🍚 Canned Spanish Rice
14 Pints & Not Mushy!
📌 In This Article
🍚 The Spanish Rice Story
"Update: heated some up for supper. Rice was not mushy and it tasted great. 14 pints of Spanish Rice I double batched."
Canning rice can be tricky. A lot of people say it turns to mush or gets gummy. But I wanted to have Spanish Rice on the shelf for quick tacos, burritos, or a fast side dish. So I did some research, tweaked a recipe, and double batched it.
I ended up with 14 pints. The big test came at supper time. I heated up a jar... and the verdict? The rice was not mushy and it tasted great!
💬 The verdict: "Rice was not mushy and it tasted great." — It's a canning win!
💪 Why Can Spanish Rice?
Fast Side Dish, Ready to Go!
🌮"Rice was not mushy and it tasted great."
Fast & Easy
Ready in minutes
Bold Flavor
Tomatoes and spices
Shelf Stable
Up to 1 year
Perfect for taco night, burrito bowls, or a quick side.
Canned Spanish Rice is perfect for busy weeknights, Mexican food night, or emergency food storage. Just open a jar, heat it up, and serve. And the best part? Using brown rice and dry canning the rice in the jar keeps it from getting mushy.
📦 Ingredients
This recipe is for a double batch (14 pints). Cut it in half for 7 pints.
🍅 For the Spanish Rice Base
- 🍅 2 (15 oz) cans diced tomatoes
- 🍅 2 (15 oz) cans tomato sauce
- 🥣 2 cups chicken stock
- 🌶️ 1 bag mixed peppers – diced
- 🍋 ¼ cup lemon juice – bottled (for acidity)
- 🌿 3-4 tbsp cumin
- 🧄 2 tbsp garlic powder
- 🌶️ 2-3 tbsp chili powder
- 🧂 1 tsp salt/pepper – or to taste
🍚 Per Jar
- 🍚 ⅓ cup dry brown rice – per pint jar
🫙 For the Jars
- 🫙 14 pint jars
- 🧴 New lids and rings
💡 Pro tip: "I used a lot of spices. All to taste. Don't be afraid to adjust the cumin and chili powder to your preference."
📊 The Perfect Ratio
This recipe is tested and calibrated for safe pressure canning. Don't alter the ratios.
| Ingredient | Amount |
|---|---|
| Diced tomatoes | 2 (15 oz) cans |
| Tomato sauce | 2 (15 oz) cans |
| Chicken stock | 2 cups |
| Mixed peppers | 1 bag |
| Bottled lemon juice | ¼ cup |
| Dry brown rice | ⅓ cup per pint jar |
💡 Pro tip: "Bottled lemon juice is essential — fresh lemon juice has variable acidity and can throw off the pH balance for safe canning."
📝 Step-by-Step Instructions
Step 1 – Prepare Your Equipment
- Prepare your pressure canner, jars, and lids.
- Sterilize jars and lids in boiling water for 10 minutes.
- Keep jars hot until ready to fill.
💡 Pro tip: "Always start with hot, sterilized jars for a good seal!"
Step 2 – Make the Sauce
- In a large pot, combine the diced tomatoes, tomato sauce, chicken stock, mixed peppers, lemon juice, cumin, garlic powder, chili powder, salt, and pepper.
- Bring the mixture to a boil, stirring occasionally.
- Once it reaches a boil, turn off the heat.
⚠️ Important: "Heated to boil and turned off. Don't overcook the sauce — the flavors will develop in the canner."
Step 3 – Fill the Jars
- Add ⅓ cup of dry brown rice to the bottom of each hot pint jar.
- Ladle the hot sauce over the rice, filling to 1 inch headspace.
- Remove air bubbles with a bubble remover.
- Wipe rims clean with a damp cloth.
- Add lids and rings — finger-tight.
⚠️ Important: "Leave 1 inch headspace — the rice will absorb liquid and expand during canning."
Step 4 – Pressure Can
- Place jars in your pressure canner with 2-3 inches of water.
- Seal the canner and bring to 10 lbs pressure.
- Process pint jars for 20 minutes.
- Adjust for altitude if necessary.
⚠️ Important Safety Warning
Spanish Rice MUST be pressure canned. Water bath canning is NOT safe for low-acid vegetables or grains. The temperature needs to reach 240°F to kill pathogens.
Follow USDA guidelines for canning grains and vegetables.
Step 5 – Cool and Store
- Allow pressure to naturally release to 0 PSI.
- Remove jars and cool on a dishtowel for 24 hours.
- Check seals — the lid should be concave and not flex.
- Store in a cool, dark place for up to 1 year.
💡 Pro tip: "Listen for that satisfying 'pop' — that's the sound of a perfect seal!"
