Spanish Rice

Prep Time
Cook Time
Ready In

"Very flavorful. Goes well with either Spanish or Mexican food. I made this one because I wanted another option besides Spanish rice with tomato sauce/paste in it. Plus, I am crazy about saffron."

Original recipe yields 4 servings


  • Serving Size: 1 (279.9 g)
  • Calories 287.2
  • Total Fat - 8.8 g
  • Saturated Fat - 1.3 g
  • Cholesterol - 5.8 mg
  • Sodium - 815.2 mg
  • Total Carbohydrate - 45.2 g
  • Dietary Fiber - 3.4 g
  • Sugars - 3.7 g
  • Protein - 7.7 g
  • Calcium - 45.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.3 mg

Step 1

Heat olive oil in a saucepan and add chopped onion and sliced garlic.

Step 2

Cook until tender and lightly browned.

Step 3

Add remaining ingredients, stirring well.

Step 4

Bring mixture to a boil, then cover and simmer over low heat for 20 minutes or until all the liquid has been absorbed.

Step 5

Remove from heat, and place a thick towel between the pan lid and pan. This helps draw out excess steam.

Step 6

Allow to sit undisturbed for 5-10 minutes.

Step 7

Fluff with a fork and serve.

Tips & Variations

No special items needed.


Left out the peas and used green chilies instead and left out the saffron as I didn't have any. Pretty darn tasty!

review by:
(4 Jul 2018)


We loved it! Wonderful side to my burritos for a Mexican dinner I was preparing for guests.

review by:
(5 Oct 2013)


We love Mexican fare and we all love Mexican Rice. I knew we would all love this, as it wasn't too hot, but just enough zazz to spice it up a little from the Rotel. I have hidden the recipe in a notebook where I have others that I don't want to lose and I will have access to it quickly again when my family tells me they are in the mood for Mexican. Ole!

review by:
(15 Mar 2013)


This is a wonderful rice recipe, I didn't have the saffron thread so I subbed a little tumeric powder, my family enjoyed it, thanks!

review by:
(24 Feb 2013)