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Simple Spanish Rice

Emily Hockett, of Federal Way, Washington says, “I prefer this side dish to traditional recipes because it’s vegetarian and lower in fat. While you’re preparing the rest of your meal, it simmers on the stove, allowing the flavors to blend beautifully.”
  • Total Time
    Prep: 5 min. Cook: 45 min.
  • Makes
    6 servings


  • 1 cup uncooked brown rice
  • 1 large onion, chopped
  • 1 medium green pepper, chopped
  • 2 tablespoons butter
  • 1 can (14-1/2 ounces) diced tomatoes with mild green chilies, undrained
  • 1/4 teaspoon salt


  • Cook brown rice according to package directions. Meanwhile, in a large nonstick skillet, saute onion and pepper in butter until tender. Stir in tomatoes and salt. Bring to a boil.
  • Reduce heat; simmer, uncovered, for 5-10 minutes or until slightly thickened. Stir in cooked rice; heat through.
Nutrition Facts
2/3 cup: 183 calories, 5g fat (3g saturated fat), 10mg cholesterol, 390mg sodium, 32g carbohydrate (6g sugars, 3g fiber), 3g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1 fat.
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Average Rating:
  • rmbarr059
    Apr 16, 2015


  • cindyk5
    Feb 10, 2015

    We love this rice!

  • DeAnna2077
    Jan 6, 2013

    Very flavorful dish. I could just make a meal off of this. Makes a good bit also.

  • krtekicker
    Jan 9, 2012

    No comment left

  • jackiehalter
    May 16, 2010

    This was great. I didn't have any brown rice, so used wild rice. My guests loved it!

  • catherine michaels
    Jun 19, 2009

    No comment left

  • tuckrock
    Jun 5, 2009

    No comment left

  • PurplePlum1
    Mar 8, 2009

    No comment left