🍽️ How to Serve Your Canned Spanish Rice
🍚 Quick Ideas
- 🌮 Tacos: Serve as a side dish
- 🌯 Burritos: Use as a filling
- 🥣 Burrito Bowls: Add beans, corn, and cheese
- 🍗 Chicken: Serve alongside grilled or baked chicken
- 🥩 Steak: The perfect side for steak night
- 🍳 Breakfast: Top with a fried egg
💡 Pro tip: "Open a jar, heat it up, and dinner is ready in minutes."
🥫 How to Store
- 🏠 Pantry: Up to 1 year in a cool, dark place
- 🧊 Refrigerator after opening: Use within 1 week
- 🔥 Reheat: Stovetop or microwave
💡 Pro tip: "Label your jars with the date so you know when they were canned."
💡 Pro Tips
- 🍚 Use brown rice: It holds up better than white rice during pressure canning.
- 🌶️ Spice it up: "I used a lot of spices." Adjust to your taste.
- 🍅 Use good tomato sauce: It's the base of the flavor.
- 📏 Don't overfill: ⅓ cup of rice per jar is perfect. It will expand.
- 📏 Leave headspace: 1 inch is essential for safety.
- 🫙 Use new lids: Old lids may not seal properly.
- 🍚 Double batch: "I double batched" for 14 pints.
💡 Pro tip: "Rice was not mushy and it tasted great."
❓ Frequently Asked Questions
❓ Does the rice get mushy when canned?
"Rice was not mushy and it tasted great." Using brown rice and pressure canning for just 20 minutes keeps it firm.
❓ Can I use white rice instead of brown rice?
Brown rice holds up much better during pressure canning. White rice tends to get mushy.
❓ Can I water bath can Spanish Rice?
NO! Spanish rice must be pressure canned. Water bath canning is NOT safe for grains or low-acid vegetables.
❓ How long does canned Spanish Rice last?
Up to 1 year in a cool, dark place when properly pressure canned.
❓ Can I add meat to the jars?
It's not recommended for this specific recipe unless you follow a tested recipe for canning meat and rice together. Add cooked meat when you open the jar.
❓ How many jars does this recipe make?
About 7 pints per batch. "I double batched" to get 14 pints.
❓ Why did my jar not seal?
Check the rim for residue, use fresh lids, and ensure proper headspace.
❓ Can I freeze this instead?
Yes, but canning makes it shelf-stable.
❓ Will I ever buy Spanish rice mix again?
Probably not! Canned is so convenient and tastes so much better.
❓ What's the best way to serve it?
As a side dish for tacos or chicken, or as a filling for burritos.
📄 Printable Recipe Card
╔═══════════════════════════════════════════════════════════════════════╗
║ CANNED SPANISH RICE ║
║ 14 Pints & Not Mushy! ║
╚═══════════════════════════════════════════════════════════════════════╝
YIELD: 14 pints | TIME: ~1 hour | PROCESS: 20 min
════════════════════════════════════════════════════════════════════════
INGREDIENTS
════════════════════════════════════════════════════════════════════════
FOR THE SAUCE BASE:
- 2 (15 oz) cans diced tomatoes
- 2 (15 oz) cans tomato sauce
- 2 cups chicken stock
- 1 bag mixed peppers, diced
- ¼ cup bottled lemon juice
- 3-4 tbsp cumin
- 2 tbsp garlic powder
- 2-3 tbsp chili powder
- 1 tsp salt/pepper
PER JAR:
- ⅓ cup dry brown rice
════════════════════════════════════════════════════════════════════════
INSTRUCTIONS
════════════════════════════════════════════════════════════════════════
1. Prepare pressure canner, jars, and lids.
2. Make sauce: Combine all sauce ingredients in large pot.
Bring to a boil, stirring occasionally. Turn off heat.
3. Add ⅓ cup dry brown rice to the bottom of each hot pint jar.
4. Ladle hot sauce over rice, leaving 1 inch headspace.
Remove air bubbles. Wipe rims.
Add lids and rings finger-tight.
5. PRESSURE CAN:
- Pints: 20 minutes at 10 lbs pressure
6. Cool, check seals, and store.
════════════════════════════════════════════════════════════════════════
HOW TO SERVE
════════════════════════════════════════════════════════════════════════
✓ Tacos
✓ Burritos
✓ Burrito bowls
✓ Grilled chicken
✓ Steak night
✓ Topped with a fried egg
════════════════════════════════════════════════════════════════════════
"Rice was not mushy and it tasted great." 🍚🌮
════════════════════════════════════════════════════════════════════════
© CanningRebels — Canned Spanish Rice
Comments