Recipe by Megan
"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."
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jalapeno peppers, chopped
2 (14.5 ounce) cans
Mexican-style diced tomatoes, undrained
uncooked white rice
salt and ground black pepper to taste
sour cream, or as desired
shredded Cheddar cheese, or as desired
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.
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.
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 :-)
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!
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!
Very easy and very good! This takes very little effort for great results. Since my husband doesn't like overly spicy dishes, I opted out of the jalepeno and added mild chili peppers instead. I left his "as-is" and topped mine with a couple of sliced jalepeno from a can. Overall, very tasty and a great side dish!
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.
It was easy to make and the taste was bien! I had previously roasted jalapenos so that is what I added. I used crushed tomatoes (about 16 oz. and the rest was water. Yummy with a nice kick.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Authentic Spanish Rice
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 129
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