Careys Authentic Spanish Rice

Careys Authentic Spanish Rice

15 reviews, 4.5 star(s). 92% would make again

Ready in 1 hour 10 minutes

This is a very good time tested mexican rice dish and again like other spanish dishes I have on here i was taught this recipe over 25 years ago and have always relied on it for all sorts of meals , events, get togethers etc.. and always recieve many compliments.


10 cup uncooked rice
2 small Green bell pepper; chopped
2 small onion; minced small
1 each tomato; Diced
1 cup vegetable oil; (I used olive oil)
18 cups Chicken stock (bullion)
3 8-oz can Tomato sauce/ puree; may Adjust to your preference
1 teaspoons salt; (If taste)
1 tablespoon Chili powder
2 tablespoons Fresh garlic; peeled and minced
1 tablespoon Cumin
2 teaspoon Fresh Oregano; minced
2 tablespoons Fresh Cilantro; minced
1 tablespoon Paprika

Original recipe makes 60



1 In a large skillet, heat the oil over medium heat.

2 Add rice and cook (about 5-10 minutes) stirring occasionally, until rice is almond shade in color ( dont Burn)

3. Add 1 each Onion and Bell pepper and tomato diced to rice and stir till they are just tender

4. add all ingredients except chicken stock in a blender and puree..

5. Add chicken stock to rice and then add remaining ingredients and bring to a boil.

6 Reduce heat, cover and simmer for about 30 - 40 minutes.

7 Important!! Do not stir or play with rice this is what makes it gummy.. if done correctly this dish will take care of itself.

at end of 30 minutes or so, double check doneness and if needed add some more water or chix stock and simmer 5 minutes or so longer.


I can not say it enough to people.. do not stir rice or play with it, it will take care of itself.. when you do so , that is what causes your rice to become gooey or gummy, also using a par blanched rice is better as it has half the starch.. this will ensure you have a tasty wet and fluffy rice dish rather than heavy and starchy. You may also choose to add ceyanne or any other type of pepper to make it hotter if you choose.

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It was very good. I needed to add more salt (I always under salt). My only complaint was the size of the original recipe (was it for a restaurant originally?). Yes the program allows you to adjust the size but 1/10th of a tomato? Besides the rice to liquid ratio, I fudged it the best I could with the amounts. Came out tasting really good. I would make it again.
GoodCooker12 1y ago

Fabulous... best ever. Adjusted recipe down to 8 servings and it scaled nicely. This is what the dry, flavorless dish you get at Mexican restaurants aspires to be.
shredward 2y ago

Love this recipe. It was super easy. Makes alot so I cut recipe in half. ..
maxfieldkimberly 2y ago

Changed servings to 10 and used tomato bullion and tomato paste instead of tomato (husband doesn't like chunky veggies) first homemade rise in years and it was yummy! Will certainly make again. If you wash your rice before it will come out even more perfect. Thanks!
Sseb13 3y ago

SO GOOD. Used the iPad app to change the serving size down to 8 and it came out really nicely :D
stevemerrill 4y ago

Who makes 60 servings of rice? Had to improvise.
Stewdebaker 4y ago

Hands down best spanish rice. Was a big hit!
Rinno 5y ago

Great recipe! One thing that I do is rinse my rice in a colander before cooking... This removes the starch and keeps the rice from being the least bit sticky.
TupeloHoney2 5y ago

I made a smaller version of this and instead of doing the spices that were listed I used an enchilada spice packet. It was hands down the best Mexican rice I have ever eaten. I will make it again even though it was a little time consuming.
JavaJoBear 5y ago

Very good. I made about six servings and only used the ingredients I had on hand. Best rice I ever made. Thanks
Texaschic 6y ago

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