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
  • 2
    chicken bouillon cubes
  • 3
    dashes bottled hot pepper sauce
  • 2 tsp
    chili powder
  • 1
    pinch black pepper
  • 1
    roma tomato, chopped
  • 2 Tbsp
    red bell peppers, chopped
  • 2 Tbsp
    green bell peppers, chopped

How to Make Easy Spanish Rice


  1. In a sauce pan that has a tight fitting cover, melt the butter and sauté the onions until soft.
  2. Add 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.
  3. Once the liquid reaches a boil, reduce heat to its lowest setting, cover and go away for 25 minutes.
  4. Do 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.
  5. 5. Do not stir, do not taste, do not worry !! Allow the rice to steam in the pan for 20 more minutes.
  6. Now... 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.

Printable Recipe Card

About Easy Spanish Rice

Course/Dish: Rice Sides
Main Ingredient: Rice/Grains
Regional Style: Southwestern
Dietary Needs: Dairy Free

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