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October 21, 2013 212 Comments

Oven Baked Spanish Rice

**Make sure to follow Real Life Dinner on Facebook or Pinterest, so you won’t miss any fantastic recipes!**Oven Baked Spanish RiceSpanish Rice is one of my family’s favorite side dishes. I make a lot of Mexican-inspired meals and it goes perfectly with almost all of them. Because of our love for Mexican Food, I have noticed that when I entertain or have people over, I almost always make Mexican Food. This simple Oven Baked Spanish Rice, makes my life easier on those occasions and even when I am just making dinner for my family! I absolutely love being able to throw it in the oven and forget about it for an hour. If you have an Instant Pot or want to make it on the stove, try my Instant Pot Spanish Rice or my Stove Top Spanish Rice.

More Delicious Rice Recipes

  • Coconut Rice
  • Easy Ham Fried Rice
  • Homemade Rice-a-Roni Recipe
  • Oven Baked Cilantro Lime Rice
  • Basmati Rice with Tumeric and Peas
  • Skillet Taco and Rice Dinner

When I am preparing a big meal for company or entertaining, I can prep the rice earlier in the day and leave it covered on the counter. Then I pop it in the oven an hour before I need to serve. I don’t have to worry about putting it together in the thick of things.

The rice comes out perfect every time! You are going to love this rice!

Spanish Rice 1

how to make oven baked Spanish rice

  • Preheat oven to 350 degrees.
  • In a 9×13 pan, combine all ingredients and stir until everything is evenly distributed.
  • Cover tightly with foil.
  • Place carefully in oven and bake for 1 hour.
  • Remove from oven and leave covered until ready to serve.
  • Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.
  • Enjoy!

I also make this Stove Top Spanish Rice on a regular basis and have great success with it that way, too. Although, I do prefer it baked in the oven. Depending on how busy my day is or what the dinner plan is, I can do either cooking method and know that the rice will come out wonderfully! You can choose which method you like best. If you are like me, you will find yourself using both methods depending on the situation.

Tips for making Oven Baked Spanish Rice
  • Add a finely shredded carrot to add a little more veggies to the meal. You can see shredded carrots in the photos.
  • You can use diced or crushed tomatoes in place of tomato sauce.
  • I don’t add the cumin and chili powder when I am serving it with something that already contains a lot of those flavors. In place of the chicken broth, use 4 3/4 cups water and 5 tsp chicken bullion.
  • If using 5 bullion cubes, dissolve them in a small portion of your 4 3/4 water so that the flavoring will be evenly distributed.
  • I freeze the extra tomato sauce and use it in the next batch of Spanish rice I make.
  • You can use a mixture of oil and butter. For example, 1/3 cup butter and 1-2 Tbsp oil or vice versa.

a pinterest collage photo of oven baked spanish rice. It has one picture in it.

chef’s tools:

  • 9×13 Baking Dish
  • Chicken Broth
  • Measuring Cups
  • Measuring Spoons
  • Aluminum Foil

Serve with these recipes

How to Make Homemade Re-fried BeansTwo Simple Tips for Making a Perfect Cheese Quesadillamexican-casserrole-perfect-week-night-mealMexican Casserole {Perfect Weeknight Meal}

4.7 from 23 reviews
Oven Baked Spanish Rice
 
Print
Prep time
10 mins
Cook time
1 hour
Total time
1 hour 10 mins
 
Oven Baked Spanish Rice comes out perfect every time. Serve as a side dish to another Mexican food recipe.
Author: Maria
Recipe type: Spanish Rice
Cuisine: Mexican
Serves: 6-8
Ingredients
  • 2½ cups long grain white rice, uncooked
  • 4¾ cups chicken broth
  • ½ cup tomato sauce (half of an 8 oz can)
  • ¼ cup finely chopped onion
  • 1 large clove of garlic, finely chopped or crushed
  • ⅓ cup canola oil or butter
  • ⅛ tsp chili powder (optional)
  • ⅛ tsp Cumin (optional)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a 9x13 pan, combine all ingredients and stir until everything is evenly distributed.
  3. Cover tightly with foil.
  4. Place carefully in oven and bake for 1 hour.
  5. Remove from oven and leave covered until ready to serve.
  6. Onions and garlic may settle on the top. Fluff with a fork to mix them evenly into rice.
3.4.3177

More Mexican Food Favorites

Classic GuacamoleClassic Guacamole Recipe {and a great tip for preparing it}Homemade-Taco-Seasoning-Mix-Recipe-Real-LiHomemade Taco Seasoning Mix RecipeChicken and Black Bean ChilaquilesChicken and Black Bean Chilaquiles

a pinterest collage photo of oven baked spanish rice. It has one picture in it.

You are going to love this rice!

Family Favorite Recipes, Gluten Free, Ingredients, Mexican, Reader Favorites, Recipes, Rice, Side Dishes, Tomato Sauce
family favorite, for entertaining, Gluten Free, long grain white rice, long grain white rice recipes, Mexican, mexican dish, Mexican Food, Mexican Side Dish, Mexican side dishes, oven baked Spanish rice, oven baked Spanish rice recipe, Rice, rice side dish recipe, Spanish Rice, Spanish rice baked in the oven, Spanish rice oven baked, Spanish rice recipes
212 Comments

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212 Comments

  1. Mahdiya

    November 13, 2013 at 7:24 pm

    Hi, when you say 2 and a half cups of rice, are you referring to the cup that is 250ml (used in baking)? Or are you referring to the cup that comes with a rice cooker?

    Thanx…

    to Mahdiya" aria-label='reply to this comment to Mahdiya'>reply to this comment
    • Maria

      November 18, 2013 at 9:57 am

      The cup used in baking. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Ashley

        March 6, 2017 at 10:03 am

        When speaking if rice, will converted Rice be fine ?

        to Ashley" aria-label='reply to this comment to Ashley'>reply to this comment
        • Maria

          March 7, 2017 at 1:25 pm

          Hi Ashley, I am sorry but I don’t know what converted rice is? I just use regular long grain white rice.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Suzanne

            April 29, 2017 at 2:47 pm

            Are you using cooked rice? I just made this and the rice is not cooked and there is still liquid in the pan. Could it be 350 in connection oven?..help, party at 4pm for 50 people

          • Maria

            May 2, 2017 at 5:47 pm

            Hi Suzanne, No, I use raw rice. Did you have multiple pans in one oven? If you do it that way it needs at least another 45-60 minutes cooking time, unless you have a convection oven. I hope you were able to get it cooked in time for your party.

  2. Yesenia

    December 21, 2013 at 11:50 am

    I’m needing to make this for about 25 people. Do you know the measurements and time adjustment I would need for this?

    to Yesenia" aria-label='reply to this comment to Yesenia'>reply to this comment
    • Maria

      December 21, 2013 at 10:32 pm

      Hi Yesenia,

      Just do two or three 9×13 pans and you should be fine. When I have a party at my house I make make two 9×13 and it feeds 14 adults and 10 children (usually with a some left over. I cook the two 9×13 pans side by side in the oven they still cook in 1 hour.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Yesenia

        December 22, 2013 at 11:59 am

        Thank you very much! =) I will do that. Have a Merry Christmas

        to Yesenia" aria-label='reply to this comment to Yesenia'>reply to this comment
      • AnnaMaria

        May 5, 2017 at 3:15 pm

        I have about 50 people coming over for a bbq tomorrow afternoon but I shopping for groceries now. Can you help me adjust the recipe, time, and temp (if needed). I was thinking of making one batch in a large silver pan (the disposal kind we normally use for briskets). Help…..please

        to AnnaMaria" aria-label='reply to this comment to AnnaMaria'>reply to this comment
        • Maria

          May 6, 2017 at 3:49 pm

          Hi AnnaMaria, I hope I’m not too late, With that type of pan it usually takes about 10-15 extra minutes to cook. Other then that you don’t need to do anything differently.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  3. Michael Frazier

    January 16, 2014 at 11:56 am

    Are you talking about plain white rice or yellow rice?

