Spanish Rice with Family to Table’s Natalie Kenny Marquez

Farm to Table: Spanish Rice

Natalie Kenny Marquez is back with a great recipe for Spanish Rice!

This is a great recipe to use in a DIY “burrito bowl” or to have on hand for meal prep and meal planning. I enjoy this Spanish Rice recipe when tomatoes and peppers are in season and we need a healthy and easy side dish. Enjoy!

I’ve placed and * by the ingredients that I can find at my local Illinois famers market.


4 servings Cahokia rice (1 cup dry)*

5 small-medium tomatoes, diced and roughly mashed*

1 medium onion, chipped*

1 jalapeno, seeds removed and finely chopped (optional)* 2 tbsp butter

Salt and pepper to taste


  • Preheat oven to 350 degrees.

  • Butter an 8×8 casserole dish.

  • Cook rice as directed.

  • Sautee the onion and jalapeno in a little bit of butter. Set aside.

  • Add an even layer of the mashed tomatoes, a little onion, salt and pepper to the buttered casserole dish.

  • Add the rice evenly over the tomatoes.

  • Cover the rice with the remaining tomatoes, onions, and jalapenos. Add a pinch more salt and pepper.

  • Top the mixture with the butter.

  • Bake for 30 minutes. Serve immediately.

Serving size: 4-6 people

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