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Spanish Rice II

Spanish Rice II

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JOHN MAC

Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.

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Original recipe yields 4 servings

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Nutrition

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  • Calories:
  • 270 kcal
  • 13%
  • Fat:
  • 7.6 g
  • 12%
  • Carbs:
  • 45.7g
  • 15%
  • Protein:
  • 4.8 g
  • 10%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 882 mg
  • 35%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.
  2. Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.
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Reviews

Jodi Lynn
3119
7/2/2006

I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps.

Gordon
488
4/13/2003

I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave.

CULINARTIST
416
4/20/2003

A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations. 2 tablespoons olive oil 1 cup uncooked white rice 2 green onions, chopped 1 large jalepeno, chopped and seeded 1 1/2 cups chicken broth 1/2 cup tomato sauce 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 teaspoons chili powder. 1/2 teaspoon crushed cayenne pepper. 1 teaspoon salt Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is. I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed. When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality.