Spanish Rice

This is a quick and easy dish to make.    It is made in one dish (a cast-iron skillet works great).

  • 1/2 green pepper chopped into small bite-sized pieces
  • 1 large jalapeño pepper
  • a dash of cumin (add per your taste)
  • a dash of chili powder (add per your taste)
  • 1/2 t. onion powder
  • 1 cup white long grain rice (brown rice would work as well, cooking time would just increase)
  • 2 cups water
  • 1 cup frozen, fresh or canned corn
  • 1 can of petite diced tomatoes
  • Salt (a dash, taste before serving)

Start by slowly cooking the peppers.  Add the 2 cups of water and the rice.  Bring the water and rice to a boil.  As it bubbles add seasonings. Near the end of the cooking, add the 1 cup of corn. I highly recommend that you stir this as little as possible.  If you stir too much the rice will become mushy.  Stir to mix ingredients and occasionally to make sure the rice is not sticking to the bottom of the pan.  It is best to keep the heat on medium low… cook it fairly slowly.

Serve with your favorite Mexican/Spanish dish… burritos, tacos.  Try it  as a rice bowl… added black beans, lettuce, and black beside the rice and mixed as you eat. Optional: Add grilled chicken or steak as well.

Very filling and delish!



Recipe is an original creation

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