Total Time
1hr 20mins
Prep 20 mins
Cook 1 hr

This is a great side dish for chicken recipes as well as any mexican food recipes you might like. Great to reheat and serve with scrambled eggs too.

Ingredients Nutrition


  1. Heat pan and put about 2 tablespoons oil in pan.
  2. Add garlic and onion.
  3. Saute on medium high heat (careful not to burn).
  4. Add rice, fry until browned.
  5. Add chicken broth, let boil.
  6. Add tomatoes and frozen peas, stir well.
  7. Add water as needed to avoid burning rice.


Most Helpful

I am also from Arizona and love a good Spanish Rice. This one was just ok for me. Not nearly as tomato-y as I usually find at local Mexican restaurants, but it was still pretty tasty. I think I'll stick with my old recipe, but use the chicken stock instead of water which I usually use. It really adds a great flavor!

Luvs2kook May 12, 2008

This was great and my first time making Spanish rice. I'm giving four stars because the cooking instructions are not clear; a beginner cook would have trouble following this. After adding the chicken stock and tomatoes I let the rice simmer covered for 10 minutes, then stirred through the peas and let it sit for 5. Really good flavour, thanks for posting!

currybunny June 27, 2005

This was the first time I ever made Spanish Rice, my family loved it. I enjoyed it myself. The flavor was great and it was so easy to make.

David Fink July 02, 2003

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