Texas-Style Spanish Rice Recipe

4.5 13 15
Texas-Style Spanish Rice Recipe
Texas-Style Spanish Rice Recipe photo by Taste of Home
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Texas-Style Spanish Rice Recipe

Read Reviews
4.5 13 15
Publisher Photo
The original version of this recipe was given to me by a Mexican friend, but I've modified the spices to suit my family's tastes. It's become a favorite at our house—see if it doesn't do the same at yours! —Melissa Pride, Plano, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 15 min. Cook: 20 min.

Ingredients

  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain rice
  • 1/2 cup tomatoes with green chilies
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 cups water
  • 2 to 3 tablespoons chopped fresh cilantro, optional

Directions

In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.
Originally published as Texas-Style Spanish Rice in Country February/March 1993, p49

Nutritional Facts

3/4 cup: 166 calories, 5g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 3g protein.

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  • 1/4 cup chopped onion
  • 1/4 cup chopped green pepper
  • 2 tablespoons vegetable oil
  • 1 cup uncooked long grain rice
  • 1/2 cup tomatoes with green chilies
  • 1/4 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 2 cups water
  • 2 to 3 tablespoons chopped fresh cilantro, optional
  1. In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired. Yield: 6 servings.
Originally published as Texas-Style Spanish Rice in Country February/March 1993, p49

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Reviews forTexas-Style Spanish Rice

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MY REVIEW
I_Fortuna User ID: 8342880 276190
Reviewed Oct. 12, 2017

"Traditionally, Mexican rice is used for a side or to accompany other more spicy dishes. It is supposed to be plain. Spanish rice is also different from Mexican rice and Texas rice is whatever people seem to throw together even though I have never had it this way in Texas and I live here. This is more like Italian rice. Most traditional Mexican rice recipes do not use tomato or garlic powder so this equals Italian to me (yes, I know Mexico grows a lot of garlic and is using more widely than say 40 or 50 years ago). Turmeric, is not a traditional Mexican or Spanish or Texas spice.

MY husband would have a fit if I used garlic in my Mexican rice or any rice for that matter or any of his mother's or my mother's traditional dishes.
BTW, you don't have to coat your rice in oil, just dry roast in your pan you use to cook the rice. Roast it until it turns white before you add the liquid and it will come out fluffy. It comes out much like Uncle Ben's converted rice. You are converting the starch in the rice kernel so they don't stick together."

MY REVIEW
apschwartz User ID: 1393337 253133
Reviewed Aug. 25, 2016

"Yum!! I also used the whole can of tomatoes but undrained. I love the turmeric and cumin combination. Will definitely be making this one again!"

MY REVIEW
PrplMonky5 User ID: 6612040 237562
Reviewed Nov. 17, 2015

"Not sure if I did something wrong, but this wasn't as great as I expected it to be. I could taste the spices and the tomato was a good addition, but it didn't really have anything to it. I wound up putting a little extra salt on it (which I NEVER do) and it actually helped bring out the rest of the flavors. I cut the recipe in half, and used 1/2C diced tomatoes. It's possible I didn't drain the tomatoes well enough and the extra liquid caused the taste to dilute. I will try this again, adding in the corn like others suggested next time, and maybe just a tad more salt."

MY REVIEW
mbaulch User ID: 7600486 216684
Reviewed Jan. 2, 2015

"Very good and easy...I drained the tomatoes and used the whole can."

MY REVIEW
luigimon User ID: 1692040 7074
Reviewed May. 11, 2014

"We loved this!! I used the whole can of tomatoes, too, like one of the other reviewers. I don't normally care for Spanish rice, but this is tasty!!"

MY REVIEW
Katowe1 User ID: 7617173 38767
Reviewed May. 5, 2014

"I made this recipe yesterday and it was delish. My son enjoyed it. It was easy and didn't require a lot of ingredients."

MY REVIEW
rebelwithoutaclue User ID: 4288906 14008
Reviewed May. 2, 2014

"Wow this is good. Only change was using brown rice. Next time I may use corn as others suggested but no need to mess with this recipe much."

MY REVIEW
joycerm53 User ID: 703299 38458
Reviewed May. 1, 2014

"This is a great recipe. The spice level is perfect!. I usually use brown rice and add some frozen corn. This recipe is a keeper!"

MY REVIEW
NJuniee User ID: 7332043 10402
Reviewed Jul. 10, 2013

"This is AWESOME !! Your modified twists are beyond great !! ABSOLUTELY a keeper ! Front page status in my cookbook ! To all readers deciding if they want to try this rice... don't hesitate and don't look any further ! Wonderful flavor and really the best we have ever had ! Thank you for this recipe !!"

MY REVIEW
chefluv08 User ID: 3615373 39862
Reviewed Sep. 5, 2011

"Loved this recipe, made it tonight for the first time and we thought it was Great!! I added a bit of frozen corn to it and didn't have green pepper so I used orange & red bell instead. This is going on my favorties list for sure!!!"

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