    Thanks, Michael

    to Michael Frazier" aria-label='reply to this comment to Michael Frazier'>reply to this comment
    • Maria

      January 16, 2014 at 1:23 pm

      Plain white rice. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Michael Frazier

        January 16, 2014 at 1:43 pm

        Thank you Maria!

        Looking forward to making it for our men’s bible study group tonight…

        Michael

        to Michael Frazier" aria-label='reply to this comment to Michael Frazier'>reply to this comment
        • Maria

          January 16, 2014 at 4:10 pm

          Awesome! I hope you like it!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
          • Michael Frazier

            January 17, 2014 at 1:07 pm

            The guys ate all of it 🙂 I will use it again…

            Thanks, Michael

          • Maria

            January 17, 2014 at 1:27 pm

            Awesome! 🙂

          • Michele

            January 19, 2023 at 11:17 pm

            I made this tonight. My mom always made a Spanish rice and pork chop casserole. I browned the pork chops and put them in the casserole dish. Then added sautéed onions and green peppers to the top of the chops. I then added the rice, broth, a Tbls of tomato paste, and a can of diced tomatoes to the rice as well as he spices and garlic. I baked the casserole for about 1 1/2 hrs at 350. It was very similar to my mom’s casserole. Delicious!

          • Maria

            January 23, 2023 at 5:53 am

            Yay! I love that! That sounds delicious and it makes me so happy that it was so similar to your mom’s casserole! I’m going to have to give that a try!

  4. Kay

    January 24, 2014 at 7:58 am

    Please help me make this for 150 people. Help please.

    to Kay" aria-label='reply to this comment to Kay'>reply to this comment
    • Maria

      January 24, 2014 at 9:18 am

      Will you have access to a facility with more then one oven? If all 150 are adults you will probably need make at least 10 or 12 pans of it. You could bake it ahead of time and warm up in the oven or microwave if you needed too, but without multiple ovens it could be tricky.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • sonia zuniga

        October 22, 2017 at 2:52 pm

        sounds easy, but I will also be needing to make rice for 150 people….so can we double or triple the recipe in one pan…how much rice and water would be need…I normally put 2 1/2 cups of water to 1 cup of rice but have never made it in the oven before

        to sonia zuniga" aria-label='reply to this comment to sonia zuniga'>reply to this comment
        • Maria

          October 23, 2017 at 2:32 pm

          If you are going to use large pans and double the recipe, you will need to allow for extra cooking time. I have never done double or triple batches so I can’t tell you how long it will take. It will probably take at least 20-30 minutes longer. I use two cups liquid to 1 cup rice. You can also do this on the stove top. If you needed to you could do some on the stove top some in the oven. I have also made it in my rice cooker before. Good Luck!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
        • Jessica

          June 1, 2021 at 3:21 pm

          I want to make it vegetarian and can I use onion powder or garlic powder instead of ?

          to Jessica" aria-label='reply to this comment to Jessica'>reply to this comment
          • Maria

            January 17, 2022 at 9:08 am

            Yes, use veggie broth and you can add onion and garlic powder for sure. I would do a tsp of onion powder and 1/4-1/2 of garlic powder.

      • Denise

        March 25, 2019 at 10:51 pm

        Hi if im makefor and open house can I make this 2 days early ,in those aluminium pans and refrigerat,then a few hours before r party put out on food table on the food warmers ? Those disposable food warmers that you light ,burner? Itwill be for about 50 ppl thanks

        to Denise" aria-label='reply to this comment to Denise'>reply to this comment
        • Maria

          March 26, 2019 at 9:17 pm

          You can, you will need to keep them tightly covered in the fridge or they will dry out. Also, reheating you may need to add a few drops of chicken broth and stir them up.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  5. sandy

    January 28, 2014 at 4:43 pm

    Looking for a Spanish rice recipe to make in oven but I don’t want the rice to be mushy or stick together – any ideas> need to make for 150 people

    to sandy" aria-label='reply to this comment to sandy'>reply to this comment
    • Maria

      January 28, 2014 at 5:13 pm

      Hi Sandy, this recipe does not come out mushy if you don’t over cook it. Also, the more oil you add, the more the rice will stay seperated form each other. My friend makes a similar recipe but uses a whole cube of butter and a dash of oil in each batch. The rice stays very separated. As for making it for 150 people I answered a similar question for a reader named Kay if you want to look at that response and then get me more info on what your cooking facility will have in it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Rosalinda

        January 25, 2016 at 2:16 pm

        So for 150 people each pan will feed about how many?

        to Rosalinda" aria-label='reply to this comment to Rosalinda'>reply to this comment
        • Maria

          January 25, 2016 at 10:57 pm

          Depends on serving size but probably 15

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • John C.

        January 16, 2017 at 9:25 pm

        1. When you indicated a “1 whole cube” of butter, do you mean 1 stick of butter?
        Or what size is the cube?
        2. To make an 18 quart roaster full of rice, how many 9″ X 13″ pans do you recommend?

        I’ve been looking for something like this for a long time!

        to John C." aria-label='reply to this comment to John C.'>reply to this comment
        • Maria

          January 23, 2017 at 3:11 pm

          Hi John, sorry about the confusion. Yes, when I say a stick or cube (sometimes I still forget to not use those terms I am so used to) I mean 1/2 a cup. The great thing about this recipe is that you can go a little less and it still comes out great. I have never tried it in a big roaster. I am guessing that a 9×13 pan holds between 2 and three quarts. So a pan that size could probably hold 5 or 6 of this recipe, but you might want to start smaller like quadrupling it to see how it goes and make sure it will cook everything evenly.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  6. Emily

    February 6, 2014 at 9:53 pm

    I was wondering if using diced tomatoes in place of sauce, is the amount the same? Thanks

    to Emily" aria-label='reply to this comment to Emily'>reply to this comment
    • Maria

      February 7, 2014 at 11:43 am

      I have made this rice with almost every variation of tomato add in. They all work great as far as adding the flavor. Diced tomatoes will work fine, I have one child who gets nervous when he sees a big chunk of tomato, so I usually blend them up before adding them. 🙂 But if that is not an issue at your house you can go ahead and leave them how they are and the rice will still be fine, They settle at the top while cooking so you will just need to stir the rice once it is done to spread them throughout the rice.

