This rice dish is my own version of Spanish rice and is better for you than any box of Rice-a-Roni could ever be. It’s chalked full of flavor and once you try this and see how easy it is, you will find yourself making it again and again! Steamed rice is always good, but sometimes a flavor boost helps keep it fun and feisty in the kitchen!

I’d also like to note that I only use Basmati rice and not enriched white rice unless substituting for another grain like Millet or Quinoa, but any rice or grain you prefer can be used and cooked the same way.

Spanish Rice



  • Basmati Rice (or preferred grain)
  • Can Crushed Tomatoes
  • Garden Veggie Bouillon Cubes OR Veggie/Chicken Broth
  • Seasonings – Kosher Salt, Black Pepper, Cayenne Pepper, Ancho Chili Pepper, Garlic Powder, Cilantro
  • Squeeze of Lemon or Lime

Add 2 Tbsp EVOO to a heated pan on med-high heat and measure in 1 to 1-1/2 cup dried rice/grain (amount depends on how much you want to make). Stir rice to coat and allow to brown and continue stirring. You will notice the rice begin to turn opaque, it will then start to brown and you are ready to move quickly to the next step. Add in a squeeze of lemon/lime + 1/2 cup water + 1/2 cup vegetable/chicken broth – (I also use 1-2 Garden Veggie Bouillon Cubes with water in place of the broth). Continue stirring as the rice absorbs the liquid. Add in 1/2 cup of crushed tomatoes + generous amount of seasonings + 1/2 cup water. Continue stirring allowing the rice to absorb the liquid and then add in another 1/2 cup of water (or broth) + another 1/2 cup of crushed tomatoes. Repeat this process, adding water 1/2 cup at a time and allowing it to absorb until the rice is tender and ready. I taste it once it gets to this stage to balance out the strength of the seasonings.

*You can also add in freshly and finely chopped garlic, onions, and herbs or shake it up with a little chipolte pepper

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