Durango Spanish Rice

Pat Duran


This is the way my father in law (George) taught me to make this rice when I was first married...and this is the way I still make it..we all love it hope you try it..
I know there are many recipe for this type of rice- and that many of you make it the same or similar, but I wanted a copy of this for my recipe box..Thanks


★★★★★ 2 votes

4 to 6
20 Min
25 Min
Pan Fry


  • 4 Tbsp
    lard or bacon drippings
  • 2 Tbsp
    margarine or butter
  • 2 c
    long grain rice, uncooked
  • 1 large
    onion, diced
  • 1 small
    bell pepper, diced, any color,i use green
  • 2 clove
    garlic, minced
  • 2 c
    fresh ripe tomatoes,diced or 14.5 oz. can petite diced tomatoes with juice
  • 1
    cube chicken bouillon,crushed, or 1 tablespoon granular chicken bouillon
  • 1 c
    tomato juice
  • 2 c
    chicken broth
  • 1 tsp
    white pepper or to taste
  • 1/2 tsp
    chili powder or to taste
  • 1/4 c
    fresh cilantro,chopped fine

How to Make Durango Spanish Rice


  1. Heat bacon drippings and margarine in a large skillet over medium heat. When this has melted add the rice and cook, stirring until lightly browned.
    Add onion, pepper, tomatoes and garlic. Continue to cook, stirring for 5 minutes.
  2. Add broth, juice, and bouillon. Bring to a boil, so as to dissolve the bouillon. Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat. Stir in cilantro,white pepper and chili powder.

Printable Recipe Card

About Durango Spanish Rice

Main Ingredient: Rice/Grains
Regional Style: Spanish

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