Homemade Spanish Rice Recipe
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Homemade Spanish Rice Recipe

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Instant rice an convenient canned goods simplify the stovetop preparation of this tangy side dish from Flo Burtnett of Gage, Oklahoma. Its traditional taste makes it a perfect accompaniment to the Mexican-style entree.
TOTAL TIME: Prep/Total Time: 15 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 15 min.
MAKES: 6 servings


  • 1 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 tablespoon canola oil
  • 1 cup uncooked instant rice
  • 1 can (14-1/2 ounces) stewed tomatoes
  • 3/4 cup tomato juice
  • 1/2 teaspoon prepared mustard

Nutritional Facts

1 cup: 119 calories, 2g fat (0g saturated fat), 0mg cholesterol, 240mg sodium, 23g carbohydrate (6g sugars, 2g fiber), 2g protein .


  1. In a large skillet, saute onion and green pepper in oil until tender. Stir in the remaining ingredients. Bring to a boil; reduce heat. Simmer, uncovered, for 5 minutes or until rice is tender and liquid is absorbed. Yield: 6 servings.
Originally published as Spanish Rice in Quick Cooking January/February 2001, p56

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mommayor 232797
Reviewed Sep. 13, 2015

"I have made this' twice. Love it! Much better than restaurant Spanish rice and easy to make."

logallmas3 89962
Reviewed Jan. 25, 2014

"I made this tonight. My husband and I both liked it. I used petite diced tomatoes and a small can of Spicy V-8 instead of the tomato juice. It was really good and easy to make."

newrecipejunkie 48232
Reviewed Mar. 22, 2013

"Just made this 2 nights ago along with Easy chicken Enchiladas. This was so easy to prepare. I used a little can of V-8 juice since that's what I had on hand. Next time, I will use a can of diced tomatoes instead of the stewed tomatoes because the extra large chunks overpowered the rice. I will make this again!"

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