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Mexican Spanish Rice

Mexican Spanish Rice recipe image
This Mexican Spanish Rice is a comforting side dish that brings bright, savory flavors to any meal. The rice is toasted until golden, then simmered in a rich mixture of crushed tomatoes, onions, and bell peppers for a deep, satisfying taste. The addition of garlic and black pepper adds a subtle warmth, while the shortening ensures each grain remains separate and fluffy. Perfectly seasoned and slightly tangy, this dish pairs beautifully with tacos, burritos, or grilled meats. It&# 226;€™s a versatile staple that’s easy to prepare with pantry staples, making it an ideal choice for busy weeknight dinners or casual family gatherings. Serve it warm for the best texture and flavor.
Cooking Method:
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 341.1
Dietary: Gluten-free, Vegan, Vegetarian
Description
This Mexican Spanish Rice is a comforting side dish that brings bright, savory flavors to any meal. The rice is toasted until golden, then simmered in a rich mixture of crushed tomatoes, onions, and bell peppers for a deep, satisfying taste. The addition of garlic and black pepper adds a subtle warmth, while the shortening ensures each grain remains separate and fluffy. Perfectly seasoned and slightly tangy, this dish pairs beautifully with tacos, burritos, or grilled meats. It&# 226;€™s a versatile staple that’s easy to prepare with pantry staples, making it an ideal choice for busy weeknight dinners or casual family gatherings. Serve it warm for the best texture and flavor.
Ingredients
  • 3 tablespoon Shortening
  • 1 1/2 cup Rice
  • 1/2 cup Onion, sliced
  • 1/2 cup Bell pepper,sliced
  • 14 ounce Can whole tomatoes
  • 1 md Clove garlic, minced
  • 1 teaspoon Black pepper
  • 2 teaspoon Salt
  • 3 cup Water
Directions
  1. 1
    Heat the shortening in a large skillet or pot over medium-high heat.
  2. 2
    Add the rice and stir constantly, cooking until the grains are toasted to a light golden brown color.
  3. 3
    Reduce the heat to medium and add the sliced onion, sliced bell pepper, minced garlic, and black pepper.
  4. 4
    Stir in the whole tomatoes, breaking them up slightly with a spoon.
  5. 5
    Pour in 1 1/2 cups of warm water and stir to combine, scraping up any browned bits from the bottom.
  6. 6
    Add the salt and bring the mixture to a boil.
  7. 7
    Cover the pot, reduce heat to low, and simmer for 15 minutes or until most of the liquid is absorbed.
  8. 8
    If the rice is still firm, add the remaining 1 1/2 cups of water a little at a time, continuing to cook on low heat.
  9. 9
    Once the rice is tender and fluffy, remove from heat and let stand covered for 5 minutes before fluffing with a fork.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 341.1kcal
% Daily Value *
Total Fat 12.5g20%
Saturated Fat 3.9g20%
Cholesterol 0.0mg0%
Sodium 9775.3mg408%
Total Carbohydrate 52.8g18%
Dietary Fiber 6.7g27%
Sugars 11.9g
Protein 8.0g16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best results, use long-grain white rice. Toasting the rice before adding liquid helps keep the grains separate and adds a nutty flavor.

You can substitute the shortening with vegetable oil or lard if preferred.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of water to restore moisture.

If you prefer a spicier version, add a diced jalapeño or a pinch of cayenne pepper along with the other vegetables.

Keywords: mexican rice, spanish rice, tomato rice, vegan side, red rice, stovetop rice, bell pepper, onion, garlic, shortening, simmered, fluffy, comfort food, weeknight dinner, taco side, easy recipe, plant based, aromatic, savory, home style
Read it online: https://www.chefs-mate.com/recipe/mexican-spanish-rice/