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

Ingredients

• 720 ml (3 cups)vegetable stock
• 0.17 g (1/4 tsp)saffron threads
• 75 g (1/2 cup)raisins
• 90 ml (1/3 cup)extra-virgin olive oil
• 1 mediumpotato, peeled
• 1 mediumyellow onion, finely chopped
• 6 clovesgarlic, roughly chopped
• 2 largetomatoes, finely grated
• 190 g (1 cup)short-grain rice
• to tastesea salt and black pepper
• to tastechopped parsley, for garnish

Instructions

1. 1

   Warm the stock

   Put the vegetable stock and saffron in a saucepan and heat over a medium heat.

2. 2

   Soak the raisins

   Place the raisins in a fine sieve over a bowl. Pour in enough warm water to cover them.

3. 3

   Heat the oil

   Set a large frying pan over a medium heat and add the olive oil.

4. 4

   Slice the potato

   Meanwhile, cut the peeled potato into rounds 1 cm thick.

5. 5

   Fry the potato

   When the oil is hot, arrange the potato slices in one layer. Fry for 4 to 5 minutes on each side, then take them out and season with salt and pepper.

6. 6

   Cook the tomato

   Keep the same pan over the same heat and add the onion and garlic. Stir continuously for 3 to 4 minutes, then add the grated tomatoes and soaked raisins. Season with salt and pepper, stir together and bring to a simmer.

7. 7

   Simmer the rice

   After 3 to 4 minutes, once the grated tomatoes have thickened slightly, stir in the rice. Gently pour in the simmering saffron stock and mix once. Arrange the potato slices in one layer on top, lower the heat to low-medium and simmer until the rice is cooked through, following the rice packet's cooking time.

8. 8

   Cover the pan

   When the rice is cooked through, remove the pan from the heat and cover it with a tea towel.

9. 9

   Finish and serve

   After a couple of minutes, uncover the pan, scatter over the chopped parsley and serve.

What is Spanish rice with potatoes and raisins?

Arroz con patatas y pasas is a Spanish-style rice dish combining pantry staples with potatoes, tomato and dried fruit. Its sweet-savoury character comes from raisins alongside garlic, onion and saffron.

This version cooks the rice in a tomato base and saffron-infused stock, with fried potato rounds arranged over the top. Short-grain rice helps give the finished dish a tender, cohesive texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 476 calories, 6g protein, 73g carbs, 19g fat.

Most of the carbohydrates come from the rice, potato and raisins, while the olive oil supplies most of the fat. Rice contributes some protein, but the listed nutrition indicates that it is not a high-protein dish; serve it with vegetables and a suitable protein source if you want a more balanced plate.

Build flavour in the pan

Saffron stock: warming the saffron in the stock gives it time to infuse before it meets the rice. Keep the stock gently simmering so it is hot when added.

Tomato base: finely grated tomatoes break down quickly with the onion and garlic. Let them simmer for 3 to 4 minutes, until they have thickened slightly, before adding the rice.

Get the potatoes right

Even slices: cut the potato into rounds about 1 cm thick so they cook at a similar rate. Fry them in a single layer, working in batches if the pan is too crowded.

Light browning: cook each side for 4 to 5 minutes, then remove the slices and season them. They finish on top of the rice, so they do not need to be cooked again in the pan.

Watch the rice as it cooks

Gentle simmer: once the stock is added, reduce the heat to low-medium and avoid stirring repeatedly. Follow the packet timing for the rice you are using and check that the grains are tender.

Covered rest: after cooking, take the pan off the heat and cover it with a tea towel for a couple of minutes. This brief pause lets the dish settle before you add the parsley.

Balance sweet and savoury

Raisins: soaking them in warm water softens them before they go into the tomato mixture. Drain them after soaking, then add them with the grated tomatoes.

Seasoning: salt and black pepper season both the fried potatoes and the tomato mixture. Taste the finished rice before serving and adjust if needed.

What to serve alongside it

The rice is substantial enough to serve as a main, with a crisp green salad or simply cooked green vegetables alongside. Their fresh, mild flavours contrast with the rich olive oil and sweet raisins.

For a larger meal, serve it as a side with grilled vegetables or a protein of your choice. Bring the pan to the table so the potato rounds stay neatly arranged on top.

Recipe notes & tips

• Have the stock hot and ready before you add it to the rice.
• Use a pan wide enough to arrange the potato slices in a single layer.
• Drain the soaked raisins before stirring them into the tomato mixture.
• Check the rice packet for cooking time, as it varies between varieties.
• Keep the stock at a gentle simmer rather than letting it boil hard.
• Add the parsley just before serving for a fresh finish.

Variations

• Add smoked paprika: stir a small amount into the onion and garlic for a deeper savoury note.
• Use vegetable stock with care: choose a well-seasoned stock and adjust the added salt to taste.
• Include peas: stir them into the pan near the end of cooking so they warm through.
• Try a different herb: finish with chopped coriander instead of parsley.
• Add toasted almonds: scatter them over the dish at serving for crunch.

Common mistakes to avoid

• Crowded potato slices: they can steam rather than fry; cook them in batches if needed.
• Cold stock: it can interrupt the simmer when added; keep it gently hot in the saucepan.
• Unsoaked raisins: they may stay chewy; soak them in warm water before adding.
• Stirring too much: it can disturb the rice as it cooks; mix when adding the stock, then leave it to simmer.
• Guessing the rice timing: varieties cook at different rates; check the packet and test the grains for tenderness.

How to store

Cool leftovers promptly and refrigerate them in a covered container for up to 2 days. Reheat until piping hot throughout, adding a small splash of water if the rice has become dry; avoid reheating more than once.

Frequently asked questions