Prep 5 mins
Cook 40 mins
DH wanted spanish rice one night so I made the following recipe that I got from Betty Crocker. OMG, it was just like eating my mom's. I forgot how good her spanish rice was!!! Try it, you won't be disappointed!!! Serve as a meal in its self or as a side dish.
- 1 cup uncooked rice
- 1 medium onion, chopped (I like onions so I used a large one)
- 2 tablespoons vegetable oil (I used olive oil)
- 2 1⁄2 cups water
- 1 (8 ounce) can tomato sauce
- 1 small green bell pepper, chopped
- 1 1⁄2 teaspoons salt
- 3⁄4 teaspoon chili powder
- 1⁄8 teaspoon garlic powder
- In a large skillet, heat the oil over medium heat.
- Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
- Stir in remaining ingredients and bring to a boil.
- Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.
This is the best spanish rice recipe i have tried so far and definitely the easiest. My husband loves rice beans and tortillas once a week.
My boyfriend is hispanic (I am not) and is not always a big fan of my hispanic cooking but he LOVES this rice every time I make it! I even throw meat in it (chicken or ground beef) and call it a day! I do make several changes- I use chicken broth instead of water, 1 can of green chilies instead of the bell pepper, 1 packet of goya sazon, 2 tbs of Sofrito, and 1 tsp cumin. I also mince a jalapeno (or 2!) and add it at the end.
This is a great recipe and very easy to put together. I only put in 1 tsp. of salt and I simmered it slowly for close to an hour. It is a wonderful addition to my cookbook.