Spanish Rice

Since I’ve posted several Mexican food recipes lately, I thought I would put up a wonderful recipe for Spanish Rice that a good friend gave to me.

spanish rice


  • 1/4 c vegetable oil (enough to cover bottom of skillet)
  • 1 c. long-grain white rice
  • 1/4 c tomato sauce
  • 2 1/2 c water
  • 2 Tbsp Knorr chicken bouillon seasoning


  • In 12 inch or larger skillet, heat oil. Add rice, stirring often until golden brown then stir in tomato sauce; add 2 1/2 cups of water and Knorr seasoning.
  • Bring to a boil, reduce heat to low, cover and simmer about 20 minutes or until rice is tender and liquid has been absorbed. (Do not mix while simmering or rice will become sticky!)
  • Let it rest for about 5 minutes before serving.



  • Michelle June 16, 2010 at 5:28 am

    I've been trying to come up with a good recipe. Thank you! Someone will have to tie my hands down while it cooks, though. I have this compulsion with stirring rice and that must be how I always ruin it!

  • Sippy Cup Central Mom June 16, 2010 at 5:57 am

    That is something i've never made from scratch-thanks, Karen

  • Chris June 16, 2010 at 9:40 am

    I make this too…'s amazing…the one thing I do differently is I use mild salsa instead of tomato sauce…it doesn't make it spicey at all….just extra flavor.Lovin' your blog!Chris

  • Cara (aka Temberton) June 16, 2010 at 11:49 pm

    Oooh, I was just thinking about Spanish Rice the other day. I need to make some! :o) I have a similar technique for "fried rice". I toast 4 cups of rice (2 at a time) in a black skillet "seasoned" with olive oil. I then put the 4 cups of toasted rice into my rice cooker with 16 ounces of chicken broth seasoned with garlic powder, onion powder, and pepper. It cooks up into just over 4 ounces of slightly sticky "fried rice". I prefer adding diced onions to the cooker too, but my boys don't like it. My Mom loves my complete version, which is basically the recipe above, PLUS sauteed chicken chunks, carrot slices, diced onion, and sliced cabbage. I sautee the chicken and veggies in the skillet with a little chicken broth. At the very end, I add a small can of peas. When both the rice (in the cooker) and the skillet mixture are ready, I mix them together just prior to serving. This way, the boys can have "plain fried rice" while the rest of us have "fancy fried rice". Oh, in order to make Spanish rice, I'd use the basic version (probably with onions) and a can of tomato sauce or a can of diced tomatoes (with the juice) or a jar of salsa. I'd simply lessen the amount of broth used to compensate for the measure of "red" used.

  • Lauren June 17, 2010 at 1:15 am

    i got a recipe just like this from another blog and actually made it for the first time last night, and to us it didn't have any flavor at all so we put a lot of chili powder, a dash of cumin and a dash of salt. it was really good on our chicken and rice tacos

  • care-in July 26, 2010 at 2:50 pm

    I just made this and it is perfect! I didn't change anything about your recipe.

  • natalie August 10, 2011 at 5:22 pm

    this was perfection. thank you so very much for sharing!!

  • Cindy February 11, 2012 at 10:45 pm

    I agree, perfection! I’ve tried many spanish rice recipies trying to find a good one…this one is our first “keeper”! Thanks for sharing it!!

  • Rebecca January 14, 2014 at 1:51 pm

    This recipe was recommended from a friend. Just wondering about how much rice it makes when done?


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