Easy Spanish Rice
Easy Spanish Rice

Easy Spanish Rice


August 29, 2016

Easy Spanish Rice 5 0 5 0

"This recipe has been told to me by my girlfriends MIL from Mexico. I had to measure the ingredients. Never before have they been measured, always a 'handful of this and equal parts of this' until it looked right. I hope you enjoy it. It has become a family favorite in our home. I am always asked to make it!"

  • Prep: 15 mins
  • Cook: 25 mins
  • 15 mins

    25 mins

    40 mins

  • Yields: 8


2 tablespoons olive oil

1 1/2 cups long-grain rice

3 cups water

2 roma (plum) tomatoes, chopped

1 cup chopped onion

3/4 cup chopped fresh cilantro, or more to taste

1 tablespoon tomato bouillon with chicken flavoring (such as KnorrĀ®), or more to taste


1Place a pot over medium-heat heat; add oil and heat until oil shimmers slightly. Pour rice into the hot oil, stirring constantly, until rice is golden to dark brown, about 5 minutes.

2Mix water, tomatoes, onion, cilantro, and bouillon into rice. Bring to a boil. Turn off heat and cover pot tightly with a lid. Leave pot covered on hot burner until rice has absorbed all the liquid, about 20 minutes. Adjust seasonings as needed.