My family loves a variety of ethnic foods, but this is one of their favorites. My niece, who is of Spanish descent, lives with us and has tweaked my old Spanish rice recipe to make it just like her grandma's. My mother-in-law has also added this recipe to her school meals menu (minus the jalapeno), and it is a hit with the students and faculty.

Easy Authentic Spanish Rice

butter

onions, chopped

jalapeno peppers, chopped

(14.5 ounce) cans Mexican-style diced tomatoes, undrained

white rice

salt and black pepper

sour cream,

Cheddar cheese,

Melt butter in a large skillet over medium-high heat; cook and stir onions and jalapeno peppers in the butter until softened, 3 to 5 minutes. Stir Mexican-style tomatoes into onion mixture; add rice, salt, and black pepper. Bring rice mixture to a boil, reduce heat, cover, and simmer until rice is cooked, 40 to 45 minutes. Garnish with sour cream and Cheddar cheese to serve.


I had to make one substitution--I did NOT have fresh jalapeno peppers on hand. What I did was add half of a 4 ounce can of diced mild green chilies instead. My family LOVED this spanish rice. Out of that whole pot, we ate every bite........and both my husband and oldest son were bummed there wasn't any more. For us, this recipe served four.

This recipe IS really easy. Even though it seems like the amount of butter, onions and tomatoes are excessive, keep to those proportions. If you don't want it too hot, then definitely scale back on the jalapenos. I didn't have any Mexican tomatoes on hand, so I used the same amount of canned plain, diced tomatoes and added some garlic powder, chili powder and a little cumin to taste.

Don't miss down in the footnotes that water may needed to be added. I missed that and ended up adding water after it had already been cooking for 45 minutes. Mine took about 1 1/2 cups of water ( I was making a double recipe) and took about 70 minutes or so to cook. It probably wouldn't have taken that long to cook if I had added the water at the beginning. It would be nice for the water to be in the recipe rather than in the footnotes.

It might seem like I barely followed the recipe, but when I added my spices, I was just trying to guess what Mexican tomatoes had in it. I must've guessed pretty close, because it really was good! Thanks for the submission :-)

I wasn't feeling this recipe like the other reviewers. It was HOT! I left out the jalepenos, and used rotel Mexican blend tomatoes. I wasn't sure what Mexican tomatoes were, and believe I used the right kind. It just kind of tasted like rice, tomatoes, and heat. The sour cream and cheddar, is definitely needed! It added flavor, a creaminess, and took away from a tad of the heat. I made only 1/2 recipe and found at 20 minutes on low it started to near burn on the bottom. I had to add some additional water which was optional.

I wasn't able to find any 14oz diced tomatoes labeled as Mexican flavor, so I used one can of Mild Rotel and one can of Mexican Lime & Cilantro Rotel, which were 10oz each.  I ended up having to add about 1.5 cups of water total throughout the cooking process since it was taking longer than expected for the rice to cook, and to make up for the reduced liquid from the smaller cans of tomatoes.  The rice had a good amount of heat to it. If you don't like things spicy, definitely omit the jalapeños.  It was perfect for me and hubby though. I highly recommend the Mexican Lime & Cilantro flavored tomatoes. They lend a great flavor to the overall dish.  Make sure you eat it with sour cream and cheese. SO SO good! Also keep an eye on this once the water gets low because it burns easily! This one's a keeper!

Just got finished making this and it is a really nice rice dish. I used Serrano chilis instead of jalapeno peppers, I had none on hand. Of course it came out super duper spicy but, my fiance and I like a food that challenges us! Thanks, for the recipe!

Really good recipe. I had to add the extra half cup of water to it. My family thought it was the best spanish rice I made so far. Next time I will add some chopped garlic. I had the sour cream and shredded cheese on top so good.

I made this recipe and used only one onion and used a large poblano pepper instead of the jalapeño as I cannot handle the burn.  I used Uncle Ben's rice and did not need to add water and it was done in about 25 minutes.  I served it to 8 of us including children and everyone loved it.  It is beautiful in the bowl and moist and flavorful without being too spicy.  I did not add the cheese or sour cream as it really did not need it.
This will be my go to Spanish Rice from now on.  I also did not add any additional salt as the tomatoes had plenty of sodium in them.

Mmm yummy. My boys really liked this because it was spicy. A little to spicy for my wimpy taste buds but still really good. The sour cream and cheddar was nice on top. Quick and easy great for a quick weeknight meal.

I followed the recipe exactly except I doubled it but the rice WOULD NOT cook! It took an another hour and two and a half extra cups of water just to get the rice to an eatable state. And after it was finished the rice was very diluted and bland. Didn't like this recipe at all!

easy authentic spanish rice

Prep Time: 10 minutes

Cook Time: 45 minutes

Total: 55 minutes

Servings: 8

Cost: $3.35 /serving

Author : Megan

Ingredients

Instructions

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