Vegetable Spanish Rice


Prep time
30 minutes
Cooking time
30 minutes
Total time
1 hour


spanish riceSpanish rice is often plain rice with a bit of spice and flavor, and maybe a few pieces of onion in it. But have you ever tried making spanish rice with as many vegetables as rice? Oh, and the flavor..... it's amazing! Then if you make a batch of Melty "Cheese" and drizzle that on top.... it's just over the top scrumptious! (LOL sorry, you'll just have to humor me on that one). So without further word from me, here's the recipe. (And hey, if you want a spice kick, add a hint of cayenne pepper to it before you cook it. Ok, i'll be quiet now!)


1 qt
cooked brown rice (leftover rice works great!)
large bell pepper (chopped-- any color, fresh or frozen)
1⁄2 can
black olives (sliced)
medium onion (chopped)
celery stalks (sliced)
6 clv
garlic (minced)
16 oz
fire roasted diced tomatoes (plain diced tomatoes also work)
1 1⁄2 t
2 t
Country Style Seasoning (see recipe under misc. section)
1 t
1⁄2 t
garlic powder
2 t
onion powder
3 T
tomato paste (optional, for deeper color and texture)


NOTE: if you are going to make this recipe ahead of time, do not bake until ready to serve. 


POUR the rice and sliced olives into a mixing bowl.

Chop the vegetables and place in skillet or kettle.

ADD the tomatoes and a couple tablespoons of water.

COOK on medium heat until onions begin to turn clear. 

ADD the seasonings and simmer for a couple minutes until vegetables are soft.

POUR into mixing bowl with the rice and mix together well.

POUR into sprayed 2 or 2 1/2 quart casserole dish.

BAKE at 350F for 20 minutes.

SERVE immediately.