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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (141g) Recipe makes 8 servings |
||
| Calories 156 | ||
| Calories from Fat 21 | (13%) | |
| Amount Per Serving | %DV | |
| Total Fat 2.4g | 3% | |
| Saturated Fat 1.1g | 5% | |
| Monounsaturated Fat 0.8g | ||
| Polyunsaturated Fat 0.3g | ||
| Trans Fat 0.0g | ||
| Cholesterol 5mg | 1% | |
| Sodium 208mg | 8% | |
| Potassium 210mg | 6% | |
| Total Carbohydrate 29.8g | 9% | |
| Dietary Fiber 1.3g | 5% | |
| Sugars 3.3g | ||
| Protein 3.8g | 7% | |
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Quick Spanish Rice
By: Sharlene~W
Jan 12, 2002
Great side dish for your Mexican fiesta. Try with Chile Verde (Beef or Pork)! It is as good as you'll find in any Mexican restaurant. Update: 1 teaspoon cumin was added to original recipe. I took some of my reviewers suggestion and added 1 teaspoon of cumin to the recipe. They were right. Cumin definitely adds to the taste.
SERVES 8
Ingredients
- 1 (15 ounce) can stewed tomatoes
- 1 1/2 cups chicken stock
- 1 1/4 cups rice
- 1 tablespoon butter or margarine
- 2 teaspoons chili powder
- 3/4 teaspoon oregano
- 1/2 teaspoon garlic salt
- 1 teaspoon cumin
Directions
1
In medium saucepan, combine all ingredients (I usually mash tomatoes with potato masher or give them a quick spin in food processor).2
Bring to a boil; reduce heat to low.3
Cover and simmer 25 minutes or until rice is done. (Unless you like sticky, gooey rice, don't take off the lid and stir at all until it is done).4
Garnish with green onions and/or cheddar cheese.
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- Main Ingredient > Pasta, Rice & Grains > Grains
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Featured Reviews for This Recipe
From: Chele D
On Dec 17, 2008
Great! DH said "this is excellent, and you know I hate rice." The kids liked it too (yea!) I used brown rice and fire roasted diced tomatoes. Thanks. We will be having this again. Served with Oven-Fried Chicken Chimichangas.
From: Megan from Chicago
On Dec 13, 2008
I don't know what happened but mine just came out to be okay. I used regular brown rice. I don't know if that had something to do with it. I will give it 4 stars since I used brown rice.
From: Marla in California
On Oct 19, 2002
I sauted some green onions in the butter and then browned the rice some before I added the other ingredients. I used diced tomatoes with green chilies and cut the chili powder to 1 tsp. I also used a little less cumin and oregano than the recipe called for. But all in all, a very easy and tasty recipe for Spanish rice.
From: vivmom
On Jun 14, 2003
I loved this because there are no onions to chop, and it makes a generous amount. Once the cooking time was up, I left it alone (covered) on the stove and didn't bother it until I served dinner - just stirred once to put it in the serving dish. I think that made it fluffier! Great side dish for our taco dinner - tasty and not overpowering. And leftovers will be delicious.
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