Homemade Spanish Rice

Kyra Williams

by | Updated: December 4th, 2016

What do tacos, burritos, enchiladas, fajitas and chimichangas have in common? They’re all made better with a heaping scoop of Spanish rice stuffed inside. Whether you’re cutting back on meat or celebrating Cinco de Mayo 100% vegetarian style, make tonight’s Mexican meal zesty and healthy by piling this easy-to-make, veggie-packed, homemade Spanish rice on your plate. Need a vegan version? Just use vegetable broth in place of chicken broth.

Easy-to-Make Spanish Rice With Vegetables in Bowl

Homemade Spanish Rice


1 14.5 oz.-can diced tomatoes
1-1/4 cups basmati rice
1-1/2 cups chicken broth (or vegetable broth)
1 onion, chopped
1 red pepper, chopped
1 green pepper, chopped
1 Tbsp. olive oil
2 tsp. chili powder
1 tsp. cumin
3/4 tsp dried oregano
1/2 tsp. garlic powder
1 tsp. kosher salt


  1. In large pan over medium heat, sauté chopped vegetables in olive oil until onion becomes translucent.
  2. Stir in remaining ingredients and bring to a boil, then reduce heat to low, cover and simmer for about 25 minutes or until rice is done.