Roni's Spanish Rice

Roni's Spanish Rice

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Irana Grenier


This is my version of spanish rice. I brown it till it has a nutty flavor, my husband loves it.


★★★★★ 1 vote

10 Min
35 Min
Pan Fry


  • 2 Tbsp
    canola oil
  • 1 c
    brown rice
  • 1/2 tsp
  • 1 tsp
    chicken bouillon granules
  • 2 Tbsp
    diced green chilies, canned
  • 1 clove
    garlic, minced
  • 2 Tbsp
    chopped onion
  • 4 oz
    tomato sauce, no-salt added
  • 2 c
    cold water
  • 1 tsp
    dried cilantro

How to Make Roni's Spanish Rice


  1. Pour oil into large skillet. (Preferably cast-iron.) Heat skillet on Med-Hi and add rice. Stir rice constantly until dark brown.
  2. Add cold water, tomato sauce, salt, chicken bouillon granules, green chilies, garlic, onion and cilantro; stir.
  3. Bring to a boil. Lower heat to a simmer and cover. Cook without stirring, for 35 to 40 minutes. (Check after 35 minutes to see if it is done, if not, cook another 5 minutes. Add 1/4 cup of water if necessary.)

Printable Recipe Card

About Roni's Spanish Rice

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

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