Veggie Spanish Rice

This is my favorite version of Spanish rice.  I like using a wok, because this is basically fried rice, but with Spanish flavors.


  • 3 tablespoons olive oil
  • 1 small onion, diced
  • 1 medium green pepper, diced
  • 1 large carrot, peeled and diced
  • Diced or sliced mushrooms (optional)
  • 3 cups (cooked) long grain white rice, pre-cooked
  • 1 tablespoon tomato paste
  • 1 small can of tomato sauce (can also use crushed tomatoes)
  • Water as needed
  • Can of corn, drained
  • Can of black beans, drained and rinsed
  • 1 Tbls cumin
  • 1 teaspoon chili powder
  • 1 teaspoon salt
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp paprika
  • Chopped cilantro, for garnish (optional)
  • Sliced avocado for garnish (optional)
  • Lime (optional)


  1. Add the olive oil to a large skillet set over medium heat. When the oil is hot, add in the onion, pepper and carrot. Cook for about 2 minutes, until the vegetables start to soften. If using mushrooms, add in towards end and cook until soft.
  2. Add in the cooked rice.
  3. Add in the tomato paste and stir to combine, then stir in the tomato sauce.  Mix.  Add in all seasonings.
  4. Fluff the rice with a fork. Taste and season with additional salt if needed, then garnish with the cilantro., bit of lime juice, sliced avocados