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Spanish Rice

Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings: 4 -6


  • 2 tablespoons canola oil divided
  • 1 small onion chopped
  • 1/2 green bell pepper chopped
  • 1 large clove garlic minced
  • 1 cup uncooked white rice
  • 2 cups chicken stock
  • 1 10 ounce can Rotel tomatoes with chiles, drained
  • 1 teaspoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon salt


  • In a deep skillet add 1 tablespoon oil and bring to a medium heat. Add onion and bell pepper. Sauté until tender, about 6 minutes. Add minced garlic and sauté 1 more minute, stirring constantly. Remove vegetable mixture to a small bowl; set aside.
  • Add remaining tablespoon oil to the warm skillet, then add uncooked rice. Sauté rice until browned.
  • Add the vegetable mixture and drained Rotel tomatoes back to the skillet; mixing well. Add the chicken stock, chili powder, cumin and salt.
  • Bring to a boil, then reduce heat to a simmer and cover for 30 minutes. Don't open or touch the lid within the 30 minutes. The rice needs the steam to cook properly.
  • Remove from heat and let sit 5-10 minutes, then serve.