Spanish Rice from a Southern Kitchen

spanish rice

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

Ingredients
  • 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 ...

Tools
  • Medium sized skillet
  • Knife
Instructions:
  • 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
Nourishing Traditions

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This post is linked at The Healthy Home Economist’s Monday Mania, Hartke is Online’s Weekend Gourmet Carnival, The Prairie Homestead’s Barn Hop, Make Your Own Monday at Nourishing Treasures,Mouthwatering Monday at Southern Fairy Tale, Fat Tuesday at Real Food Forager, Traditional Tuesdays at Cooking Traditional Foods, Real Food Wednesday at Kelly the Kitchen Kop, Gnowfglin’s Simple Thursday, Real Food Freak’s Freaky Friday, Food Renegade’s Fight Back Friday, Real Food Whole Health’s Fresh Bites Friday and Butter Believer’s Sunday School.

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lives just outside of Austin with her husband of 20 years Barry, youngest son Jake, three cats and about a dozen chickens. She has another older son and a beautiful daughter-in-law who live in Austin. While not a Grandma yet, with two grown kids she remains hopeful. Kathy wants a world where everyone has fresh wholesome food and feels that cookin' like a granny woman is the surest way to get there.


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Granny LOVES a great discussion! A thoughtful, in-depth look from all angles benefits us all. If you disagree let us know! But please remember you're in Granny's house and be respectful of that. If you wouldn't say it in your Grandma's hearing please don't say it here! No name-calling or foul language. Those comments that don't respect Granny's home will be deleted.

{ 6 comments… read them below or add one }

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

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

Reply

Kathy April 23, 2012 at 12:56 pm

I’m so glad to have discovered your blog!

Reply

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.

Reply

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!

Reply

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! :)

Reply

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.

Reply

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