Easy Authentic Spanish Rice

Easy Authentic Spanish Rice

19 Reviews 3 Pics
  • Prep

    10 m
  • Cook

    45 m
  • Ready In

    55 m
Recipe by  Megan

“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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Adjust Servings

Original recipe yields 8 servings



  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.

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Reviews (19)

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Sarah Jo

Sarah Jo

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. Out of that whole pot, we ate every bite........and both my husband and oldest son were bummed there wasn't any more. For us, this recipe served four.

Blender Woman

Blender Woman

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 the right kind. It just kind of tasted like rice, tomatoes, and heat. The sour cream and cheddar, is definitely needed! It added flavor, a creaminess, and took away from a tad of the heat. I made only 1/2 recipe and found at 20 minutes on low it started to near burn on the bottom. I had to add some additional water which was optional.

His child

His child

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 on the jalapenos. I didn't have any Mexican tomatoes on hand, so I used the same amount of canned plain, diced tomatoes and added some garlic powder, chili powder and a little cumin to taste. Don't miss down in the footnotes that water may needed to be added. I missed that and ended up adding water after it had already been cooking for 45 minutes. Mine took about 1 1/2 cups of water ( I was making a double recipe) and took about 70 minutes or so to cook. It probably wouldn't have taken that long to cook if I had added the water at the beginning. It would be nice for the water to be in the recipe rather than in the footnotes. It might seem like I barely followed the recipe, but when I added my spices, I was just trying to guess what Mexican tomatoes had in it. I must've guessed pretty close, because it really was good! Thanks for the submission :-)

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Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet



previous recipe:

Spanish Rice Original


next recipe:

Easy Authentic Mexican Rice