1 of 2 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (206g) Recipe makes 6 servings
Calories 180
Calories from Fat 44		(24%)
Amount Per Serving		%DV
	Total Fat 4.9g	7%
	Saturated Fat 0.7g	3%
	Monounsaturated Fat 1.3g
	Polyunsaturated Fat 2.6g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 787mg		32%
Potassium 209mg		5%
Total Carbohydrate 31.2g		10%
	Dietary Fiber 1.6g	6%
	Sugars 2.7g
Protein 3.0g		5%
detailed view... how is this calculated?

Menus using this recipe:

It's a Mexican fiesta!

Queenkungfu

A Week of Planned Overs: Brisket & Chicken

HeatherFeather

Veronica's Easy Spanish Rice

Recipe #37638 | 45 min | 5 min prep | add private note

⁽⁹⁶⁾ RATE IT NOW Print Recipe

By: Trixyinaz
Aug 19, 2002

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.

SERVES 6 , 6 cups (change servings and units)

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

1
In a large skillet, heat the oil over medium heat.
2
Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
3
Stir in remaining ingredients and bring to a boil.
4
Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.

Questions about this recipe?

Featured Reviews for This Recipe

From: A Messy Cook

On Nov 11, 2009

Yum. I used jasmine rice, so reduced the water to 1 1/2 cups and only had to simmer 25 minutes. Upon other reviewers' suggestions, I upped the chili powder, and added 1/2 teaspoon cumin and 1 teaspoon oregano. Also, I used corn rather than diced green pepper-- that's what I had on hand, and it worked just fine. This was really delicious and I am so happy to have found a good Spanish rice recipe! Will definitely make again.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Chef #350910

On Oct 3, 2009

My rice didn't turn out so hot. It was mushy (maybe my fault) but my real issue was it was the brightest neon orange color - it looked like it would glow in the dark - not visually appealing at all. However, DH's father is from Mexico and he threw it in a skillet and fried it until it had a dark, crisp crust - like a rice patty. The flavor was good and we ate most of it but I don't know if I will try this one again. Sorry.

0 people found this review helpful

Was this review helpful to you? YES | NO

From: Misterol

On May 10, 2003

Easy and YUMMY! This is an excellent recipe. We used chopped green chiles instead of green peppers. Everything else was left the same. Thanks!

13 people found this review helpful

Was this review helpful to you? YES | NO

From: Darlene10

On Oct 21, 2002

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.

5 people found this review helpful

Was this review helpful to you? YES | NO

Read all 98 reviews