Spanish Rice with a Texas Twist is an absolutely wonderful side dish that goes with nearly everything. Filled with bold flavors that delight with every bite, this is a recipe you definitely want to keep handy.
It would be wonderful with Mexican entrees like tacos or enchiladas as well as grilled meats hot from the barbecue. Even proteins that are quickly sauteed would be very complementary to this rice dish.
There is a wonderful group called the Secret Recipe Club in the blogging world. From its beginnings with a handful of adventuresome bloggers to over 300 members today with four reveal days a month, we have grown into a remarkable family.
Nicole, a member of the Secret Recipe Club, is the delightful author of Colie’s Kitchen, a blog that everyone will love. Full of enthusiasm and passion for life, Nicole brings a bright light to anyone lucky enough to read her posts. I look forward to breaking out of the proverbial cooking rut with her help!
I gladly made a recipe from her blog this month. The biggest issue was figuring out which of her many lovely recipes to make! It took a while but I finally made up my mind.
For today I chose a side dish to go with the chicken I am serving for dinner. Nicole put a fun and distinctively Texan spin on the classic Spanish/Mexican rice, one of my all-time favorites. She made hers with chili sauce that gives it a slight barbecue flavor I love. I made a few minor changes, but this is one terrific recipe.
To enhance the southwestern flavors I added a little ground cumin and some oregano. I had sweet Italian peppers from my father-in-law’s garden that gave a nice touch to the dish. When you are looking for a quick, healthy and delicious side dish, especially with grilled meats, this is the one for you.
Honestly, I wanted to grab a cowboy hat and give a big holler when I tasted my first bite! I can’t wait for the leftovers that will be tomorrow’s lunch.
I love the crunch of the fresh green onions and bacon pieces – they add so much texture to the dish and a lovely flavor component.
I used to use Heinz Chili Sauce in recipes, but the Heinz website does not say that it is gluten free. You can approximate the flavors by using ketchup and adding chili powder, onion powder, garlic powder, and other southwest flavors. That way you are sure it is safe for you and your family.
This Spanish Rice with a Texas Twist is delightful. So delicious and soul satisfying, it is the epitome of comfort food. Thank you Nicole for a fabulous recipe!
Have a wonderful weekend my friends!!
If you try this recipe, let me know! Please leave a star rating in the recipe card, comment below, and don’t forget to snap a pic and tag it @theheritagecook on Instagram! Seeing your creations makes my day and I love hearing from you!
Ingredients needed for Spanish Rice with a Texas Twist:
- Bacon, onion, bell pepper, rice, tomatoes, chili sauce, salt, cumin, oregano, garlic powder, brown sugar, black pepper, frozen peas, green onions or chives
PRO Tip:
If you want to use brown rice in place of the white rice, remember that it will take quite a bit longer to cook and will likely need additional liquid. Use the rice package recommendations as your guide.
How to make Spanish Rice with a Texas Twist:
- Cook the bacon until crisp, transfer to a paper towel-lined plate and crumble when cool. Remove half the fat in the pan and set aside.
- Place the skillet over medium heat and cook the onions and bell peppers until tender but not browned. Add the rice, tossing to coat with the oil.
- Combine the tomatoes (with their juices), the chili sauce, water, salt, cumin, garlic, oregano, brown sugar, and pepper in a bowl; stir well. Pour this over the rice and be sure everything is evenly distributed in a layer and all the rice is beneath the liquid. Cover and cook at a simmer over low heat for 15 to 25 minutes or according to rice package directions. When done, stir in the peas.
- Move the pan off the heat and leave the lid on. Let sit undisturbed for about 10 minutes or until the liquid is absorbed, the peas are heated through, and the rice is tender. Follow directions on the rice package if different from above. Fluff the rice with a fork to break up any clumps.
- Transfer rice to a serving dish, sprinkle with the crumbled bacon and green onions or chives. Serve hot.
PRO Tip:
If you want to make a vegetarian version of this rice, substitute 3 tbsp of organic olive oil in place of the bacon. Add 1/2 tsp smoked paprika to get the smoky flavor and increase the salt by 1/4 to 1/2 tsp.
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Gluten-Free Tips:
Watch the bacon and seasonings for possible cross contamination. Always buy from a reputable source. For seasonings I like Penzey’s and McCormick’s because they list all ingredients on their labels.
The Heinz website does not say that their Chili Sauce is gluten free. If you want you can approximate the flavors by using ketchup and adding chili powder, onion powder, garlic powder, and other southwest flavors. That way you are sure it is safe for you and your family.
