Spanish Rice

Spanish Rice Recipe

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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


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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
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.
  • 2In a heavy, heated, oiled pan add onion, garlic and peppers, jalapeno. Cook until tender over med heat. Add cilantro, cumin, and oregano.
  • 3Mix 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.
  • 4Salt to taste. Reduce heat to simmer to heat thru.
  • 5"Homemade is better!"

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About Spanish Rice

Main Ingredient: Vegetable
Regional Style: Southwestern

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