Spanish Fried Rice

Total Time:
40 min
15 min
25 min

4 servings

  • 6 tablespoons olive oil
  • 1 medium onion, diced
  • 2 Anaheim pepper, diced
  • 4 cups cooked white rice
  • 1/2 teaspoon paprika
  • 1/2 teaspoon chili powder
  • 2 cloves garlic, minced
  • 6 ounces tomato sauce
  • 4 Roma tomatoes, chopped
  • Salt and freshly ground black pepper
  • 1 bunch green onion, chopped

Heat oil in skillet over medium heat. Add onion and peppers and cook for 1 minute. Add rice and toss to coat well in the oil. Adds the paprika, chili powder and garlic. Cook tossing for 1 minute. Slowly add tomato sauce and tomatoes, in small increments, cooking off the liquid. Season with salt and pepper, to taste. When the rice is cooked and has nice red color and none or very little liquid remains, remove to a bowl or plate and garnish with green onions.

A viewer, who may not be a professional cook, provided this recipe. The Food Network Kitchens chefs have not tested this recipe and therefore, we cannot make representation as to the results.

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    15 Reviews
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    Make this Puerto Rican: add a chopped green bell pepper, chopped cilantro, sliced green olives with pimento, some capers, more garlic, oregano and a packet of Sazon (optional) before adding the rice. Add diced and browned ham and drained canned beans for protein. 
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    I think this recipe was simple and enjoyable to make extra seasoning was needed.
    This is no where near what Spanish rice is supposed to be. The rice was lacking in flavor. It would be nice if recipes would be made to be close or at least similar to what the traditional recipe would be. We did not eat this. There was no flavor. It was almost as bad as some of those instant from a bag or box rice things that are sold at the market.
    I think this rish dish could use more taste. It's a really easy recipe to follow however I found it to be very bland. Next time I make this, I'll add some of my own stuff to it, maybe some corn, or more onion or green chilies. It needs someting extra I just can't put my finger on exactly what it needs.
    Pretty good. I like things a bit more rich in flavor, so I added 2 tsp of chili powder, 2 tsp of cumin, and a whole bunch of salt. Also, I thought three tomatoes was enough. This dish can be a meal of its own if you scramble some eggs, toss it all together, and serve it with tortillas.
    Very easy, good fresh flavors. Always looking for ways to use up leftover rice. Not spicy, so if you prefer some heat, I would add a hotter pepper or maybe some cayenne. Next time I will also try adding a little cumin for smokiness.
    I used brown rice and mild green chiles since I had them on hand and we loved it! I served it with spicy New Mexico style cheese enchiladas and they paired nicely. Definitely will make again.
    I used a whole jalape?o pepper since that is what was on hand, which definitely added some spice. I also threw in some lemon juice for some freshness and would add cumin next time I cook this as the suggestion of another reviewer. This made for a nice side for fish and roasted corn on the cob.
    This is such a great recipe! I also added a bit of cumin. Voila! Yum!!! The whole family love, love, loves it!!!
    We tried this recipe to go along with fish tacos, and it was ok. I decided to add 1 tsp of cumin and it seemed to help but it seems to be missing something...I can't put my finger on it. Not bad though. Easy to make.
    I made this rice as an accompaniment to Alton Brown's enchilada lasagna, what a hit!!
    Try it
    Ok, I had to swap out a few things for items I had on had. I used red bell peppers and canned diced tomatoes. I used all four cups of rice just fine, but I found that I could have decreased the oil a little as I had some left in the pan after I removed the rice. Overall, I would certainly make the dish again because I loved the flavor, and it wasn't spicey! You could definitely made this a spice rice quite easily, but we enjoyed it as it was! Many thanks
    I really enjoyed this rice.....I too only made three cups of rice, that was plenty, also I spiced it up a lttle more (little more chili powder, plus a little cumin) but the rest I kept the way you made it, I enjoyed this with Ask Aida's Roasted Chile Lime Chicken.....Fantastic and a wonderful green salad. I know I will make this again.Thank You :)
    this was a very good recipe. I had leftover peppers and tomatoes and found this and decided to try it. I had to make the rice so if you have to do that do not make 4 cups it's way too much. I used green peppers and it still came out very good. It makes a nice spanish rice and it goes very well with a lot of different meats., It's very easy to make and you will have a lot left over.
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