Easy Spanish Rice

I have not always been a huge fan of Spanish Rice, but this recipe is delicious. It goes perfectly with the enchiladas below.

I use canned diced green chilies rather than bell pepper. They just seem to add a better flavor the the entire dish.

This takes a bit longer than you would think. Browning the rice beforehand always takes me about 20 minutes. It's well worth the wait, though.


  • 1 cup uncooked rice
  • 1 medium onion, chopped (I like onions so I used a large one)
  • 2 tablespoons vegetable oil (I used olive oil)
  • 2 1/2 cups water
  • 1 (8 ounce) can tomato sauce
  • 1 small green bell pepper, chopped (or 1 small can diced green chilies)
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon chili powder
  • 1/8 teaspoon garlic powder
  1. In a large skillet, heat the oil over medium heat.
  2. Add rice and onion and cook (about 5-10 minutes) stirring occasionally, until rice is golden brown and onion is tender.
  3. Stir in remaining ingredients and bring to a boil.
  4. Reduce heat, cover and simmer for about 30 minutes, stirring occasionally, until rice is tender.
Serves 6 - 8


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About Sean & Joey

Joey and I are just a couple of guys living in San Francisco. I love cooking and we both like trying new things. Planning our meals is one of our "together" things. I hope you enjoy our blog! - Sean


This blog is dedicated to the two most important people in my life - my mom, Ernee Jean O'Brien, and my partner Joey Concepcion. They both have showered me with unconditional support and love and have always encouraged me to be myself. I will always miss my mom and I don't know what I would do without Joey.

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