This Spanish rice-inspired spicy tomato rice recipe is super easy to make and is always a crowd-pleaser. When was the last time you had Spanish rice? You can substitute paprika for the chili powder.

Chef John
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Melt butter in a pot over medium-low heat. Stir rice, jalapeno, green onion, and garlic together in the melted butter until rice is completely coated with butter. Add chili powder, cumin, salt, chipotle chile powder, and cayenne pepper; cook and stir until fragrant, about 1 minute.

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  • Stir chicken stock and tomato sauce into rice mixture. Bring to a simmer, cover the pot, reduce heat to low, and simmer for 20 minutes. Turn heat off and leave pot covered on the burner for 8 minutes. Remove cover and fluff rice with a fork.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

194 calories; 2.1 g total fat; 4 mg cholesterol; 436 mg sodium. 39.1 g carbohydrates; 3.9 g protein; Full Nutrition

Reviews (40)

Read More Reviews

Most helpful positive review

Rating: 5 stars
05/12/2014
I just made this recipe today for Mothers DAY! My hubby is housebound after hip surgery, so instead of the kids having us over, I decided to do a Spanish meal instead of the traditional BBQ. I did the deep fried tacos and this Spanish rice dish! OH BOY,,,, was it good! I doubled it for the servings that was needed. I had a very large cast Iron skillet that I started it in but of course I ended up transferring it into another pot for it to finish cooking. I only added a couple things different. But, that did not change the taste at all. It would have been fine without them. I added only 1 can of drained black beans, and 1 can of chopped tomatoes. Well, after taste testing I decided that it did need some cayenne pepper which I did not think it needed until I taste tested (thought the jalopenias would to the trick) so I decided to add a pinch and------ more then I wanted went in and wha laaaa,,,, it was the perfect heat to it! My kids all took the leftovers except one bowl left for us. I would recommend this one to try! Thank you Chef John! Read More
(27)

Most helpful critical review

Rating: 2 stars
08/04/2015
I think that 2 cups of rice needs more than 2 1/2 cups of liquid to cook properly. Read More
(3)
55 Ratings
  • 5 star values: 39
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
05/12/2014
I just made this recipe today for Mothers DAY! My hubby is housebound after hip surgery, so instead of the kids having us over, I decided to do a Spanish meal instead of the traditional BBQ. I did the deep fried tacos and this Spanish rice dish! OH BOY,,,, was it good! I doubled it for the servings that was needed. I had a very large cast Iron skillet that I started it in but of course I ended up transferring it into another pot for it to finish cooking. I only added a couple things different. But, that did not change the taste at all. It would have been fine without them. I added only 1 can of drained black beans, and 1 can of chopped tomatoes. Well, after taste testing I decided that it did need some cayenne pepper which I did not think it needed until I taste tested (thought the jalopenias would to the trick) so I decided to add a pinch and------ more then I wanted went in and wha laaaa,,,, it was the perfect heat to it! My kids all took the leftovers except one bowl left for us. I would recommend this one to try! Thank you Chef John! Read More
(27)
Rating: 5 stars
05/12/2014
I just made this recipe today for Mothers DAY! My hubby is housebound after hip surgery, so instead of the kids having us over, I decided to do a Spanish meal instead of the traditional BBQ. I did the deep fried tacos and this Spanish rice dish! OH BOY,,,, was it good! I doubled it for the servings that was needed. I had a very large cast Iron skillet that I started it in but of course I ended up transferring it into another pot for it to finish cooking. I only added a couple things different. But, that did not change the taste at all. It would have been fine without them. I added only 1 can of drained black beans, and 1 can of chopped tomatoes. Well, after taste testing I decided that it did need some cayenne pepper which I did not think it needed until I taste tested (thought the jalopenias would to the trick) so I decided to add a pinch and------ more then I wanted went in and wha laaaa,,,, it was the perfect heat to it! My kids all took the leftovers except one bowl left for us. I would recommend this one to try! Thank you Chef John! Read More
(27)
Rating: 5 stars
06/02/2014
I made this tonight with very few changes or substitutions. We loved it! Thanks Chef John! Read More
(12)
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Rating: 5 stars
06/05/2014
I will preface this by saying that Himself(my DH) absolutely hates rice. At the end of the meal his plate looked as if he had licked it clean. He said he would eat that kind of rice any day. YAY! I was leary of the amount of jalapeno and hot peppers as he is not wild about too much heat but it turned just right for us. I followed the recipe exactly except for omitting the chipotle chili powder as I didn't have it on hand. Also I have never been able to make rice properly but this came out perfect by following the directions on timing exactly. I will be making this many times again in the future. THANK YOU Chef John!!! Read More
(7)
Rating: 4 stars
08/10/2014
I made this as directed and it was delicious. The only problem I had was that I had to add a lot more broth while it was simmering because it was very dry and started to stick to the bottom of the pot. I'm sure it would have burned if I didn't add the extra broth. Very spicy but I like spicy food. The recipe makes a lot so if you don't need a lot of rice I would cut the recipe in half. I'll definitely make this again! Read More
(4)
Rating: 5 stars
06/09/2014
This may not be authentic but it is the closest I've ever made. I made it exactly as written except used 1 1/2 teaspoons of chili powder because I don't have chipotle chile powder. I didn't think there was going to be enough liquid but there was and it was perfect to get that sticky but not too sticky spanish-"style" rice consistency. Very good! Read More
(4)
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Rating: 5 stars
06/03/2014
Awesome!!! Made it earlier today and the family devoured it. Read More
(4)
Rating: 2 stars
08/04/2015
I think that 2 cups of rice needs more than 2 1/2 cups of liquid to cook properly. Read More
(3)
Rating: 5 stars
11/12/2014
Very good! So much better then anything in a package. Thanks for sharing will definitely make again! Read More
(3)
Rating: 5 stars
06/05/2014
Delicious! This recipe is called spanish STYLE so it's inspired by spanish rice but a bit different. Don't judge the recipe based on you not being able to read the title geez... This was awesome! I served it with sour cream and paprika chicken. Thanks again Chef John! Read More
(3)