Spanish Rice (Rice-A-Roni)



Serving size

about 1 1/2 cups
60 Minutes

This recipe can easily be multiplied or divided by 2 and makes good leftovers.

Spanish Rice (Rice-A-Roni)


2 tsp. Olive oil
1 medium White onions (finely diced)
1 cup Brown rice
1 tsp. Paprika
1/2 tsp. Chili powder
1/4 tsp.. Ground cumin
1 15-ounce can No salt added diced tomatoes
1/2 tsp. Salt
4 1/2 cup Water


Place a large skillet over medium high heat.

Add the oil and when it is hot add the onion.

Cook for about 5 minutes. Stir frequently.

Add the brown rice, paprika, chili powder and cumin. Cook for about 3 minutes, stirring occasionally.

Add the tomatoes, salt, and water.

Reduce the heat until the rice is simmering and cook for about 40 minutes until the rice is tender.


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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe.

Recipe Notes

This recipe is based on Rice-A-Roni Spanish Rice. Those products not only taste terrible but are terrible for you.

The argument is always that these products are easier, cheaper and take less time than making your own. As with our analysis of Hamburger Helper, this is simply not true. This takes about the same amount of time, tastes better, is cheaper, and is much better for you, with fewer calories, less salt, and more fiber. To make it even more Spanish, add a few coarsely diced black olives toward the end of cooking.

"Luck is like having a rice dumpling fly into your mouth."

Japanese Proverb