Spanish Rice II Recipe
Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.
Rice is cooked with cumin and onion, then simmered with tomato sauce and chicken broth for this restaraunt-inspired Mexican rice recipe.
Spanish rice is the perfect accompaniment to Mexican foods, chicken, or just about anything. This simple recipe uses chicken broth and chunky salsa to transform plain white rice into a marvelous side dish.
I really enjoyed this as a good change from boxed spanish rice. My suggestions for making this again would be to sautee the bell pepper and onions on their own first so that they get more cooked before adding the rice. Rice seemed to burn quickly before the onions and bell peppers were finished. It was a bit bland until I added a lot of chili pepper. I may try the chicken broth instead of water idea that some people here list. Other than that I am no longer a boxed spanish rice user. Good job!
Turned out great! I did make a few changes. Since I didn't have a 10 oz. Can of tomatoes and green chilies I used a 14.5 oz can of diced tomatoes and a 4 oz can of dice green chilies. Then I decreased the water to 1 1/2 cups. Also I was short on time so I skipped sauteing the rice, onions and peppers and put it all in my Insant pot on the rice function. I will definitely make this again. It went great as a side dish to our Sheet Pan Chicken Fajitas, also a great Allrecipies find!
I found this recipe a little dry and missing a true spanish rice flavor. I would try adding a can of tomato sauce and possibly a can of green chiles. It's lacking something.
My family likes Spanish rice so we tried this for a meatless dinner last night. We all enjoyed it and I look forward to serving it again. I did substitute beef boullion for the salt for a little added flavor.
Easy and delicious! My teenage daughter and her firends love this. So much better than any packaged spanish rice product. We did garnish with some monterey jack cheese! Also, used a 14.5 oz. can of tomatoes and it was fine. A keeper.
I've used this recipe for several years now. It is great as presented, but, lately I use it as a meatless lunch dish by adding a can of black beans rinsed & a can of corn drained. I also like more tomato so I add in a cup of tomato sauce. For more seasoning I add 2 cloves of minced fresh garlic to the onion, green pepper, rice mixture along with a 1/2 teaspoon of cumin. It makes 7 servings (a heaping cup each).