This Spanish Rice has great flavor! Serve as a side, on top of nachos, or choose from endless possibilities.

I’ve wanted to make Spanish Rice for quite a while now. So, I found what looked like the perfect recipe, pulled out my pan and began cooking. At first glance, the recipe looked like it served more than I needed, so I halved everything. Then as I continued cooking, I noticed that the rice to liquid ratio seemed quite a bit off – there just wasn’t enough rice. I ended up adding more rice. Thankfully, when all was said and done, everything turned out just fine! I thought this Spanish Rice had great flavor!

Spanish Rice

1 tablespoon Oil
1 tablespoon Dried Onions
28 ounce can Diced Tomatoes (undrained)
2 cups Rice
1 teaspoon Taco Seasoning
1 can Chicken Broth


In a sauce pan over medium heat, brown rice in oil. Stir in tomatoes, chicken broth, onions, and taco seasoning. Bring to a boil. Cover and reduce to a simmer. Continue simmering over low heat until all liquid is absorbed. (Or at least most of it is absorbed.)

*Next time I make this I think I’m going to try it with pureed tomatoes (or something of the sort). If you like a chunky Spanish Rice, you’ll definitely love it with the diced tomatoes.
spanish rice

This rice is quite tasty by itself, but after Trent scooped some up with tortilla chips I had to taste it for myself. Oh boy was it yummy! As you can imagine the possibilities with this recipe are endless!

Thrifty T