Easy Spanish Rice

J. White Harris


It's the tomato that gives Spanish rice it's red color. A must with southwestern dishes of all kinds. Simple to make and holds up well in the refrigerator for leftovers.

★★★★★ 1 vote
15 Min
45 Min
Stove Top


2 Tbsp
2 Tbsp
chopped yellow onion
1 c
long grain white rice
1/2 c
tomato juice
1 c
hot water
chicken bouillon cubes
dashes bottled hot pepper sauce
2 tsp
chili powder
pinch black pepper
roma tomato, chopped
2 Tbsp
red bell peppers, chopped
2 Tbsp
green bell peppers, chopped


1In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft.
2Add the rice and stir to coat the rice with butter, then add the tomato juice, hot water, bouillon cubes, pepper sauce, chili powder, and black pepper. Stir to dissolve the bouillon cubes and bring to a boil.
3Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes.
4Do not stir, do not look under the lid, do not worry !! Once your timer goes off, remove the pan from the heat, lift the lid off quickly and throw in the tomatoes and chopped peppers and put the lid back on quickly.
55. Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.
6Now... If you didn't cheat and if you didn't worry, your Spanish rice should be perfect. Stir in the tomatoes and peppers and serve with a smile.

About this Recipe

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Dietary Needs: Dairy Free
Other Tags: Quick & Easy, For Kids, Healthy