READY IN 55 mins

Easy Authentic Spanish Rice

Read Reviews (11)

"My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty." — Megan

Directions

Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

Kitchen-Friendly View

PREP 10 mins
COOK 45 mins
READY IN 55 mins

Footnotes

Cook's Note:
You may need to add a 1/2 cup of water if rice is not covered completely for cooking.

Reviews More Reviews

Most Helpful Positive Review

Aug 17, 2012

I had to make one substitution--I did NOT have fresh jalapeno peppers on hand. What I did was add half of a 4 ounce can of diced mild green chilies instead. My family LOVED this spanish rice. Out of that whole pot, we ate every bite........and both my husband and oldest son were bummed there wasn't any more. For us, this recipe served four.

—Sarah Jo

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Most Helpful Critical Review

Aug 20, 2012

I wasn't feeling this recipe like the other reviewers. It was HOT! I left out the jalepenos, and used rotel Mexican blend tomatoes. I wasn't sure what Mexican tomatoes were, and believe I used the right kind. It just kind of tasted like rice, tomatoes, and heat. The sour cream and cheddar, is definitely needed! It added flavor, a creaminess, and took away from a tad of the heat. I made only 1/2 recipe and found at 20 minutes on low it started to near burn on the bottom. I had to add some additional water which was optional.

—Blender Woman

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15 Ratings

Jul 21, 2012

This recipe IS really easy. Even though it seems like the amount of butter, onions and tomatoes are excessive, keep to those proportions. If you don't want it too hot, then definitely scale back on the jalapenos. I didn't have any Mexican tomatoes on hand, so I used the same amount of canned plain, diced tomatoes and added some garlic powder, chili powder and a little cumin to taste. Don't miss down in the footnotes that water may needed to be added. I missed that and ended up adding water after it had already been cooking for 45 minutes. Mine took about 1 1/2 cups of water ( I was making a double recipe) and took about 70 minutes or so to cook. It probably wouldn't have taken that long to cook if I had added the water at the beginning. It would be nice for the water to be in the recipe rather than in the footnotes. It might seem like I barely followed the recipe, but when I added my spices, I was just trying to guess what Mexican tomatoes had in it. I must've guessed pretty close, because it really was good! Thanks for the submission :-)

—His child

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Mar 14, 2013

I wasn't able to find any 14oz diced tomatoes labeled as Mexican flavor, so I used one can of Mild Rotel and one can of Mexican Lime & Cilantro Rotel, which were 10oz each. I ended up having to add about 1.5 cups of water total throughout the cooking process since it was taking longer than expected for the rice to cook, and to make up for the reduced liquid from the smaller cans of tomatoes. The rice had a good amount of heat to it. If you don't like things spicy, definitely omit the jalapeños. It was perfect for me and hubby though. I highly recommend the Mexican Lime & Cilantro flavored tomatoes. They lend a great flavor to the overall dish. Make sure you eat it with sour cream and cheese. SO SO good! Also keep an eye on this once the water gets low because it burns easily! This one's a keeper!

—LilSnoo

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Nov 14, 2012

Just got finished making this and it is a really nice rice dish. I used Serrano chilis instead of jalapeno peppers, I had none on hand. Of course it came out super duper spicy but, my fiance and I like a food that challenges us! Thanks, for the recipe!

—Colette

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Aug 06, 2012

Mmm yummy. My boys really liked this because it was spicy. A little to spicy for my wimpy taste buds but still really good. The sour cream and cheddar was nice on top. Quick and easy, great for a quick weeknight meal.

—Rae

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Apr 22, 2013

Quite spicy. Easy. I was a bit dubious about cooking it in the skillet with so little liquid, but it worked.

—apredfield

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Jan 06, 2013

This was just ok for me. I would make it again but I would add more diced tomato. It was pretty dry and that was with adding 1 C of water. I like my rice a little more moist.

—4Family

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Nutrition

Calories
253 kcal
13%

Carbohydrates
26.7 g
9%

Cholesterol
37 mg
12%

Fat
14.3 g
22%

Fiber
1.9 g
7%

Protein
5.2 g
10%

Sodium
570 mg
23%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Easy Authentic Spanish Rice

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 253
Calories from Fat: 129

% Daily Value *
Total Fat 14.3g 22 %
Saturated Fat 8.9g 45 %
Cholesterol 37mg 12 %
Sodium 570mg 23 %
Potassium 211mg 6 %
Total Carbohydrates 26.7g 9 %
Dietary Fiber 1.9g 7 %
Protein 5.2g 10 %
** Sugars 1.4g
Vitamin A 17 %
Vitamin C 17 %
Calcium 13 %
Iron 12 %
Thiamin 17 %
Niacin 21 %
Vitamin B6 14 %
Magnesium 10 %
Folate 33 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.