      Thanks for your question! Have a great day!
      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  7. Monica

    February 7, 2014 at 11:10 pm

    Maria, you saved me! My hubby volunteered to make 6 lbs. for our son’s baseball
    benefit. Would have been unsuccessful had I not found your postings. Thank YOU so much for sharing!

    to Monica" aria-label='reply to this comment to Monica'>reply to this comment
    • Maria

      February 10, 2014 at 6:04 pm

      Yeah! Baked rice to the rescue! I love this recipe for that reason. It is so easy and I can fit two pans of it in the oven for parties when I need to make a ton! Thanks so much for your comment! Glad you found the recipe!!!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  8. Marty

    March 1, 2014 at 2:49 pm

    Does this recipe reheat well? I am going to a dinner in the evening but will be gone all afternoon so I was hoping maybe I could make it in the morning and then reheat it. Thanks!

    to Marty" aria-label='reply to this comment to Marty'>reply to this comment
    • Maria

      March 1, 2014 at 8:18 pm

      Hi Marty,

      I have never reheated an entire pan before, I have only reheated leftovers in the microwave, which works great. If you do want to reheat the whole pan I would put it on no higher then 225 so it won’t cook to much and get mushy. Good Luck!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  9. DonnaB

    March 25, 2014 at 9:14 am

    Great recipe! Have made it twice, my crew LOVED it both times….. this is a great base recipe for Red (or Black) beans and rice, rice pilaf, fried rice (just add the scrambled egg at the very end…)…. can you tell I’m in love with this recipe???
    This is just how I remember my Mom making Spanish Rice when we were little- thanks for the reminder!!!

    Blessings to you!

    to DonnaB" aria-label='reply to this comment to DonnaB'>reply to this comment
    • Maria

      March 25, 2014 at 9:00 pm

      I am so glad you like it, I also love to use this recipe to make pilafs, never tried fried rice, I’ll have to give that at try! I am so glad you like the recipe! Thank you for taking time to come back and let me know!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Gail Holloway

        June 25, 2015 at 3:39 pm

        Hi there..I’m very excited to be trying this dish tonight for the first . I was reading the reviews and am curious how to make the pilaf recipe your talking about. Can you tell me how to do that?
        Thanks

        to Gail Holloway" aria-label='reply to this comment to Gail Holloway'>reply to this comment
        • Maria

          June 25, 2015 at 6:54 pm

          I make my pilaf with the same rice, water, butter/oil and chicken bullion ratios as the spanish rice and I add onion, peas, canned mushrooms and slivered almonds. It is really good.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Yvonne

        December 23, 2022 at 12:11 pm

        Do you cook the rice first in the skillet

        to Yvonne" aria-label='reply to this comment to Yvonne'>reply to this comment
        • Maria

          December 25, 2022 at 9:52 am

          No, when I do it in the oven I don’t sauté it first.

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  10. Quincy

    March 26, 2014 at 10:29 am

    If I wanted to cook chicken inside the pan with the rice is that possible?

    to Quincy" aria-label='reply to this comment to Quincy'>reply to this comment
    • Maria

      March 26, 2014 at 10:39 am

      If you cut the chicken into bite size pieces it should work fine, you may want to cook it for ten extra minutes to make sure the chicken cooks.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  11. Brenda

    March 26, 2014 at 12:08 pm

    Hi…I often make big pots of Spanish Rice on the stovetop, but thought that your oven-baked version would be fun to try. We always make our Spanish rice with brown rice which is a delicious and nutritious changeout, and often add cooked black beans to a big batch to make it a complete meal in a pot!

    to Brenda" aria-label='reply to this comment to Brenda'>reply to this comment
    • Maria

      March 26, 2014 at 12:53 pm

      I haven’t ever tried brown rice in this recipe. I will have to give it a try and I love the idea of adding black beans. Thank you!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Winona

        November 23, 2019 at 5:47 pm

        This was amazing and so simple. It tastes just like the authentic Spanish rice my stepmom used to make me! I hate cooking rice because it takes so long, so the oven was perfect. I used long grain brown rice and had to add 30 minutes to the cook time.

        to Winona" aria-label='reply to this comment to Winona'>reply to this comment
        • Maria

          May 6, 2020 at 2:42 pm

          Glad you liked it! Glad you were able to adjust the cooking time for the brown rice!

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  12. Elizabeth

    March 29, 2014 at 2:35 pm

    Sorry if this is a dumb question, but do you put the rice in the oven uncooked and it just cooks with all of the other ingredients?

    to Elizabeth" aria-label='reply to this comment to Elizabeth'>reply to this comment
    • Maria

      March 29, 2014 at 2:51 pm

      Yes, leave the rice uncooked. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  13. Sarah

    May 5, 2014 at 7:48 pm

    Can you use instant rice?

    to Sarah" aria-label='reply to this comment to Sarah'>reply to this comment
    • Maria

      May 5, 2014 at 8:30 pm

      Not for this recipe. If you wanted to make something similar with minute rice you could boil chicken broth instead of water with a little onion powder and garlic powder and 1/2 cup or so of tomato sauce and then add the rice and cover for as long as regular instructions say on the minute rice package.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  14. marlene

    May 9, 2014 at 4:13 am

    hi,can you serve it cold?tnx

    to marlene" aria-label='reply to this comment to marlene'>reply to this comment
    • Maria

      August 28, 2015 at 4:19 pm

      my kids will eat it hot, cold, warm….. You can serve it however makes you happy.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  15. ali v.

    May 9, 2014 at 5:33 pm

    can I double this recipe and make it in one larger pan?

    to ali v." aria-label='reply to this comment to ali v.'>reply to this comment
    • Maria

      May 9, 2014 at 6:43 pm

      Yes, Check it after one hour, depending on the depth of the pan it may need 10-15 more minutes.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • ali v.

        May 9, 2014 at 7:03 pm

        Thank you! Thank you! I have to prepare this tonight and wasn’t sure if I would get an answer. God bless you!

        to ali v." aria-label='reply to this comment to ali v.'>reply to this comment
  16. Leslie

    May 13, 2014 at 5:31 pm

    Hi,
    Can you use jasmine or basmati rice? This will perfect for a group I am having next week. Will serve along with chicken enchiladas and black bean salad…all do ahead! Thanks

    to Leslie" aria-label='reply to this comment to Leslie'>reply to this comment
    • Maria

      May 13, 2014 at 9:33 pm

      Hi Leslie,

      You can use Jasmine, but the texture will be a little different though. It is the perfect side dish for chicken enchiladas and black beans. Your guest will love it.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Linda Gimnich

        June 30, 2015 at 10:35 am

        So, if you do not use jasmine, what kind do you use. Basmati? I usually prefer Basmati because it seems to be fluffier. You said you do not us Jasmine, so what do you use? I am making this tomorrow, so the sooner the better! Thanks. These reviews are great!

        to Linda Gimnich" aria-label='reply to this comment to Linda Gimnich'>reply to this comment
        • Maria

          June 30, 2015 at 9:05 pm

          Hi Linda, I use long grain white rice. Hope you like it! Hope you love it as much as we do.

          Maria

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  17. Leslie

    May 13, 2014 at 5:33 pm

    Hi,
    Can you use jasmine or basmati rice?
    Thanks

    to Leslie" aria-label='reply to this comment to Leslie'>reply to this comment
    • Maria

      August 28, 2015 at 4:17 pm

      You can, but it will change the consistency. They flavor will still be good though.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  18. Jonae

    May 29, 2014 at 6:03 pm

    Hello. My dish is almost done cooking and when I look at it , it seems there’s a lot of liquid on top still. Should I keep cooking it until the liquid is completely absorbed or will it absorbed while it sets?

