Guadalajara Spanish Rice

guadalajara spanish rice

Guadalajara Spanish Rice

guadalajara spanish rice

Guadalajara Spanish Rice

Guadalajara Spanish Rice is so tasty and easy to make. 
5 from 3 votes
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Course: Side Dish
Cuisine: Armenian
Keyword: Guadalajara Spanish Rice
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Servings: 12
Calories: 311kcal


  • 1 1/8 cups lard
  • 1 quart uncooked long-grain rice
  • 5 cups warm tap water
  • 1 1/2 cups sliced green bell pepper
  • 1 1/2 cup chopped white onion
  • 1 cup pureed fresh tomato
  • 1 tablespoon chicken stock base
  • 1 tablespoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1-1/2 teaspoon paprika


  • Melt lard into a large, wide pot over high heat. Add rice and bring to a boil in the lard; stir frequently. Cook rice over high heat until golden brown, about 10 minutes. Strain off lard. Return rice to large, wide 3-quart pot. Add water, bell pepper, onion, tomato, chicken base, cumin, pepper and paprika. Cook over high heat 20 minutes until rice begins to expand. Cover with foil and transfer to 350-degree oven for 15 minutes. Remove from oven and mix rice to evenly distribute vegetables. 12 servings Recipe from Houston Chronicle.


Calories: 311kcal | Carbohydrates: 68g | Protein: 6g | Fat: 0g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 118mg | Potassium: 264mg | Fiber: 2g | Sugar: 2g | Vitamin A: 395IU | Vitamin C: 20mg | Calcium: 48mg | Iron: 1.5mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of's Dining Out in the Home, and's Dining Out in the Home 2.

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Reader Interactions


  1. Joseph T Chavez

    I have an electric stove, which if you didn’t know is infamous for not cooking rice correctly. Any advice for those using electricity rather than gas?

  2. mountain man

    Go to your butcher shop or supermarket meat department and ask for pork fat trimmings.
    Cut scraps of meat off. Put fat in a crock pot and melt it down. Strain and pour in mason jars. It will solidify. Voila…lard.
    Can do the same with beef fat…that’s called tallow.

5 from 3 votes (2 ratings without comment)

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