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Veronica’s Easy Spanish Rice


  • 1cup uncooked rice
  • 1medium onion, chopped (I like onions so I used a large one)
  • 2tablespoons vegetable oil (I used olive oil)
  • 2 1⁄2cups water
  • 1(8 ounce) can tomato sauce
  • 1small green bell pepper, chopped
  • 1 1⁄2teaspoons salt
  • 3⁄4teaspoon chili powder
  • 1⁄8teaspoon garlic powder


  • In a large skillet, heat the oil over medium heat.
  • Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
  • Stir in remaining ingredients and bring to a boil.
  • Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.


  • eklogan

    Whoops .. I made some additional changes.

    2.5 cups of water – I used 2 cups chicken stock & a half cup of white wine
    Green peppers – I used green chilis
    8 oz tomato sauce – I used 4 oz tomato sauce & 8 oz petite diced tomatos
    White rice – I used wild rice

  • sydsmama

    This was very good and easy. Just what I was looking for to go with burritos. I used less onions and peppers. Thanks for the recipe!

  • Lucky in Bayview

    I thought this turned out pretty good. My only issue was I thought it came out too moist. I think if I make it again, I’ll make it in advance of the meal and set it in the oven at low heat till it dries out a bit. I thought the flavor was good and liked the addition of the chili powder. I added a chopped jalapeno. Thanks for posting the recipe.

  • Evelyn Morris

    This is the best spanish rice recipe i have tried so far and definitely the easiest. My husband loves rice beans and tortillas once a week.

  • Darlene10

    This is a great recipe and very easy to put together. I only put in 1 tsp. of salt and I simmered it slowly for close to an hour. It is a wonderful addition to my cookbook.

  • Mirramar

    I love the Near East brand of Mexican rice and this tastes a lot like it. I don’t like bell peppers, so I used some jarred jalapenos instead. I also used brown rice.

  • *Miss Rachel.

    Oh this was scrumptious! I was in the mood for Mexican food and this was perfect. The only thing I would do differently is use 2 cups of water instead of 2 1/2 because it seemed kinda wet to me, and the rule is usually 2:1 for rice anyway. It also took about 35-40 minutes to cook on low-ish heat. Other than that, very delicious. My picky brother inhaled it.

  • Karen in TX

    This was very good and very EASY! I took it to work and everyone loved it! Thanks for the recipe!

  • texastornado22

    My boyfriend is hispanic (I am not) and is not always a big fan of my hispanic cooking but he LOVES this rice every time I make it! I even throw meat in it (chicken or ground beef) and call it a day! I do make several changes- I use chicken broth instead of water, 1 can of green chilies instead of the bell pepper, 1 packet of goya sazon, 2 tbs of Sofrito, and 1 tsp cumin. I also mince a jalapeno (or 2!) and add it at the end.

  • Misterol

    Easy and YUMMY! This is an excellent recipe. We used chopped green chiles instead of green peppers. Everything else was left the same. Thanks!