Spanish Rice

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Spanish RiceJust in case you worry that everything I make is a smashing success I will share a story with you.  A few nights ago I made some roasted vegetables including squash and celery root.  When it was time to eat my 7 year-old said, “I can’t eat this, it has pepper on it.” The strongman replied, “Don’t worry honey, the pepper is masked by the terrible taste of the vegetables.” Obviously neither were fans.  You can’t win ’em all.

The recipe I’m sharing today is an easy side dish that goes well with most Mexican or Spanish entrees and most every chicken dish. I made it last night with the chipotle chicken skewers from Mel’s Kitchen Cafe. Both were terrific!

If you don’t love green peppers, you can leave them out.  Our family is split on the bell pepper issue. I’m campaigning for them, but have an uphill battle. I usually leave them in and demand everybody try one before the scrape the rest out of the dish. I didn’t put any black pepper on this dish, so we didn’t have a repeat of the earlier incident.

Spanish Rice

Spanish Rice

Rating: 51

Prep Time: 15 minutes

Cook Time: 30 minutes

Spanish Rice


  • 2 tablespoons oil
  • 1 cup uncooked long grain rice
  • 1 medium onion, chopped
  • 1 small green bell pepper, chopped
  • 2 cups water
  • 1 10 ounce can diced tomatoes with green chiles and liquid
  • 1 teaspoon salt
  • 2 teaspoons chili powder


  1. Heat oil in a deep skillet with a lid over medium heat. Saute rice, onion and bell pepper stirring constantly until rice is starting to brown and onion and pepper are tender. Approximately 5 minutes.
  2. Stir in water and tomatoes.
  3. Season with chili powder and salt.
  4. Turn down heat and cover. Simmer until rice is cooked and most of liquid is absorbed. Approximately 30 minutes.

Recipe Source: The Recipe Box

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