Spanish Rice

Spanish Rice

Course Sides
Servings 4


  • 3/4 cup white rice
  • 2 T Vegetable oil
  • 2 ea. medium tomato, chopped
  • 1 cup white onion, chopped
  • 1 ea. red bell pepper, chopped
  • 1/2 ea. jalapeño pepper, chopped fine
  • 1 3/4 cup chicken stock (veg stock or water may also be used)
  • 2 T Cilantro, chopped
  • 2 T green onion, chopped


  • Sauté rice in 2 tablespoons of oil on medium heat until golden brown (about 5-7 minutes). Stir constantly to brown the rice evenly.
  • Add the onion and bell pepper and jalapeno and sauté 1 minute.
  • Add the diced tomato and cook slightly.
  • Add 1 1/2 cups of the chicken stock, reserving some liquid to add back later as needed. Stir the rice and bring to a boil.
  • Reduce heat, cover and simmer for 20-25 minutes until tender. Check the rice at 15 minutes to add more water and/or adjust the temperature as needed. Let stand 5 minutes, add cilantro and green onion to garnish