Total Time
40mins
Prep 10 mins
Cook 30 mins

Although this only uses one cup of rice this will make enough for four very hearty servings or six smaller, you may double if desired but I suggest to make in a saucepan --- make this as spicy as desired by adjusting the chili flakes and jalapeño pepper --- half a package of taco seasoning mix may be used in place of the cumin and chili powder, converted rice only for this :)

Ingredients Nutrition

Directions

  1. Heat olive oil in a large skillet over medium heat; add in cumin, paprika, chili powder, paprika, chili flakes, onions, green bell pepper and jalapeño pepper (if using) cook stirring for about 4 minutes or until onions are translucent).
  2. Add in garlic; cook stirring 2 minutes.
  3. Add in rice and stir for 1 minute.
  4. Add in tomato sauce, picante sauce, water or broth, seasoned salt, black pepper and corn or peas; mix with a spoon and bring to a boil over medium heat.
  5. Reduce heat to low, cover with a tight-fitting lid and simmer for about 30-40 minutes or until the rice is tender, stirring occasionally.
  6. Sprinkle the top with chopped green onions if desired.
Most Helpful

4 5

I followed the recipe . . used long grain rice (probably should have used the parboil), didn't add jalapeno, and used chicken stock . .

As for the pace, use 1/2 hot and 1/2 medium.

It was nice spicy flavor, and enjoyed by all.

5 5

My DH is a Spanish Rice lover. I have tried many recipes and this is the one. DH thought it was a little spicy. I do not usually care for Spanish rice. This was the best one I have made so far. I will decrease the chili powder next time.

5 5

This was awesome! At first after 35 minutes it still looked too "juicy" but after a few stirs it thickened right up. I used a whole can of corn, but otherwise followed the recipe exactly. It's a lot of work for rice, but it's most definitely worth it! Thanks for sharing this!