Rice is sauteed with onion and green bell pepper, and then simmered with water, chopped tomatoes and spices.

Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a deep skillet over medium heat. Saute rice, onion, and bell pepper until rice is browned and onions are tender.

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  • Stir in water and tomatoes. Season with chili powder and salt. Cover, and simmer for 30 minutes, or until rice is cooked and liquid is absorbed.

Nutrition Facts

270 calories; protein 4.8g 10% DV; carbohydrates 45.7g 15% DV; fat 7.6g 12% DV; cholesterolmg; sodium 881.5mg 35% DV. Full Nutrition

Reviews (1361)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/02/2006
I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps. Read More
(3599)

Most helpful critical review

Rating: 3 stars
02/02/2006
Maybe I'm not doing it right but it turned out soggy and bland. I had to add a lot of seasoning to spice it up but I couldn't make it less soggy. Won't make again. Read More
(19)
1854 Ratings
  • 5 star values: 1146
  • 4 star values: 521
  • 3 star values: 128
  • 2 star values: 35
  • 1 star values: 24
Rating: 5 stars
07/02/2006
I have made this recipe for probably about 16 years now. I wanted to throw out there some suggestions to make it taste more authinic. #1.Use bacon grease instead of vegetable oil. #2. Add chopped garlic with your chopped onions and bell peppers. #3. Saute your onions, garlic, and bell pepper first before adding the rice. #4. Brown rice well. #5. Use chicken broth instead of water!!!! It gives it that much more flavoring. #6. Add in about a 1/2 teaspoon of ground cumino. This spice you will find in all true mexican food but it is very strong a little makes it wonderful....a lot is too overpowering and can ruining a dish. #6. Add some parsely to it. I love parsley and use it in every dish. The best rice to use for this meal is long grain. I will be serving it tonight with homemade Empanadas. I hope my additions helps. Read More
(3599)
Rating: 5 stars
04/13/2003
I am a great lover of Spanish cooking and recipes, and have several of my own. This is probably the best rice recipe I have tasted--after I made two alterations. I used Chicken stock in place of water, and I added 1 large seeded and diced jalepeno to the green peppers. This gave it the little added "bite" that I was used to in Spanish cuisine. Five cheers for Dave on this fine recipe. I will make it many more times, as my small family and many friends agreed with me on the outcome. Thanks again, Dave. Read More
(553)
Rating: 4 stars
04/20/2003
A fine recipe on its own, but can be perfected(at least to my tastes) with a few alterations. 2 tablespoons olive oil 1 cup uncooked white rice 2 green onions, chopped 1 large jalepeno, chopped and seeded 1 1/2 cups chicken broth 1/2 cup tomato sauce 1 (10 ounce) can diced tomatoes and green chiles 1 1/2 teaspoons chili powder. 1/2 teaspoon crushed cayenne pepper. 1 teaspoon salt Saute onions and jalepeno seperately, set aside. Brown rice, add back in the sauted veggies, and follow recipe as is. I would suggest reserving the rest of the chicken stock, and stir the rice every 10 minutes of simmering. It can easily burn unattended. Add more stock if needed. When rice is done(after about 25 minutes), fluff with fork and serve. Color, taste, and texture should be restaurant quality. Read More
(448)
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Rating: 5 stars
12/28/2007
Nice recipe! I used beef broth instead of water and added some minced garlic and 3/4 teaspoon of cumin. Just before serving I topped this off with some shredded cheddar cheese. Delicious! Read More
(179)
Rating: 5 stars
06/23/2007
A friend of mine makes a wonderful spanish rice and i couldnt get her on the phone so i looked this one up. I was very happy with my decision. My whole family loved this recipe. I used 1 1/2 teaspoons cumin and one teaspoon chili powder because my friend used cumin and i wanted to add it to mine. I love this combination and it will be a regular in my house! thank you Read More
(98)
Rating: 5 stars
01/26/2003
I followed another reviewers advice and added a clove of garlic. I used a heaping teaspoon of chili powder (2 seemed too much to me) & have to say this was some of the best Spanish rice I've ever had the pleasure of eating. I will definately be making this again. Went great with Carne Asada! Thanks Dave!:O) Read More
(88)
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Rating: 5 stars
03/04/2007
Very good! And very simple. I did substitute a can of low sodium chicken broth for the water added a little chopped garlic and used a can of Rotell Fiesta flavor tomatoes with cilantro and lime juice. I made fajitas and served this as a side dish topped with Mexican blend cheese and sliced olives and I should have doubled the recipe! It was gone in a flash! This one is a keeper! So easy and taste BETTER than the rice in most restaurants! Thanks! Read More
(48)
Rating: 5 stars
02/08/2007
Like most others, I used chicken stock instead of water. Mine was too spicy...next time I'll add less chili powder. There was a big difference in the taste of this recipe and a box. This tasted so fresh...will definitely make this again. Thanks! Read More
(47)
Rating: 5 stars
01/07/2004
This is a great rice recipe! I made it last weekend for my Mothers birthday and everyone loved it. I added a few sprinkles of cumin but other than that didn't stray from the recipe thanks Dave. Read More
(38)
Rating: 3 stars
02/02/2006
Maybe I'm not doing it right but it turned out soggy and bland. I had to add a lot of seasoning to spice it up but I couldn't make it less soggy. Won't make again. Read More
(19)