Spanish Rice Recipe -
Spanish Rice Recipe
  • READY IN 1 hr

Spanish Rice

Recipe by  

"Very easy, very good Spanish rice!"

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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    40 mins

    1 hr


  1. In a large skillet, combine oil, rice, onion, green pepper and salt and pepper until the rice is a light brown color. Remove skillet from stove.
  2. Mix tomatoes into the mixture. Pour in water (it should cover the entire mixture; use more if necessary). Return the skillet to the stovetop and bring the mixture to a full boil; salt and pepper to taste. When the mixture begins to boil, cover the skillet, and reduce heat to a simmer. Cook 12 to 15 minutes and never, I mean NEVER, remove the cover. After 12 to 15 minutes, turn stove off and let stand for another 12 to 15 minutes. DO NOT remove cover until the final 15 minutes has elapsed!
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Reviews More Reviews

Most Helpful Positive Review
Aug 27, 2009

I've made this many times and have pretty much altered it into a whole new recipe, but the part that I like about the original is the cooking for 15 mins, turning off and letting it sit on the stove for another 15 without removing the lid. I think this really helps the consistency of the rice. Most of the recipes for spanish rice result in a wet mushy mess. I like it dry and loose like the restaurants. I don't measure anything, I just make sure the liquid covers the rice, and I've started using salsa instead of tomatoes - just enough to give it some color - and I season it with Taco Seasoning I from this site (about a tablespoon of it). It comes out restaurant quality, love it!!

Most Helpful Critical Review
Jan 01, 2004

My friend made this rice (she's an excellent cook) and brought it over my house to try, it was awful-the flavor was seriously lacking! I've grown-up in a Hispanic household and the first thing we're taught as children is to always be generous with spices. For example, instead of stewed tomatoes-try a paste. It has a much better flavor and the consistency is what makes "Spanish" rice so good. Also, add a little adobo, some cumin and green olives..

Aug 09, 2006

This is a good basic recipe but made as is, it would have been too bland for us. I used a can of tomatoes with green chile's, used 1/2 cup of onion instead of 1/4 and added cumin and cayenne pepper. It makes a large amount so I used the leftover's to make stuffed peppers and it really added to the flavor of the peppers. Thanks for the recipe!

Jul 04, 2012

I used a can of petite diced tomatoes in this recipe. I made no other changes. Though it's a nice start for spanish rice, for us it was quite bland. That being said, my youngest had two big helpings. I'd make this again but I'd add a few spices next time.

Dec 31, 2003

I found this a bit bland the first time I made it. I have made it numerous times since and I find that by adding some cayanne pepper (to taste) it made it perfect. Have made this a staple for my mexican dish nights!

Sep 15, 2003

THE BEST spanish rice ever! it turns out light and fluffy! i added some chile powder and diced tomatoe with chiles to spice things up!! this is the ONLY spanish rice that turns out great every time!

Jan 28, 2005

The rice turns out perfectly! Unfortunately there is little flavour - just the tang of tomato. As someone suggested, try using chicken broth instead of water, add some garlic, way more onion, use less tomato and use the crushed rather than stewed... throw in some spices. Also, this recipe says it serves 6. Considering that rice is generally a side dish, this serves 8 - 10 easily. Paula's 6 are very big eaters!

Nov 29, 2005

It was a good start but definately needed something more for my families taste buds. I added garlic, cumin, chili powder, and red pepper. I also used brown rice instead. I used the skeleton of the recipe and changed it quite a bit.


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  • Calories
  • 269 kcal
  • 13%
  • Carbohydrates
  • 54.8 g
  • 18%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 2.9 g
  • 4%
  • Fiber
  • 1.9 g
  • 8%
  • Protein
  • 5.2 g
  • 10%
  • Sodium
  • 153 mg
  • 6%

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

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