Classic Arroz con Tomate Frito: A Simple Spanish Rice Recipe

Arroz con tomate frito is a beloved Spanish dish that transforms a handful of pantry staples into a comforting, flavorful meal. The combination of fluffy rice and rich, slow-cooked tomato sauce creates a dish that is both humble and satisfying. Whether served as a side dish alongside grilled proteins or enjoyed on its own with a fried egg on top, this recipe delivers authentic Mediterranean flavor with minimal effort. In this post, you will find two approaches to preparing this classic: a convenient Thermomix version and a traditional stovetop method, so you can choose the one that fits your kitchen best.

Arroz Frito a la Thermomix: A Quick and Convenient Method

Arroz con tomate frito prepared in a Thermomix, served in a bowl with rich tomato sauce

This Thermomix version makes arroz con tomate frito incredibly easy. The machine handles the sautéing, stirring, and simmering, leaving you free to prepare the rest of your meal. The result is a perfectly cooked rice with a deep tomato flavor, ideal for busy weeknights when you want something homemade without standing over the stove.

300 g short-grain rice
400 g crushed tomatoes or tomato frito
1 small onion, quartered
2 garlic cloves
60 ml olive oil
700 ml hot vegetable stock
1 teaspoon sweet paprika
Salt to taste
Fresh parsley for garnish

Place the onion and garlic in the Thermomix bowl and chop for 5 seconds at speed 5.
Add the olive oil and sauté for 5 minutes at 120°C on speed 1.
Add the crushed tomatoes and sweet paprika, then cook for 8 minutes at 100°C on speed 1 to develop the sauce.
Stir in the rice and toast it for 2 minutes at 100°C on speed 1.
Pour in the hot vegetable stock and add salt. Cook for 15 minutes at 100°C on reverse speed 1.
Let the rice rest in the bowl for 5 minutes before serving. Garnish with fresh parsley.

Traditional Arroz con Tomate Frito: The Stovetop Classic

Traditional arroz con tomate frito in a skillet, showing fluffy rice coated in homemade tomato sauce

If you prefer the traditional approach, this stovetop method builds layers of flavor in a single skillet. Sautéing the aromatics in olive oil and letting the tomato sauce caramelize slightly gives the dish a rustic depth that pairs beautifully with the tender rice. It is a wonderful way to bring a taste of Spanish home cooking to your table.

300 g short-grain or bomba rice
500 g ripe tomatoes, grated, or 400 g tomato frito
1 medium onion, finely diced
3 garlic cloves, minced
80 ml olive oil
750 ml hot vegetable or chicken stock
1 bay leaf
1 teaspoon sweet paprika
Salt and black pepper to taste

Heat the olive oil in a wide skillet or paella pan over medium heat. Add the onion and cook for 6 to 8 minutes until soft and translucent.
Add the garlic and cook for 1 minute until fragrant, then stir in the sweet paprika.
Add the grated tomatoes or tomato frito and the bay leaf. Simmer for 10 to 12 minutes, stirring occasionally, until the sauce thickens and darkens slightly.
Stir in the rice and coat it well with the tomato mixture. Toast for 2 minutes.
Pour in the hot stock and season with salt and pepper. Bring to a boil, then reduce the heat and simmer uncovered for about 18 minutes, or until the rice is tender and the liquid is absorbed.
Remove from the heat, cover with a clean cloth, and let it rest for 5 minutes. Fluff with a fork and serve warm.

Both versions of arroz con tomate frito reward you with a dish that is rich, aromatic, and deeply comforting. Serve it as a main course topped with a fried egg, or pair it with roasted vegetables, grilled fish, or chicken for a complete meal. Leftovers keep well in the refrigerator for a couple of days and reheat beautifully with a splash of stock.