pour in the hot saffron infused broth into the pan, turn up the heat to a high heat and give it one final mix so everything is evenly spread out
After 8 to 9 minutes and most of the broth has been absorbed by the rice, but there is still a little broth left, lower the heat to a low-medium heat and simmer for 2 to 4 minutes or until all the broth has been absorbed by the rice, then remove the pan from the heat and cover with a dishcloth
Meanwhile make the garlic sauce, add 1/2 cup mayonnaise into a bowl, finely grate 1 large clove of garlic over the mayonnaise, squeeze in 1 tsp fresh lemon juice, pour in 1 tbsp extra virgin olive oil and lightly season with sea salt & black pepper, whisk together until well mixed
After 4 to 5 minutes remove the dishcloth from the pan, serve directly out of the pan or transfer into serving dishes, with a dollop of the garlic sauce and a sprinkle of finely chopped parsley, enjoy!
Get the Saffron Threads I used to make this rice dish
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