    I used brown rice too.

    to Jonae" aria-label='reply to this comment to Jonae'>reply to this comment
    • Jonae

      May 29, 2014 at 6:25 pm

      Nevermind. I let it cook a tad longer until most the liquid was absorbed. It was delicious and amazing. I also sautéed a 1/2 cup of celery and carrots then added to the mix before baking. Sooooooo delicious. I just think brown rice may need a couple extra minutes to cook.

      to Jonae" aria-label='reply to this comment to Jonae'>reply to this comment
  19. Katherine Catterton

    July 22, 2014 at 2:23 pm

    Could I add chopped green peppers or green chiles?

    to Katherine Catterton" aria-label='reply to this comment to Katherine Catterton'>reply to this comment
    • Maria

      July 22, 2014 at 3:49 pm

      Totally, I am making some today and adding some salsa I need to get rid of. Green peppers or chiles would be a nice addition.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  20. LisaM

    July 24, 2014 at 8:32 pm

    This recipe is wonderful! Easy, tasty and beautiful. I took some dinner over to a family member at the last minute last night. Was able to put this dish together quickly and while it was in the oven I got some enchiladas out of the freezer and made a sopapilla dessert. Dinner looked like I’d been slaving over the oven all day. And hubby got some leftovers for his lunch today. Planning to make another batch and store it in individual servings in the freezer tomorrow. Thank you so much for sharing!

    to LisaM" aria-label='reply to this comment to LisaM'>reply to this comment
    • Maria

      July 25, 2014 at 1:52 pm

      I am so glad you like it. Thanks for coming back to let me know!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  21. Marcia

    July 25, 2014 at 4:04 pm

    Instead of the 9×12 pan could I use a 5 quart dutch oven? Thanks

    to Marcia" aria-label='reply to this comment to Marcia'>reply to this comment
    • Maria

      July 27, 2014 at 10:57 pm

      It should work!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  22. Rose

    July 31, 2014 at 7:04 pm

    Could this be served at room temp?

    to Rose" aria-label='reply to this comment to Rose'>reply to this comment
    • Maria

      July 31, 2014 at 10:02 pm

      Yes. My kids love it at room temp.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  23. Jenny

    August 27, 2014 at 1:24 pm

    Hi Maria! I made this and it was delish! Do you think I can add fresh diced red/green peppers to it to give some color? or would it throw everything else off?
    Thanks

    to Jenny" aria-label='reply to this comment to Jenny'>reply to this comment
    • Maria

      August 27, 2014 at 4:36 pm

      Hi Jenny,

      I think you can add just about anything and it will still turn out great. I have made a similar rice without tomato sauce and added peas, almonds and mushrooms and it came out great! Glad you liked it.

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  24. Dana

    September 7, 2014 at 5:13 pm

    I am super excited to try this tonight after reading all the reviews for it 🙂 I was pretty happy when I read the recipe and realized I already have EVERYTHING for it – trust me, that NEVER happens! Just to clarity, the 2.5 cups rice, that’s uncooked, right? I imagine all the broth will be soaked up by the rice. Thanks

    Dana

    to Dana" aria-label='reply to this comment to Dana'>reply to this comment
    • Maria

      September 7, 2014 at 8:20 pm

      Yes, uncooked. This recipe is so great! I hope you love it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  25. Crystal

    September 10, 2014 at 7:17 pm

    Ok I tried this recipe and mine was not done the rice was still crunchy. I have not had a successful rice recipe since moving to wyoming 7 years ago. Any suggestion

    to Crystal" aria-label='reply to this comment to Crystal'>reply to this comment
    • Maria

      September 10, 2014 at 9:15 pm

      Crystal,

      Sorry to hear you are having difficulty with rice. With this recipe if it was crunchy it probably needed a little more cooking time, could have something to do with the elevation. You could also try adding just a little water and see how it comes out. Let me know how it goes.

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Becky

      February 6, 2015 at 7:30 pm

      I have to add more liquid to my rice recipes because of the elevation where I live. An extra cup of liquid makes all the difference.

      to Becky" aria-label='reply to this comment to Becky'>reply to this comment
  26. E. Macauley

    September 16, 2014 at 10:59 am

    This was a very good recipe and so easy to make. I did 1/2 the recipe which turned out well. I also substituted garlic and onion powder for the real stuff since I have a very picky eater in my house. If I was making this for just my husband and I, I think I would of added fresh tomato and jalapeño just to jazz it up a bit, however I did use the sauce that I had just recently canned from my garden, (yummy). Thank you for the recipe!

    to E. Macauley" aria-label='reply to this comment to E. Macauley'>reply to this comment
  27. Karen

    September 20, 2014 at 2:22 pm

    Hi. . . Would this recipe work well to bake in a large turkey size pan. I need to cook this for approx.75 people. Thx!

    to Karen" aria-label='reply to this comment to Karen'>reply to this comment
    • Maria

      September 20, 2014 at 2:43 pm

      I have never cooked it in something that large, but I have cooked it for large groups. I prefer to make multiple batches in disposable 9×13 pans. It would probably still work out in the turkey size pan but it may need a little extra cooking time and a titch more oil to keep it from gumming up and sticking. Good Luck, Let me know how it goes.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  28. dolores varleta

    October 6, 2014 at 1:46 pm

    I want to substitute the tomato sauce for crushed tomatoes but is it still only 1/2 cup? this doesn’t seem like very much, and do I use all the juice from the can of tomatoes?

    to dolores varleta" aria-label='reply to this comment to dolores varleta'>reply to this comment
    • Maria

      October 6, 2014 at 2:11 pm

      Hi Dolores,

      Yes, I use crushed tomatoes sometimes, you can use anywhere from a 1/2 cup to a cup, just adjust your liquid slightly and if you want to you can use the tomato juice as part of your liquid. I usually just save the remaining tomatoes and juice for chili or another recipe.

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  29. WANDA

    October 23, 2014 at 9:21 pm

    LOVE YOUR RECIPES
    THIS RICE IS DELICIOUS
    I SHARE WITH MY SISTERS
    THANK YOU

    to WANDA" aria-label='reply to this comment to WANDA'>reply to this comment
    • Maria

      October 23, 2014 at 10:10 pm

      Thanks Wanda! You are so sweet!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  30. Kelly

    October 30, 2014 at 5:25 pm

    Love it – we’re having 100+ friends over for a Halloween ‘Taco Bar’ party tomorrow evening and I’m going to make 5 pans of this for the party … I made a trial batch today and there was still liquid in the pan and the rice was a bit crunchy so I put it back in the oven for 15 mins and it came out perfectly! Thanks for the recipe!

    to Kelly" aria-label='reply to this comment to Kelly'>reply to this comment
    • Maria

      October 30, 2014 at 11:45 pm

      So glad you love it! I am glad you realized it might just need a little more time too. Depending on size or type of pan sometimes it needs a little longer. I have noticed when I make it in a disposable pan it takes a bit longer. I love it that you are having a Taco Bar party!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  31. Molly

    November 12, 2014 at 4:20 pm

    This looks great and easy. I was wondering if it would be okay to replace the tomato sauce with salsa?

    to Molly" aria-label='reply to this comment to Molly'>reply to this comment
    • Maria

      November 12, 2014 at 4:57 pm

      Yes Molly! I have done that before and it works great!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  32. jenny

    November 14, 2014 at 2:03 pm

    What brand of rice do you use?

    to jenny" aria-label='reply to this comment to jenny'>reply to this comment
    • Maria

      November 14, 2014 at 2:11 pm

      Hi Jenny,

      I typically just buy store brand regular rice. Long grain. ….we eat a lot of rice at our house. 🙂

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  33. Manuela

    November 16, 2014 at 7:53 am

    I just made this yesterday for 50 people. Unfortunately, the oven baking method did no work out for me since I tried baking it in two large pans (about double the recipe in each pan). After an hour in the oven, the water was not even boiling yet. I had to transfer the rice in batches into my largest pot to finish it off on the stove top.

