How to Make Spanish Rice

Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite. It's worth learning how to make Spanish rice. This recipe hardly takes any longer to prepare than a packaged mix, but it's much better for you, containing far less sodium than the boxed versions. Spanish rice makes a great side dish, or you can turn it into a main course by adding cooked chicken or shrimp, ground beef, sausages or cubed baked ham.
-Hey everyone! I'm Judith. So, if you have a few of the right spices, and chopped veggies, and some rice at home, you can make this very special and delicious dish because today I'm gonna be showing you how to make Spanish rice. So what you'll for this is 1 cup of water, 3 quarters of a cup of chopped green sweet pepper, half a cup of chopped onion, half a cup of chopped celery, half a teaspoon of salt, 1/14 and a half ounce can of tomatoes, 3 quarters of a cup of long grain rice, 1 teaspoon of chili powder, an 8th of a teaspoon of black pepper, a dash of ground red pepper, a fresh Serrano chili pepper, and fresh cilantro is optional. Alright, so very basic, very simple, but really, really delicious. So, first things first. We have a large pot here and into the pot we're gonna put in our water, our green pepper. Our celery goes in there too. Our chopped onion goes in there as well, and our salt goes in there too. So, we wanna bring this to a boil then once it starts boiling, we wanna reduce the heat and let it simmer covered for about 5 minutes. So it's been 5 minute and our veggies have been simmering there. So now it's time to add in the rest of our ingredients. So, in goes our chopped tomatoes. Make sure they're undrained so they still have a lot of the tomato juice in there. And in goes our rice. And of course, these little spices which make it the Spanish rice. We have our chili powder that goes in there, our black pepper, and our red pepper flakes. If you have some hot sauce in your house, you can add that too. So, let's give that a good stir. Now, we wanna bring this back to the boil. So, bring it boiling and then once it's boiling, we wanna reduce the heat again and let it simmer for 20 minutes with the cover on. So, arroz is ready. Our rice now should be nice and tender and all the liquid should be absorbed and yes it is and that is just looking so beautiful and colorful. So let's plate that up into a nice bowl and this served as a side dish with maybe some chicken or beef is just perfect. Fantastic. There you go everyone. Very simple and very delicious. That's how you make Spanish rice.

What You'll Need

  • 1   cup water

  • 3/4  cup chopped green sweet pepper

  • 1/2  cup chopped onion

  • 1/2  cup chopped celery

  • 1/2  teaspoon salt

  • 1  14 1/2 ounce can tomatoes, cut up

  • 3/4  cup long grain rice

  • 1   teaspoon chili powder

  • 1/8  teaspoon black pepper

  •  a dash ground red pepper or bottled hot pepper sauce

  •  Fresh red serrano chili pepper (optional)

  •  Fresh cilantro (optional)


Step By Step

1
In a medium saucepan combine the water, sweet pepper, onion, celery, and salt. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes.
2
Stir in undrained tomatoes, rice, chili powder, black pepper, and ground red pepper or hot pepper sauce. Return to boiling; reduce heat. Simmer, covered, about 20 minutes or until rice is tender and liquid is absorbed. If desired, garnish with serrano chili pepper and cilantro. Makes 6 servings.


Once you know how to make Spanish rice in its basic form, you can alter it based on your family's tastes. Substitute brown rice for the white, tone down or eliminate the hot pepper sauce for the kids, or add other chopped vegetables. Let your leftovers -- and your imagination -- guide you in making this recipe for your own. Given that each serving has no fat, very little sodium and just 111 calories, you can afford to play around.

nutrition information

Per Serving: cal. (kcal) 111, carb. (g) 25, fiber (g) 2, pro. (g) 3, vit. A (RE) 72, vit. C (mg) 19, sodium (mg) 345, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
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