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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.
We love to serve this tomatoey Spanish Rice with our Easy Skillet Chicken Fajitas and a big bowl of this Easy Spicy Guacamole too!
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!
Tricia
Becky Green says
Hi Tricia! THANK YOU for coming over to visit! This dish takes me back to my childhood. We used to have Spanish Rice too…. 😉 YOURS LOOKS WONDERFUL!!! 😉 HOPE ALL IS WELL with you too! 😉 <3
Tricia Buice says
Glad you are doing well Becky! Thank you 🙂
Susan says
I love your version with bacon, Tricia! I buy the same nitrite-free bacon also. I almost better about eating it 🙂
Tricia Buice says
Thanks Susan – we rarely eat bacon but this dish is much better with that smokey flavor. Yummy stuff!
GiGi Eats says
You better believe I am going to be making this with cauliflower “rice”!! Looks phenomenal!
Tricia Buice says
That sounds great GiGi! Enjoy 🙂
monique says
I’ve never made this! Looks good!Thanks Tricia.
Tricia Buice says
Thank you Monique!
[email protected] is How I Cook says
Tricia, I can assure you that any Mexican holes in the wall that I go to, do not serve Spanish rice like this! Your is like WAY better. My mouth is now watering!
Tricia Buice says
Haha – thanks Abbe! I miss those great Mexican restaurants in the Denver area – except maybe one – thanks!
sue | theviewfromgreatisland says
I love Spanish rice, and I admit to using the boxed mixes on occasion, but this looks simple enough to do from scratch ~ and bacon?? ~ I’m pretty sure that’s not in the boxes so your version WINS!
Tricia Buice says
We don’t eat much bacon anymore, which is a shame, but always enjoyed more when it is a treat! Thanks Sue – hope you have a terrific week!
cheri says
Looks like you do Cinco de Mayo up right. I bet this is delicious with the bacon, Worcestershire sauce and all the flavor that you added. Pinned!
Tricia Buice says
We do love some good Mexican inspired recipes Cheri, especially the ones with loads of flavor! Have a great week and thanks 🙂
[email protected] says
I grew up in a house where 5 out of 7 nights, Italian was the food of the day. But every once in a while my mom would surprise us with Spanish rice and we LOVED it! This looks wonderful!
Tricia Buice says
I bet all that Italian food was pretty amazing! But I guess we all enjoy a little variety every now and then 🙂 Thank you for stopping by and commenting!
Jennifer @ Seasons and Suppers says
I love Spanish rice! Such a flavourful side dish for so many meals 🙂 I am loving all these Cinco de Mayo recipes! We really need to embrace this more in Canada.
Tricia Buice says
Thank you Jennifer! We love our Mexican inspired recipes. Something about all that flavor that really appeals to me. Have a great week and thanks again.
[email protected]'s Recipes says
Now that’s a long list of ingredients! The rice looks deliciously filling and moreish.
Tricia Buice says
Plenty of spice Angie – and we love dishes with more flavor. Have a terrific week!
Larry says
Your rice looks and sounds delicious Tricia. It brings back memories of my mom’s version which I always thought was great but for which I have no recipe – so I’ll try yours.
Tricia Buice says
Thanks Larry! I hope this is like your mom’s – we love it. Have a terrific week!
Chris Scheuer says
Delicious! I’m making enchiladas today and this rice would be perfect to go with it. I love the addition of bacon, a really nice little twist!
Tricia Buice says
Enchiladas sound great Chris – perfect for Cinco de Mayo or any day if you ask me! Thanks for stopping by!