Community Pick
Veronica's Easy Spanish Rice
"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."
photo by -Sylvie-
- Ready In:
- 45mins
- Ingredients:
- 9
- Yields:
-
6 cups
- Serves:
- 6
ingredients
- 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
directions
- 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.
Questions & Replies
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hi on a one to ten how is it so i can make it
Reviews
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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. -
This was very good and easy. Just what I was looking for to go with burritos. I used less onions and peppers. Thanks for the recipe!
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This was very good and very EASY! I took it to work and everyone loved it! Thanks for the recipe!
see 141 more reviews
Tweaks
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Very delicious and super easy. I substituted the tomato sauce with undrained diced tomatoes because it is what I had on hand, and what I have always used in Spanish rice. I don't think it really changed the outcome much. I love that this recipe was completed on the stove-top, which made it so much easier and quicker than other recipes I've tried. I served this alongside Recipe #8595 for a very satisfying meal. Thank you for a great side dish Trixyinaz! -
Loved this. So easy. I changed a few things also. I used:<br/> chilli infused Olive Oil,<br/> vegetable stock instead of water.<br/>Chilli flakes instead of chilli powder.<br/>Red pepper instead of green.<br/>I added:<br/>kalamata olives<br/>zuccini<br/>Next time i will add eggplant also. -
Restaurant quality for sure! Goodbye boxed spanish rice.This is the way I will make it from now on. thank you for the recipe. Oh, I subbed chicken broth for water. -
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.
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This was really good and simple to make. I did adjust it a little however by using a large sweet onion and 3 green onions, red pepper instead of green, 1 stalk of celery, 1 28oz can of tomatoes, vegetable broth instead of water, and a can of romano beans at the last 15 minutes of cooking. I served it with shredded cheddar on top and my hubby asked me to make it every week. So I guess it was a hit. :)
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RECIPE SUBMITTED BY
Trixyinaz
United States
