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Spanish Rice For A Crowd
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Cooking for a large group? This recipe for Spanish rice is always a hit and is super easy to scale up or down to the quantity you need. Just make sure to keep the ratio of liquid to rice at 2:1 if you make any adjustments.
serves/makes:
ready in:
1-2 hrs
1-2 hrs
7 reviews
11 comments
ingredients
1 cup vegetable oil
2 1/2 pounds uncooked rice
3 tablespoons chopped dehydrated onions
1 pound diced green bell pepper, diced
96 ounces canned diced tomatoes, undrained
4 ounces bacon bits
2 tablespoons salt
2 1/3 tablespoons sugar
1/2 teaspoon black pepper
2 teaspoons chili powder
64 ounces beef broth
directions
Preheat the oven to 325 degrees F. Have 2 steam table pans (12x20x2-inch size) ready.
Heat the oil in a large pan over medium-high heat. Add the rice, onion, and bell pepper. Cook, stirring, until the onions are soft and the rice is lightly browned.
Add the tomatoes, bacon bits, salt, sugar, pepper, chili powder, and broth to the pan. Stir well to combine.
Divide the rice mixture between the steam pans. Place in the oven and bake at 325 degrees F for 55 minutes or until the liquid is absorbed and the rice is tender.
recipe tips
To add to the flavor, add garlic or additional herbs like cumin or oregano.
Stir the rice occasionally while baking to make sure it cooks evenly and to prevent sticking.
For a spicier version, add diced jalapenos or a pinch of cayenne pepper.
Garnish with fresh cilantro before serving, if desired.
Serve with lime wedges for guests to squeeze over their rice for a fresh, citrus flavor.
If the rice is too dry, add a bit more broth and adjust the seasoning accordingly.
Add cooked chicken, shrimp, or chorizo for a heartier dish.
Always check the seasoning and adjust before serving, as the flavors may mellow during baking.
common recipe questions
Can I use brown rice instead of white rice?
Yes, but the cooking time and liquid amount may need to be adjusted as brown rice typically takes longer to cook and sometimes requires more liquid. Check the package of brown rice to see how to adjust the recipe.
What can I use instead of dehydrated onions?
Fresh chopped onions can be used. Use about 1 cup of fresh onions to replace the dehydrated ones. Make sure to finely chop the onions if using fresh ones.
Is there a substitute for green bell pepper?
Red or yellow bell peppers can be used for a different flavor and color. Or it can be omitted. Or, if you want a spicier version you can use hotter peppers like jalapenos or more mild green chiles.
Can I make this dish without bacon bits?
Yes, you can omit the bacon bits or use a substitute or some other meat in place of it.
What can I use instead of canned diced tomatoes?
Fresh diced tomatoes can be used, but you may need to adjust the liquid content as the canned tomatoes are added with their liquid, which is necessary to cook the rice.
How do I store and reheat leftovers?
Store in an airtight container in the refrigerator and reheat in a microwave or oven (at 325 degrees F), adding additional liquid if the rice seems dry.
Can this dish be frozen?
Yes, it can be frozen for up to 3 months. Thaw in the refrigerator before reheating.
tools needed
Large Pan or Dutch Oven: For heating the oil and mixing the rice, onions, and bell pepper. A large capacity is necessary to accommodate all the ingredients.
Steam Table Pans: Two 12x20x2-inch pans are required to divide the rice mixture before baking in the oven.
Measuring Cups and Spoons: For measuring the ingredients such as vegetable oil, onions, salt, etc.
Spatula or Wooden Spoon: For stirring the rice mixture and combining the ingredients in the pan.
Cutting Board: A stable surface for chopping the green bell pepper and any other ingredients as needed.
Sharp Knife: For dicing the green bell pepper.
Colander (optional): If rinsing the rice is preferred before cooking, a colander can be used to remove excess starch. This is optional.
what goes with it?
Grilled Chicken: Pair the rice with simple grilled chicken marinated in lime and paprika for a similar Mexican-style flavor. The citrus and smoky flavors enhance the rice's savory profile.
Taco Bar: Use the Spanish rice as a base for a taco bar setup. Offer toppings like shredded cheese, lettuce, diced tomatoes, and guacamole. This creates a fun, interactive dining experience that accommodates a variety of tastes.
Grilled Shrimp: Pairing grilled shrimp tossed in a garlic-lime marinade. The seafood's lightness and the marinade's tanginess work well with the earthy flavors of the rice.
Cornbread: Serve a side of slightly sweet cornbread to balance the savory elements of the rice.
