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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
This recipe is:
Quick
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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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.
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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