January 23rd, 2012

Spanish Rice

Spanish Rice



When my mother was visiting us over Thanksgiving, I cooked a Mexican meal one night and served it with a simple Spanish rice made from just three ingredients–salsa, rice and water. My mom started to tell me all of the things that she would add to it–onions, celery, oregano, and basil. I liked her suggestions, but I also wanted to replace the water with chicken broth and add butter to enrich the flavor. After my mom went back home, I made the rice again, incorporating our combined ideas, and we loved it. I personally think it’s better than what is served in most Mexican restaurants. A word about the salsa: I’ve tried this recipe with both mild and medium salsa, and we definitely thought the medium salsa gave it a good kick. I would only use the mild if you like your food to be more on the bland side.


Start by chopping the vegetables.  Then melt the butter in a medium-sized saucepan.

Add the onions, celery, garlic and rice.

Saute until the rice just begins to brown, about 8-10 minutes.

Add the remaining ingredients and bring to a boil. Reduce heat, cover, and simmer for 20 minutes or until rice is done.

Spanish RiceServing Suggestions: Serve with Sour Cream Chicken Enchiladas or Green Chile Pork Enchiladas, or any other Mexican food.

Spanish Rice

3 Responses to “Spanish Rice”

  1. This was amazing, and so simple! I’ll never buy the boxed kind again!

  2. What brand of rice do you use? I always used MJB rice before. I can no longer find this brand of rice & the ones I have tried are a little “gummy”. Thank you, Linda

  3. Linda, my favorite rice is called Jasmine Rice. It comes in a bright yellow bag, and in my store it’s found in the Asian food section.

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