Sour Cream: A dollop of sour cream or Greek yogurt can help bring creaminess and cooling contrasts, softening any heat and adding a nice creamy texture.
nutrition data
151 calories, 5 grams fat, 23 grams carbohydrates, 4 grams protein per serving.
What's the secret ingredient in these cakes? Pudding mix. It not only adds flavor but it gives the cake a richer, creamier texture. No one will know your secret ingredient!
Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
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reviews & comments
Instead of diced tomatoes, can rotelle and green chilies be used instead
Yes, just use the same quantity.
Ok I just made this dish I put it in a large pan the size that takes the length of the oven.. not sure if thatâs what I did wrong but some of my rice is still hard .. Iâm cooking it covered a little longer @ 350 instead see what happeneds the part that I tasted has a great flavor just some was still kinda crunchy..
If the pan takes up most of the oven space then it may be blocking the heat from circulating properly and it can cause uneven cooking. You probably do need to cook it longer and try rotating the pan .
I would love to try this recipe. Sounds delicious. One question. Can par-boiled rice be used?
Sure, you may have to adjust the cooking time, however. Unfortunately, since we haven't tested this recipe with parboiled rice I can't help you with exact timing.
How big is a serving size?
It's probably about one cup.
what if you dont have steam table pans to cook for a large crowd help have 250 guests would they have these at Sam's club don't have a restaurant near by. recipe sounds great from Arizona where we make traditional spanish rice was looking for a large group recipe when I found this one.
You can buy disposable pans at somewhere like Party City
I made a few changes and the recipe turned out great. I used one medium fresh onion chopped fine instead of the hydrated and I puréed the tomatoes in a food processor. I also added a can of black beans and two cans of corn and left out the bacon.I also used a gluten free vegetable broth instead of the beef stock to make this a gluten free vegetarian dish. I found that this dish was very easy to make a day ahead and it reheated really well.
Do you use the juice from the diced tomatoes? Just dump it all in? Does this count as the liquid it needs to plump the rice? thank you
Do not drain the tomatoes. The juices, along with the beef broth, make up the necessary liquid to cook the rice.
June 2, 2015
How do I prepare this on the stovetop?
February 25, 2015
This recipe was great, but I highly recommend not reheating it later. Make it and eat it right away.
Anyone that has made this I have a question. Do you feel you could prepare this a day ahead and then bake it the next day?
If you mix the rice with liquid it will begin to absorb the liquid, but without heat won't cook or fully absorb it and would most likely turn out very hard. If you absolutely needed to do it a day in advance, you could maybe cook it as directed and reheat it the next day but you would have to cover the pans and maybe add additional liquid.
Does this have to be covered?
You shouldn't have to cover it, but if it seems to be absorbing the liquid too quickly then it might be a good idea to cover it for part of the time.
Recently did a dinner for needy and made Mexican food. Everything turned out except for the rice. It was mushy. We laughed and said it was Mexican sticky rice. Anyway, I will try this at my next dinner. It looks wonderful. Thanks.
March 25, 2014
This recipie was great! I made it for a Taco Dinner Fundraiser that we held. People were just raving about how great the rice was. I quadrupled the recipie. We ended up serving 250 people and just had enough rice. I used less oil only 1/2 cup per full recipie. I also used 1/2 cup of fresh chopped onion instead of the dehydrated. Tip for not getting sticky rice. Rinse your rice in a colander under cold water and drain it well. It prevents the rice from sticking.
October 1, 2013
I made this recipe about a year for 100 people. It was so good, it is still remembered today - and not by me but by folks that were at the potluck.
This rice turned out mushy. There wasn't enough liquid. The flavor, however, was wonderful. I will add water or more beef stock next time. Shame all that rice was mushy because I had to add water in the middle.
Mushy rice is usually caused by two things: the rice is overcooked, and too much liquid is absorbed into the rice. When the rice overcooks and absorbs excess water, the grains can split open, increasing the starchy and sticky texture. To avoid this, you can add less liquid or wash out the starch before cooking. You can also try cooking it for less time next time.
July 26, 2012
This recipe is delicious. I made it for a function at work and had numerous requests for the recipe. Worth the effort!!
May 12, 2008
For my son's Confirmation Party, we had a taco bar. I searched for a Spanish Rice recipe for a large group. Came upon this recipe. It was awesome!!!! Made a double batch. EVERYONE loved it! I made 2 changes. I used 1/2 cup of OLIVE oil for sauteeing. I added more sugar, as I like a sweeter rice. Note: I used 2 SMALL cans of beef broth. Recipe didn't state size. Thanks for the recipe! Craig
June 11, 2006
I made this recipe for my sons graduation party. It was a big hit and every bit of it got eaten. I only wish that you could scale the recipe to something that is easily understood. Delisous!!!!!