    The flavor was great though! I would recommend either starting this off with boiling broth / water at the beginning of the cooking time or planning on a much longer cooking time if making in large quantities.

    to Manuela" aria-label='reply to this comment to Manuela'>reply to this comment
    • Maria

      November 16, 2014 at 1:40 pm

      Good to know Manuela, glad you were able to salvage it on the stove and still feed everyone.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  34. Maddie

    November 17, 2014 at 12:11 pm

    Wanting to make this tonight but would like to use brown rice to keep it a little healthier. Has anyone tried that??

    to Maddie" aria-label='reply to this comment to Maddie'>reply to this comment
    • Maria

      November 17, 2014 at 6:20 pm

      Hi Maddie,

      I haven’t ever used brown rice in this recipe, but my friend has and she said it works well, the cooking time just needs increased.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  35. Kelly

    November 23, 2014 at 4:00 pm

    I am having friends over next weekend for our annual “Friendsgiving”. We never make traditional Thankgiving meals, since its always so close to the holiday. We are doing a taco bar this year and this sounds like an AWESOME addition. So glad that i found your post!

    to Kelly" aria-label='reply to this comment to Kelly'>reply to this comment
    • Yolita

      May 18, 2019 at 11:54 am

      Hi Maria, I want to make this tmrw for son”s college graduation party, when you say 5 tsp of buillion cubes is that 5 cubes, does 1 cube equal 1 tsp, a little scared, this will be my first time making this rice. Thanks

      to Yolita" aria-label='reply to this comment to Yolita'>reply to this comment
      • Maria

        May 20, 2019 at 10:15 pm

        Yes, Yolita, One cube is the same as one tsp. I am so sorry I didn’t see this until today. I hope it worked for you on Sunday.

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  36. Heather

    December 5, 2014 at 10:48 am

    Hi Maria,

    This looks like a great recipe – has anyone tried it in a crockpot?

    to Heather" aria-label='reply to this comment to Heather'>reply to this comment
    • Maria

      December 6, 2014 at 12:01 am

      Thanks Heather and I never have, I am not sure how it would do in the crock pot, but I have done it in my rice cooker.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Rakeya

        January 15, 2015 at 7:03 pm

        When you did it with the rice cooker, did it turn out just as well? I know my rice cooker makes things in like 12-15 minutes which is why I was nervous to use it versus the oven.

        to Rakeya" aria-label='reply to this comment to Rakeya'>reply to this comment
        • Maria

          January 15, 2015 at 11:21 pm

          Yes, I am actually planning to take photos to make a post on it next time I make it in my rice Cooker. I love my rice cooker. 🙂

          to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  37. Nicolette

    December 11, 2014 at 10:49 pm

    The one thing to do so the RICE does not stick or get mushy is to rinse it under water (cold water) it rinses all the starch out so it won’t stick.. 🙂

    to Nicolette" aria-label='reply to this comment to Nicolette'>reply to this comment
    • Maria

      December 11, 2014 at 11:27 pm

      I do that when I cook rice in my rice cooker, but I haven’t tried it with this recipe. Thanks for the tip. Also, if you don’t want to rinse it more oil or butter will keep it from sticking too. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  38. Stacy Boyce

    December 23, 2014 at 5:27 pm

    Can I mix this up the day before and keep it in the fridge until I’m ready to cook it?

    to Stacy Boyce" aria-label='reply to this comment to Stacy Boyce'>reply to this comment
    • Maria

      August 28, 2015 at 3:40 pm

      I have never tried that, The only problem I see is that because it will be cold it may take longer to cook.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  39. Stacy Boyce

    December 24, 2014 at 12:32 am

    Can I prep this ahead of time and store in the fridge until I’m ready to bake it the next day?

    to Stacy Boyce" aria-label='reply to this comment to Stacy Boyce'>reply to this comment
    • Maria

      December 26, 2014 at 1:43 pm

      Hi Stacy, I prep it in the morning on days I am having a party or something that I will need to be making alot of other things. I just leave it out on the counter until I use it and it is fine. I have never done it over night though. If you do refrigerate it let it sit out for an hour or so before cooking it to let it come back to room temprature. It will not cook as quickly if it is really cold when you put it in the oven. Good luck.

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  40. Calmiaa

    December 27, 2014 at 5:02 pm

    Have you tried this recipe with brown rice? 🙂

    to Calmiaa" aria-label='reply to this comment to Calmiaa'>reply to this comment
    • Calmiaa

      December 27, 2014 at 5:03 pm

      Sorry I did not see someone else asked the same question!!

      to Calmiaa" aria-label='reply to this comment to Calmiaa'>reply to this comment
  41. Nancy

    January 31, 2015 at 12:43 am

    Could I make this recipe ahead in a disposable aluminum pan, and then freeze it?
    I need to make it for a church supper. I was hoping I could take it out a couple of hours ahead of time, and warm it up in the oven.

    to Nancy" aria-label='reply to this comment to Nancy'>reply to this comment
    • Maria

      February 1, 2015 at 12:04 pm

      Hi Nancy, I have never tried freezing it that way, but I have frozen it in ziploc bags and then reheated it and it was fine. So I think it will work. Depending onhow ahead of time you need to make it you could just make it the day before, refrigerate it and then reheat it. I have done that before.

      Good Luck,
      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  42. Becky

    February 6, 2015 at 11:32 am

    Will I lose the taste if I substitute veg. broth for chicken for vegetarians?

    to Becky" aria-label='reply to this comment to Becky'>reply to this comment
    • Maria

      February 6, 2015 at 11:07 pm

      Hi Becky,

      It will still have a good flavor it will just be a little different.

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  43. Monica

    March 20, 2015 at 6:45 pm

    I made this today and it was delicious. I have looked for a long time for a good oven baked Spanish Rice dish…so I know I will be making this one for years to come. Thank you Maria…

    to Monica" aria-label='reply to this comment to Monica'>reply to this comment
    • Maria

      March 20, 2015 at 9:28 pm

      Awesome! So glad Monica! Thanks for coming back and letting me know.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  44. carolyn

    March 28, 2015 at 1:23 pm

    I make something similar but use brown rice. I saute 1 cup rinsed brown rice, chopped onions and garlic in olive oil then add it to a large prepared pan and add spices and salt/ pepper. One 14 oz can of tomatoes w/their juices, we use salt free tomatoes and 1 small can of tomato sauce plus 2 and half cups of water. Bake at 350 for 1 and a half hrs covered, last 15 minutes add 1 can drained and rinsed black beans. Sometimes l also add chopped peppers. Yummy 🙂

    to carolyn" aria-label='reply to this comment to carolyn'>reply to this comment
    • Maria

      August 28, 2015 at 3:39 pm

      Sounds awesome!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  45. Jessica

    April 9, 2015 at 12:36 pm

    I’m having a Taco Bar for my kids birthday party. What would be the measurements for making this for 60 people? Do you think that 2 9×13 pans would cover that?

    to Jessica" aria-label='reply to this comment to Jessica'>reply to this comment
    • Maria

      April 12, 2015 at 9:04 pm

      Hi Jessica, This will be perfect for your taco bar, how fun! I like to error on the side of too much food, so I would make three. Leftovers can be frozen and pulled out later. However, with that said, if a majority of the people coming will be young children, two might be enough.

