Spanish Rice

Spanish Rice

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Joanne Hollingsworth


While this is coming together in your kitchen, close your eyes for a trip to the Southwest. This makes a great take along side dish and/or a meal of itself.


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10 Min
15 Min
Stove Top


  • 1 ea
    handful of chopped red bell peppers, green bell peppers
  • 1 medium
    white onion, chopped
  • 1 c
    cooked white rice
  • 2 Tbsp
    garlic, minced
  • 1
    jalapeno, seeded and chopped
  • 1 can(s)
    green chilies, chopped
  • 1 can(s)
    tomatoes, canned and chopped, with liquid
  • 1 Tbsp
    cilantro, dried
  • 1 tsp
  • 1 Tbsp
    oregano, dried
  • ·
    salt to taste (opt)
  • ·
    water or v-8 juice, as needed

How to Make Spanish Rice


  1. ***NOTE***
    You may substitute the 1 can of green chilies and 1 can of tomatoes for 1 can of Rotel, undrained. I prefer the Rotel. Both are good, however.
    I use prechopped, frozen veggies from my freezer that I prep myself. Fresh or frozen is fine.
  2. In a heavy, heated, oiled pan add onion, garlic and peppers, jalapeno. Cook until tender over med heat. Add cilantro, cumin, and oregano.
  3. Mix well and add rice. Stir to heat thru. Add tomatoes/chilies w/juice. Mix well, add water (or V-8 juice) if needed for desired consistency.
  4. Salt to taste. Reduce heat to simmer to heat thru.
  5. "Homemade is better!"

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