Spanish rice from Joy of Cooking (75th Anniversary Edition 2006) (page 356) by Irma S. Rombauer and Marion Rombauer Becker and Ethan Becker

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • amanda_z1c0p2 on May 02, 2026

    I did not use bacon or green pepper and I cooked it on the stove instead of baking it. I added some dried red pepper. It turned out really well. We served it with tamales. It is definitely a recipe we will make again.

  • mharriman on April 01, 2020

    This recipe produces a full bodied dish enhanced by the vegetables and spices. I usually use Near East brand Spanish rice to go with my Mark Bittman Spanish style shrimp recipe, but since I didn’t have that on hand, I decided to make my own. Husband really liked it because it was more than rice and dried spices. And it wasn’t all that difficult or time consuming to make. A keeper! Served in a bowl with the shrimp on top.

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