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Rio Grande Valley Spanish Rice

Rio Grande Valley Spanish Rice recipe image
This Rio Grande Valley Spanish Rice is a comforting, aromatic side dish that captures the essence of South Texas home cooking. The secret lies in toasting the rice in rendered bacon grease until golden, which adds a deep, smoky flavor that oil alone cannot replicate. Infused with earthy cumin, fragrant Mexican oregano, and garlic powder, the rice absorbs the rich tomato sauce and vegetables for a tender, flavorful result. It pairs perfectly with grilled meats, enchiladas, or beans, making it a staple for family dinners and festive gatherings. Simple to prepare yet packed with robust taste, this recipe ensures every grain is seasoned and savory, delivering a satisfying texture that holds up well even as leftovers.
Cooking Method: ,
Cuisine: ,
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 233.3
Dietary: Gluten-free
Description
This Rio Grande Valley Spanish Rice is a comforting, aromatic side dish that captures the essence of South Texas home cooking. The secret lies in toasting the rice in rendered bacon grease until golden, which adds a deep, smoky flavor that oil alone cannot replicate. Infused with earthy cumin, fragrant Mexican oregano, and garlic powder, the rice absorbs the rich tomato sauce and vegetables for a tender, flavorful result. It pairs perfectly with grilled meats, enchiladas, or beans, making it a staple for family dinners and festive gatherings. Simple to prepare yet packed with robust taste, this recipe ensures every grain is seasoned and savory, delivering a satisfying texture that holds up well even as leftovers.
Ingredients
  • 2 tablespoon Bacon grease or oil
  • 1 1/2 cup Rice
  • 1/2 teaspoon Garlic powder
  • 1 teaspoon Cumin seed
  • 1/2 teaspoon Oregano (Mexican)
  • 1/2 teaspoon Black pepper (chopped)
  • 1/2 cup Bell pepper (chopped)
  • 1/2 cup Onion
  • 1 cup Tomato sauce
  • 3 cup Boiling salted water
Directions
  1. 1
    Heat the bacon grease or oil in a large saucepan over medium-high heat.
  2. 2
    Add the rice and toast, stirring frequently, until the grains are evenly golden brown and fragrant.
  3. 3
    Stir in the chopped onion, bell pepper, garlic powder, cumin, oregano, and black pepper, cooking for 2-3 minutes until vegetables begin to soften.
  4. 4
    Pour in the tomato sauce and stir to combine with the rice mixture.
  5. 5
    Carefully add the boiling salted water to the pan, stirring gently to ensure the rice is submerged.
  6. 6
    Bring the mixture to a boil, then reduce heat to low, cover tightly, and simmer for 15-18 minutes until the water is absorbed and rice is tender.
  7. 7
    Remove from heat and let stand, covered, for 5 minutes to steam.
  8. 8
    Fluff with a fork before serving.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 233.3kcal
% Daily Value *
Total Fat 8.5g14%
Saturated Fat 2.7g14%
Cholesterol 0.0mg0%
Sodium 291.5mg13%
Total Carbohydrate 35.2g12%
Dietary Fiber 3.3g14%
Sugars 4.7g
Protein 4.3g9%

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

Keywords: spanish rice, arroz rojo, mexican rice, bacon grease, tomato rice, side dish, cumin, oregano, bell pepper, onion, garlic powder, tex-mex, rice recipe, smoky rice, comfort food, easy dinner, vegetarian option, party food, leftovers, grain dish
Read it online: https://www.chefs-mate.com/recipe/rio-grande-valley-spanish-rice/