You will get the best and most consistent results by using a digital kitchen scale and weighing your ingredients, especially when you are baking. And use grams, they are much more specific than pounds and ounces.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Spanish Rice with a Texas Twist (GF)
Today's Spanish Rice with a Texas Twist is an absolutely wonderful side dish that goes with almost everything. Filled with bold flavors that delight with every bite, this is a recipe you definitely want to keep handy.
Ingredients
- 8 slices raw bacon *
- 1 small onion, chopped
- 1 red bell pepper, diced
- 3/4 cup (149g) raw long grain white rice **
- 1 can (16 oz; 2 cups; 473ml) diced tomatoes with their liquid
- 1-1/2 cups (355ml) water
- 1/2 cup (118ml) prepared Chili Sauce (not spicy) ***
- 1 tsp kosher salt
- 1/2 tsp ground cumin
- 1/2 tsp oregano
- 1/4 tsp garlic powder, optional
- 1 tsp brown sugar
- Freshly ground black pepper, to taste
- 1/2 cup (118ml) frozen peas, optional
- Minced green onions or chives, for garnish
Instructions
1. In a medium to large skillet with a lid, over medium heat, cook bacon until crispy. Using tongs, transfer cooked bacon to a paper towel-lined plate. Crumble when cooled. Remove half of the fat in the pan and reserve.
2. Return the skillet to the heat and cook the onions and bell peppers in the remaining fat until tender but not browned, about 3 minutes. Add the rice to the skillet and cook for 1 minute, tossing to coat each grain of rice with the oil in the pan. If it seems dry, you can add a little of the extra fat.
3. In a bowl, combine the tomatoes (with their juices), the water, salt, cumin, garlic powder, oregano, brown sugar, and pepper. Stir to blend. Pour over the rice. Make sure all rice is evenly distributed in the skillet and under the level of the liquid. Cover the skillet, reduce the heat to low, and simmer 15 to 25 minutes, or according to rice package directions. Stir in the peas.
4. Remove pan from the heat, leave it covered and let sit undisturbed for about 10 minutes or until all the liquid has been absorbed, the peas are heated through, and the rice is tender. Follow directions on the rice package if different from above. Fluff rice with a fork to break up any clumps.
5. Transfer to a serving dish, crumble cooked bacon on top, sprinkle on the green onions or chives, and serve hot.
Recipe found at www.theheritagecook.com
Notes
* If you want to make a vegetarian version of this rice, substitute 3 tbsp of organic olive oil in place of the bacon. Add 1/2 tsp smoked paprika to get the smoky flavor and increase the salt by 1/4 to 1/2 tsp.
** If you want to use brown rice in place of the white rice, remember that it will take quite a bit longer to cook and will likely need additional liquid. Use your rice package recommendations as your guide.
*** The Heinz website does not say that their Chili Sauce is gluten free. If you want you can approximate the flavors by using ketchup and adding chili powder, onion powder, garlic powder, and other southwest flavors. That way you are sure it is safe for you and your family.
You will get the best results by using a digital kitchen scale and weighing your ingredients, especially when you are baking.
All recommended ingredients are gluten-free as of the writing of this article. Always check to be sure the products haven’t changed and are still safe to consume.
Adapted recipe from Nicole of Colie’s Kitchen
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 221Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 25mgSodium: 467mgCarbohydrates: 14gFiber: 2gSugar: 4gProtein: 7g
The nutritional information for recipes on this site is calculated by online tools and is merely an estimate. If you need nutritional calculations for medical reasons, please use a source that you trust.
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Welcome! The suggestions here are not intended as dietary advice or as a substitute for consulting a dietician, physician, or other medical professional. Please see the Disclaimers/Privacy Policy page for additional details. Unauthorized use, distribution, and/or duplication of proprietary material from The Heritage Cook without prior approval is prohibited. If you have any questions or would like permission, please contact me. We participate in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. As an Amazon Associate, I earn a small amount from qualifying purchases without any additional cost to you. This page may contain affiliate links. The author makes no claims regarding the presence of food allergens and disclaims all liability in connection with the use of this site. This post was first shared in Sept 2012. The article was updated in 2025.
Kirstin
WOW! This looks yummy and your pics are amazing
Jane Bonacci, The Heritage Cook
That is so sweet Kirstin, thank you! I have been working on my photography, so your comment warms my heart!!
Jenni
YUM! This looks fantastic! 🙂
Jane Bonacci, The Heritage Cook
Thank you so much Jenni! It is just as good as it looks. I can’t wait to see your post on Savory Cheesecakes!!