      Good Luck!

      Maria

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  46. Lynne Monacy

    May 4, 2015 at 8:20 pm

    I made this for our Cinco de Mayo taco bar tomorrow. I made 2- 9×13 pans side by side in the oven and they were cooked perfectly at 1 hour. I made a slight variation of using diced tomatoes with lime and cilantro already in them and added a can of green chilis. I also added a tsp. of worcestershire and doubled the garlic. I also used the cumin and chili powder. I did rinse the rice and I put it all in a sprayed crock pot and I’ll put on “keep warm” when I go to work in the morning. We’re eating at noon. I’ll let you know how it goes over but what I tasted is the bomb!

    to Lynne Monacy" aria-label='reply to this comment to Lynne Monacy'>reply to this comment
    • Maria

      May 4, 2015 at 9:46 pm

      Awesome! I like the idea of using the tomatoes with lime and cilantro in them. I actually just made Oven Baked Cilantro Lime Rice for dinner last night. It turned out great and I am planning on posting the recipe tomorrow. 🙂

      Can’t wait to hear how it goes over tomorrow!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  47. Laura

    May 5, 2015 at 5:52 pm

    Hi,
    I accidentally used an 8×8 baking dish instead of 9×13. Will it turn out alright?
    Thanks!

    to Laura" aria-label='reply to this comment to Laura'>reply to this comment
    • Maria

      May 6, 2015 at 10:11 am

      It will probably boil over and make a mess in your oven. …let me know how it came out.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
      • Maria

        May 18, 2015 at 9:14 pm

        Thank You! I love them too! 🙂

        to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  48. Kehau White

    July 2, 2015 at 8:20 am

    Gracias, Maria! I am looking forward to trying this out for my sons 6th bday shindig tomorrow. He LOVES comida mexicana and I was nervous about trying to make the rice. However, after reading all of the comments and responses, I am feeling confident that this is a fool proof gold mine! I’ll post the outcome 😉

    to Kehau White" aria-label='reply to this comment to Kehau White'>reply to this comment
    • Maria

      July 10, 2015 at 12:18 pm

      So glad you found it, this recipe is my kids absolute favorite. They love love love it. I hope your birthday boy loves it too.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  49. Nicole

    July 15, 2015 at 1:06 pm

    I need to make this for about 50 people on Friday.. What would the measurements be? Also the best way to cook it. This is the 1st time I would be trying this recipe. I have done one in the past, but it didn’t turn out very well. Thanks.

    to Nicole" aria-label='reply to this comment to Nicole'>reply to this comment
    • Maria

      July 18, 2015 at 10:40 pm

      Hi Nicole, Sorry I just saw this I have been on vacation. I would make the recipe as is and do four or five batches to feed 50 people. The best way to do it is in 9×13 pans.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  50. Tricia

    August 30, 2015 at 5:54 pm

    Maria, this is the best Spanish rice recipe ever & now a family favorite. It is so easy & flavorful, I don’t change a thing. I agree 100%, have never cared for restaurant rice without tons of Salsa & hot sauce. Thank you so much for sharing this recipe!

    to Tricia" aria-label='reply to this comment to Tricia'>reply to this comment
    • Maria

      August 30, 2015 at 6:55 pm

      You just made my day. I am so glad you love it as much as I do. We love it so much at our house. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  51. Billie

    December 11, 2015 at 10:53 pm

    On the baked method you just mix the oil in with all the ingredients, you do not cook the rice until lightly golden so the rice has a nice texture, like you do with your stove top method?

    Also would it be best to make two pans if making enough for 15 people?

    If you prep the rice ahead of time do you add all the liquid at that time? And how far ahead do you prep it without the rice becoming mushy because it set in the liquid?

    Thanks

    to Billie" aria-label='reply to this comment to Billie'>reply to this comment
    • Maria

      December 16, 2015 at 12:58 pm

      Hi Billie, Yes I add the oil to all the ingredients, no need to lightly brown. I promise it comes out delicious and it is so low maintenance. When I am having a large party I always prep this first and have had it sit for almost 6 or 7 hours before in the liquid with no problems, If you do prep it far in advance, make sure to give it a quick stir before putting it in the oven. And if all 15 people are adults or big eaters I would definitely do 2 pans.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  52. Jessica

    January 22, 2016 at 1:40 pm

    Love this recipe. There’s just 2 of us so sometimes unfortunately some of it goes to waste. If I half the recipe do I still use the same size dish?

    to Jessica" aria-label='reply to this comment to Jessica'>reply to this comment
    • Maria

      January 25, 2016 at 11:02 pm

      You can use a smaller dish, like and 8×8, but yes, halfing it works great!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  53. Kelly

    January 22, 2016 at 3:55 pm

    This is my new favorite recipe! I have a recipe for spanish rice on the stovetop but for some reason, the stove in my apartment will not cook it evenly. I stumbled upon your recipe and have made it many times. Each time, it comes out absolutely perfect! Thanks a bunch!

    to Kelly" aria-label='reply to this comment to Kelly'>reply to this comment
    • Maria

      January 25, 2016 at 11:01 pm

      Yay! I am so happy to hear that. I’m a little obsessed with it myself. I also do the similar thing for rice pilaf and add mushrooms, onion, garlic, peas and slivered almonds with the water, butter and chicken bullion, it’s delicious!.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  54. Lianne

    February 5, 2016 at 10:22 pm

    Love this recipe! My kids – even the picky ones – ate it up!!! Thanks!

    to Lianne" aria-label='reply to this comment to Lianne'>reply to this comment
    • Maria

      February 16, 2016 at 8:20 pm

      Yay! I always love hearing about picky-eaters loving my recipes. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  55. Tammy

    March 7, 2016 at 7:32 pm

    I have had “disaster” with recipes I have tried so far; therefore, I cannot wait to try this recipe! Can you please tell me the cooking time if I used brown rice? Thanks!

    to Tammy" aria-label='reply to this comment to Tammy'>reply to this comment
    • Maria

      March 10, 2016 at 9:41 pm

      Hi Tammy, sorry to hear you’ve had bad luck with other recipes. I don’t use brown rice with this, but my friend does and she said it usually takes an extra 15-20 minutes. Hope that helps.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  56. Pat

    March 28, 2016 at 1:59 pm

    Can tomato juice be substituted for the chicken broth?

    to Pat" aria-label='reply to this comment to Pat'>reply to this comment
    • Maria

      March 28, 2016 at 10:45 pm

      Yes, but without some chicken bullion or chicken broth the flavor would change. I sometimes add 2 cups of tomato juice in place of two cups of chicken broth and throw in an extra bullion cube or two.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  57. Emily

    April 7, 2016 at 1:36 am

    I would like to try this recipe for “pigeon peas rice”. I need to cook for 100. Would have to make it in batches. I used to cook for up to 50 in the stove top but I need to make way more, faster.
    I will probably tweak all the seasonings and use some “sofrito” as well as “sazon”. When do you recommend I add the pigeon peas (theyre like beans)? at the start just like I do when cooking in the stove top?

    to Emily" aria-label='reply to this comment to Emily'>reply to this comment
    • Maria

      April 15, 2016 at 9:45 pm

      I would just put them in with everything else. I sometimes add black beans to my Spanish rice and it comes out great.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  58. Maria

    June 28, 2016 at 12:58 pm

    Do you rinse and drain the black beans? Can you use tomato paste instead of the sauce?

