Recipe By Cathy C
Published Apr 2nd
Prep 15m Cook 20m Additional - Ready In 35m
Servings 6 servings Calories 203.4

This is awesome as a side dish with enchiladas, tortillas, or any other Mexican dish.

Recipe Ingredients

  • 3 tablespoons butter
  • 1 cup chopped onions
  • 1 cup chopped green bell pepper
  • ½ cup chopped celery
  • 1 clove garlic, minced
  • 1 (28 ounce) can diced tomatoes with juice
  • 2 teaspoons chili powder
  • 2 teaspoons beef bouillon granules
  • ½ teaspoon salt
  • 3 cups cooked white rice (such as Uncle Ben's®)

Cooking Directions

  1. 1 Heat butter in a frying pan over medium heat; cook and stir onion, green bell pepper, celery, and garlic until slightly tender, 5 to 10 minutes. Stir tomatoes with juice, chili powder, beef bouillon granules, and salt into onion mixture; add rice. Simmer rice mixture, stirring occasionally, until heated through and flavors are blended, 15 to 20 minutes.

Nutrition Facts

  • Calories 203.4
  • Carbohydrate 31.4 g
  • Cholesterol 15.4 mg
  • Fat 6.3 g
  • Fiber 2.7 g
  • Protein 4.1 g
  • Saturated Fat 3.8 g
  • Sodium 606.6 mg
  • Sugar 5.4 g

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Chef's Notes

You could use leftover or already-prepared rice. When you add the rice to the frying pan make sure to heat it through. Cooking time varies depending on whether you're using precooked rice.


  1. Bad recipe. Tastes like canned tomatoes... I added taco seasoning in to try to save the fish helped a little but not much.
  2. So glad I found this recipe. I had the ingredients already. I added the leftover rice and rotisserie chicken.
  3. Very nice baseline. I used EVOO instead of butter. 3 Tbls of premium chili powder and tomato sauce instead of tomatoes. We like heat so also added some red pepper flakes and hot sauce. Very good and I'm sure it will be even better tomorrow.
  4. This was really good. I used olive oil instead of the butter, also brown rice, and chicken bouillon to go with a chicken dinner. I remember using bacon in an old Spanish Rice recipe, so next time I think I will use bacon grease instead of olive oil or butter for a little extra flavor. - Read more ...
  5. I was out of canned tomatoes and substituted salsa. I also omitted the salt & added a can of black beans. It turned out delicious! This was a side to fish tacos & the whole family Loved it. It's a keeper in my recipe book. I highly recommend this one.
  6. I use themixed color peppers and cooked drained ground beef - it's a main dish
  7. Thanks for posting this recipe since it seems that most folks have forgotten all about this delicious old side dish which our moms made 'back in the day'. The only thing that I did differently was to use brown rice instead of white because that's what I always use. We all loved it so I'll - Read more ...
  8. I added Black Beans for a little substance:) Delicious!
  9. I omitted the celery (for some reason, I didn't have any on hand this week and didn't want to spend extra money at the store), increased the garlic and went a little easy with the chili powder. I used pre-cooked brown rice. Heating this through for 20 minutes was unnecessary. I think if I had - Read more ...
  10. Had to make one substitution otherwise followed the recipe. I found out I didn't have any bell peppers so I ended up adding some sliced olives and they worked well. This is moist quick-to-make and a delicious version of Spanish rice. Thumbs up in this house!