Easy Authentic Spanish Rice

Easy Authentic Spanish Rice

26
Megan 3

"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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Ingredients

55 m servings 253 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 253 kcal
  • 13%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 26.7g
  • 9%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 570 mg
  • 23%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.

Footnotes

  • Cook's Note:
  • You may need to add a 1/2 cup of water if rice is not covered completely for cooking.

Reviews

26
  1. 36 Ratings

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Most helpful positive review

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. Ou...

Most helpful critical review

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 t...

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. Ou...

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 t...

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...

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...

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...

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 l...

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 ...

I made this recipe and used only one onion and used a large poblano pepper instead of the jalapeƱo as I cannot handle the burn. I used Uncle Ben's rice and did not need to add water and it was ...

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.