Spanish Rice

Spanish Rice

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Trish Thompson


I can't take the credit for this recipe. This was given to me by a good friend who was kind enough to share! By far the best Spanish/Mexican rice I have eaten!
Goes well with any chicken dish or Mexican meal! I like mine more "tomatoey" so I add more tomato paste and tomatoes.


★★★★★ 1 vote

5 Min
20 Min
Stove Top


  • 1 c
    long grain rice, uncooked
  • 2 c
    chicken stock
  • 1 medium
    onion, diced
  • 1 Tbsp
    tomato paste
  • 1/4 c
    diced tomatoes (canned)
  • 1 Tbsp
    olive oil
  • 1 clove
    garlic, chopped
  • 1 tsp
    dried oregano

How to Make Spanish Rice


  1. Add olive oil to a deep skillet over medium/med-high heat. Add the rice and "brown" for 2-3 minutes stirring frequently. Reduce heat and add the garlic and onion. Saute for 10 minutes.
  2. Meanwhile, in a small pot heat to a boil the chicken stock, tomato paste, oregano and tomatoes.
  3. Add stock mixture to the rice and mix well. Reduce heat to low, cover and simmer for 20 minutes, until the rice is cooked through, stirring occasionally.

Printable Recipe Card

About Spanish Rice

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

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