Spanish Rice

Spanish Rice

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Barbara Pendley


Very easy and very good!


★★★★★ 1 vote

6 to 8
20 Min
25 Min


  • 1 small
    or medium size onion, chopped
  • 1 small
    tomato, seeded, chopped
  • 1 clove
    garlic, minced
  • 1 can(s)
    green chilies, drained
  • 1 1/2 tsp
    cooking oil or bacon drippings or butter
  • 1/4 small
    bell pepper, chopped small
  • 1/8 can(s)
    whole kernel corn, drained
  • 1 1/2 c
    long-grain rice
  • 2 c
    water or chicken stock
  • pinch
    salt and pepper

How to Make Spanish Rice


  1. Saute rice in oil of choice until lightly browned.
  2. Add onion, tomato, garlic, green chilies, bell pepper, and corn. Heat until hot.
  3. While this is now heating, place water or chicken stock in seperate sauce pan and heat until hot.
  4. Pour hot liquid over the veg. mixture. Stir in the rice. Season as desired with salt and pepper.
  5. Pour now into a oven proof dish which has been sprayed with non stick cooking spray, cover tightly with foil and bake in 325 degrees oven for 25 to 30 minutes.
  6. Fresh cilantro may be added just before serving to garnish.

Printable Recipe Card

About Spanish Rice

Main Ingredient: Rice/Grains
Regional Style: Mexican

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