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Spanish Rice Recipe


spanish rice recipe, mexican, latin, tex-mex, salsa, receipt

Spanish Rice Recipe

© 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
Spanish rice varies from region to region, but I think you will definitely enjoy this recipe. It is enriched with salsa, cumin, and chili powder to give that Latin flavor. This version is fairly mild, but you can easily bump up the heat by using a hot salsa and/or increasing the amount of chili powder. Please do not skip the cilantro. It mellows out quite a bit with heat, but still gives that subtle hint of flavor necessary to set it apart. This rice goes great with Taco Meatballs or Meatloaf.

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 4 to 6 servings


  • 1/2 cup prepared chunky salsa
  • 1-3/4 cups water
  • 1 chicken bouillon cube, crushed
  • 1/4 teaspoon salt
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon ground cumin
  • 1-1/2 teaspoons vegetable oil
  • 1 cup long-grain white rice (not converted rice)
  • 1/4 cup diced onion
  • 1 small tomato, diced
  • 1 Tablespoon chopped fresh cilantro


Combine water, salsa, bouillon cube, salt, chili powder, and cumin. Set aside.

Heat oil in a 2-quart covered saucepan. Add rice and stir constantly until rice turns begins to turn white (not golden). Add onion and and cook, stirring constantly, for 2 additional minutes. Slowly add liquid mixture (be careful as it will steam a lot). Stir in diced tomato and bring to a boil.

Cover tightly, reduce heat to low, and cook for 20 minutes. No peeking! Stir in cilantro with a fork. Fluff and serve.

This rice goes great with Taco Meatballs or Meatloaf.

Yield: 4 servings
Spanish Rice Photo © 2011 Peggy Trowbridge Filippone, licensed to About.com, Inc.
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