Authentic Spanish Rice

Kathy T


It's difficult to find really good Spanish rice. Most restaurants totally miss the mark on this Mexican staple. This is just like my Mother-in-law used to make.

pinch tips: Non-Stick Rice Every Time





10 Min


20 Min


Stove Top


1 1/2
long grain rice*
1/4 c
vegetable oil
14 1/2 oz
can of chicken broth
enough water to make 4 cups liquid
8 oz
canned diced tomatoes
1/4 c
diced bell pepper
1/4 c
chopped celery
1/4 c
chopped onion
1 tsp
1/2 tsp
chili powder
1/2 tsp
1/2 tsp
garlic powder
1/4 tsp
ground pepper
frozen peas and carrots

Directions Step-By-Step

Heat oil in a large dutch oven over medium heat and brown rice once oil is heated.Fry until the rice is golden.
Add fresh vegetables and tomato (along with a little of the liquid). Stir and sauté for a bit to soften the onion. The frozen carrots and peas (mixed together in a bag found in the freezer section at the grocery store) is as desired but if I had to measure it out it’s probably about ¾ cup.
Add broth, water and seasonings. Mix well; Bring to a boil; reduce heat to simmer and continue cooking for 20-25 minutes. Rice is ready when the liquid is absorbed and the rice is fluffy.

Do Not use Uncle Ben's rice as it is "Converted" and will not puff up when fried. It will not be light when the cooking process is finished. I usually use an inexpensive store brand because it's what works best.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Mexican