Spanish Rice I Recipe -
Spanish Rice I Recipe
  • READY IN 20 mins

Spanish Rice I

Recipe by  

"This is a quick and easy way to spice up rice. Saute instant rice with onion, red bell pepper and green bell pepper. Then simmer with tomatoes and tomato juice and you've got a savory Spanish-style rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    5 mins
  • COOK

    15 mins

    20 mins


  1. In a large saucepan over medium heat combine oil, rice, onion, red bell pepper and green bell pepper. Saute until onions are translucent. Stir in mustard, salt, tomatoes and tomato juice; simmer for 5 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 24, 2003

I chose this recipe to as a side dish for carne guisada. I live in the San Antonio area and found that the ingredients sounded about right and the prep uncommonly simple. To my suprise not only was it delicious but impressed a hispanic dinner guest so much she took the recipe home to her grandmother! Honestly...I left out the mustard..I had never heard of that....all turned out well without it. Also instead of tomatoe juice I used a cup of prepared caldo de tomate (tomatoe bullion). If you love spanish rice this is your best bet!

Most Helpful Critical Review
Jan 07, 2007

I was looking for an easy Spanish rice recipe that tasted somewhat like my grandmother's. This one had far more liquid, too much for my taste. My family may have liked it better if I added more rice or less tomato juice as it seemed like the other ingredients overpowered the rice. I doubt that I'll make this again.

Jul 24, 2003

My husband, the rice freak, LOVED this recipe and asks for it about once a week! Very easy to make and flexible enough to sub if you don't have everything on hand. I was out of tomato juice, so used a small can of tomato paste with equal amounts of water. Worked just great!

Jun 07, 2006

This recipe not only got an "A" in ease of preparation, but the taste was outstanding as well. I was a little confused as to whether or not you were supposed to cook the instant rice first (you're not) but I will definitely be serving this again!

Jul 24, 2003

This recipe was good; I liked it better than the rice I eat out of many Mexican Restaurant. Something to look out for: When I increased the serving size to 20, it increased the number of vegetables: 4 onions, 4 red peppers, 2 green peppers. It was too much, I used one green pepper, one red pepper, one yellow pepper, and one onion, and that was great. I added chili powder, diced tomatoes with green chilies and chicken broth. It was great. This is a keeper.

May 09, 2006

I thought this was very good. I'm not a very big spanish rice fan, but this was good. I did have to cook it longer than the recipe called for in order to get the rice soft. For all of the people who leave out the mustard or are scared to use it, you should try it! I think it definitely makes it more flavorful. I even added more than the recipe called for! It gave it zest!

Apr 17, 2006

I really liked the flavor of this recipe but found it to be a bit too crunchy for my tastes when simmering for only 5 minutes. I would recommend simmering for longer so that the rice, oinions and peppers have more time to soften. I changed it slightly by foregoing the cup of tomato juice and adding two cans of diced tomatos. With that in mind, I will definately make it again. We enjoyed it and I always have the ingredients on hand which makes it easy to make. And it hardly takes any time at all which is another bonus! Thanks for sharing!

Dec 16, 2005

Very good flavor. I used diced tomatoes with onions and peppers, so I deleted the green pepper. Also added about 1 tsp taco seasoning. Will definitely make again.


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  • Calories
  • 509 kcal
  • 25%
  • Carbohydrates
  • 108.4 g
  • 35%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.8 g
  • 6%
  • Fiber
  • 4.6 g
  • 19%
  • Protein
  • 10.8 g
  • 22%
  • Sodium
  • 684 mg
  • 27%

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

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