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    You are in: Home / Recipes / Vegetarian Spanish Rice Recipe
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    Vegetarian Spanish Rice

    Average Rating:

     8 Total Reviews

    Showing 1-8 of 8

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    • on October 04, 2011

      I liked the technique of the recipe. Utilizing a puree made for a pretty color and presentation. I also liked stirring in the green chilies at the end. It seemed the flavor wasn't lost in the dish which I appreciated. I did find there was still liquid at the end of the cooking time. I cooked the rice longer, but it turned out a bit softer than we prefer. Next time I would add that last half cup as needed and add the green bell peppers to the pot a few minutes before the rice is finished to soften them. Some might want to add salt. Thank you for sharing the recipe!

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    • on August 14, 2011

      The method of this recipe is fantastic...the puree of tomato, garlic & onion, makes it so easy to prepare. As someone else mentioned, the amount of liquid seemed like too much for the amount of rice, and considering the added liquid from the tomatoe mixture, so I reduced the broth by half AND used brown rice, which worked perfectly. Obviously using brown rice, it took longer - but only about 35 minutes with the lid on, then added the peppers, covered and set aside. This is by far one of the best spanish rice recipes I have come across, and I used LM's tip of adding a touch of saffron - delicious!! Thanks Katzen!

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    • on April 23, 2011

      For these type of recipes I use a little trick: sub pico de gallo for the individual ingredients. I had homemade pico de gallo on hand and dumped all the contents plus the broth in a blender. Worked perfectly. Browned the rice in oil, added the pureed pico de gallo, remaining broth, s/p and cooked. Easy! Delicious with fresh cilantro, too! Reviewed for Veg Tag/April.

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    • on May 06, 2010

      This is the best Spanish Rice I have made yet, the difference for me lies in the sauce that you add to the rice. Loved all the flavours. I used a splash of green salsa instead of chilies. Made for PRMR.

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    • on April 12, 2010

      My extra touch to this was a pinch of saffron. I love Spanish rice and I like the addition of tomatoes.Left out the chilies so the kids could enjoy this too. I only had red pepper and I put some corn in too.Added some habanero sauce to mine.Thanks for sharing.

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    • on February 06, 2010

      I don't know why I have not tried to make Spanish Rice at home before, because this was so easy! I loved the addition of the vegetables at the end - great flavor and a nice crunch. I included the cilantro, as suggested, since we love it. It made for a colorful and tasty dish! For the liquid, I followed the directions for the tomato mixture to a T and then slightly reduced the added broth once it was all in the pan. This brought perfectly cooked rice at 25 minutes. Thanks for sharing!

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    • on July 21, 2009

      Yummy rice. The peppers turned out so tasty. I will make this again just modify the cooking process slightly. It took longer than 25 minutes for the rice to cook. It was about perfect at almost 40 minutes. Then I made the mistake of taking it off the burner and keeping it covered for 20 minutes while I prepared other food. The 20 minutes covered caused the rice to become mushy. So, I would either cook for the 25 minutes and then let it set for 20 instead of serving immediately or cook for about 40 and serve immediately next time. Looking forward to trying this recipe again. Thanks! Made for vegetarian swap.

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    • on July 06, 2009

      Good flavor! I liked that there was no salt added too. I found there was a LOT of liquid for just 1 cup of rice, and that I should have let it simmer much longer than 25 minutes. I'm not sure why, but even after 25 minutes, some of my rice was still crunchy. What I really, REALLY loved about this recipe, was the addition of the peppers and chilies AFTER the rice had finished cooking. The warm rice softened the peppers just enough, but the still had a nice crunch to them too

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    Nutritional Facts for Vegetarian Spanish Rice

    Serving Size: 1 (81 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 174.0
     
    Calories from Fat 43
    24%
    Total Fat 4.8 g
    7%
    Saturated Fat 0.6 g
    3%
    Cholesterol 0.0 mg
    0%
    Sodium 2.7 mg
    0%
    Total Carbohydrate 29.6 g
    9%
    Dietary Fiber 1.2 g
    4%
    Sugars 1.8 g
    7%
    Protein 2.8 g
    5%

    The following items or measurements are not included:

    crushed tomatoes

    vegetable broth

    Detailed Nutrition Values About Nutrition Info
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