Total Time
35mins
Prep 15 mins
Cook 20 mins

This is my favorite "from scratch" recipe for Spanish Rice. It can easily be doubled or even tripled. Just be sure to use a heavy pan with a right fitting lid and the appropriate "headspace". The amounts of vegetables are variable - for instance, you could double this recipe even if you only had 1 small green pepper. You could also use long grain rice or even brown rice (adjust cooking time for the brown rice - about 50 minutes).

Ingredients Nutrition

Directions

  1. Heat oil (or spray release) in pan.
  2. Add onions and peppers and cook just until vegies are tender.
  3. Add rosemary and salt.
  4. Add enough water to the tomatoes to make 2 cups liquid.
  5. Add tomato liquid to the veggies and stir in the rice.
  6. Bring mixture to a boil, then reduce heat to simmer and stir.
  7. Place lid on the pan and cook undisturbed for 20 minutes.
  8. Stir again befor serving.

Reviews

(1)
Most Helpful

I made this as posted and am sorry to say this is not Spanish Rice....The rosemary was so over bearing I couldn't eat it. Without the rosemary and some other adjustments this might work.

Papa D 1946-2012 January 11, 2009

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