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Spanish Onion Rice with Garlic Sauce

Course Main Course
Cuisine Spanish
Prep Time 5 minutes
Cook Time 30 minutes
Servings 2
Calories 1062 kcal
Author Albert Bevia @ Spain on a Fork


  • 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


  • 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


  1. Add 3 cups vegetable broth into a sauce pan, pinch in 1/4 tsp saffron threads and heat with a medium-high heat

  2. Meanwhile, heat a large fry pan with a medium heat and add in 2 tbsp extra virgin olive oil

  3. Roughly dice 1 large onion and roughly chop 3 cloves garlic

  4. 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

  5. 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

  6. 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

  7. 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!

Recipe Notes

Get the Saffron Threads I used to make this rice dish

Nutrition Facts
Spanish Onion Rice with Garlic Sauce
Amount Per Serving
Calories 1062 Calories from Fat 585
% Daily Value*
Fat 65g100%
Saturated Fat 10g63%
Trans Fat 1g
Polyunsaturated Fat 28g
Monounsaturated Fat 25g
Cholesterol 24mg8%
Sodium 2320mg101%
Potassium 527mg15%
Carbohydrates 106g35%
Fiber 9g38%
Sugar 9g10%
Protein 13g26%
Vitamin A 1313IU26%
Vitamin C 11mg13%
Calcium 69mg7%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.