30-Minute Smoked Paprika Sweet Potato Rice

Name: 30-Minute Smoked Paprika Sweet Potato Rice
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: Spanish
Ingredients: 2 tbsp (30 ml) extra-virgin olive oil; 12 oz (340 g) sweet potato, peeled and cut into ½-inch (1.3 cm) cubes; 1 medium (150 g) yellow onion, finely diced; 2 cloves (6 g) garlic, minced; 1½ cups (300 g) long-grain white rice (such as jasmine or basmati); 1½ tsp (3 g) smoked paprika; 3 cups (720 ml) chicken or vegetable broth; to taste sea salt; to taste freshly ground black pepper; 2 tbsp (8 g) fresh flat-leaf parsley, finely chopped (optional); ½ whole lime (optional)

From the MyKitchenBank Kitchen

A vibrant Spanish-inspired skillet rice studded with caramelized sweet potato and seasoned with smoky paprika. This one-pan dish comes together in half an hour and pairs beautifully with roasted vegetables, grilled fish, or simple proteins. The sweet potato softens while the rice cooks, creating a naturally sweet and savory side with a subtle smoky depth.

Prep: 10 min
Cook: 20 min
Total: 30 min
Makes: 4 servings (about 1.25 cups each)

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Steps

Before you start

Measure the rice and broth ahead if you're short on time
Cut the sweet potato into ½-inch cubes (not too small, or they'll fall apart)
Have all ingredients prepped and within arm's reach before you start cooking

1
Heat oil and toast sweet potato
- Heat the olive oil in a 12-inch skillet over medium-high heat (about 1 minute until shimmering).
- Add the cubed sweet potato and cook, stirring occasionally, for 4–5 minutes, until the edges begin to caramelize and soften slightly.
- The pieces should be golden in spots but still hold their shape.
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Ready when: Edges of sweet potato are golden and softened
Tip: Don't cut the sweet potato too small, or it will break down into mush during cooking.
2
Sauté aromatics
- Add the diced onion to the skillet and stir well to coat with oil.
- Cook for 2–3 minutes, stirring occasionally, until the onion softens and becomes translucent.
- Add the minced garlic and stir constantly for 30 seconds until fragrant.
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Ready when: Onion is translucent and garlic is fragrant
Tip: Don't let the garlic brown; it will turn bitter if you do.
3
Toast rice and spices
- Pour the rice into the skillet, stirring constantly for 1–2 minutes.
- The rice will look slightly translucent at the edges and smell nutty.
- Sprinkle the smoked paprika over the rice and stir for another 30 seconds, ensuring the spice is evenly distributed.
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Ready when: Rice is translucent at the edges and fragrant
Tip: Toasting the rice before adding liquid helps prevent mushiness and gives the dish more body.
4
Add broth and bring to simmer
- Pour the broth into the skillet, scraping up any browned bits from the bottom with a wooden spoon.
- The mixture should come to a boil within 1–2 minutes.
- Taste and season with sea salt and black pepper to your preference.
- Stir once to combine everything evenly.
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Ready when: Broth is at a rolling boil
Tip: Season now while you can taste the broth easily; it's harder to adjust once the rice absorbs the liquid.
5
Cover and cook rice
- Reduce heat to low, place the lid on the skillet, and cook undisturbed for 15–18 minutes, until the rice is tender and the broth is fully absorbed.
- The timing depends on your rice type: jasmine rice may be done by 15 minutes, while basmati can take 18 minutes.
- Do not stir during cooking—this keeps the rice fluffy.
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Ready when: Grains are tender and no liquid remains in the pan
Tip: If you lift the lid and see liquid pooling but rice that looks cooked, replace the lid and check again in 1 minute. Don't over-stir, or the rice will become sticky.
6
Rest and fluff
- Remove the skillet from heat and let it sit, covered, for 2 minutes.
- Uncover and gently fluff the rice with a fork, lifting it from the bottom to incorporate the sweet potato pieces throughout.
- The rice should be fluffy and the sweet potato tender but not mushy.
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Ready when: Rice is fluffy and sweet potato is fork-tender
Tip: Fluffing with a fork prevents the rice from compacting and keeps it light and separate.
7
Finish and serve
- Transfer the rice to a serving dish or bowl.
- If using fresh parsley, scatter it over the top.
- Squeeze a wedge of fresh lime juice over the rice just before serving, if desired.
- The lime brightens the smoky, sweet flavors beautifully.
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Tip: Adding lime juice at the last moment prevents it from losing its brightness during storage or reheating.

Good to know

Tips

For extra richness, stir in 1–2 tablespoons of butter or a splash of coconut milk at the end, after fluffing the rice.
If you like more heat, add ¼ teaspoon of cayenne pepper along with the smoked paprika, or pass hot sauce at the table.
This rice is excellent alongside grilled chicken, roasted fish, or black beans. It also makes a great filling for lettuce wraps with a drizzle of tahini dressing.
The recipe doubles easily: use a larger skillet (14 inches) and increase all ingredients by 50% (2.25 cups rice, 18 oz sweet potato, etc.). The cooking time stays the same.

Make ahead

Prep the sweet potato and onion up to 8 hours ahead and store them separately in airtight containers in the refrigerator. Do not cut them much earlier, or the onion will dry out and the sweet potato will discolor. The rice must be cooked fresh to serve.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat with a splash of water or broth (about 2–3 tablespoons per cup of rice) for 3–4 minutes, stirring occasionally, until warmed through. Do not microwave, as the rice can become rubbery. This dish does not freeze well due to the texture of the sweet potato.

Substitutions

long-grain white rice (such as jasmine or basmati) → Short-grain white rice or brown rice. Brown rice will require an extra 5–8 minutes of cooking time and a slightly higher ratio of broth (about 3.5 cups per 1.5 cups rice). Short-grain rice will be slightly stickier but still delicious.
smoked paprika → Regular sweet paprika or a pinch of smoked chili powder. You'll lose the smoky depth, so regular paprika gives a milder pepper flavor. Smoked chili powder will add both smokiness and a touch of heat.
chicken or vegetable broth → Vegetable broth or water. Vegetable broth works equally well and keeps the dish vegetarian. Plain water is less flavorful but acceptable if that's what you have; add an extra pinch of salt to compensate.
sweet potato → Butternut squash or carrot. Cut butternut squash into slightly smaller pieces (⅜ inch) so it cooks in time. Carrots add earthiness and should be cut the same size; reduce cooking time by 2 minutes if you prefer them slightly firmer.