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durango spanish rice

(2 ratings)
kitchenChatter avatar
Recipe by
Pat Duran
@kitchenChatter
Las Vegas, NV

This is the way my father in law (George) taught me to make this rice when I was first married...and this is the way I still make it..we all love it hope you try it.. I know there are many recipe for this type of rice- and that many of you make it the same or similar, but I wanted a copy of this for my recipe box..Thanks

(2 ratings)
yield 4 to 6
prep time 20 Min
cook time 25 Min
method Pan Fry

Ingredients For durango spanish rice

  • 4 Tbsp
    lard or bacon drippings
  • 2 Tbsp
    margarine or butter
  • 2 c
    long grain rice, uncooked
  • 1 lg
    onion, diced
  • 1 sm
    bell pepper, diced, any color,i use green
  • 2 clove
    garlic, minced
  • 2 c
    fresh ripe tomatoes,diced or 14.5 oz. can petite diced tomatoes with juice
  • 1
    cube chicken bouillon,crushed, or 1 tablespoon granular chicken bouillon
  • 1 c
    tomato juice
  • 2 c
    chicken broth
  • 1 tsp
    white pepper or to taste
  • 1/2 tsp
    chili powder or to taste
  • 1/4 c
    fresh cilantro,chopped fine

How To Make durango spanish rice

  • 1
    Heat bacon drippings and margarine in a large skillet over medium heat. When this has melted add the rice and cook, stirring until lightly browned. Add onion, pepper, tomatoes and garlic. Continue to cook, stirring for 5 minutes.
  • 2
    Add broth, juice, and bouillon. Bring to a boil, so as to dissolve the bouillon. Reduce heat, cover and simmer until liquid is absorbed and rice is tender, about 25 minutes. Remove from heat. Stir in cilantro,white pepper and chili powder.
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