Spanish Rice

Spanish Rice

99
Paula 0

"Very easy, very good Spanish rice!"

Ingredients 1 h {{adjustedServings}} servings 269 cals

Serving size has been adjusted!

Original recipe yields 6 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 269 kcal
  • 13%
  • Fat:
  • 2.9 g
  • 4%
  • Carbs:
  • 54.8g
  • 18%
  • Protein:
  • 5.2 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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!
Tips & Tricks
How to Make Perfect White Rice

Discover the simple tricks to making perfect rice without a rice cooker.

Spicy Spanish-Style Rice

See how to make spicy Spanish-style rice, a terrific all-purpose side dish.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 99

  1. 122 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
J.PALACIOS
1/1/2004

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..

fondukes
8/27/2009

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!!

BONO1
8/9/2006

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!