Spanish Rice II Recipe -
Spanish Rice II Recipe
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Spanish Rice II
This Spanish rice has lots of rich flavor, and is very easy to prepare. See more
  • READY IN 40 mins

Spanish Rice II

Recipe by  

"Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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Reviews More Reviews

Most Helpful Positive Review
Jul 02, 2006

I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps.

Most Helpful Critical Review
Feb 02, 2006

Maybe I'm not doing it right but it turned out soggy and bland. I had to add a lot of seasoning to spice it up, but I couldn't make it less soggy. Won't make again.

Apr 13, 2003

I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.

Apr 20, 2003

A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations. 2 tablespoons olive oil 1 cup uncooked white rice 2 green onions, chopped 1 large jalepeno, chopped and seeded 1 1/2 cups chicken broth 1/2 cup tomato sauce 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 teaspoons chili powder. 1/2 teaspoon crushed cayenne pepper. 1 teaspoon salt Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is. I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed. When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality.

Dec 28, 2007

Nice recipe! I used beef broth instead of water, and added some minced garlic and 3/4 teaspoon of cumin. Just before serving I topped this off with some shredded cheddar cheese. Delicious!

Jun 23, 2007

A friend of mine makes a wonderful spanish rice and i couldnt get her on the phone so i looked this one up. I was very happy with my decision. My whole family loved this recipe. I used 1 1/2 teaspoons cumin and one teaspoon chili powder because my friend used cumin and i wanted to add it to mine. I love this combination and it will be a regular in my house! thank you

Jan 26, 2003

I followed another reviewers advice and added a clove of garlic. I used a heaping teaspoon of chili powder (2 seemed too much to me) & have to say this was some of the best Spanish rice I've ever had the pleasure of eating. I will definately be making this again. Went great with Carne Asada! Thanks Dave! :O)

Mar 04, 2007

Very good! And very simple. I did substitute a can of low sodium chicken broth for the water, added a little chopped garlic, and used a can of Rotell Fiesta flavor tomatoes with cilantro and lime juice. I made fajitas and served this as a side dish topped with Mexican blend cheese and sliced olives, and I should have doubled the recipe! It was gone in a flash! This one is a keeper! So easy and taste BETTER than the rice in most restaurants! Thanks!


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  • Calories
  • 270 kcal
  • 13%
  • Carbohydrates
  • 45.7 g
  • 15%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 7.6 g
  • 12%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 4.8 g
  • 10%
  • Sodium
  • 882 mg
  • 35%

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

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