Texas-Style Spanish Rice
Total TimePrep: 10 min. Cook: 25 min.
- 1/4 cup chopped onion
- 1/4 cup chopped green pepper
- 2 tablespoons canola oil
- 1 cup uncooked long grain rice
- 1/2 cup tomatoes with green chiles
- 1/4 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 2 cups water
- 2 to 3 tablespoons chopped fresh cilantro, optional
- In a skillet, saute onion and green pepper in oil for about 2 minutes. Add rice and stir until coated with oil. Add tomatoes, turmeric, cumin, salt, garlic powder and water; bring to a boil. Reduce heat and simmer, covered, about 20 minutes or until liquid is absorbed. Add cilantro if desired.
Nutrition Facts3/4 cup: 166 calories, 5g fat (1g saturated fat), 0 cholesterol, 279mg sodium, 27g carbohydrate (2g sugars, 1g fiber), 3g protein.
Jul 1, 2020
I like rice a lot and I use rice every day to make new recipes. I liked your recipe very much. Would you tell me which rice to use? I use Kashish Basmati rice right now. www.kashishfood.co.nz
Jan 30, 2018
This a good recipe, I used the whole can of tomatoes and I added some diced jalapeno to give it a bit more heat. It is definitely a flavorful side dish.
Oct 12, 2017
Traditionally, Mexican rice is used for a side or to accompany other more spicy dishes. It is supposed to be plain. Spanish rice is also different from Mexican rice and Texas rice is whatever people seem to throw together even though I have never had it this way in Texas and I live here. This is more like Italian rice. Most traditional Mexican rice recipes do not use tomato or garlic powder so this equals Italian to me (yes, I know Mexico grows a lot of garlic and is using more widely than say 40 or 50 years ago). Turmeric, is not a traditional Mexican or Spanish or Texas spice.MY husband would have a fit if I used garlic in my Mexican rice or any rice for that matter or any of his mother's or my mother's traditional dishes.BTW, you don't have to coat your rice in oil, just dry roast in your pan you use to cook the rice. Roast it until it turns white before you add the liquid and it will come out fluffy. It comes out much like Uncle Ben's converted rice. You are converting the starch in the rice kernel so they don't stick together.
Aug 25, 2016
Yum!! I also used the whole can of tomatoes but undrained. I love the turmeric and cumin combination. Will definitely be making this one again!
Nov 17, 2015
Not sure if I did something wrong, but this wasn't as great as I expected it to be. I could taste the spices and the tomato was a good addition, but it didn't really have anything to it. I wound up putting a little extra salt on it (which I NEVER do) and it actually helped bring out the rest of the flavors. I cut the recipe in half, and used 1/2C diced tomatoes. It's possible I didn't drain the tomatoes well enough and the extra liquid caused the taste to dilute. I will try this again, adding in the corn like others suggested next time, and maybe just a tad more salt.
Jan 2, 2015
Very good and easy...I drained the tomatoes and used the whole can.
May 11, 2014
We loved this!! I used the whole can of tomatoes, too, like one of the other reviewers. I don't normally care for Spanish rice, but this is tasty!!
May 5, 2014
I made this recipe yesterday and it was delish. My son enjoyed it. It was easy and didn't require a lot of ingredients.
May 2, 2014
Wow this is good. Only change was using brown rice. Next time I may use corn as others suggested but no need to mess with this recipe much.
May 1, 2014
This is a great recipe. The spice level is perfect!. I usually use brown rice and add some frozen corn. This recipe is a keeper!