Spanish Rice

Sena Wilson


Most Spanish Rice served in restaurants in Texas is usually a little bland and dry. We like ours with more taste action and moist! This has always been my family's favorite recipe to serve with enchiladas, tacos, or fajitas.


☆☆☆☆☆ 0 votes

6 - 8
10 Min
25 Min
Stove Top


  • 1 1/2 c
    white (or brown) rice, uncooked
  • 1/2 c
    onion, chopped
  • 1/4 c
    green onions, chopped
  • 1/3 c
    green pepper, finely chopped
  • 2 Tbsp
    bacon drippings or vegetable oil
  • 1 tsp
    garlic, chopped
  • 1 can(s)
    rotel tomatoes or other brand tomatoes with green chilies
  • 1 Tbsp
    tomato paste
  • 1 c
    beef broth
  • 2 c
  • 1/2 tsp
  • ·
    black pepper to taste
  • 1/2 tsp
    chili powder
  • 1/4 tsp
    cumin, crushed

How to Make Spanish Rice


  1. In a large skillet, saute garlic, onions, green pepper and rice on medium heat in bacon drippings until rice starts to brown. Add remaining ingredients; bring to boil. Cover and lower heat to low simmer. Cook (and stir occasionally)for approximately 20 - 25 minutes, or until all liquid is absorbed. Enjoy!

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About Spanish Rice

Main Ingredient: Rice/Grains
Regional Style: Spanish
Other Tag: Quick & Easy

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