Spanish Rice

Spanish Rice Recipe

No Photo

Have you made this?

 Share your own photo!

Christina Vasquez


I usually use a different recipe to make my Spanish Rice but that one requires more work. Tonite I had very little time to spare so I tried a shorter version and what do you know, it was delicious.

★★★★★ 1 vote
5 Min
20 Min


2-3 Tbsp
olive oil or vegetable oil
1 1/2 c
long or short grain rice
1/2 tsp
chopped dehydrated onions
1/8 tsp
lawry's garlic powder (coarse ground with parsley)
1 large
you will need enough water to add in a blender along with the tomato to make 3 cups
1/4 c
knorr chicken flavor bouillon


1Add the tomato and enough water to make 3 cups in a blender then liquify, set aside.
2In a med. sauce pan add the 3 Tbsp. oil and heat on med. high.
3When the oil is hot enough add 1 1/2 cups of rice and stir every 10 seconds until at least half of the rice has turned a slight golden brown.
4Then add 1/8 tsp. of garlic powder and 1/2 tsp. dehydrated onion and stir for at least 30 seconds.
5Add the 3 cups of liquified tomato juice and 1/4 cup of chicken bouillon (DO NOT STIR UNTIL IT COMES TO A COMPLETE BOIL) Stir once, cover, turn heat down to low for 10 min. Stir once more and continue cooking on low for 10 more min. for a total cooking time of 20 minutes.
6Remove from heat and let sit for at least 5 min., fluff and enjoy!

About Spanish Rice

Course/Dish: Chicken, Rice Sides