Spanish Rice


  • 1 medium onion, diced
  • 1 c. celery, diced
  • 1 c. sweet yellow pepper, diced
  • 1/2 c. green chilies, diced
  • 1/3 c. jalapeños, sliced
  • 1 c. water
  • 2 c. uncooked brown rice
  • 2 c. petite diced canned tomatoes
  • 3 1/2 c. whole canned tomatoes with juice
  • 1+1/2 tsp. salt
  • 1/2 tsp. red pepper flakes


  1. In a medium saucepan, sauté onion in a little olive oil until clear.
  2. Add celery, pepper flakes, salt, jalapeños, yellow pepper and green chilies and sauté a few minutes longer.
  3. Add rice and sauté until lightly browned.
  4. Add water and tomatoes, reduce heat and simmer until liquid is absorbed.
Browse Cook(s): Brenda Walsh Micheff Sisters
Browse Theme(s): Mexican Entrees Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.