Spanish Rice Recipe

Spanish Rice Recipe Spanish Rice Recipe photo by Taste of Home Rating 5

You'll find my Spanish Rice is so much better than any boxed variety found in grocery stores. Best of all, it can be prepared in about the same time as those so-called convenience foods using items found in your pantry.—Anne Yaeger, Washington DC, Washington

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Spanish Rice Recipe
  • Prep/Total Time: 25 min.
  • Yield: 4-6 Servings
15 10 25

Ingredients

  • 1/4 cup butter, cubed
  • 2 cups uncooked instant rice
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 cup boiling water
  • 2 beef bouillon cubes
  • 1 medium onion, chopped
  • 1 garlic clove, minced
  • 1 bay leaf
  • 1 teaspoon sugar
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Directions

  • In a saucepan over medium heat, melt butter. Add rice and stir until browned. Add remaining ingredients; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until the liquid is absorbed and rice is tender. Remove bay leaf before serving. Yield: 4-6 servings.

Nutritional Facts 1 serving (3/4 cup) equals 217 calories, 8 g fat (5 g saturated fat), 20 mg cholesterol, 886 mg sodium, 33 g carbohydrate, 2 g fiber, 4 g protein.

Originally published as Spanish Rice in Taste of Home August/September 1994, p11

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Reviews for Spanish Rice

Spanish Rice Recipe

Spanish Rice

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(1-10) of 26 reviews

Reviewed on May. 25, 2013 by Salbo

This was very good! I added a little red and yellow peppers and also cut the recipe in half.

Reviewed on Feb. 06, 2013 by armywife2003

I made this for dinner tonight, and it was amazing. All three of my daughters loved this. Thank you so much for sharing. I will definately be adding this recipe to my collection!

Reviewed on Jan. 20, 2013 by Irishpenny182

I was so very skeptical, especially in using instant rice but...OMG this is incredible! I was nervous because I had to double the recipe too but it worked perfectly. The ONLY thing I would omit is the salt as another poster referred to..the bouillon takes care of that! Thanks for posting recipe!

Reviewed on Jan. 16, 2013 by redrockcountry

This is truly the best Spanish rice I've ever made. Since I cook with brown rice I made some adjustments to the recipe including cutting the butter down to 2 tablespoons, the brown rice to 1 cup; using canned fire roasted tomatoes with garlic; increasing the water to 1 1/2 cups and adding a small amount of green pepper. This increased the cooking time to approx. 45 minutes but it was well worth the wait. The rice had a bold and very tasty flavor. Can't wait to make this dish for a pot luck.

Reviewed on Sep. 16, 2012 by BEVVVV

Excellent flavor! Simple to make! Family loved it. Will definitely make it again!

Reviewed on Aug. 08, 2012 by Cwedde

I only had regular rice, not instant. If you don't use instant, you MUST use extra water.

Reviewed on Apr. 27, 2012 by Rochy

This was very easy to make and the taste was great. I thought it was even better the next day. Thanks for sharing this recipe!

Reviewed on Apr. 24, 2012 by oetjensfamily

Made this tonight for dinner. Even my daughter who doesn't usually care for rice liked this.

Reviewed on Apr. 11, 2012 by dminkus

I tried this and thought it was really good after I played around with it for a little bit ( i used brown rice that wasn't instant).

I would definitely either not use the 1 tsp of salt or only use 1/4 tsp salt... it was VERY salty. I also used a can of tomatoes with green chilies and minced onion and garlic powder (I was in a pinch for time) I added a little chili powder and cumin..but next time i think i will leave out the chili powder.

Reviewed on Apr. 07, 2012 by WilliamsD17

Taking this recipe to Oklahoma with me to cook it for my friends down there, pairing it with the seafood enchilada's that I will also be making. This was the best Spanish rice I have ever cooked. Recipe was wonderful and simple to follow!

 
 

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