    to Maria" aria-label='reply to this comment to Maria'>reply to this comment
    • Maria

      June 28, 2016 at 2:38 pm

      Yes to rinsing the beans, If you use tomato past you only need a little bit and need to dissolve it in the water so it distributes evenly.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  59. Judy

    June 30, 2016 at 3:18 am

    If you are making a half recipe does the time baked change?

    to Judy" aria-label='reply to this comment to Judy'>reply to this comment
    • Maria

      July 21, 2016 at 11:05 pm

      no, it’s still takes about an hour.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  60. Tiffany

    August 16, 2016 at 4:17 pm

    If I make this following the directions, can I then transfer it to a crock pot on warm to keep until serving? There is about a 3 hour time gap from when I will cook this until it will be served.

    to Tiffany" aria-label='reply to this comment to Tiffany'>reply to this comment
    • Maria

      August 19, 2016 at 4:27 pm

      Yes, that should be fine.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  61. Antonio

    September 19, 2016 at 12:03 pm

    Hello, i would like to add red potatoes to this recipe and peas. When would be a good time to add this and should I cook the potatoes separate?

    to Antonio" aria-label='reply to this comment to Antonio'>reply to this comment
    • Maria

      November 30, 2016 at 3:17 pm

      You could add them at the beginning but they will be very mushy. I would probably just cook them both separately and stir them in.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  62. Rachel

    October 19, 2016 at 1:41 pm

    Made this last night.. It was delicious!!

    to Rachel" aria-label='reply to this comment to Rachel'>reply to this comment
    • Maria

      October 21, 2016 at 3:20 pm

      So glad you liked it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  63. Dani

    November 13, 2016 at 5:51 pm

    HI,

    How many pans of this do I need to make for 60 people. Also can I double or triple the recipe and put it in a larger pan?

    to Dani" aria-label='reply to this comment to Dani'>reply to this comment
    • Maria

      November 18, 2016 at 5:28 pm

      Hi Dani, sorry this is late, but if all the people are adults I would do 5 pans. I haven’t ever tried using a bigger pan and doubling it, but if you cover it and mix it well before starting to bake, it should work, you may need to cook it a little longer though. Check it at 1 hour and go from there.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  64. Luz

    November 25, 2017 at 4:27 pm

    Cant wait to try your recipe! Sooo no salt needed? Thanks Maria

    to Luz" aria-label='reply to this comment to Luz'>reply to this comment
    • Maria

      December 2, 2017 at 11:58 am

      Hi Luz, yes, no salt because of the chicken bullion.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  65. Nicole

    February 2, 2018 at 12:11 pm

    Hello! I feel like the onions should be sauted prior to baking. Is that not necessary? Thanks!

    to Nicole" aria-label='reply to this comment to Nicole'>reply to this comment
    • Maria

      February 2, 2018 at 2:35 pm

      Hi Nicole, No need to saute them before baking. One of the great things about this recipe is it can all be tossed in a 9×13 pan and put in the oven and forgotten about for an hour. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  66. Virginia

    February 10, 2018 at 9:37 am

    This is an awesome and easy dish to make. Allows time for other things to be prepared while it is in the oven….depending on what the other dishes are of course. I searched for something like this to compair to my Tex-mex friends rice. I must say, they were quite impressed, and think I used their all day-many hours of work and watching recipie that’s been in their families for years. Love it, make it often here. Thanks.

    to Virginia" aria-label='reply to this comment to Virginia'>reply to this comment
    • Maria

      February 11, 2018 at 10:31 pm

      I love this! Thanks for sharing! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  67. Virginia

    February 10, 2018 at 9:40 am

    This is an awesome recipie. Easy to make, taste is ohhhhh so Tex-mex. friends think I spent all day watching for hours to make it just right. Got them fooled! Thanks for the recipient, I make if often, even just for husband and I.
    Virginia

    to Virginia" aria-label='reply to this comment to Virginia'>reply to this comment
    • Maria

      February 11, 2018 at 10:30 pm

      Haha! I love it! I am all about figuring out how to make food faster/easier without compromising flavor! 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  68. Irene

    February 25, 2018 at 12:56 pm

    Hi Maria. I was wondering… can this be made using a 9×13 Pyrex baking dish as well as a baking pan? Thanks!

    to Irene" aria-label='reply to this comment to Irene'>reply to this comment
    • Maria

      February 26, 2018 at 2:21 pm

      I use 9×13 glass baking dishes often. You can make this is any dish that is oven safe. As long as it is big enough to hold the ingredients.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  69. Julie

    April 4, 2018 at 8:02 pm

    This was a great easy recipe for when you need to free up time with a make ahead dish. In case it helps someone else, I doubled recipe in a roasting pan, added 15 minutes to baking time and it was cooked perfectly. I did add additional seasonings but that’s personal preference. On another note I do need to mention that while I completely understand and appreciate need for ads on blogs to finance your hard work, the graphic psoriasis med ad on here when I pulled up the recipe was far too unappetizing for a food blog! Yuck! Thanks for the recipe though!!

    to Julie" aria-label='reply to this comment to Julie'>reply to this comment
    • Maria

      April 18, 2018 at 7:41 pm

      Hi Julie, I’m glad you liked the rice recipe. I am sorry about the unappealing ad. I am surprised there was one for Psoriasis that popped up. I can check with my ad company to see if I can get that kind removed. A lot of the ads are generated by what the user has been searching previously. Hopefully there won’t be any more unappetizing ones pop up.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  70. Lori

    April 28, 2018 at 2:50 pm

    I followed directions to a “t”. While the rice turned out very good, (and so, so easy!) it was very gummy and mushy. I feel like there was too much liquid for the amount of rice. The oil, tomatoe sauce and the broth all add up to well over 5 cups of liquid for 2 1/2 cups of rice…. Is that correct? If I would like more of a tomato flavor is it ok to sub some of the chicken broth with the tomato sauce? How much total liquid is best?

    to Lori" aria-label='reply to this comment to Lori'>reply to this comment
    • Maria

      May 26, 2018 at 11:04 am

      That is so strange, I make this all the time and have never had it come out gummy or mushy. I am sorry you didn’t have great results. Maybe try 1/2 cup less broth next time.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  71. Johanna

    June 1, 2018 at 1:17 pm

    Maria I am providing for our area community meal and need to make 70 servings. Do you thing this would work with your recipe? That would be me increasing it by 12 x.

    to Johanna" aria-label='reply to this comment to Johanna'>reply to this comment
    • Maria

      September 6, 2018 at 8:20 pm

      Hi Johanna, Sorry I am just now getting to your comment. When I make this for large groups I plan on one recipe feeding 10-14 depending on age and what else is being served. I think doing 8 or 9 times the original recipe will be plenty.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  72. Amada

    June 8, 2018 at 6:08 pm

    Can I cut this recipe in half

    to Amada" aria-label='reply to this comment to Amada'>reply to this comment
    • Maria

      September 6, 2018 at 8:27 pm

      Yes, keep cooking time the same.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  73. Lori

    June 26, 2018 at 3:31 pm

    Somehow my post got intermingled with the previous one. My rice came out perfect…not mushy at all…just want a bit more tomato flavor. Can I change the proportion of tomato sauce and broth as long as it equals the same amount of liquid in the original recipe? What ratio would you suggest for a stronger tomato flavor? I’m making this tomorrow for 20 people. Thanks for your help!

