Spanish Rice

Spanish Rice

This healthy rice is about as easy to make as the boxed stuff without all the added salt and weird ingredients.  I adapted it from a recipe on — added veggies, adjusted spices, reduced salt and ta da!  Healthy easy homemade rice.

This dish is on the “bland” side because it serves as a base recipe.  At the table, kids and adults can choose from “sides” to mix in to their taste, such as:  Fresh chopped jalepenos, pico de gallo, avocado, chopped black olives, your favorite salsa.  Ideas are endless.  This is also a very good base for a quick evening meal.  You can fold in leftover chicken, browned ground turkey or beef; add more veggies if that’s your thing.  I made a double batch today and plan to freeze leftovers for use in future dinners.  To make this dish vegan, use vegetable broth in place of chicken broth.


1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup chopped bell pepper
1 1/2 cups uncooked white rice
2 cups low salt chicken broth or no salt homemade chicken stock
1 cup fresh (or half a 14.5 oz. can) diced tomatoes
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon oregano
salt and pepper to taste
cilantro (optional)


1. Heat oil in a large, heavy skillet over medium high heat. Stir in onion, and cook until tender, about 5 minutes.

2. Mix rice into skillet and make sure to completely coat it in the oil.  Stir often, and cook about 10 minutes, or until rice begins to brown and/or takes on a “translucent” quality. IMG_2830

Stir in chicken broth, tomatoes and spices.

3. Reduce heat to medium low, cover and simmer 20 minutes, checking occasionally, until liquid has been absorbed and before rice gets mushy. Taste and add salt, pepper, and if needed, more spices to taste.

If desired, add in chopped cilantro. Serve at the table with sides that are popular with your family or guests, such as chopped jalapeño, black olives, or pico de gallo.


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