Spanish Rice from a Southern Kitchen

spanish rice

by Kathy | Disclosure

Do you love the rice served at mexican restaurants? I do! Bet you never would have expected a recipe for it to turn up in a vintage southern cookbook! I expected it though, since I saw it often on our table at home. It also seemed to turn up a lot at the neighbor’s houses when I was a kid in Alabama.

Spanish rice was a staple dish in our home. Not a week went by that we didn’t have this as a side for dinner, minus the red pepper and onion.

Mrs Dull’s recipe is on page 298 of “Southern Cooking”. You may be surprised to find that I didn’t substitute brown rice for the white rice so commonly served in the south. I don’t make brown rice anymore. I did many years ago, and found it very hard to locate brown rice that didn’t taste rancid. Brown rice goes bad very quickly and is typically stored too long before it reaches you. You may also be surprised to find that traditionally rice was pounded to remove the bran. Brown rice isn’t really traditional.

Browning the rice

Browning the rice ...

So the only modification I’ve made to improve nutrition is to replace half the water with chicken broth.

Spanish Rice Southern Style

Recipe Type: Side Dish
Prep Time: 5 minutes
Cook time: 30 minutes
Yield: 6-8 Servings

  • White Rice 1 Cup
  • Diced Tomatoes, canned is ok1 Cup
  • Onions 2 med. sized
  • Red Bell Pepper 2 smallish
  • Lard or Butter 2 Tablespoons
  • Chicken Broth 1 1/2 Cups
  • Hot Water 1 1/2 Cups
spanish rice cooking

Simmering with everything in ...

  • Medium sized skillet
  • Knife
  • Slice the onions and red peppers into strips.
  • Wash rice and brown in hot lard or butter, stirring constantly. Be vigilant, rice burns fairly easily.
  • Add the chicken broth and hot water, peppers and onions.
  • Add tomatoes, and salt to taste.
  • Cook slowly until rice is tender and the water absorbed, about 20 minutes.

Spanish Rice

And it's done!

And you’re done!

Links to articles on spanish rice

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Rachel - A Southern Fairytale April 23, 2012 at 12:49 pm

YUM. I do so adore spanish rice! Thanks for linking it up!!!

Kathy April 23, 2012 at 12:56 pm

I’m so glad to have discovered your blog!

Melissa @ Dyno-mom April 23, 2012 at 2:42 pm

I do use brown rice but I also love white. I felt so much better after Sarah Pope talked about using white rice; I felt like I had to hide using it! I felt the same way when Cheeselave wrote about eating carbs. By the way, my family is Mexican and your dish is spot-on.

Kathy April 23, 2012 at 5:19 pm

Good to know :-) . I’d always wondered if the prep was very authentic or not, but never enough I guess to ask somebody ;-). Yeah, I switched from brown rice when I figured out that the off flavor I was tasting was rancidity. The owner of a health food store in Houston told me that, and that he kept all his grains/flours in the refrigerator. But he couldn’t find a source of brown rice that was fresh enough prior to arriving at the store to be worth the space!

Lea H @ Nourishing Treasures April 29, 2012 at 7:32 pm

Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

Check back later tonight when the new link-up is running to see if you were one of the top 3 featured posts! :)

jpatti May 23, 2012 at 9:48 am

I tried to do brown rice for years thinking it was healthier.

But it turns out brown rice has a lot of phytic acid, and little phytase so soaking doesn’t help much.

I suppose you could soak it with another grain, but I just switched to white, which I always liked better anyways and is easier to make.

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