"Very easy, very good Spanish rice!" — Paula
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uncooked long-grain white rice
green bell pepper, chopped
salt and pepper to taste
1 (14.5 ounce) can
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!!
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..
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!
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.
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!
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 269
** Calories from Fat: 26
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