This family favorite side dish recipe, Hungarian Paprika Rice, is made with long grain rice, rich Sweet Hungarian Paprika, onions and chicken stock.
Family Favorite: Hungarian Paprika Rice Recipe
Hungarian Paprika Rice is delicious with roasted and grilled meats and is also a favorite potluck side dish that can be made ahead and served hot on the day of the event.
This is another of my family favorite recipes that gets rave reviews again and again. It is a simple rustic dish that pairs well with many meats, grilled or roasted.
It is also one of those dishes that you can make in large amounts, especially for parties or potlucks. That is how I remember this dish that my Grandmother Jenny used to make when we went to her house.
Paprika Rice was usually served on the major holidays (Thanksgiving, Christmas and Easter), since it pared well with roasted turkey and ham, Croatian Cabbage Rolls (Sarma), along with the ephemeral Old Fashioned Sour Cream Cucumber Salad. My grandmother loved these dishes because they were so easy to make and fed a crowd.
Fast forward to today, and I’m still carrying on this tradition as best I can.
If you’ve seen my One Pot Spicy Mexican Rice recipe, you’ll notice the similarities with this recipe, because the Hungarian Paprika Rice forms the base of that recipe.
Start with chopped onions and three tablespoons of olive oil.
You will sauté the onions until they are cooked through and translucent.
Time to add the onion and garlic powder and Hungarian Sweet Paprika.
Stir well and cook for a minute or so.
Time to add the long grain rice. You’ll cook this with the onions for another minute or so to infuse the grains of rice with flavor.
As you can see, the rice has taken on the color of the paprika.
Add chicken stock or broth and simmer the rice with the pot covered.
The total time for cooking the rice will vary according to the amount of rice used (if you double or triple this recipe). But as a gauge, look to approximately 35-40 minutes.
I like to check my rice halfway through the cooking to make sure I have enough liquid in the pot. You don’t want to allow the rice to go completely dry, but you want some liquid to keep the rice moist.
If you need to add more stock or broth, do so using 1/2 cup increments.
You’ll want to serve this rice hot. So, if you are making this rice dish a day ahead of time before serving, refrigerate and then reheat in the microwave. Enjoy!
For more delicious side dish recipes, be sure to check out Wisconsin Homemaker’s Recipe Section.
Hungarian Paprika Rice Recipe
- 2 cups onions chopped finely
- 3 cups long grain rice
- 3 tbsp olive oil
- 2 tbsp Hungarian Sweet Paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 6 cups chicken stock more if needed
- Salt and Pepper to taste
- In a stock pot, add the olive oil and heat to medium high heat.
- Add the onions and sauté until they are translucent, approximately 5 minutes.
- Next add the paprika, garlic and onion powder. Stir well.
- Then add the rice and stir until combined with onion-paprika mixture.
- Pour in the chicken stock and mix with the rice and simmer for 35-40 minutes until rice is softened.
- Stir halfway through this time and if the rice is too dry, add more chicken stock, 1/2 cup at a time.
- Salt and pepper to taste.
- Serve hot. Enjoy!