    to Lori" aria-label='reply to this comment to Lori'>reply to this comment
    • Maria

      September 6, 2018 at 8:14 pm

      You can leave the amount of broth the same and just add a whole 8 ounce can of sauce for more tomato flavor. Another option is using the Knorr flavor cubes that are a chicken/tomato flavor if you can find them at your grocery store.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  74. Michelle

    July 23, 2018 at 5:40 pm

    If I half the recipe does cooking time stay the same?

    to Michelle" aria-label='reply to this comment to Michelle'>reply to this comment
    • Maria

      September 6, 2018 at 8:01 pm

      Yes. 🙂

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  75. Brian

    September 16, 2018 at 11:32 pm

    Make this tonight. Didnt change a thing and came out perfect. And it was so easy.. Thank you

    to Brian" aria-label='reply to this comment to Brian'>reply to this comment
    • Maria

      September 17, 2018 at 2:14 pm

      Awesome! Glad you liked it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  76. Melinda

    September 19, 2018 at 7:16 pm

    Can I make this in a roster oven I need to feed 300 people .

    to Melinda" aria-label='reply to this comment to Melinda'>reply to this comment
    • Maria

      September 25, 2018 at 1:07 pm

      I have never tried making it in a roaster oven. I think it would work, the cooking time may need to be increased.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  77. Cat

    December 3, 2018 at 10:45 am

    This sounds great and I would like to try this for Christmas eve. I am thinking of making it in an iron dutch oven to hopefully keep it warm longer after it is done since I will have a buffet-style dinner with guests arriving at different times. Do you think I should cook it less time, since it might continue to cook a bit longer after removing from the oven due to the dutch oven retaining heat longer? I’ve never cooked or baked with dutch ovens so I have no idea what to expect.

    to Cat" aria-label='reply to this comment to Cat'>reply to this comment
    • Maria

      March 1, 2019 at 1:50 pm

      Sorry I didn’t see this earlier, I have been on maternity leave and am just now getting back to blogging. I would cook it about 10 minutes less if using cast iron and planning to keep it covered until serving.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  78. Connie

    January 31, 2019 at 8:07 pm

    This was delicious!👌 i served it with creamy chicken bake, and we loved it!😋

    to Connie" aria-label='reply to this comment to Connie'>reply to this comment
    • Maria

      February 26, 2019 at 9:48 pm

      Yum! This is definitely one of the recipes we make the most around our house. My kids love it!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  79. brendy

    March 26, 2019 at 7:46 pm

    Hi BAdia. Does the rice need to be fresh rice can I use converted?

    to brendy" aria-label='reply to this comment to brendy'>reply to this comment
    • Maria

      March 26, 2019 at 9:16 pm

      Hi Brendy, Fresh will work best.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  80. Erika

    July 30, 2019 at 3:15 pm

    In making spanish rice, we normally fry the rice first so it doesn’t come out too sticky. Is frying necessary at all with this recipe?

    to Erika" aria-label='reply to this comment to Erika'>reply to this comment
    • Maria

      May 13, 2020 at 4:22 pm

      No, the oil or butter in the recipe keeps it from sticking.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  81. Karen

    May 20, 2020 at 7:14 pm

    I bake meals for a local food bank helping to support families through this virus. Making this in two large pans, it’s just the ticket since I can bake it, makes it so much easier…thanks for sharing,

    to Karen" aria-label='reply to this comment to Karen'>reply to this comment
    • Maria

      May 23, 2020 at 2:53 pm

      Awesome! Glad this recipe can help you! What a great way to serve.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  82. SRL

    January 17, 2021 at 12:15 pm

    I’m here on your website to get the recipe. You think I’d have it memorized since I’ve made it a hundred times. It’s a very good recipe. We love it. The rice always turns out great. I make big batches of frozen bean and rice burritos and this is perfect. Thank you for posting!

    to SRL" aria-label='reply to this comment to SRL'>reply to this comment
    • Maria

      January 19, 2021 at 6:22 am

      Awesome! I love to hear that! I too have made that rice at least a hundred times! Huge hit at our house too!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  83. tuesday

    June 10, 2021 at 3:18 pm

    Darn! I fancy myself a pretty good cook but stink at rice! I tried this, but cut in half (used 9×9 dish). Turned out so soggy! Sad face….wonder why?! I’m temped to try again with full recipe!

    to tuesday" aria-label='reply to this comment to tuesday'>reply to this comment
    • Maria

      January 5, 2022 at 8:56 am

      That is a bummer, did you cook it too long? sometimes that can make it mushy. Next time you can try rinsing your rice to see if that makes a difference for you.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  84. Liz

    June 20, 2021 at 8:49 am

    Hi there! We just made this last night and it is wonderful! We have a homemade dinner for the staff and counselors for our local Confirmation Camp every year and this is perfect. Tasty, easy clean up and very flexible recipe made this a big hit. We always need some easy tasks that the youth can take on, and this was perfect! they were very proud of themselves 🙂 THANK YOU!

    to Liz" aria-label='reply to this comment to Liz'>reply to this comment
    • Maria

      June 22, 2021 at 5:36 am

      Yay Liz, this makes me so happy to hear! I love that the youth were able to help cook it! Thank you so much for letting me know your experience and that the rice was a hit! Made my day!

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  85. Tracy

    June 30, 2021 at 1:04 pm

    Hi there, Quick question, Do you ever rinse your rice before adding to the pan? I’ve heard rinsing the starch off the rice helps to reduce mushy, stuck together rice. To rinse or not to rinse? Just curious about your experience if you have tried it. Thank you in advance 🙂

    to Tracy" aria-label='reply to this comment to Tracy'>reply to this comment
    • Maria

      January 5, 2022 at 8:52 am

      I do when I use my rice cooker but not when I do baked rice. This rice has enough fat from the butter or oil that you use that it helps it not stick together too much.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  86. Steph

    November 2, 2021 at 1:13 pm

    Can you add hamburger to this recipe? My mom use to make hers that way and I don’t have her recipe any more.

    to Steph" aria-label='reply to this comment to Steph'>reply to this comment
    • Maria

      November 8, 2021 at 4:15 pm

      You could add browned hamburger or taco meat to this recipe and it would come out fine.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  87. Zelda

    March 11, 2022 at 11:52 am

    Can I use water instead of broth?

    to Zelda" aria-label='reply to this comment to Zelda'>reply to this comment
    • Maria

      March 14, 2022 at 5:24 pm

      Yes, but you need to add more salt. The Broth really adds the savory saltyness to the finished rice.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment
  88. Ree

    October 4, 2022 at 3:07 pm

    hello and thanks for this recipe! A freind I had long ago made rice in the oven and I never got to learn how exactly she did it but it was SO GOOD every time. Wondering if it makes a difference to toast rice first and cook onions with it then add to pan with ingredients or is that simply a waste of time? Thank you!

    to Ree" aria-label='reply to this comment to Ree'>reply to this comment
    • Maria

      October 5, 2022 at 9:29 am

      Hi Ree,

      I think toasting the rice with a little onion does make a slight difference, but if you want that, to save yourself an extra dirty pan, I suggest you make my stove-top version which is just as good as the baked.

      to Maria" aria-label='reply to this comment to Maria'>reply to this comment

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Welcome friends!

Hi, I'm Maria. A mom of five and a total foodie. My superpower is taking ordinary recipes and making them DELICIOUS. Your family will LOVE these meals! Come cook with me, I promise it will be amazing! Get started here or search my archives below.


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