Best Spanish Rice

This one skillet big flavored rice dish cooks up in about 30 minutes.  Even the rice goes in uncooked!

Course Side Dish
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 servings
229 kcal


  • 2 tablespoons olive oil
  • 1 cup peppers, chopped - green, red or a combination of both
  • 1 cup yellow onion - chopped
  • 1 jalapeno pepper, finely chopped (optional) seeds removed and deveined
  • 2 cloves garlic - chopped
  • 3 tablespoons tomato paste
  • 1 cup white rice, uncooked short rice works best but any will do
  • 1 15.4 oz can roasted diced tomatoes undrained
  • 2 cups chicken broth
  • 2 teaspoons ground cumin
  • 1 tablespoon chili powder
  • salt and pepper to taste
  • 1/2 cup grated cheese for topping optional


  1. In large skillet heat olive oil over medium-high heat.
  2. Saute peppers, onion and garlic until just tender.

  3.  Add tomato paste and cook for one minute.

  4. Add rice, broth, canned tomatoes , spices, salt and pepper.  Stir well.  Bring to a simmer, reduce heat to low.

  5. Put lid on skillet.  Simmer for 10 minutes then give a little stir to be sure rice isn't sticking.  Return lid to pan and cook for another 10-12 minutes or until the rice is tender but about 1/2 cup liquid still remains in the pan. (Remaining liquid will be absorbed as the dish cools a bit.)   

  6. Taste for seasoning!  More cumin, chili powder, salt or pepper?

  7. Top with cheese if desired and serve with grilled chicken, taco's or your favorite Mexican main dish!

Recipe Notes

Be sure to check for seasoning.  Chili powder and cumin can vary in intensity. 

Nutrition Facts
Best Spanish Rice
Amount Per Serving
Calories 229 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 2g10%
Cholesterol 9mg3%
Sodium 171mg7%
Potassium 270mg8%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 2g2%
Protein 7g14%
Vitamin A 620IU12%
Vitamin C 4mg5%
Calcium 101mg10%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.