Quick and Easy Spanish Rice

Quick and Easy Spanish Rice

Ruth Schwab 0

"This recipe is a simple Spanish rice that is quick and easy and tastes delicious. The vegetable juice and the taco seasoning add more flavor to this dish."

Ingredients 35 m {{adjustedServings}} servings 241 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 241 kcal
  • 12%
  • Fat:
  • 5.2 g
  • 8%
  • Carbs:
  • 42.8g
  • 14%
  • Protein:
  • 4.5 g
  • 9%
  • Cholesterol:
  • 2 mg
  • < 1%
  • Sodium:
  • 529 mg
  • 21%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.


  • Prep

  • Cook

  • Ready In

  1. Cook and stir onion, garlic, and vegetable oil in a skillet over medium heat until onions are softened, about 5 minutes.
  2. Stir rice into onion mixture and cook, stirring often, until rice becomes slightly opaque, 1 to 2 minutes.
  3. Stir chicken broth, vegetable juice, and taco seasoning into rice mixture and bring to a boil. Cover and simmer over low heat until rice has absorbed most of the liquid, about 5 minutes.
Tips & Tricks
Mexican Rice II

See how to make easy, tasty Mexican rice.

Quick and Easy Pizza Crust

Homemade pizza in less than 30 minutes? This video shows you how.

Rate recipe

Your rating


Reviews 20

  1. 29 Ratings


Well, I almost always cook from scratch, but let me tell you, this was terrific! Could not be easier, with a nice balance of flavors. Kids will like it because of taco seasoning influence. I think there's an error in the recipe, though. "Instant" rice should not take 20 minutes to cook as the recipe calls for; about 7 minutes is right. I think you could make this with regular rice and follow the recipe that calls for 20 minutes of cooking.

Holiday Baker

I chose this recipe to add a photo to faceless recipes for the Allrecipes Allstars group. If looking for rice like one would get at a Mexican restaurant, this is pretty close. My only problem was it was a tad dry. I ended up adding about tsp. of vegetable oil at the end which helped. I didn't have V8, so I found a subtitute to do 1/2 tomato sauce and 1/2 water and it tasted very similar. I made broth from broth paste, so I could control the sodium. I made 1/2 recipe and it made about 4 servings. At the end I added some frozen defrosted peas and carrots for color and texture. ty

Donna Chang

This recipe was great! despite the urge that i had to add beans, (because there is room for experimenting with other ingredients) I did not. I basically stuck to the recipe, with the exception of the cayenne, chili powder and splash of hot sauce that I added for extra spice. It was very quick, and really delicious, i will be making this again.