Easy Authentic Spanish Rice

Megan Todd


Tonight was our Spanish or Mexican food night. My niece, who is part Spanish & Mexican, has lived with us for about 4 years now. She is from Texas, & her Pita is Spanish. Dominique misses her Pita's cooking. So we have adapted at least a night a week that we prepare food from her nationality. It is a learning process for me, as we are not accustomed to eating some of the foods they eat, nor is it easy to find some of the things to prepare these meals in our neck of the woods. So we learn to adapt recipes.
This is an easy one. My original recipe "spiced up" for Domi. You can omit jalapenos.

pinch tips: Non-Stick Rice Every Time





10 Min


45 Min


6 Tbsp
2 large
spanish onions
1 large
yellow bell pepper
jalapeno peppers (optional)
2 clove
garlic, minced
2- 10 oz
cans petite mexican spanish style diced tomatoes, undrained (if you want spicy) or
2- 14.5 oz
diced tomatoes basil, oregano flavored for less spicy dish (do not use if using spanish style tomatoes)
1/2 Tbsp
oregano, dried
1/2 Tbsp
parsley flakes
1 c
water, warm
1 c
white rice, (can use brown rice if you chose)
salt and fresh ground pepper to taste
sour cream, for topping (optional)
shredded cheese, for topping (optional)

Directions Step-By-Step

In a large, deep skillet, melt butter over medium heat. Add chopped onions, jalapenos, yellow peppers, & minced garlic, cook until onions are tender-crisp, about 3-5 minutes.
Add 2 cans of tomatoes, either Petite Mexican Style (if you want heat, spicy), or 2 cans of Diced oregano, basil tomatoes (if you want less heat & more sweet). Stir into onion mixture.
Add rice, salt & Pepper, oregano, parsley, and water. mix into tomato mixture. Bring to a boil, then reduce heat, cover and simmer for 45 minutes.
Serve with sour cream and shredded cheese with your favorite Mexican or Spanish dish!

About this Recipe