Spanish-Style Rice Recipe -
Spanish-Style Rice Recipe
  • READY IN 40 mins

Spanish-Style Rice

Recipe by  

"You'll never go back to 'plain' rice again! This rice is simmered with picante sauce, garlic, tomatoes and green peas - it's loaded with just enough flavor to complement any course."

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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 the oil in a 10-inch skillet over medium heat. Add the rice and cook until lightly browned, stirring constantly.
  2. Stir the broth, water, picante sauce, cumin and garlic powder in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the tomato and peas and cook for 5 minutes or until the rice is tender.
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Reviews More Reviews

May 03, 2011

Very good and very easy

Feb 09, 2011

Pretty good, considering how easy and quick it is. I made it exactly as written, even down to the brand-name ingredients (although Campbell's seems to have shrunk their cans down to 10.5 ounces). The peas seem a bit unauthentic, although they work anyway. But overall this makes a good, quick, tasty rice. There are probably better recipes, but this was my first, I think, and a good introduction.


7 Ratings

Jan 10, 2012

Made this for family gatherings at Christmas time. I chose to cook it in a crockpot & I used brown rice for it. I bought picante sauce in bulk, so I love having a recipe that uses it. I omitted the peas.

Nov 13, 2011

This is pretty tasty. I had to do quite a bit of subbing since I did not have some of the ingredients on hand. I used brown basmati rice instead of white rice. I also omitted the cumin and the garlic powder. I was worried this would affect the "Spanish" flavor but the salsa I used took care of that. I also used regular chicken broth. Quick, easy, and hard to mess up. I'll definitely make this again.

Sep 19, 2011

This was such an easy recipe and was a hit with everyone. The rice was moist and had major taste. I would definitely make it again!

Mar 20, 2012

I was looking for an qucik easy side dish to go with Mexican food and this recipe was perfect. I used a different brand of chicken broth that was a larger size so I decreased the amount of water used accordingly. I didn't have peas on hand so I left those out too. I think this recipe could also be good with corn and black beans added. Super easy and lots of ways to adjust to fit your own tastes.


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  • Calories
  • 258 kcal
  • 13%
  • Carbohydrates
  • 46.3 g
  • 15%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 4.6 g
  • 7%
  • Fiber
  • 3.6 g
  • 14%
  • Protein
  • 6.3 g
  • 13%
  • Sodium
  • 772 mg
  • 31%

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

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