Authentic Spanish Rice Recipe — Flavorful and Quick to Make

This flavorful, fabulously easy rice has no sugar added.

Chocolate is not required.

It pairs wonderfully with a burrito casserole or any Mexican dish.

This delicious rice is made from scratch.

The flavor is mild with a gentle kick.

I once tried it with a diced jalapeño — that was far too spicy for the kids. Lesson learned.

A pinch of red pepper flakes, however, gives the rice just the right amount of heat without tears or coughing.

I love a good seasoning mix, but sometimes the packets aren’t available. Making flavorful rice from scratch is surprisingly simple and rewarding.

Easy is something we can all appreciate.

1. Heat a large skillet over medium-high heat and melt 2 tablespoons of butter. Add the finely chopped green pepper, yellow onion, and garlic. Season lightly with salt and pepper, then add a pinch of red pepper flakes — use caution, a little goes a long way. Sauté the vegetables until the onions begin to soften, about 5 minutes.

2. Add the rice to the skillet and toast it in the butter and vegetables until the grains turn golden brown, about 4–6 minutes. Stir frequently (about once a minute) to prevent sticking or burning and to evenly brown the rice.

3. Pour in 3 cups of hot water and stir in the beef bouillon until dissolved. Bring the mixture to a boil, then reduce the heat to medium-low. Cover the skillet and let the rice simmer gently for about 15 minutes, or until the liquid is absorbed and the rice is tender.

4. Remove the skillet from heat and stir in 1 tablespoon of butter to add richness and a silky finish. Taste and adjust seasoning with additional salt and pepper if needed.

5. If you like cilantro, chop 2 tablespoons and fold it into the rice just before serving for a fresh, bright flavor. Serve warm alongside your favorite Mexican dishes, casseroles, or as a simple, flavorful side.