Easy Spanish Rice Recipe


Retro Recipes from the '50s and '60sA favorite in Mexican restaurants, this recipe for Spanish rice serves as a side dish that can work with chicken, pork, and beef. Spanish rice gained mainstream popularity in the 1950s and ’60s when magazine advertisements printed versions using quick-cook rice and canned tomatoes.

  • Yield: 4 Servings
  • Preparation Time: 5 Minutes


  • 1 tablespoon olive oil
  • ½ cup chopped onion
  • 1 tablespoon chopped jalapeño (optional)
  • 1 teaspoon minced garlic
  • 1 cup long-grain white rice
  • 1 teaspoon chili powder
  • ½ teaspoon ground cumin
  • ½ teaspoon dried oregano
  • 1 cup chicken broth
  • 1 cup tomato sauce
  • 1 cup frozen peas, thawed
  • 1 tomato, diced
  • ¼ cup salsa
  • Hot sauce, as desired
How to Make It
  1. In a medium pot, heat the olive oil over medium heat. Add the onion, jalapeño, and garlic and cook, stirring, for 1 minute, until aromatic. Add the rice and cook, stirring, for about 3 minutes, until the rice turns translucent. Add the chili powder, cumin, and oregano and stir for 1 minute more. Add the broth and tomato sauce and bring the mixture to a boil. Reduce the heat to maintain a simmer and cover. Cook for 20 to 25 minutes, until the rice is tender. Stir in the peas, remove from heat, and allow to sit for 5 minutes to heat the peas through.
  2. Stir in the fresh tomato, salsa, and hot sauce to taste just before serving.

Leave A Reply

%d bloggers like this: