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Perfect Spanish Rice

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“You don't need to visit an authentic taqueria when using this recipe. You might even like it better than a restaurant's Spanish rice....I know I do. I was taught how to make this dish from my mother-in-law, a native of Guadalajara Mexico. The rice is moist and full of flavor and you can add cooked and shredded chicken and/or peas for a complete 1-dish meal. Great for potlucks, dinner parties and side dishes to your favorite Mexican meal. This recipe is relatively simple to make and inexpensive. Try it and impress YOUR Mexican mother-in-law :)”
4 cups

Ingredients Nutrition


  1. In a medium skillet or frying pan, heat your oil and add onion.
  2. Once the onion starts to brown on the edges add the garlic.
  3. Stir with a wooden spoon for a few minutes and add the dry rice to the onions and garlic. Stir rice frequently till the rice takes on a golden-orange color. Be careful not to burn the onions and garlic. If your bulbs look like they are starting to get over done immediately add the canned tomatoes.
  4. While waiting for the rice to brown get a medium sized cooking pot (must have lid or cover). Open the canned tomatoes and with clean cooking shears cut the tomatoes (in the can) till they are in small pieces.
  5. Pour the can of cut tomatoes in the pot with 1 can's worth of water.
  6. Toss in the chicken bouillon and you are now ready for the rice.
  7. Once your rice has developed a good color, transfer everything from the frying pan to the pot.
  8. Cover and bring to a hard boil.
  9. Once boiling reduce heat to a soft simmer for 15-20 minutes.
  10. After most of the liquid has been absorbed stir the rice and remove from heat.
  11. Allow rice to steam in the pot for 10-15 minutes. Add the green onion, stir then serve and enjoy.

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