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Homemade Spanish Rice

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


  • 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


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

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Average Rating:
  • justmbeth
    Dec 27, 2017

    Easy to make. A nice accompaniment for a Mexican entry.

  • mommayor
    Sep 13, 2015

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

  • logallmas3
    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.

  • baileypup
    Jun 19, 2013

    No comment left

  • newrecipejunkie
    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!

  • stillings_shannon
    Feb 16, 2012

    No comment left