Spanish Rice Recipe

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Bennie Shaw


This recipe is from Richardo's restaurant in Holdenville OK. (Not there any more) My sister worked for Richardo and has several of his original recipes. This is our favorite. I checked many pages of recipes and didn't find one exactly like this one. Hope you will try and enjoy.

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20 Min
30 Min
Stove Top


2 c
instant white rice
2 Tbsp
3 c
chicken broth
1 med
chopped onion
2-8 oz can(s)
chopped green chilies
1 Tbsp
crushed garlic
1 can(s)
diced tomatoes
1 can(s)
tomato sauce
1 tsp
garlic salt
salt and pepper to taste


1In a LARGE skillet, heat the oil then add the rice. Brown rice, stirring constantly so it will not burn. In a saucepan, bring to a boil the broth, green chilies, onion, garlic,tomatoes, tomato sauce and garlic salt. When rice is browned add sauce 1/2 cup at a time (be careful as this will definitely splatter when mixed at first). Add until all sauce is mixed with rice. Turn fire to low and allow rice to simmer until all the liquid is absorbed. DO NOT STIR RICE, as this will make it stick together. TURN rice by folding method to make sure all liquid is absorbed. Turn only a couple of times during cooking. Let stand about 10 minutes before serving.

About this Recipe

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