Nana’s Spanish Rice recipe – a super easy, one pan / one pot side dish that takes only minutes to throw together. No need to pre-cook the rice! Naturally vegan and gluten-free.
Before I became a foodie, I had a really hard time eating out at restaurants – especially other cuisines.
I was afraid to try new things in case I didn’t like them. So once I was familiar with a menu and found something I liked, I would order that every single time.
(Extreme example: I would order cereal at Cracker Barrel. Every. Time. I was young and stubborn!)
Mexican food is my mother’s favorite so, before I learned what else I could enjoy, I stuck to basic sides like beans and rice.
Spanish rice (or more correctly, “red rice” since Spanish rice from Spain is actually yellow) turned into a Mexican food staple for me.
My grandma would also make a version of it that was really good! And I just learned that she got it from her mom, my Nana.
(You’ve seen other recipes by my Nana, like Easter bread and Potica, and Grandma’s recipes like Ziti and Swiss Cheese Sliders.)
But the best part is? This is a one-pan or one-pot recipe!
Here’s what you need:
- Chopped onion
- Chopped celery
- Chopped bell pepper (any color, I happened to only have yellow)
- Diced tomatoes
- Long-grain white rice
- a little bit of oil and a dash of sugar
All you have to do is mix all the ingredients together in a casserole pan, cover and bake for about 45 minutes – 1 hour!
Covering is important so it doesn’t get too dry.
PRO TIP: If you feel like adding an extra step, you could saute the onion, celery and bell pepper for a few minutes before mixing it in to add some flavor.
But we’re keeping it easy today.
This would go great with an enchilada casserole and some bollilo rolls!
Nana's Spanish Rice
Nana's Spanish Rice recipe - a super easy, one pan / one pot side dish that takes only minutes to throw together. No need to pre-cook the rice! Naturally vegan and gluten-free.
- 1 cup uncooked long-grain rice (I use basmati rice)
- 28 oz. can of diced tomatoes (with juice)
- 1 cup chopped onion (I use white onion, could also use red)
- 3/4 cup chopped bell pepper, any color
- 1/3 cup olive oil
- 2 stalks celery, diced
- 1 tablespoon sugar
- 2 teaspoons salt
- 1/2 teaspoon pepper
- Preheat oven to 350°F.
- In a casserole dish (13x9) or medium stove pot, add in all ingredients and mix together.
- Cover with lid or foil and bake at 350°F for 45 minutes to 1 hour (stirring occasionally if possible) until rice is cooked and tender.
Amount Per Serving: Calories: 192Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 0mgSodium: 871mgCarbohydrates: 20gFiber: 4gSugar: 8gProtein: 3g
Nutrition information is calculated automatically by an online tool at Nutritionix. It is not always accurate. Please use your own tools to check if you rely on this information.
Thursday 31st of January 2019
This looks delicious and simple to make! I try not to cook with much oil at all (it affects my MS) is it possible to omit the oil or reduce it? Or is it a key ingredient? Thank you!
Thursday 31st of January 2019
I haven't tried this without the oil - it does need the liquid for sure but you could try substituting with more water if you really don't want to use oil - omitting it all together might make it too dry.