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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 1/2 cups - diced jalapenos
  • 1 1/2 cups - chopped green onions, tops kept separate for adding at end
  • 5 cloves - garlic
  • 5 tablespoons - butter
  • 10 tablespoons - oil
  • 10 cups - long grain rice
  • 5 teaspoons - paprika
  • 2 1/2 teaspoons - cayenne pepper
  • 5 teaspoons - cumin
  • 2 1/2 teaspoons - salt
  • 5 teaspoons - chili powder
  • 11 1/2 cups - chicken stock
  • 2 1/2 cups - tomato sauce
  • Directions:

    In a large saucepan with a tight lid, place butter, oil, diced jalapenos, diced green onion (not the tops), garlic and the long grain rice. Cook on low heat for about 2 minutes, making sure all the rice is coated.

    Add the paprika, cayenne pepper, cumin, salt, and chili powder, and stir well. Turn heat up to medium high. Add the chicken stock and tomato sauce, and bring to a simmer.

    Turn heat to low. Cook for 20 minutes with lid ON (Do Not Take Off the Lid).

    After 20 minutes, remove from heat with lid still on. Let it sit for another 10 minutes.

    Now take off the lid, add the diced green onion tops (reserved from earlier) and fluff up the rice.

    Brief Description

    Spanish rice cooked with jalapenos, green onions, garlic, and seasonings.

    Main Ingredient:


    Category:  Rice

    Cuisine:  Mexican

    Prep Time: 30 min
    Cook Time: 35 min

    Posted By:


    Posted On:

    September 18, 2014

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