Easy Spanish Rice Recipe ~ a family favorite for years. Be sure to make plenty because you’ll want seconds! Sweet onion and green bell pepper compliment the tomatoes and spices in this tasty Mexican rice dish. It’s a must make side dish to compliment all our favorite south-of-the-border dishes!
This Spanish Rice Recipe is a restaurant quality side dish you might find at your favorite hole-in-the-wall Mexican eatery. Our kids grew up eating this simple, inexpensive and filling side which was served at all our Mexican inspired meals. Over the years I’ve added a bit more spice, so feel free to adjust to your own tastes.
Use a good large skillet with a tight fitting lid and the rice will cook up with a nice fluffy texture. Be sure to check it at the 30-minute mark so it’s doesn’t dry out.
Don’t wait for Cinco de Mayo, this is a great dish anytime of the year.
Spanish Rice is also referred to as Mexican Rice, or just ‘red rice.’ It doesn’t seem to have any Spanish connection so the name is a bit of a mystery. Popular in the American southwest, recipes can vary greatly but all include plenty of tomatoes. Once you taste Spanish Rice, you’ll never forget the rich flavor of the tomatoes and the hint of spiciness that we’ve come to love.
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Sweet onion and green bell pepper compliment the tomatoes and spices in this tasty Mexican rice dish. It's a must make to compliment all our favorite south-of-the-border dishes!
- 6 slices of bacon (I use nitrate-free Applewood Smoked)
- 1 large sweet onion, chopped
- 1 green bell pepper, seeds and ribs removed, chopped
- 1 large clove garlic, minced
- 1 28-ounce can whole, peeled tomatoes, cut up (do not drain)
- 1 1/3 cup water
- 1 cup long grain rice
- 1 tablespoon brown sugar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1 teaspoon fresh ground black pepper
- 1/4 teaspoon ground cumin
- 1 teaspoon Sriracha dry seasoning
- 2 tablespoons fresh chopped parsley
Cook bacon until crisp in a large skillet, Drain on paper towels, crumble and set aside. Drain the bacon fat from the pan, reserving 2 tablespoons. Wipe out the pan with paper towels to remove burnt pieces. Add the reserved drippings back to the skillet and heat on medium.
Add the onion and peppers and sauté until tender, about 5 minutes. Add the minced garlic and quickly sauté until fragrant, about 1 minute. Add the tomatoes and any canned juice, water, rice, brown sugar, Worcestershire sauce, salt, chili powder, pepper, cumin, Sriracha. Reduce the heat to medium-low, cover and simmer for 30-40 minutes or until the rice is done. Most of the liquid should be absorbed but don't let it get dry.
Stir in the chopped parsley, and serve topped with crumbled bacon and shredded cheese is desired.
Use a large skillet with a tight fitting lid.
Check the rice after 30 minutes. Don't let the rice dry out or cook too quickly.
Looking for a good nonstick skillet with a lid? Click on the photo for more information:
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I hope you’re not tired of all the Cinco de Mayo inspired recipes we’ve posted lately. We love a well spiced dish, especially when combined with other simple foods.
Are you celebrating Cinco de Mayo this year? If you’re looking for a little more inspiration, check out this fabulously popular, Mexican Chopped Salad ~ from The Café Sucre Farine. I can’t stop drooling over Sue’s amazing Mexican Street Corn Salad ~ from The View from Great Island. And I love this Homemade Mexican Spice Mix ~ from Barefeet in the Kitchen and have used it many times in a variety of recipes like tacos and it’s a great rub for pork too!
Thanks so much for stopping by! Hope you have a terrific week and happy May Day!