Friday, March 8, 2019

Vintage Recipe: Spanish Rice

I'm digging into old recipe boxes and rediscovering the family favorites hidden inside! You'll find carefully handwritten recipe cards, newspapers and magazines clippings and even some hastily scrawled directions on scraps of paper, all from years (and years) ago! They're all getting scanned and transcribed so you can enjoy them in your own home kitchen. 

This recipe for Spanish Rice was fairly quick and easy. Instead of the bouillon cubes and water, I used 3 cups of unsalted chicken broth and 1/2 tsp salt. I make my own chicken broth but you can certainly use canned chicken broth instead. If you used canned broth, you may want to wait on the addition of salt. Canned broth can have a high amount of sodium.

As you can see in the photo above, the rice is overcooked. Try cutting back on the liquid a bit (though not too much because you want to be sure you have enough to fully cook the rice).

The recipe was handwritten on an index card. It was found in an old large recipe file box. The age of the recipe card is unknown.

See more recipes from this collection!

The original recipe has been scanned and is transcribed below. It can be printed for use in your own home kitchen. Enjoy!

Please Note: Every effort has been made to transcribe these old recipe cards completely and accurately. Many have faded, are stained, or simply do not include every step or tool used in the process. We have changed the wording in some places and added instruction in others to make the text a bit clearer. We do not test or verify all the information found on these old cards. If you choose use the information found here, please know that you do so at your own risk.

vintage recipe, spanish rice, side dish, starch
Pin it

Spanish Rice


  • 1 1/2 cups Rice
  • 2 Tbs. Oil
  • 1 Medium Onion, finely chopped
  • 1 Clove Garlic, minced
  • 1 Medium to Large Tomato, diced
  • 2 to 3 Cups Water
  • 2 cubes Chicken Bouillon
  • 1/2 cup Frozen Peas, thawed (optional)


  1. Brown rice in oil
  2. Add onion, garlic, tomatoes and water
  3. Add bouillon cubes and stir to dissolve
  4. Cover and cook until rice is done, about 20 minutes
  5. Mix in thawed peas just before serving (cook until just heated through)
Created using The Recipes Generator

DISCLOSURE:This post may contain affiliate links. I earn from qualified purchases. Thank you for supporting Little House In Colorado.

No comments: